These Vegan Strawberry Cupcakes are easy to make and have big strawberry flavor thanks to freeze-dried strawberries. The cupcakes are super tender and moist and are topped with a delightful strawberry frosting for the perfect strawberry dessert.
Strawberry recipes are my favorite for the Spring and Summer. I use them to make cookies like my Vegan Strawberry Cheesecake Cookies, or drinks like Strawberry Mojitos. Or I'll just pile them high on a Vegan Fruit Tart.
And these Vegan Strawberry Cupcakes are my favorite for any Spring or Summer get-together! They are simple to make and are packed with fresh strawberry flavor in the cupcakes and in the strawberry frosting. And they are so beautiful! So let's make them.
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Why You Will Love This Recipe
- This recipe is simple to make, so it's perfect for beginners.
- They have big strawberry flavor from both freeze-dried and fresh strawberries.
- This Strawberry Cupcake recipe is vegan and dairy-free, so anyone can enjoy them.
- The frosting is light and fluffy and packed with strawberry flavor.
- And most importantly, they are absolutely delicious!
Ingredient Notes
Freeze-Dried Strawberries: Freeze-dried strawberries are where the strawberry flavor comes from in this recipe. They are blended into a powder and add tons of strawberry flavor to the cupcakes and the frosting.
Lemon Juice and Zest: The lemon complements the flavor of the strawberries.
Beet Powder: This is optional. It doesn't add any flavor; it just helps the cupcakes keep their color through baking.
Non-Dairy Butter: Be sure to use a non-dairy butter that comes in stick form! I love Country Crock Plant Butter Sticks.
Variations
These Vegan Strawberry Cupcakes are also delicious when topped with my Vegan Whipped Cream Frosting instead of the strawberry frosting!
Step-by-Step Instructions
Step 1. Blend the freeze-dried strawberries in a blender or crush them well with a rolling pin.
Step 2. In a large mixing bowl, combine non-dairy milk, sugar, canola oil, vanilla, lemon juice, lemon zest, and strawberry powder.
Whisk to combine, then add the flour, baking powder, and salt, and whisk to form the batter.
Step 3. Scoop the batter into a lined cupcake pan.
Step 4. And bake the vegan strawberry cupcakes in a 350°F oven for 16-18 minutes, or until a toothpick inserted into a cupcake comes out clean.
Step 5. While the cupcakes cool, make the vegan strawberry frosting. In the bowl of a stand mixer, cream vegan butter until completely smooth.
Then, add powdered sugar and strawberry powder and mix on low until combined.
Then, add non-dairy milk, lemon juice, and vanilla and mix on medium speed until light and fluffy.
Step 6. Once the cupcakes are completely cool, scoop the frosting into a piping bag that is fitted with your favorite piping tip and pipe the frosting onto the cupcakes.
Or use a butter knife or mini offset spatula to spread the frosting onto the cupcakes.
Top each cupcake with half of a strawberry and serve.
Recipe FAQs
Place the cupcakes into an airtight container and store in the refrigerator for up to 4 days.
I like oat milk for its neutral flavor. But soy milk, coconut milk or almond milk also work well!
Freeze-dried strawberries have all of their liquid removed while leaving the fresh flavor intact. So, by using freeze-dried strawberries, we can really pack a lot of strawberry flavor into the cupcakes without having to worry about the batter becoming too liquidy.
Expert Recipe Tips
Don't forget to sift the ground strawberries for the frosting! This will remove any larger clumps as well as some seeds. If you skip this step, you will not be able to pipe the frosting.
You don't need to sift the ground strawberries for the cupcakes.
Be sure to allow the cupcakes to cool completely before frosting. Frosting melts very easily!
Looking for More Vegan Strawberry Recipes?
