Easy vegan strawberry cupcakes packed with 3 cups of fresh strawberries for the best flavor (no strawberry essence needed)! These cupcakes are soft and fluffy and come together in one bowl using common ingredients.
These pretty pink cupcakes are the perfect dessert for birthday parties, Valentine's Day, Mother's Day or any special occasion!
Ingredients you'll need
The full list of ingredient quantities and instructions are in the gray recipe card at the bottom of this post.
Notes about the ingredients
Strawberries, either fresh or frozen. Make sure you use strawberries that are sweet and flavorful as it's the main flavor of the cupcakes. Bland strawberries will give you bland cupcakes.
Pink/red food coloring or beetroot powder. Food coloring provides the most reliable and consistent results. Beetroot powder varies a lot depending on the brand and age. Sometimes, the color of beetroot powder doesn't 'stick' during baking and the cupcakes will turn brown/orange. If you make these cupcakes with no added color, they will be a pale pink color.
Baking powder and soda. We're using double raising agents to ensure these cupcakes are FLUFFY and to counteract the high amount of fruit.
Apple cider vinegar or lemon juice (not pictured). When an acid is combined with dairy-free milk, it creates vegan buttermilk which gives the cupcakes a more tender crumb.
How to make vegan strawberry cupcakes
First, puree your strawberries in a food processor or blender. If you have a stick blender, you can add them to your mixing bowl and blend.
TIP: If you have a large blender, it can be tricky blending the strawberries by themselves. If so, blend the berries with the milk and rest of the wet ingredients.
To make the cupcake batter, mix all the dry ingredients in a large bowl until well combined. We don't want any lumps of baking powder/soda in the cupcakes! Then the wet ingredients until just combined. Some lumps are fine but make sure there are no lumps of flour.
The cake batter will be bubbly from the high amount of raising agents. Don't whisk out the bubbles or let the batter sit around. Just quickly transfer the batter to the cupcake tin.
If you're using beetroot powder, the results can vary a lot, so here are some tips:
- Start with around 2-3 teaspoons of beetroot powder and add it to your dry ingredients. Towards the end of mixing, add more if you prefer a stronger color. However, avoid overmixing your batter.
- Beetroot powder fades during baking, so add more than you think you'll need.
Baking and decorating the cupcakes
I always prefer using ice cream scoop to divide cupcake batter as it's easier and less messy.
These vegan strawberry cupcakes are wonderful with my strawberry buttercream frosting or strawberry cream cheese frosting. You can also top these cupcakes with:
- Whipped dairy-free cream
- Chocolate ganache
- Vanilla buttercream
- Dusting of powdered sugar
Do I need to reduce the fresh strawberry puree on the stovetop?
No, you don't need to reduce the strawberries for these cupcakes.
Some strawberry cake recipes ask you to make a strawberry reduction to remove excess water from the strawberries. However, I tested this method and it doesn't make enough of a difference for the amount of effort. You're removing water from the strawberries but adding it back to the cupcakes through dairy-free milk.
However, a strawberry reduction is useful for recipes that need less moisture, such as my vegan strawberry cheesecake.
Customizing these vegan strawberry cupcakes
For the easiest vegan gluten-free strawberry cupcakes, I recommend baking my vegan gluten-free strawberry cake in a cupcake pan.
The below recipe can be made gluten-free, but only by using a higher quantity and combination of gluten-free flours. I tested the recipe using some 1:1 gluten-free flours (including Bob's Red Mill) and it results in dense and doughy cupcakes.
Even though we're using significantly more gluten-free flour, the batter is runnier than the regular batter. The gluten-free cupcakes are also flatter than the original cupcakes. Cupcakes that domed had a thicker batter but were very dry on the second day.
This recipe bakes differently in a larger pan. Instead, check out my vegan strawberry cake and double strawberry muffins recipes!
More vegan strawberry desserts
If you love easy vegan cupcakes, check out my vegan red velvet cupcakes, carrot cake cupcakes or coconut lime cupcakes.
