Vegan Strawberry Cupcakes: How to Make Perfect Fluffy Treats
Soft, fluffy vegan strawberry cupcakes made with real strawberries and topped with a smooth dairy-free frosting a light, fruity dessert that’s perfect for spring, summer, or any celebration.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 mins
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup strawberry puree (fresh or frozen strawberries blended)
- 1/3 cup vegetable oil
- 1/2 cup plant-based milk
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1/2 cup vegan butter, softened
- 2 cups powdered sugar
- 2 tbsp strawberry puree
Instructions
- 1. Preheat oven to 350°F (175°C) and line a cupcake pan with liners.
- 2. In a large bowl, whisk flour, sugar, baking soda, and salt.
- 3. In another bowl, mix strawberry puree, oil, plant-based milk, vanilla, and vinegar.
- 4. Add wet ingredients to dry ingredients and mix until just combined.
- 5. Divide batter evenly among cupcake liners.
- 6. Bake for 18–22 minutes until a toothpick inserted comes out clean.
- 7. Let cupcakes cool completely.
- 8. Beat vegan butter until creamy, then gradually add powdered sugar.
- 9. Mix in strawberry puree until smooth and fluffy.
- 10. Frost cooled cupcakes and serve.
Notes
- For deeper strawberry flavor, reduce the puree slightly on the stove before using.
- Store cupcakes in the refrigerator for up to 4 days.
- Freeze unfrosted cupcakes for up to 2 months.
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 24g
- Sodium: 190mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: vegan strawberry cupcakes, dairy free cupcakes, eggless cupcakes, vegan dessert