Vegan Strawberry Cupcakes
These Vegan Strawberry Cupcakes are tender, moist, and packed with strawberry flavor! They are easy to make and are the perfect Spring and Summer dessert.
Servings: 12 Cupcakes
Calories: 566kcal
Cost: $7
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
Notes
I like to purchase freeze-dried strawberries online.
It is important to use a non-dairy butter that comes in stick form for the frosting. My favorite is Country Crock Plant Butter Sticks.
Don't forget to sift the strawberry powder for the frosting! If there are clumps, you won't be able to pipe the frosting.
It is important to allow the cupcakes to cool completely before frosting. Frosting melts very easily.
Nutrition
Serving: 1Cupcake | Calories: 566kcal | Carbohydrates: 113g | Protein: 2g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 3g | Sodium: 286mg | Potassium: 842mg | Fiber: 7g | Sugar: 87g | Vitamin A: 84IU | Vitamin C: 725mg | Calcium: 81mg | Iron: 14mg