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Vegan Strawberry Cupcakes
Ingredients
Dry ingredients
- 2 ½ cups (310g) all-purpose plain flour, spooned and leveled (note 1)
- 1 cup (200g) granulated sugar
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of salt, optional
Wet ingredients
- 3 cups (360g) ripe strawberries, fresh or frozen then defrosted (weighed after stems have been removed)
- ⅓ cup (85g) dairy-free milk
- ⅓ cup (85g) neutral flavored oil
- 1 tablespoon apple cider vinegar, or lemon juice, optional
- 1 teaspoon vanilla extract, optional
- Few drops of pink or red food coloring, or 3 teaspoons beetroot powder
To decorate
- 1 quantity Vegan Strawberry Cream Cheese Frosting, OR
- 1 quantity Vegan Strawberry Frosting
- Fresh strawberries
- Freeze-dried strawberries or raspberries
Instructions
- Preheat the oven to 180°C (350°F). Line 1-2 cupcake trays with liners.
Making the vegan strawberry cupcakes:
- Add all your strawberries to a blender or food processor and puree until smooth. Set aside.
- Add all the dry ingredients to a large mixing bowl and mix until well combined and there are no big lumps. If you're using beetroot powder, mix it with the dry ingredients.
- Add the strawberry puree and the rest of the wet ingredients to the mixing bowl. If you're using food dye, add it at the same time. Fold the mixture until just combined. The batter should be thick and slightly bubbly. Some lumps in the batter are fine, as long as they aren't lumps of flour. Avoid overmixing the batter, otherwise your cupcakes will be dense.
- Use an ice cream scoop or a large spoon to divide the batter between your cupcake liners. Each cupcake cavity should be around two-thirds full. You will get anywhere from 12 to 16 cupcakes, depending on the size of your cupcake pan.
Baking the cupcakes:
- Bake the cupcakes for 18-20 minutes or until you can insert a toothpick into one of the middle cupcakes and it comes out clean. The baking time will depend on the size of your cupcakes.
- Cool the cupcakes in the tray for 5 minutes then transfer them to a cooling rack. These cupcakes may brown underneath which is normal. If you eat the cupcakes immediately, they may stick a little to the liners and will be very moist (this is due to the high amount of strawberries in the recipe). However, when the cupcakes cool, they'll peel away from the liners more easily and the texture will change.
Decorating and serving the vegan strawberry cupcakes:
- Prepare the frosting of your choice.
- When the cupcakes are completely cool, use a piping bag or spatula to decorate the cupcakes, as desired. Top the cupcakes with fresh strawberries and freeze-dried strawberries/raspberries if desired. Serve immediately.
- Store the frosted cupcakes in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days, or in the freezer for up to 1 month.
Video
Notes
- For the best results, use the grams measurements. If you're using measuring cups, use the spoon and level method to measure the flour. To do this, use a spoon to add flour to your measuring cup and level it off with a knife. Do not use the measuring cup to scoop flour out of your container as too much flour will result in dense cupcakes.
For gluten-free cupcakes, it's easiest to bake my gluten-free strawberry cake in a cupcake tin. If you'd like to make the above recipe gluten-free, replace the all-purpose plain flour with 175g (1 ¾ cups) almond flour, 165g (1 ½ cups) potato starch and 35g (⅓ cup) cornstarch. All the other ingredients/steps are the same. Even though we're using more flour, the batter will be runnier. You'll ~14-16 cupcakes which are flatter than the original. This recipe does not work well with Bob's Red Mill 1:1 gluten-free flour.
Nutrition
This post was originally published in January 2017 and updated a few times since then with step-by-step pictures and more useful information.
This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.
Izzy says
Ah, so, say someone had very poorly read your instructions and already reduced over a kilos worth of strawberries to make these and a non vegan cake for a birthday party this weekend because they're a sleep deprived idiot - you wouldn't happen to hazard a guess at how I should adjust the wet mix would you? Like if it's 360g strawberries and say I put in 150g reduction would I make up for it by adding an extra 100ml soy, 50ml more oil and another tbsp vinegar perhaps??
