These vegan strawberry cupcakes are soft, fluffy, and bursting with real strawberry flavor—no artificial extracts required. Made with generous amounts of fresh strawberries and simple pantry ingredients, they’re the perfect plant-based dessert for celebrations, holidays, or everyday treats. With their naturally pink hue and tender crumb, these cupcakes prove that vegan baking can be both easy and irresistibly delicious.

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Ingredients

Dry Ingredients

2½ cups all-purpose flour
1 cup granulated sugar
3 teaspoons baking powder
½ teaspoon baking soda
Pinch of salt

Wet Ingredients

3 cups ripe strawberries (fresh or thawed frozen)
⅓ cup dairy-free milk
⅓ cup neutral oil
1 tablespoon apple cider vinegar or lemon juice
1 teaspoon vanilla extract

Optional Color

Pink or red food coloring or beetroot powder

For Decorating

Vegan strawberry frosting or vegan cream cheese frosting
Fresh strawberries
Freeze-dried strawberries or raspberries

Instructions for Vegan Strawberry Cupcakes

1. Prepare the Oven

Preheat the oven to 180°C (350°F).
Line a cupcake tray with paper liners.

2. Make the Strawberry Purée

Blend strawberries until smooth.
Set aside.

3. Mix Dry Ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until evenly combined.

4. Combine Wet Ingredients

Add strawberry purée, dairy-free milk, oil, vinegar, and vanilla to the bowl.
Add food coloring if using.

5. Make the Batter

Gently fold until just combined.
Avoid overmixing; small lumps are fine.

6. Fill the Cupcake Liners

Divide batter evenly, filling each liner about ⅔ full.

7. Bake

Bake for 18–20 minutes, or until a toothpick inserted comes out clean.

8. Cool

Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack.

9. Decorate

Frost once fully cooled and garnish as desired.

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Why This Recipe Works

Uses real strawberries for natural flavor
One-bowl method keeps cleanup minimal
Balanced leavening ensures fluffy texture
Moist crumb without being oily or heavy

Substitutions & Variations

Gluten-Free: Use a tested gluten-free flour blend with added starches
Oil-Free: Replace oil with unsweetened applesauce
Berry Swap: Try raspberries or mixed berries for a twist
Muffins: Bake slightly longer for breakfast-style muffins

Make-Ahead, Storage & Reheating Guide

Make Ahead: Bake cupcakes one day in advance
Room Temperature: Store unfrosted cupcakes up to 2 days
Refrigerator: Frosted cupcakes last up to 5 days
Freezer: Freeze unfrosted cupcakes for up to 1 month

Serving Ideas for Vegan Strawberry Cupcakes

Perfect for Valentine’s Day, birthdays, and baby showers
Serve with dairy-free whipped cream
Pair with fresh fruit or mint leaves
Ideal as a spring or summer dessert

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Nutrition (Per Serving Estimate)

Calories: ~240
Carbohydrates: ~36g
Fat: ~9g
Protein: ~3g
Fiber: ~2g
(Estimates may vary depending on ingredients used)

Frequently Asked Questions

Can I use frozen strawberries?

Yes, thaw them fully and drain excess liquid before blending.

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Do I need strawberry extract?

No. Fresh strawberries provide all the flavor needed.

Why are my cupcakes very moist?

Strawberries contain a lot of natural water. The texture firms up as cupcakes cool.

Can I bake this as a cake?

This recipe is best suited for cupcakes. A dedicated cake recipe is recommended for full-size cakes.

These vegan strawberry cupcakes are proof that plant-based desserts can be soft, flavorful, and visually stunning. Easy to prepare and made with real fruit, they’re a dependable recipe you’ll return to again and again—whether for special occasions or everyday baking.