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Vegan strawberry cupcakes with pink base and pink vegan buttercream. Cupcakes are decorated with freeze dried raspberries and fresh strawberries
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4.94 from 16 votes

Vegan strawberry cupcakes

Easy vegan strawberry cupcakes with lush cream cheese frosting. Includes an option without food dye.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American, Vegan
Servings: 12 cupcakes

Ingredients

Dry ingredients*

Wet ingredients

To decorate (optional)

  • ¾ cup (180g) vegan cream cheese, room temperature
  • ¾ cup (170g) vegan butter
  • 3 cups (300g) powdered sugar / icing sugar, or to taste***
  • Beetroot powder and/or freeze-dried strawberry powder, to colour and taste (optional)
  • Fresh strawberries
  • Freeze-dried strawberries or raspberries

Instructions

  • Preheat the oven to 180°C (350°F). Line a cupcake tray with liners.

To make the cupcakes:

  • Add all the dry ingredients to a large bowl and mix until combined or until there are no more big lumps. If you're using the food dye, use it with the wet ingredients.
  • Blend all the wet ingredients (including the strawberries) in a blender until smooth. Add the strawberry mixture to the dry ingredients and fold until combined. The batter should be thick and bubbly (refer to pictures above).
  • Divide the batter between your cupcake liners.
  • Bake the cupcakes in the oven for 18-20 minutes or until a skewer can be inserted into a cupcake and it comes out clean. The baking time will depend on your cupcake tray and size of your individual cupcakes.
  • Cool the cupcakes in the tray for 5 minutes then cool them on a wire 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 fruit in the recipe). However, when they cool, they'll peel away more easily and the the texture will change.

To make the frosting:

  • Add the cream cheese and butter to a bowl or stand mixer. Cream until just combined. Add the sugar and mix until just combined. If you overmix the frosting, it will become loose and may not hold up. Add more icing sugar for a firmer frosting.
  • If desired, add beetroot powder or freeze-dried strawberry powder to the frosting. Adjust to taste or colour.
  • When the cupcakes are completely cool, use a piping bag with a star shaped nozzle to frost the cupcakes. Alternatively, use a knife to spread the frosting on the cupcakes. Decorate with fresh strawberries and freeze-dried strawberries/raspberries if desired
  • Serve immediately. Alternatively, store the frosted cupcakes in an airtight container in the fridge up to 3 days. Allow them to slightly warm up at room temperature before serving. If the cupcakes are unfrosted, they can keep at room temperature/

Notes

* I strongly recommend weighing the ingredients for this recipe. Too much liquid will create overly moist cupcakes and too much flour will create dry cupcakes. See the pictures in the blog post as a guide for your cupcake batter. Also, due to the amount of fruit/liquid in this recipe, it may not work at higher altitudes.
** Make sure you weigh the strawberries AFTER they've been defrosted as their weight can change!
*** More icing sugar will create a firmer frosting whereas less icing sugar will create a softer frosting.
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