Bursting with fresh strawberries in every bite, these Vegan Strawberry Cupcakes are moist, tender, and full of summer flavor. Finish them with a dairy-free vanilla buttercream for an indulgent treat that’s perfect for warm-weather gatherings.
These easy vegan strawberry cupcakes pair bright, diced strawberries with a soft, egg-free crumb. The fresh fruit lends natural sweetness and pretty flecks of red throughout each cupcake.
Egg-free yet fluffy, they make a lovely go-to dessert for summer parties, picnics, or a simple weeknight bake.
Ingredients you need
Ingredient notes and substitutions
Flour – All-purpose flour works well for a light, tender crumb. For a gluten-free version, use a 1:1 gluten-free baking blend designed to replace all-purpose flour.
Sugar – White cane sugar produces a soft texture and keeps the batter light in color so the strawberry pieces stand out.
Oil – Melted coconut oil keeps the cupcakes moist. Refined coconut oil is neutral in flavor; unrefined adds a subtle coconut note that pairs nicely with strawberries. Other mild oils (grapeseed, canola, or vegetable) also work.
Milk – Any unsweetened non-dairy milk is suitable; almond or oat milk are good choices.
Vinegar – A tablespoon of apple cider or distilled white vinegar helps the cupcakes rise and tenderizes the crumb.
Strawberries – Use fresh, ripe strawberries for the best texture and flavor. Frozen strawberries release more moisture and can make the batter soggy, so fresh is recommended.
Frosting – These cupcakes are delicious unfrosted, but topping them with vegan vanilla buttercream elevates them. You can also use your favorite store-bought vegan frosting and garnish with fresh strawberry halves or vegan sprinkles.
How to make the recipe
Scroll to the recipe card below for exact measurements and step-by-step instructions. Overview:
Combine dry ingredients in one bowl and whisk the wet ingredients in another. Add the dry to the wet and mix until just combined; a few small lumps are fine. Avoid overmixing to keep the cupcakes light.
Fold diced strawberries gently into the batter so they’re evenly distributed. Scoop the batter into a lined 12-cup cupcake pan, filling each cup about three-fourths full. Bake until the tops are set and a toothpick comes out clean.
Allow cupcakes to cool completely on a wire rack before removing liners or adding frosting.
Frost cooled cupcakes with homemade vegan vanilla buttercream or a store-bought vegan frosting. Pipe the frosting with a bag or spread it with an offset spatula, and garnish with halved fresh strawberries if desired.
Storage and freezing
Counter: Store frosted or unfrosted cupcakes in an airtight container at room temperature for up to 1 day. Add any fresh fruit garnish just before serving.
Fridge: Keep cupcakes in an airtight container for up to 4 days. Serve chilled or let them come to room temperature.
Freezer: Freeze unfrosted, cooled cupcakes in a single layer until solid, then transfer to a freezer-safe container or bag. They’ll keep up to 2 months. Thaw overnight in the fridge, then frost before serving.
Pro tips and tricks
- Use firm, ripe, bright-red strawberries for the best flavor and texture.
- Dice strawberries into small, uniform pieces so they distribute evenly in the batter.
- Bring ingredients to room temperature. Cold non-dairy milk can cause melted coconut oil to solidify and affect texture.
- Measure flour with the spoon-and-level method to avoid adding too much, which can make cupcakes dense.
- Mix batter only until the wet and dry ingredients are combined. Overmixing will toughen the crumb.
- Fill cupcake cavities about three-fourths full for even rise and tops that hold frosting well.
- Cool completely before frosting to prevent the icing from melting.
FAQs
Frozen strawberries add extra moisture and can make the batter soggy, so fresh strawberries are recommended. If you prefer berries in winter, frozen blueberries are a better substitute—add them to the batter while still frozen.
Yes, but expect a darker color and a slightly denser texture.
Likely. Use a 1:1 gluten-free baking flour blend designed to replace all-purpose flour, though results may vary by blend.
More vegan cakes and cupcakes
- Chocolate Peanut Butter Cupcakes
- Banana Snack Cake
- Vegan Carrot Cake with Cashew Cream Cheese Frosting
- Spiced Vegan Pear Cake
- Vegan Gingerbread Cake
- Vanilla Cornbread Cake with Roasted Strawberries
- Chai-Spiced Pumpkin Layer Cake
- Strawberry Lemonade Ice Cream Cake
I hope you love this recipe! If you try it, please leave a rating and a comment with your feedback. For more family-friendly plant-based recipes, explore additional recipes and cookbooks featuring easy meatless meals.
Vegan Strawberry Cupcakes
Recommended Equipment
- Mixing bowls
- Balloon whisk
- Spatula
- 12-cavity cupcake pan
- Paper cupcake liners
- Cooling rack
Ingredients
Fresh Strawberry Cupcakes
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsweetened plain non-dairy milk
- ¾ cup white cane sugar
- ⅓ cup coconut oil, melted
- 1 tablespoon apple cider vinegar
- 2 teaspoons pure vanilla extract
- 1 cup diced fresh strawberries
Vegan Vanilla Buttercream Frosting
- 1 cup vegan stick butter
- 3–3½ cups powdered sugar
- 1½ teaspoons pure vanilla extract
- 1–2 tablespoons non-dairy milk, as needed
Garnish, optional
- 6 whole strawberries, halved
Instructions
For the Vegan Strawberry Cupcakes
- Preheat oven to 350°F. Line a 12-cavity cupcake pan with paper liners and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, whisk together the non-dairy milk, sugar, melted oil, vinegar, and vanilla.
- Whisk the dry ingredients into the wet until just combined. A few small lumps are fine—do not overmix.
- Fold in the diced strawberries until evenly distributed.
- Scoop the batter into the prepared pan, filling each cavity about three-fourths full.
- Bake 20–24 minutes, until tops are lightly golden and a toothpick inserted into the center comes out clean.
- Transfer to a wire rack and cool completely before frosting.
- Once cool, frost with the vegan vanilla buttercream and garnish with halved strawberries if desired.
For the Vegan Vanilla Buttercream Frosting
- In a stand mixer bowl, beat the vegan butter until light and fluffy.
- Add powdered sugar 1 cup at a time, starting the mixer on low speed until the sugar begins to incorporate, then increase speed. Mix until smooth.
- Add vanilla and mix to combine.
- If the frosting is too thick, add non-dairy milk 1 tablespoon at a time until you reach the desired consistency. If it becomes too thin, add more powdered sugar.
- Pipe or spread the frosting onto cooled cupcakes and serve.
Notes
Bring ingredients to room temperature to ensure proper mixing—cold milk can cause melted oil to solidify.
Measure flour using the spoon-and-level method to avoid packing too much into the cup. Mix batter only until combined to keep cupcakes tender.
Nutrition values reflect cupcakes without frosting or garnishes.
Nutrition
Nutrition values are estimates and should be verified if you need precise data.