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    Home » Recipes » The Best Vegan Cake and Cupcake Recipes

    Vegan Strawberry and Cream Cupcakes

    Published: Apr 8, 2023 · Modified: Dec 6, 2023 by Megan Calipari · This post may contain affiliate links · 4 Comments

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    This Vegan Strawberry and Cream Cupcake recipe is easy to make and the cupcakes are moist, tender and full of real strawberry flavor!

    These Strawberry and Cream Cupcakes are the perfect Spring or Summer Dessert. The cupcakes are easy to make and have BIG strawberry flavor and the whipped cream frosting is light, fluffy and quick to make. The ultimate crowd pleaser!

    Vegan Strawberry and cream cupcakes topped with strawberries on a white cloth
    These cupcakes are the perfect Spring and 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 and Cream Cupcakes for any summertime celebration and so can you!

    Jump to:
    • Ingredients
    • Method
    • Vegan Whipping Cream
    • Beet Powder
    • Freeze Dried Strawberries
    • Top Recipe Tip
    • Storage
    • Looking for More Strawberry Recipes?
    • 📖 Recipe
    • 💬 Comments

    Ingredients

    Flour: Regular all purpose flour, here. I alway use King Arthur brand.

    Baking Powder: For leavening.

    Salt: For balance.

    Non-Dairy Milk: I used oat milk, but any non-dairy milk will work.

    Granulated Sugar: For sweetness, moisture and structure.

    Lemon Juice: To bring out the berry flavor.

    Vanilla Extract: Vanilla give a nice background flavor.

    Freeze Dried Strawberries: Freeze dried strawberries are where the strawberry flavor comes from in this Vegan Strawberry and Cream Cupcake recipe.

    Beet Powder: This is optional and just for a little color boost.

    A package of freeze dried strawberries
    These cupcakes have a whole packet of freeze dried strawberries in them.
    Blended freeze dried strawberries in a blender
    Be sure to blend, food process or roll them with a rolling pin.

    Method

    These cupcakes are super simple to make. Here is how:

    First, combine the dry ingredients in a medium bowl.

    Then, combine the wet ingredients in a large bowl.

    Next, add the crushed freeze dried strawberries into the wet ingredients, followed by the beet powder, if you are using it.

    Now, add the dry ingredients into the wet ingredients and whisk to form the batter.

    Then, portion the batter into the cupcake tins and bake!

    Finally, top them with vegan whipped cream and strawberries.

    Cupcake batter in a mixing bowl
    The batter
    Cupcake batter in a lined tin
    Ready to bake
    Baked cupcakes in a cupcake tin
    Baked strawberry cupcakes

    Vegan Whipping Cream

    The frosting for these Vegan Strawberry and Cream Cupcakes is a quick and simple vegan whipped cream. My top favorite Vegan whipping cream brands are:

    Silk Vegan Heavy Whipping Cream

    Country Crock Plant Cream

    Both products are great. But, I think Silk has the edge over Country Crock. But use what you can find!

    Beet Powder

    You can skip the beet powder if you wish. I wanted a little bit of a color boost.

    I used this beet powder by Dry Box.

    Beet powders smell like beets, but you will not taste beets in the final cupcakes.

    A bite of cupcake on a spoon

    Freeze Dried Strawberries

    The strawberry flavor in these Vegan Strawberry and Cream cupcakes comes from freeze dried strawberries.

    I am able to find them in my regular grocery store, Target, Trader Joes and Whole Foods.

    They always come in a 1.2 ounce pack, so I used a whole pouch in this recipe.

    Top Recipe Tip

    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.

    A bite taken out of a vegan strawberry and cream cupcake
    Look at that moist and tender crumb!

    Storage

    These once frosted, store these cupcakes in the refrigerator for up to three days.

    Looking for More Strawberry Recipes?

    Vegan Strawberry Shortcake Cake

    Lemon Cake with Strawberry Cream Cheese Frosting

    Vegan Strawberry Frosting

    Easy Vegan Strawberry Tart by: Plant Based School

    📖 Recipe

    Close up of a strawberry and cream cupcake on a white cloth

    Vegan Strawberry and Cream Cupcakes

    Megan Calipari
    This Vegan Strawberry and Cream Cupcake recipe is easy to make and the cupcakes are moist, tender and full of real strawberry flavor!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Cooling Time 1 hour hr
    Total Time 1 hour hr 40 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 Cupcakes
    Calories 434 kcal

    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

    Nutrition

    Serving: 1CupcakeCalories: 434kcalCarbohydrates: 55gProtein: 2gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 178mgPotassium: 459mgFiber: 4gSugar: 36gVitamin A: 79IUVitamin C: 370mgCalcium: 78mgIron: 7mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Elizabeth Cline

      May 10, 2023 at 2:11 am

      5 stars
      Perfect dessert for when you are pressed for time but aim to impress. Great strawberry flavor!

      Reply
      • Megan Calipari

        May 10, 2023 at 9:39 pm

        So happy you enjoyed these! Thanks for the comment!

        Reply
    2. Karen Barbara Newsome

      May 21, 2023 at 12:55 am

      what size cake pan could I use instead of cupcakes?

      Reply
      • Megan Calipari

        May 21, 2023 at 6:09 pm

        You can bake this recipe in a 9x9 square pan, 3 6" round pans OR 2 8" round pans

        Reply

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    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

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