Sliiiighy desperate, please help a tired mum!!!
Anthea says
Oh no! But I feel you on the sleep deprivation! The fix is fortunately more simple :). If you started with 360g of strawberries and put in 150g of reduction, simply add another 210g of milk! Reducing the strawberries just removes some of the water content so we just need to add it back. I've did this during a cake test and it worked well. I hope that helps!
RB says
I’m wondering if there is a gluten free option available for this recipe? Or if you have any recommendations on the best flour to make it gluten free. Thanks!
Anthea says
I haven't tried it with a gf flour, sorry! However, to make things gluten free, I often use Bob Red Mills 1:1 flour (in the blue bag) or use 50% almond flour and 50% any gf all-purpose flour. Hope that helps!
serena says
hi, yours is the only aussie strawberry cupcake recipe i can find which is great for making sure the measurements are 100% correct! however, i'm not vegan, would you know if i use normal whole milk will i put the same amount of milk in place of the almond milk? also, without eggs what is the substitute for whatever the eggs do in baking? is it the baking powder? i've never tried a vegan baking recipe before so i am a bit worried i might ruin it/not like it!
for the frosting can i use regular unsalted butter and no cream cheese?
all good if you are not sure as you don't cook with milk/eggs etc.
Anthea says
Hey! I tested the recipe with grams so to be 100% accurate, I'd recommend using them. All my cups and measuring spoons are from Aus but strangely, sometimes they are shipped from America so are inconsistent (just fyi - I know it can be confusing!). Dairy milk will work but I'm not sure about the eggs I'm afraid. Eggs are used as a binder, for fat and rise and I developed the recipe so eggs aren't needed in any way (and honestly, it'd probably make the cupcakes chewy which isn't nice). For the frosting, replacing cream cheese with butter is fine. I hope that helps!
serena says
thank you!
i also just realised it calls for cane sugar, is regular sugar or castor sugar ok to use and which would be better out of the two?
all good with the eggs, i assume the 4 tsp of baking powder is what will give the rise as i realised thats quite a bit more than most regular recipes call for?
i'm hoping to try soon they look sooo good!
Anthea says
Yes, by cane sugar I mean regular sugar (I think there's a difference in the USA but not here)! Caster sugar is fine too and the difference would be minimal :).
Also yes, the 4 tsp of baking powder helps with the rise! Strawberries (or any fruit) makes cakes quite heavy so I needed something extra to counteract that. I hope you enjoy baking them!
Mel says
Made these today and they turned out really great! They are perfectly moist and have a great strawberry flavour! I used frozen strawberries, coconut milk, and weighed all the ingredients as advised. I made a chocolate frosting to go on top. So good!
Anthea says
So so glad you loved these cupcakes Mel and love that you used a chocolate frosting :). Thanks so much for your feedback, it's much appreciated xx
Dawn B says
I want to make these for my daughter's Princess Poppy pink trolls birthday party. They would be perfect! She has allergies and can only drink oat milk. Can that be used in the same amount?
Anthea says
These cupcakes would be perfect for your daughter's party! Oat milk is absolutely fine in the same amount 🙂
Nikki says
Hi these look amazing! I’d really like to make these for my sisters upcoming baby shower. What would the cook time be if I made these as mini cupcakes instead?
And would I be able to use cake flour? Thanks!!!
Anthea says
Aw thanks Nikki! It depends on the cupcakes and your oven but try around 7-10 minutes and use the skewer test :).
Also, cake flour would be perfect for these. Hope that helps and let me know how you go!
Anna says
Could I make these with wholemeal spelt flour? Would I substitute it in gram for gram or cup for cup (and would this be the same for using whole spelt in your other recipes)? I don’t mind them being more muffin-like. 🙂
Also, thanks for including gram measurements they’re so much easier and more accurate.
