These Vegan Strawberry Cupcakes are soft, fluffy, and bursting with real strawberry flavor in every bite. They’re made without eggs or dairy, but you’d never know it—thanks to their tender crumb, natural sweetness, and irresistible strawberry aroma. Perfect for spring and summer gatherings, birthdays, or just a sweet midweek treat, these cupcakes are as easy to make as they are delightful to eat. Best part? You can whip up a batch in under an hour, making them ideal for busy days when you still want something homemade and special.

Why You’ll Love This Recipe

Super Simple: You don’t need any fancy equipment or hard-to-find ingredients—just a bowl, a whisk, and your oven.
Naturally Flavorful: These cupcakes get their incredible taste from real strawberries—no artificial flavors needed.
100% Plant-Based: Dairy-free, egg-free, and totally vegan, but still moist, fluffy, and satisfying.
Customizable: Whether you’re craving a classic treat or want to experiment with fun toppings or mix-ins, this base recipe is ultra-flexible.

Ingredients You’ll Need

Here’s what goes into making these dreamy vegan strawberry cupcakes:

All-Purpose Flour: Gives structure to the cupcakes while keeping the crumb light and fluffy.
Baking Powder and Baking Soda: Helps the cupcakes rise and gives them that beautiful dome top.
Salt: A small pinch balances out the sweetness and brings out the flavors.
Fresh Strawberries: The star ingredient! Pureed or finely chopped, they add natural sweetness and gorgeous pink color.
Sugar: Adds sweetness and helps the cupcakes brown beautifully.
Plant-Based Milk: Almond, oat, or soy milk all work great—just make sure it’s unsweetened.
Apple Cider Vinegar: Reacts with baking soda to help the cupcakes rise and gives them a tender texture.
Neutral Oil: Like canola or sunflower oil, to keep the cupcakes moist without adding any overpowering flavor.
Vanilla Extract: Enhances the natural sweetness of the strawberries and adds warmth to the flavor.
Vegan Strawberry Frosting (optional): Use vegan butter, powdered sugar, and more strawberry puree for a naturally pink, creamy topping.

Variations

Want to make these your own? Here are some fun ways to customize:

Chocolate Chip Twist: Fold in vegan chocolate chips for a chocolate-strawberry combo.
Lemon Strawberry: Add a teaspoon of lemon zest to the batter for a citrusy kick.
Berry Blend: Mix in a combination of raspberries or blueberries for a mixed berry cupcake.
Gluten-Free Option: Use a 1:1 gluten-free flour blend designed for baking to make these cupcakes gluten-free.

How to Make Vegan Strawberry Cupcakes

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners and set it aside.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, whisk together the plant-based milk and apple cider vinegar. Let it sit for 5 minutes to curdle slightly—this is your vegan “buttermilk.” Then, add the oil, sugar, vanilla extract, and strawberry puree. Mix until well combined.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix.

Step 4: Fill and Bake

Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

Step 5: Cool and Frost

Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, top with your favorite vegan strawberry frosting or enjoy them plain.

Pro Tips for Making the Recipe

Don’t Skip the Vinegar: It might sound odd, but vinegar is crucial for activating the baking soda and creating that tender, fluffy texture.
Use Fresh Strawberries: While frozen can work in a pinch, fresh strawberries give you the best flavor and texture.
Let Them Cool Completely: If you’re adding frosting, make sure the cupcakes are fully cooled—otherwise, the frosting will melt right off.
Taste Your Strawberries: If your strawberries aren’t super sweet, you might want to add an extra tablespoon of sugar to the batter.

How to Serve

These cupcakes are lovely on their own, but even better when served with a few thoughtful extras:

With Frosting

Pipe on a swirl of vegan strawberry or vanilla frosting, and top with a halved fresh strawberry for a bakery-style finish.

Party Ready

Decorate with sprinkles, edible flowers, or shredded coconut for a festive touch.

Light Dessert

Serve alongside a scoop of dairy-free vanilla ice cream or a drizzle of melted dark chocolate for an indulgent twist.

Make Ahead and Storage

Storing Leftovers

Keep unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Frosted cupcakes should be kept in the fridge.

Freezing

Freeze unfrosted cupcakes in a sealed container for up to 2 months. Thaw at room temperature before frosting and serving.

Reheating

If you’d like to warm them slightly, pop them in the microwave for 10–15 seconds (unfrosted only) to bring back a fresh-out-of-the-oven taste.

FAQs

Can I use frozen strawberries instead of fresh ones?
Yes, just be sure to thaw them completely and drain off any excess liquid before pureeing. Otherwise, the batter can become too watery and affect the texture.

What can I use instead of apple cider vinegar?
White vinegar or lemon juice are great substitutes. The goal is to create that slightly acidic reaction to activate the baking soda.

How do I make the strawberry frosting vegan?
Use a high-quality vegan butter, powdered sugar, and strawberry puree. Beat them together until light and fluffy. If it’s too thin, add more sugar; too thick, add a splash of plant-based milk.

Can I turn this recipe into a cake instead of cupcakes?
Absolutely! Pour the batter into an 8-inch round cake pan and bake for 30–35 minutes, checking for doneness with a toothpick.

Final Thoughts

These Vegan Strawberry Cupcakes are a must-try whether you’re vegan or just looking for a sweet, fruit-forward dessert that’s simple to make and full of flavor. With their soft crumb, real strawberry taste, and vibrant color, they’re guaranteed to brighten up any day. Go ahead—bake a batch and treat yourself to a little plant-based joy!

Vegan Strawberry Cupcakes Recipe