These beautiful, vegan strawberry cupcakes are like taking a bite of summer. They are perfect little cupcakes packed with a big strawberry flavor and topped with perfect, vegan strawberry buttercream. They are made with freeze-dried strawberries instead of fresh strawberries, so they’re super easy to make and you can enjoy them any time of the year.

Six vegan strawberry cupcakes on a silver tray topped with vegan stawberry frosting.

Want to save this recipe?

Enter your email below and get it sent straight to your inbox. Plus, get more amazing vegan recipes that will satisfy your cravings!

Save Recipe

Why make this recipe

Cupcakes are the perfect little individual handheld dessert. I love to make chocolate cupcakes, lemon cupcakes, gingerbread cupcakes, or even little mini cupcakes for parties, and these vegan strawberry cupcakes are always a hit.

Some strawberry cupcake recipes call for fresh strawberries that you have to cook down into a puree. However, I find that the freeze-dried strawberry method is much quicker, easier, and tastes better.

Ingredients and substitutions

  • Flour – All-purpose flour, cake flour, or a grain-based gluten-free flour mix works the best.  (Add 1/2 tsp of xanthan gum if using gluten-free flour mix). You can use half whole wheat flour and half white flour if desired.
  • Vegan Sugar – Use organic cane sugar or any vegan sugar. Look for organic sugar to ensure that it’s vegan.
  • Freeze Dried Strawberries – for the fresh strawberry flavor. You must use freeze-dried for this recipe, fresh strawberries have too much liquid and will not bake the same way.
  • Baking Soda – to make the cake rise.
  • Salt – for flavor.
  • Plant-Based Milk– Any dairy-free milk will work. Almond milk, soy milk, oat milk, and coconut milk are all good choices.
  • Oil – for a moist cake.  Canola oil works best since it has a very neutral flavor, but you can use any neutral-flavored oil.  (You can reduce it slightly or replace it with apple sauce if you need it to be oil-free, but the oil is important for a truly moist cake).
  • Lemon Juice – to interact with the baking soda and make the cake rise.  (You can also use apple cider vinegar instead.)
  • Vanilla Extract – for flavor.
  • Vegan Red Food Dye – Optional for a pink color. Make sure to look for vegan food coloring.

Helpful tools

  • Muffin Tins – to bake the cupcakes in.
  • Cupcake Liners – to line the muffin tin.
A try full of dairy-free strawberry cupcakes.

How to make vegan strawberry cupcakes

Step 1 – Preheat your oven to 375°F (190°C).

Step 2 – Prepare a muffin tin by lining it with cupcake liners and spraying the liners with a little spray oil.

Step 3 – Place 1 cup of freeze-dried strawberries in a blender and blend until they turn into powder.

Step 4 – Mix the dry ingredients in a large mixing bowl and give them a stir with a whisk.

The dry ingredients for making strawberry cupcakes.
Add dry ingredients to the bowl
The dry ingredients for making strawberry cupcakes mixed together.
Whisk together.

Step 5 – Measure out the wet ingredients in a separate container and let them sit for about 5 minutes to let the lemon juice curdle the milk.

Step 6 – Add the wet ingredients to the dry and stir to combine. (Stir until the wet and dry ingredients have combined, but don’t over-mix.)

The wet ingredients being poured into the dry ingredients to make stawberry cupcakes.
Add the wet ingredients to the dry.
Vegan strawberry cupcake batter in a glass bowl being stirred with a spatula.
Mix until all of the flour is incorporated.

Step 7 – Pour into prepared cupcake liners.

Strawberry cupcakes in a muffin tin before they are baked.

Step 8 – Bake for about 22 minutes at 375°F (190°C) until the top center of the cupcakes appears dry and springs back up when touched.

Step 9 – Allow the cupcakes to cool completely before frosting.

Frost your strawberry cupcakes with vegan buttercream, vegan whipped cream frosting, vegan lemon buttercream, or drizzle them with vegan icing.

Note – These cupcakes work best with freeze-dried strawberries, but if you have fresh strawberries, I suggest making my vegan strawberry muffins.

Pro Tips

  • Spoon measure the flour to be sure you get an accurate measurement.
  • Don’t over-mix the batter or your cupcakes will have a chewy texture.
  • Allow the cupcakes to cool completely before frosting.

Frequently asked questions?

How do I get pretty pink strawberry cupcakes?

