These vegan strawberry cupcakes are just so darling. Soft strawberry crumb, a hidden pocket of jam in the middle, and a swoop of vanilla buttercream with a fresh strawberry crowning the top. Perfect for any springtime occasion, Valentine’s Day, birthday parties, or for anyone whose favorite color is pink, whether they’re 5 or 55.
The flavor is very strawberry, from strawberry powder instead of fresh strawberries. I tried with fresh and they just kept tasting like muffins; these are just right. They’re light and fruity, with a little lemon juice in the batter to brighten everything up. The strawberry powder on its own wasn’t enough to get them as pink as you want, so a few drops of red food coloring do the rest. Use the natural kind if you’re about that life.
Why This Recipe Rocks
- Real strawberry flavor in every bite. Courtesy of strawberry powder, jam and fresh strawberry on top. Plus a little extra sprinkle of strawberry powder.
- Filled with jam for an extra burst of strawberry in the middle
- Pairs perfectly with the Vegan Buttercream Without Vegan Butter
- Great for Valentine’s Day, baby showers, spring birthdays, Mother’s Day, or anytime you want something pink. No special occasion required.
- Stunning but not complicated to make
What’s in Vegan Strawberry Cupcakes?
Strawberry powder is freeze-dried strawberries ground into a fine powder. You can make your own by blitzing freeze-dried strawberries in a food processor until fine. You’ll need 1 1/3 to 1 1/2 cups of whole freeze-dried strawberries to get 1/3 cup of powder (about 26 to 27 grams if you’re weighing). A kitchen scale is the easiest way to measure since the density changes depending on how finely you grind it. You can also just buy strawberry powder online, Anthony’s brand makes my favorite one.
Soy milk and lemon juice make the vegan buttermilk that gives the cupcakes their lift and tenderness. Soy is my favorite because it is the highest protein so I think it results in the best structure. But any unsweetened non-dairy milk works — almond, oat, soy, whatever you’ve got. The lemon juice also adds brightness that complements the strawberry.
All-purpose flour and a tablespoon of cornstarch is my favorite combo for tender vegan cupcakes. The cornstarch lightens the crumb.
Olive oil or any neutral vegetable oil keeps these cupcakes moist. Use a mild olive oil so the flavor doesn’t come through (most cheaper olive oils are just perfect), or go with canola oil, safflower, or any other neutral oil.
A few drops of red or pink food coloring. Strawberry powder alone gives you a soft beige-pink. The food coloring is what gets you to actual pretty pink. Use natural (beet-based) or regular, whatever you’ve got.
Strawberry jam for the filling. Any good jam works. Strawberry preserves with chunks of fruit are extra nice.
Vegan buttercream for topping. The Vegan Buttercream Without Vegan Butter is perfect here. You won’t use the full batch, but you’ll find another use for it this week.
Fresh strawberries for topping. Halved lengthwise with stems on for the prettiest look.
Tips for Vegan Strawberry Cupcakes
Let the cupcakes cool completely before filling and frosting. Warm cupcakes will melt the buttercream and make the jam soak into the cake instead of staying put in the middle.
To make the well for the jam: stick your finger right in the middle of the cooled cupcake, about an inch deep. Or if you want to be civilized, use a small paring knife. Leave half an inch intact at the bottom.
Food coloring is optional but recommended. Without it, the cupcakes are a soft beige-pink. With it, they’re full pink. You decide what kind of cupcake life you’re living.
More Vegan Cupcakes For Your Face
Vegan Strawberry Cupcakes FAQ
How can I make the buttercream pink? Easy For every 2 cups of buttercream, whip in 1 to 2 tablespoons of strawberry powder. It’ll tint the frosting pink and add a little strawberry flavor too. Add more for deeper color, or add a drop of food coloring if you want it pinker than the powder alone gets you.
Where do I buy strawberry powder? You will probably need to order it online unless you have a very well-stocked baking store in your area. Anthony’s sells a good one online. But usually I make my own by blitzing freeze-dried strawberries. Trader Joe’s sells freeze-dried strawberries that are affordable, as does Whole Foods.
Can I use fresh strawberries instead? Not in the batter. Fresh strawberries add too much liquid and the cupcakes won’t bake right. But fresh strawberries are perfect for topping.
Can I turn this into a cake? For sure. Divide the batter between two 8-inch round cake pans and bake at 350°F for 25 to 30 minutes, or until a toothpick comes out clean. Once cool, slice fresh strawberries and layer them between the cakes with buttercream for a strawberry shortcake effect. Frost the outside with the remaining buttercream and top with whole strawberries. You’ll need the full batch of buttercream for this.
Can I make these vegan strawberry cupcakes gluten-free? You can swap the all-purpose flour for a 1-to-1 gluten-free baking flour. Bob’s Red Mill or King Arthur both work well. I honestly haven’t tried it but I don’t see why not.
How did I get here? You were probably searching for “vegan strawberry cupcakes,” “strawberry cupcakes with freeze dried strawberries,” “pink cupcakes,” or “Valentine’s Day cupcakes.” You’re in the right place. Welcome.
Pretty in Pink Strawberry Cupcakes
Ingredients
- 1 cup plain unsweetened soy milk
- 1 tablespoon lemon juice
- 1 1/4 cups all-purpose flour
- 1/3 cup strawberry powder plus more for decorating
- 1 tablespoon cornstarch
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup mild olive oil or any neutral oil
- 3/4 cup granulated sugar
- 2 teaspoons pure vanilla extract
- A few drops red or pink food coloring
- 3/4 cup strawberry jam for filling
- 1/2 batch Vegan Buttercream Without Vegan Butter or 3 cups buttercream
- 6 fresh strawberries halved lengthwise with stems on, for topping
Instructions
- Preheat the oven to 350°F and line a 12-cup cupcake tin with cupcake liners.
- Whisk the soy milk and lemon juice together in a measuring cup and set aside for a few minutes to curdle.
- In a medium bowl, whisk together the flour, strawberry powder, cornstarch, baking powder, baking soda, and salt.
- In a large bowl, whisk together the oil, sugar, vanilla, food coloring, and the curdled soy milk mixture.
- Add the dry ingredients to the wet ingredients and mix just until smooth, with no streaks of flour. Add more food coloring a drop at a time if you want a deeper pink.
- Fill the liners about 3/4 full, using an ice cream scoop if you have one. Bake for 18 to 22 minutes, until the tops spring back lightly when touched and a toothpick inserted in the center comes out with just a few moist crumbs.
- Cool completely.
- Poke a hole in the center of each cupcake (use your finger or a small paring knife). Fill each with about a tablespoon of strawberry jam. Pipe with buttercream using a piping bag fitted with a large star tip for the prettiest swirl.
- If it’s warm in the kitchen, refrigerate. When ready to serve, let them sit at room temp for 20 minutes or so.
- Add the fresh fruit just before serving: dust with a little strawberry powder and top each with a halved fresh strawberry.
