Vegan Strawberry Milk Cupcakes
Soft vegan cupcakes with real strawberry puree, ready in about 45 minutes with 20 minutes hands-on prep.
Last updated: September 22, 2026
Ingredients
- 1 1/2 cups fresh strawberries, hulled and chopped
- 1 3/4 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsweetened plant milk (oat or soy)
- 1/3 cup neutral oil, such as canola or sunflower
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar
- 1/2 cup vegan butter, softened
- 2 cups powdered sugar
- 1 tbsp freeze dried strawberries, crushed, for garnish
Instructions
Puree 1 1/2 cups strawberries in a blender until smooth.
Simmer the puree in a small pot for 8 to 10 minutes, stirring often, until it reduces to about 1/2 cup. Let it cool fully.
Preheat your oven to 350°F and line a muffin pan with 12 liners.
Whisk flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.
In another bowl, mix plant milk, oil, vanilla, vinegar, and 1/4 cup of the cooled strawberry puree.
Pour the wet mix into the dry mix and stir just until combined. Do not overmix.
Divide batter evenly among the liners, filling each about two thirds full.
Bake for 16 to 18 minutes, until a toothpick comes out clean. Cool in the pan for 5 minutes, then move to a wire rack.
Once cupcakes are fully cool, beat vegan butter until smooth, then add powdered sugar and the remaining strawberry puree.
Beat the frosting on medium speed for 2 minutes until light and fluffy, then pipe onto the cooled cupcakes.
Top each cupcake with a pinch of crushed freeze dried strawberries.
Pro Tips
- • Reduce the puree before adding it to the batter. This keeps the cupcakes from turning dense or wet.
- • Chill the frosting for 10 minutes if it feels too soft to pipe well.
- • Use room temperature vegan butter so the frosting whips up smooth with no lumps.
- • Freeze dried strawberries add color and crunch without extra liquid, so they work better than fresh slices on top.
Recipe Details
Timing
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Nutrition (per cupcake)
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Recipe Highlights
Final Thoughts
These cupcakes prove you do not need dye to get a pretty pink treat. The real strawberry flavor comes through in every bite, from the soft cake to the fluffy frosting.
Frequently Asked Questions
Why is my strawberry cupcake batter pink instead of the frosting?
That happens when the puree is too watery and spreads color through the whole batter fast. Reducing the puree on the stove first fixes this and keeps the color soft and even.
Can I use frozen strawberries instead of fresh?
Yes, thaw them fully and drain extra liquid before blending. Frozen berries can add more water, so you may need a minute or two longer to reduce the puree.
Why do I need to reduce the strawberry puree first?
Raw puree has too much water for this batter and can make the crumb gummy. Cooking it down concentrates the flavor and keeps the texture light.
Can I make these cupcakes gluten free?
Swap the all-purpose flour for a 1:1 gluten free baking blend. The texture stays soft, though the crumb may be slightly more delicate.
