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Indulge in guilt-free decadence with this irresistible Vegan Strawberry Cupcake recipe. Whether it’s a romantic Valentine’s Day celebration, a heartfelt Mother’s Day surprise, or simply a well-deserved treat for yourself, these vegan cupcakes are the perfect choice for any occasion. Dairy-free, easy-to-make and delish!

More Strawberry delights? You’ll love these 35 Sweet & Delicious Vegan Strawberry Desserts, this Vegan Banana Bread with Strawberries and this Easy Vegan Strawberry Buttermilk Cake!

Why You’ll Love This Vegan Strawberry Cupcake Recipe

With holidays like Valentine’s Day and Mother’s Day coming up, it can be a challenge to find tasty and creative desserts that cater to a vegan lifestyle. Luckily, these delicious Vegan Strawberry Cupcakes are the perfect treat for any occasion, with a fluffy & moist vanilla cupcake base with strawberry bits!

And what’s a cupcake without frosting? This vegan strawberry buttercream frosting is bursting with strawberry flavor and adds the perfect touch of sweetness to our dairy free strawberry cupcakes.

This simple and easy vegan strawberry cupcake recipe for these delightful cupcakes will impress even non-vegan friends and family and perfect for any event! So get ready to take your vegan baking game to the next level and make some Valentine strawberry cupcakes or whatever the occasion may be and wow your loved ones with this easy and delicious strawberry cupcake & frosting recipe.

Ingredients You Need

Vegan Vanilla Strawberry Cupcakes Recipe

1 cup non-dairy milk, room temperature, like soy milk, almond milk or oat milk
1 teaspoon vinegar, can also use apple cider vinegar
1 cup cane sugar
1 3/4 cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
⅓ cup unsalted vegan butter, melted and cooled, can also use any neutral oil (if using salted butter, omit salt)
1 tablespoon vanilla extract, can use less
14-16 fresh strawberries, chop strawberries into small bits

Ultimate Vegan Strawberry Frosting Recipe USING FREEZE-DRIED STRAWBERRIES

1 cup unsalted vegan butter, softened, if using salted butter, omit the salt
3 3/4 cups powdered sugar, add more if needed
1 teaspoon vanilla extract
3-4 tablespoons vegan heavy cream or non-dairy milk, add more if needed
¼ teaspoon salt
8 tablespoons freeze-dried strawberry powder

Instructions How to Make Our Dairy-Free Strawberry Cupcakes

Vegan Vanilla Strawberry Cupcakes Recipe

Preheat the oven to 350°F. Line the muffin tins with cupcake liners and lightly spray with non-stick cooking spray. Set aside.
Pour the vinegar and the non-dairy milk into a measuring cup and stir to combine. Let the mixture curdle for 5 minutes or so. Once it’s curdled, you can start the next step.
In a large mixing bowl, mix together with a whisk the sugar, flour, baking soda, and salt.
Next, add the plant-based milk, melted butter/oil, and vanilla extract to the dry ingredients and whisk everything together for a minute or more or until the mixture is completely combined, or you can use a mixer on low speed if you wish. Try not to overmix the batter.
Divide the batter evenly into the 12 cupcake liners, filling up to 2/3 full making sure not to fill them up more! I like using an ice cream scoop to put the batter in the cupcake liners.
Place a spoonful of chopped strawberries on top of each of the cupcakes. No need to stir them into the batter.
Bake the cupcakes on the center rack of your oven for 20-23 minutes or until a toothpick inserted in the center of the cupcakes comes out clean.
Let it cool down for 5 minutes in the cupcake pan, then cool completely on a rack before frosting.

Ultimate vegan Strawberry Frosting Recipe

In a large mixing bowl, using a stand mixer or hand mixer, mix together the softened butter, the powdered sugar, vanilla extract and some of the heavy cream/milk until the mixture starts to become frosting.
Add the freeze-dried strawberry powder and start mixing again. Add more heavy cream/milk as needed and mix together for 3-5 minutes .
If you want a stiffer frosting add more powdered sugar and if you want a creamier texture add more heavy cream/milk. I like it creamier so I can pipe the frosting onto the cupcakes more easily.

Frosting & Decorating Your Cupcakes

Once the cupcakes have completely cooled, it’s time to frost your cupcakes. To frost cupcakes, we put our frosting in a pastry bag with a large star tip. You can squeeze the piping bag to form a star shape, then release pressure and lift the tip. You can also use a large star tip to make a rosette or a swirl.
Now that the cupcakes are frosted, immediately add the sprinkles on top so they stick to the frosting. If you wait too long, they won’t stick as the frosting will firm up.
Let the frosting firm up and then party on with our Vegan Strawberry Cupcakes!

Storing Vegan Strawberry Cupcakes

Room Temperature: Plain cupcakes without any frosting can keep for up to a week on your kitchen counter, but frosted cupcakes will only last 2-4 days and must be stored in an airtight container in a cool place away from sunlight.
Fridge: Cupcakes topped with buttercream can also be stored in the fridge and can last for 3-5 days refrigerated. Just bring them to room temperature before serving.

With this easy strawberry cupcakes for Valentine’s day, you don’t have to compromise taste when it comes to enjoying this sweet treat. Our Vegan Strawberry Cupcakes are the perfect dessert for any occasion, from Valentine’s Day to a Mother’s Day brunch, or just as a special treat for yourself.

So next time you’re in the mood for something sweet, give this easy dairy-free strawberry cupcake recipe a try and impress your loved ones with your vegan baking skills. Share on Pinterest, Instagram and Facebook!

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