Anthea says
I'd say it'd work with wholemeal spelt if you substitute it in grams. Normally spelt absorbs more liquid but these cupcakes are moist so they will probably balance each other out. Lete know how you go!
Suee33 says
Made the wonderful vegan buttercream frosting - delicious and looks very nice piped. Next time I will also make the cupcakes - the recipe takes more strawberries than I had to donate!
Can the cupcakes recipe be made GF???
Anthea says
Soo glad you loved the buttercream! With gluten free cupcakes, I normally use 50% almond meal/flour and 50% of a gluten-free flour blend. However, I haven't tried with this recipe. If you do make them gf, let me know how you go!
Rachel says
Thank you for developing this recipe! I live at about 8,000ft elevation, and always have to adjust recipes to avoid really messy disasters. When I first read this recipe, I was sure it would be a tricky one to adjust because of all that moisture and tour added leavening. I just wanted to share for any other high altitude readers that this recipe does NOT work, even with typical HA adjustments. I reduced the sugar by 10% and the baking powder by half, added a couple tablespoons of flour, and still got a mess. A lovely pink-hued and strawberry-flavored mess, but a mess. It was a joy to try tho! Thank you!!
Anthea says
Ooh, thanks so much for your reasonable feedback! Yes you're right, this recipe definitely has a lot of moisture etc but good to know that it didn't work for you at a higher altitude! I'll keep that in mind for my other recipes :).
Mel says
Hands down one of the best Vegan cupcakes ever. You would never know if was vegan. The strawberry taste was incredible (I used fresh strawberries). Moist and delicious. I took them to work to share in the staffroom and they were a huge hit!!
Anthea says
That's music to my ears Mel! Soo glad you and your colleagues enjoyed them. Thanks so much for your comment 🙂
Lea says
I made these with my son on Valentines day. The whole family loved them. Such a good recipe!
Anthea says
Yay, that's amazing! Thanks Lea!
Sian says
I was wondering if you have ever experimented with this recipe being wheat free? I've got a toddler with some allergies and this seems such a lovely recipe to take to her daycare for when there are birthdays so she can be included! Also, do you know if they freeze well?
Anthea says
For gluten free goods, normally I use 1/2 almond meal (flour) and 1/2 gf flour blend (by weight) in the same quantity as the regular flour but I haven't tested this recipe yet! Also yes, they freeze well without the frosting :).
Clare says
Absolutely delicious! This recipe makes the most fluffiest and beautiful cupcakes!!! I found them very easy to make, and they were a huge hit. Everyone who tasted them were raving about how good they were. Didn’t have the beetroot powder but the strawberries and regular food colouring did the trick. Highly recommend!
Anthea says
Aw thanks for taking the time to leave your feedback Clare! I'm sooo glad you and everyone enjoyed them! xo
Clare K. R. Miller says
I made the cupcakes with no frosting. They are delicious--but there was a lot of batter! I think I could have made 14-16 cupcakes with this batter if I'd had a second muffin tin. Instead I made 12 rather mushroom-shaped cupcakes. I do really appreciate you giving gram measurements as I find that much easier than volume measurements.
Anthea says
Glad you enjoyed the cupcakes! Sounds like your cupcake tin was smaller than mine but that it make strawberry muffins instead! Thanks for your feedback 🙂
Angela says
Super easy to make! And my wife enjoyed it! Thank you so much for this recipe!
Anthea says
So glad to hear! And my pleasure 🙂
Cheryl S-Lee says
These are delicious! Very moist & the perfect for Valentines Day! I’d give them a rating of 10/10 if that were an option.
Anthea says
Aw that's the best news! And glad you enjoyed them as Valentine treat :). Thanks so much for your feedback!
Linh says
Super excited to try this! Would it be easy to convert it to a simple cake recipe?
Anthea says
Yay! I'd actually recommend using my vegan strawberry cake recipe instead. I hope that helps!
Lynn | The Road to Honey says
These cupcakes... they were absolutely heavenly.
Anthea says
Hi Lynn! I'm so glad you enjoyed these cupcakes as much as we did!