These Vegan Strawberry Cupcakes are soft, fluffy, and bursting with fresh strawberry flavor! Topped with a light and sweet cream cheese frosting, they’re the perfect dessert for any occasion. Easy to make and absolutely delicious!
Equipment Needed
Small saucepan – for making strawberry puree
Blender or immersion blender – to blend strawberries
Mixing bowls – for batter and frosting
Measuring cups & spoons – for precise ingredients
Whisk or hand mixer – for mixing batter and frosting
Cupcake liners & baking spray – to prevent sticking
Cupcake tin – for even baking
Ingredients
Strawberry Puree
- 1 cup fresh or frozen strawberries
Strawberry Cupcakes
- 1 cup homemade strawberry puree
- ¼ cup melted butter (regular or vegan)
- 1 cup milk (regular or plant-based)
- 1 cup cane sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour (regular or gluten-free)
- Fresh strawberries for topping
Vegan Cream Cheese Frosting
- 4 oz cream cheese (regular or vegan)
- 4 tablespoon softened butter (regular or vegan)
- 1 ½ cups powdered sugar
Instructions
Making the Strawberry Puree
- Heat a small saucepan over medium heat. Add strawberries and cook, stirring, until soft (about 2-3 minutes).
- Blend the cooked strawberries into a puree using a blender or immersion blender. Let it cool before using.
Baking the Strawberry Cupcakes
- Preheat oven to 350°F (175°C). Line 14-16 cupcake molds with paper liners and spray lightly with non-stick spray.
- In a large mixing bowl, whisk together strawberry puree, melted butter, milk, sugar, baking soda, baking powder, and vanilla.
- Gently mix in the flour until combined (do not over-mix).
- Fill each cupcake liner ⅔ full with batter.
- Bake for 25-30 minutes, or until the tops are golden and a toothpick inserted comes out clean.
- Let cupcakes cool completely before frosting.
Making the Cream Cheese Frosting
- In a bowl, mix softened butter, cream cheese, and powdered sugar until smooth.
- Once cupcakes are fully cooled, frost them and top with fresh strawberries.
Frequently Asked Questions
You can use a safe and non-toxic red or pink food dye. Another way you can do it is by adding a teaspoon of beetroot powder to give them a more pink color!
Absolutely! Just thaw them slightly before making the puree to ensure a smooth consistency.
Store in an airtight container in the fridge for up to 3 days. Let them sit at room temperature for 10-15 minutes before serving.
Yes! Use King Arthur Measure for Measure gluten-free flour for the best results. Avoid almond or coconut flour, as they change the texture.
Of course! Click here for the instructions on making a loaf cake. Click here for instructions on making a square or round cake. 
Vegan Strawberry Cupcakes
Ingredients
Strawberry Puree
- 1 cup fresh or frozen strawberries
Strawberry Cupcake Ingredients
- 1 cup homemade strawberry puree
- ¼ cup melted butter regular or vegan
- 1 cup milk regular or plant-based
- 1 cup cane sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- strawberries for topping
Vegan Cream Cheese Frosting
- 4 oz cream cheese regular or vegan
- 4 tablespoon softened butter regular or vegan
- 1 ½ cup powdered sugar
Instructions
Strawberry Puree Instructions
- Bring a small saucepan to medium heat. Add the strawberries and cook, stirring, until tender (about 2-3 minutes). Use an immersion blender or regular blender to blend into a puree. You should have about ¾-1 cup of puree. Allow it to cool before using.
Strawberry Cupcakes Instructions
- Preheat the oven to 350. Line 14-16 cupcake molds with paper liners and then lightly spray them with non-stick baking spray.
- Mix the strawberry puree, melted butter, milk, sugar, baking soda, baking power, and vanilla together. Then, add the flour and mix until a batter forms. Fill each cupcake mold with the batter until it's about ⅔ full. You should be able to fill about 14-16 molds.
- Bake the strawberry cupcakes for about 25-30 minutes or until they have completely risen and are golden on top.
Making The Cream Cheese Frosting
- While the strawberry cupcakes bake, mix the softened butter, cream cheese, and powdered sugar to make the cream cheese frosting. Allow the cupcakes to cool completely before frosting. Top with strawberries and enjoy.
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