These Vegan Strawberry Cupcakes are topped with a light and fluffy vegan whipped cream for the perfect strawberry and cream cupcake. They are easy to make and have big strawberry flavor. These cupcakes are the perfect Spring or Summer dessert!
Strawberry recipes are my favorite for the Spring and Summer. I live making a quick Vegan Strawberry Peach Galette for a get-together or some Vegan Strawberry Cheesecake Cookies for and afternoon treat.
And now, I can make these Vegan Strawberry Cupcakes for any summertime celebration and so can you!
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Why You Will Love This Recipe
- This recipe is simple to make so they are perfect for beginners.
- They have big strawberry flavor from both freeze-dried and fresh strawberries.
- This cupcake recipe is dairy-free and eggless so anyone can enjoy them.
- The whipped cream frosting is ready in 5 minutes!
- And the cupcakes are super soft, fluffy and moist.
Ingredient Notes
Non-Dairy Milk: I used oat milk, but any non-dairy milk will work.
Lemon Juice: To bring out the berry flavor.
Freeze-Dried Strawberries: Freeze-dried strawberries are where the strawberry flavor comes from in the strawberry cake. They are blended into a powder and add tons of strawberry flavor.
Fresh Strawberries: I top each cupcake with a fresh strawberry because they are so beautiful and fresh tasting.
Beet Powder: This is optional and just for a little color boost.
Vegan Heavy Whipping Cream: I like Silk Heavy Whipping Cream and Country Crock Plant Cream.
Variations
I like these cupcakes to be topped with whipped cream for a vegan strawberry and cream cupcake. But, if you prefer buttercream, use my Vegan Strawberry Buttercream 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. Mix the non-dairy milk, sugar, canola oil, vanilla and strawberry powder with a whisk. 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!
Step 5. Add vegan heavy whipping cream to a large bowl. Use a hand mixer to whip the cream on high for about 30 seconds. Then, add the powdered sugar and vanilla and whip on high until the cream reaches stiff peaks.
Step 6. Then, top each cupcake with whipped cream and a fresh 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 is also great!
Yes! They taste just like traditional cupcakes and have the same soft and moist texture.
Expert Recipe Tips
Be sure to crush the freeze dried strawberries up really well. I have tried two ways that both work:
Blend or food process the strawberries.
Or, let the air out of the pouch and roll over it with a rolling pin until the strawberries are well crushed.
Looking for More Vegan Strawberry Recipes?
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📖 Recipe
Vegan Strawberry and Cream Cupcakes
Equipment
- 1 Large Bowl
- 1 Medium Bowl
- 1 Whisk
- 1 Spatula
- 1 Cupcake Tin
- 12 Cupcake Liners
- Measuring Cups and Spoons
- 1 Hand or Stand Mixer for the whipped cream
Ingredients
- 1 ½ Cups All Purpose Flour
- 2 teaspoon Baking Powder
- ½ teaspoon Kosher Salt
- 1 Cup Non-Dairy Milk
- ¾ Cup Granulated Sugar
- ⅓ Cup Canola Oil
- 2 teaspoon Lemon Juice
- 2 teaspoon Vanilla Extract
- 1 ½ Cups Freeze Dried Strawberries, well crushed with a rolling pin or blender this is an entire 1.2 oz package
- ¼ teaspoon Beet Powder optional- just for color
For the Whipped Cream
- 2 Cups Vegan Heavy Whipping Cream
- ¼ Cup Powdered Sugar, sifted
- ½ teaspoon Vanilla
To Garnish
- 12 Medium Strawberries
Instructions
- Preheat oven to 350* F. Line a cupcake tin with liners.
- In a medium bowl, combine flour, baking powder, and salt. Whisk to combine.1 ½ Cups All Purpose Flour, 2 teaspoon Baking Powder, ½ teaspoon Kosher Salt
- In a large bowl, combine non-dairy milk, sugar, oil, lemon juice and vanilla. Whisk to combine.1 Cup Non-Dairy Milk, ¾ Cup Granulated Sugar, ⅓ Cup Canola Oil, 2 teaspoon Lemon Juice, 2 teaspoon Vanilla Extract
- Into the wet ingredients add the crushed freeze dried strawberries and whisk, followed by the beet powder, if using. Whisk until well combined.1 ½ Cups Freeze Dried Strawberries, well crushed with a rolling pin or blender, ¼ teaspoon Beet Powder
- Add the dry ingredients into the wet ingredients and whisk to form to batter.
- Portion the batter into a lined cupcake tin, filling each liner about ⅔ of the way full.
- Bake in a 350* 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 Whipped Cream
- Use a hand mixer or stand mixer fitted with the whip attachment. Pour the vegan heavy whipping cream into the bowl and turn the mixer to medium speed.2 Cups Vegan Heavy Whipping Cream
- While the mixer is running, slowly add the sifted powdered sugar. Once the sugar is incorporated, turn the mixer to high and whip, stopping occasionally to scrape the bowl down with a spatula, until stiff peaks are achieved, about 3-5 minutes.¼ Cup Powdered Sugar, sifted
- Add the vanilla and stir on low until incorporated.½ teaspoon Vanilla
Finish The Cupcakes
- Using a spoon, dollop the whipped cream onto the top of each cupcake and top with a fresh strawberry.12 Medium Strawberries
Elizabeth Cline
Perfect dessert for when you are pressed for time but aim to impress. Great strawberry flavor!
Megan Calipari
So happy you enjoyed these! Thanks for the comment!
Karen Barbara Newsome
what size cake pan could I use instead of cupcakes?
Megan Calipari
You can bake this recipe in a 9x9 square pan, 3 6" round pans OR 2 8" round pans