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Vegan Strawberry Cupcakes 🍓

Fluffy cupcakes topped with strawberry buttercream? Don’t mind if we do!


  • Preheat oven to 180°C, line a muffin pan with cupcake cases, slightly oil paper with oil spray and set aside.

Strawberry Milk

  • Hull and weigh the strawberries, then place the strawberries in a food processor or blender with soy milk. Blend/pulse into a smooth strawberry milk.

  • In a bowl, stir strawberry milk and apple cider vinegar together. Set aside for 5 minutes to curdle the milk.

  • In a separate large mixing bowl, whisk flour, sugar, baking powder until evenly combined. Stir in the milk mixture, melted vegan butter, vanilla extract. Stir with a spoon until just combined, then fold in chopped strawberries.

  • Divide the batter evenly into the prepared cupcake liners, filling up to 2/3 full. Bake in the centre rack of your oven for 20-23 minutes or until a toothpick inserted in the centre of the cupcakes comes out clean.

  • Cool immediately on a wire rack before frosting with vegan strawberry buttercream frosting.


  • In a clean bowl, combine the icing sugar, butter, salt, strawberry fruit powder and extract together. Add the food colouring if needed.

  • Pipe the buttercream on top of each cupcake, decorate with strawberries and enjoy!

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