Strawberries lose a lot of their color when baked. Even though the cupcake batter is a lovely shade of pink, the cupcakes will bake up light brown. To get a pretty pink color, add 5-6 drops of red food coloring to that batter.

How can I make vegan gluten-free strawberry cupcakes?

You can make gluten-free strawberry cupcakes by simply swapping the flour out for a grain-based gluten-free flour mix. If your flour mix doesn’t contain xanthan gum, I recommend adding 1/2 teaspoon of xanthan gum to the dry ingredients.

How to store strawberry cupcakes

Countertop: These strawberry cupcakes will keep well on the countertop for up to 3 days in a sealed container.

Freezer: You can freeze these cupcakes in an air-tight container unfrosted for up to 3 months.

If you love strawberries, you have to try my vegan strawberry pie, vegan strawberry shortcake, strawberry chia jam, or strawberry spinach salad! And if you’re a fan of fruity cakes in general, check out these vegan lemon cupcakes and this delicious apple cake.

Vegan strawberry cupcakes on a sliver tray with fresh strawberries around them.

More vegan cakes

Vegan strawberry cupcakes with strawberry buttercream on a silver tray with some strawberries around.
Diet
Gluten Free Icon
Nut Free Icon
Vegan Icon
5 from 6 rating

Vegan Strawberry Cupcakes

Yield: 12
Prep: 10 minutes
Cook: 22 minutes
Total: 32 minutes
Author: Monica Davis
An easy vegan strawberry cupcake recipe made with simple ingredients that bakes up moist and delicious every time.
Print Leave a Review Pin Recipe

Ingredients

Dry ingredients

  • 1 1/2 cups flour, (GF flour mix if needed)
  • 1 cup freeze-dried strawberries
  • 3/4 cup sugar
  • 1 teaspoons baking soda
  • 1/4 teaspoon salt

Wet ingredients

  • 1 cup plant-based milk
  • 1/3 cup oil
  • 1 1/2 teaspoons lemon juice, (you can also use apple cider vinegar)
  • 1 tablespoon vanilla extract
  • 1 spray oil, (for the cupcake liners)

For vegan strawberry buttercream

  • 1/2 cup vegan butter
  • 1 1/2 cups powdered sugar, (organic varieties are vegan)
  • 1/2 cup freeze-dried strawberries
  • 2 teaspoons plant-based milk
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 375°F (190°C).
  • Prepare a muffin tin by lining it with cupcake liners and spraying the liners with a little spray oil.
  • Place 1 cup of freeze-dried strawberries in a blender and blend until they turn into powder.
  • Mix the dry ingredients (1 1/2 cup flour, the powder from the blended strawberries, 3/4 cup sugar, 1 tsp baking soda, 1/4 tsp salt) in a large mixing bowl and give them a stir with a whisk.
  • Measure out the wet ingredients (1 cup plant milk, 1/3 cup oil, 1 1/2 tsp lemon juice, 1 tsp vanilla extract) in a separate container and let them sit for about 5 minutes to let the lemon juice curdle the milk.
  • Add the wet ingredients to the dry and stir to combine. (Stir until the wet and dry ingredients have combined, but don't over mix.)
  • Pour into prepared cupcake liners.
  • Bake for 22 minutes at 375°F (190°C) until the top center of the cupcakes appear dry and springs back up when touched.
  • Allow the cupcakes to cool completely before frosting.

For vegan buttercream frosting

  • Allow the vegan butter to soften until it reaches near room temperature.
  • Place 1/2 cup of freeze-dried strawberries in a blender and blend until they turn into powder.
  • Whip the butter with an electric mixer for 1 minute, then add the powdered strawberries and the powdered sugar 1/2 cup at a time whipping for about 30 seconds between each scoop of powdered sugar.
  • Add the vanilla extract and 1 teaspoon of the plant milk and continue whipping the frosting. Add an additional teaspoon of milk if a softer consistency is needed.

Notes

  • Spoon measure the flour to be sure you get an accurate measurement.
  • Don’t over mix the batter or your cupcakes will have a chewy texture.
  • Allow the cupcakes to cool completely before frosting.
Serving: 1cupcake with frosting, Calories: 362kcal, Carbohydrates: 58g, Protein: 3g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 6g, Sodium: 402mg, Potassium: 336mg, Fiber: 3g, Sugar: 39g, Vitamin A: 77IU, Vitamin C: 243mg, Calcium: 76mg, Iron: 6mg
Did you make this recipe?Please leave a star rating and review below!

📌 Be sure to follow me on Pinterest for new vegan recipes!