The Best Vegan Strawberry Cupcakes
This post may contain affiliate links to products I love and trust.
I have finally perfected the best vegan strawberry cupcakes. They are light and moist, bursting with fresh strawberries and a fluffy buttercream to die for!
When I think about the delicate flavor of strawberries in a pretty pink dessert I feel like Kirsten Dunst in the film, Marie Antionette. Let them eat cupcakes!
There is just something about pink desserts that’s so cheerful. The perfect pink color in these cupcakes comes from using fresh strawberries, pureed and reduced. And, oh my friend, the scent that will fill your home is reward enough!
These cupcakes are easy to decorate with a simple fresh strawberry on top of buttercream frosting. Perfect for a birthday party, Valentine’s Day, or anytime you need a sweet treat!
Notes on Ingredients
Non-Dairy Milk – Unsweetened soy milk is best because the higher protein content helps in the browning and firming of the cupcakes. However, you can substitute it with the non-dairy option of your choice.
Vanilla Extract
Strawberries – The more red the strawberry, the better the flavor, sweetness and color.
Sugar
Vegan Butter – I am a fan of the Earth Balance unsalted butter for baking. You can use salted vegan butter, if that’s all you have, but then you must add less salt to the recipe.
Baking Powder – Make sure it is fresh so that your cupcakes will rise properly
Flour – Gluten-free flour will work as a substitute.
Apple Cider Vinegar
Notes on Making Vegan Strawberry Cupcakes
Strawberry Puree Tips
- Make sure you blend the strawberries in your food processor or blender until smooth. Be aware that if you leave little chunks, they may get stuck in your piping tip when frosting the cupcakes.
- Allow the puree to cool completely before adding it to the cupcake batter.
Cupcake Making Tips
- Line your cupcake tray with cupcake liners. It is optional to also spray the liners with oil.
- The apple cider vinegar and soy milk need to only curdle a little to be effective as an acid to react with the baking powder.
- Make sure your butter is at room temperature. If not, you can soften it in the microwave in short 5 – 10 second sessions. Just be careful not to melt it.
- Gently fold in your diced strawberries.
5. Cupcakes are done when a toothpick inserted into the center comes out clean. Allow to cool completely before frosting. It helps to place the cupcakes in the refrigerator for 30 minutes before frosting.
Buttercream Frosting Tips
- Make sure the butter is at room temperature. Mix until light and fluffy before adding other ingredients.
- Sift the powdered sugar to remove any clumps.
- Adding a pinch of salt can really bring out the flavor.
Make Ahead
Cupcakes can be up to two days ahead of time and stored in an airtight container in the refrigerator. They may also be frozen and then thawed before icing.
Frosted cupcakes can be stored in a covered container in the refrigerator for up to 4 days.
This post may contain affiliate links for products I trust and love.
The Best Vegan Strawberry Cupcakes
- Total Time: 1 hour 7 minutes
- Yield: 12 cupcakes 1x
Description
These fresh strawberry cupcakes are light and moist, fluffy and sweet and have the most cheerful pink color.
Ingredients
Cupcakes
- 2/3 cup unsweetened soy milk
- 1 teaspoon apple cider vinegar
- 1/2 cup room-temperature vegan butter
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/3 cup reduced strawberry puree
- 1.5 cups of all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup diced strawberries
- extra strawberries for topping cupcakes
Strawberry Puree
- About 12/15 strawberries
Strawberry Buttercream Frosting
- 3/4 cup softened vegan butter
- 3 tablespoons of cooled strawberry puree
- 3 cups powdered sugar
- 1/4 teaspoon vanilla extract
- pinch of salt
Instructions
Prepare the strawberry puree
- Wash and hull the strawberries. Place them in a blender or food processor to puree them.
- Simmer in a small pot for 20-25 minutes and allow the puree to reduce a little. About 1/3 cup of puree is needed for the cupcakes and about 3 tablespoons for the frosting.
- Allow to cool before adding to cupcake batter
For the cupcakes
- Preheat oven to 350 degrees. Line a cupcake tray with liners.
- In a small cup or bowl, add apple cider vinegar to soy milk, stir, and allow to sit and curdle for a couple of minutes.
- Combine the butter and sugar and use a stand mixer or electric hand mixer to mix until creamy. Mix in the vanilla, strawberry puree and soy mixture.
- Add in the flour, salt, and baking powder. Fold in the strawberries.
- Fill cupcake liners about 3/4 full. Bake for 20-23 minutes until a toothpick inserted in the center comes out clean. Transfer to a wire rack to cool before frosting.
Prepare the frosting
- Add butter to a bowl and mix on low speed until creamy and fluffy, about 2 minutes.
- Add in strawberry puree, vanilla, salt and sugar one cup at a time. Mix until light and fluffy.
Notes
- Vegan pink food coloring may be added if you prefer a brighter pink color.
- Gluten-free flour may be substituted for the all-purpose four.
- Other non-dairy milks may be substitutes for the soy milk.
- Make sure the strawberry puree is completely cool before adding to the frosting.
- Prep Time: 45 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Vegan Strawberry Cupcakes