If you tried this Vegan Strawberry Cupcakes recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Strawberry Cupcakes
Equipment
- 1 Hand or Stand Mixer for the frosting
- 1 Food Processor or Blender
- 1 Large Bowl
- 1 Whisk
- 1 Spatula
- 1 Cupcake Tin
- 12 Cupcake Liners
- Measuring Cups and Spoons
Ingredients
- 1 ½ Cups Sliced Freeze-Dried Strawberries This is an entire 1.2 oz package
- 1 ½ Cups All Purpose Flour
- 1 ¾ teaspoon Baking Powder
- ½ teaspoon Kosher Salt
- 1 Cup Non-Dairy Milk
- ¾ Cup Granulated Sugar
- ⅓ Cup Canola Oil
- 2 teaspoon Vanilla Extract
- 1 teaspoon Lemon Juice
- 1 teaspoon Lemon Zest
- ¼ teaspoon Beet Powder optional- just for color
For the Strawberry Frosting
- 1 ½ Cups Sliced Freeze Dried Strawberries This is an entire 1.2 ounce package
- 1 Cup Non-Dairy Butter See note!
- 3 ½ Cups Powdered Sugar, sifted
- 4 teaspoon Non-Dairy Milk
- 1 ½ teaspoon Lemon Juice
- 1 teaspoon Vanilla Extract
To Garnish
- 6 Medium Strawberries, halved
Instructions
- Preheat oven to 350* F. Line a cupcake tin with paper liners.
- Add freeze-dried strawberries to a blender or food processor. Blend until the strawberries are a fine powder. Set aside.1 ½ Cups Sliced Freeze-Dried Strawberries
- In a medium bowl, combine flour, baking powder, and salt. Whisk to combine.1 ½ Cups All Purpose Flour, 1 ¾ teaspoon Baking Powder, ½ teaspoon Kosher Salt
- In a large bowl, combine blended freeze-dried strawberries, non-dairy milk, sugar, canola oil, lemon juice, vanilla, lemon zest, and beet powder (if using). Whisk to combine.1 Cup Non-Dairy Milk, ¾ Cup Granulated Sugar, ⅓ Cup Canola Oil, 1 teaspoon Lemon Juice, 2 teaspoon Vanilla Extract, 1 teaspoon Lemon Zest, ¼ teaspoon Beet Powder
- Add the dry ingredients to the wet ingredients and whisk to form the batter.
- Portion the batter into a lined cupcake tin, filling each liner about ⅔ of the way full. Then, bake in a 350°F oven for 17-19 minutes or until a toothpick inserted into the center cupcake comes out clean. Allow to cool completely before frosting.
To Make the Strawberry Frosting
- Add freeze-dried strawberries to a blender or food processor. Blend until the berries become a fine powder. Then, sift the blended berries through a fine mesh strainer to remove any clumps. Set aside.1 ½ Cups Sliced Freeze Dried Strawberries
- In the bowl of a stand mixer fitted with the paddle attachment, cream non-dairy butter until it is completely smooth and fluffy. Then, add the powdered sugar and freeze-dried strawberry powder and mix on low until combined.1 Cup Non-Dairy Butter, 3 ½ Cups Powdered Sugar, sifted
- Add the non-dairy milk, lemon juice, and vanilla and mix on low until combined, then turn the speed up to medium and mix until the frosting is light and fluffy, about 30 seconds to 1 minute.4 teaspoon Non-Dairy Milk, 1 ½ teaspoon Lemon Juice, 1 teaspoon Vanilla Extract
Finish The Cupcakes
- Once the cupcakes are completely smooth, pipe or spread frosting onto each cupcake, then garnish with a halved strawberry. I used a piping bag with a Wilton 2D tip. Enjoy!6 Medium Strawberries, halved
Elizabeth Cline says
Perfect dessert for when you are pressed for time but aim to impress. Great strawberry flavor!
Megan Calipari says
So happy you enjoyed these! Thanks for the comment!
Karen Barbara Newsome says
what size cake pan could I use instead of cupcakes?
Megan Calipari says
You can bake this recipe in a 9x9 square pan, 3 6" round pans OR 2 8" round pans