Vegan Strawberry Cupcakes

Ciao amici! We’re Maria, Lucia, and Teresa, and we’re so glad you’ve joined us today at Nonna’s Dishes. 

Vegan Strawberry Cupcakes Our Sweetest Spring Treat

Vegan Strawberry Cupcakes bring a little bit of sunshine into any home, no matter the season. Here in our New York kitchen, surrounded by the hustle and bustle, sometimes we crave a taste of simple joy, a memory of fresh fruit from back home. These Vegan Strawberry Cupcakes are just that. They remind us of warm spring days, the first strawberries bursting with flavor, and the happiness of sharing something truly special without anyone feeling left out. This recipe captures that essence perfectly.

Why You Will Love This Vegan Strawberry Cupcakes Recipe

Oh, where do we begin with why you’ll adore this vegan strawberry cupcakes recipe? First, it brings such comfort. Imagine a fluffy, tender cupcake, dotted with sweet strawberries, topped with a creamy frosting that melts in your mouth. It’s a little hug in every bite, perfect for a gathering or just a quiet afternoon. You might think that a dairy free strawberry cupcakes recipe would lack flavor, but ours proves that belief wrong.

This isn’t just any easy cupcake recipe; it’s a celebration. We remember our grandchildren asking for something sweet, but with their new dietary needs, we had to get creative. This recipe was born from that love and a desire to include everyone at our family table. It’s wonderfully quick to put together, which is always a bonus when you have hungry little ones (or big ones!) waiting. What makes this recipe truly special is how it highlights the fresh strawberry flavor, making it a perfect spring cupcake dessert.

Ingredients Needed for This Vegan Strawberry Cupcakes Recipe

Gather your ingredients, tesoro! Here’s what you’ll need to make these delightful vegan strawberry cupcakes.

For the Vegan Strawberry Cupcakes:

• 1 ½ cups all purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup unsweetened non dairy milk (we like almond or soy)
• ½ cup vegetable oil (or other neutral oil)
• 1 teaspoon vanilla extract
• ½ cup finely chopped fresh strawberries

For the Vegan Strawberry Buttercream Frosting:

• ½ cup vegan butter, softened
• 3 cups powdered sugar, sifted
• 2 tablespoons unsweetened non dairy milk
• 1 teaspoon vanilla extract
• ¼ cup strawberry puree (from about 5 6 fresh strawberries)

How to Make This Vegan Strawberry Cupcakes Recipe

Making these fruity vegan cupcakes is a joy, just like cooking with family. Follow these simple steps, and you’ll have a batch of delicious treats in no time.

1. 1. Prepare the oven and pans: Preheat your oven to 350°F (175°C). Line a 12 cup muffin tin with paper liners. This will help your easy cupcake recipe come together beautifully.
2. 2. Mix dry ingredients: In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Make sure everything is well combined.
3. 3. Combine wet ingredients: In a separate medium bowl, whisk together the non dairy milk, vegetable oil, and vanilla extract until smooth.
4. 4. Combine wet and dry: Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined. Be careful not to overmix; a few lumps are perfectly fine.
5. 5. Fold in strawberries: Gently fold in the finely chopped fresh strawberries. This ensures every bite of your vegan strawberry cupcakes is bursting with flavor.
6. 6. Fill cupcake liners: Divide the batter evenly among the 12 prepared cupcake liners, filling each about two thirds full.
7. 7. Bake the cupcakes: Bake for 18 to 22 minutes, or until a wooden skewer inserted into the center comes out clean. The tops should be lightly golden.
8. 8. Cool completely: Remove the cupcakes from the oven and let them cool in the muffin tin for 5 minutes before transferring them to a wire rack to cool completely. They must be completely cool before frosting.
9. 9. Make the frosting: While the cupcakes cool, prepare the frosting. In a large bowl, using an electric mixer, beat the softened vegan butter until creamy. Gradually add the sifted powdered sugar, alternating with the non dairy milk and vanilla extract. Beat until light and fluffy.
10. 10. Add strawberry puree: Gently fold in the strawberry puree until well combined and beautifully pink. If the frosting is too thick, add a tiny bit more non dairy milk, a teaspoon at a time.
11. 11. Frost and serve: Once the cupcakes are completely cool, pipe or spread the vegan strawberry buttercream frosting generously on top. Garnish with a fresh strawberry slice if desired, and enjoy your delightful spring cupcake dessert!

How to Serve This Vegan Strawberry Cupcakes Recipe

These vegan strawberry cupcakes are absolutely perfect served simply, fresh from your kitchen. They are a wonderful dessert for any occasion, from a family Sunday dinner to a celebratory party. We love to plate them individually on pretty dessert plates, perhaps with a small mint leaf for a touch of green. For a special touch, consider a dollop of our homemade strawberry coulis on the side, or even a sprinkle of finely grated lemon zest to brighten the flavors even more. They are naturally eye catching and truly a delight.

How to Store This Vegan Strawberry Cupcakes Recipe

To keep your wonderful vegan strawberry cupcakes fresh and delicious, store them in an airtight container at room temperature for up to 2 days. If your kitchen is very warm, or if you prefer them chilled, you can keep them in the refrigerator for up to 5 days. Just make sure to bring them to room temperature for about 30 minutes before serving to ensure the frosting is soft and creamy. You can also freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw them at room temperature before frosting.

Tips to Make This Vegan Strawberry Cupcakes Recipe

We always have a few nonna approved tricks up our sleeves to make any recipe shine. For these dairy free strawberry cupcakes, make sure your non dairy milk is at room temperature before mixing. This helps everything combine smoothly. Do not overmix the batter; overmixing can lead to tough cupcakes. A gentle hand is best here. For the best flavor, use ripe, sweet strawberries. If your strawberries aren’t super sweet, you can add a tiny pinch more sugar to the puree for the frosting.

Helpful Notes for This Vegan Strawberry Cupcakes Recipe

Using good quality vegan butter for the frosting makes a big difference in flavor and texture. We recommend choosing one that has a similar consistency to dairy butter. If you don’t have fresh strawberries, you can use frozen ones, but make sure they are thawed and well drained before chopping them for the batter and pureeing them for the frosting. Excess water can alter the cupcake texture. This easy cupcake recipe is designed to be straightforward and forgiving, so don’t worry too much!

Variation of This Vegan Strawberry Cupcakes Recipe

Want to get creative with your vegan strawberry cupcakes? You could try adding a hint of lemon zest to the cupcake batter for a lovely citrusy complement to the strawberries. For a richer flavor, a tablespoon of cocoa powder could be added to create chocolate strawberry cupcakes. During other seasons, you could swap out the strawberries for other fruits like raspberries or blueberries, adjusting the sweetness as needed. These fruity vegan cupcakes are versatile and welcoming to your personal touch.

FAQs About This Vegan Strawberry Cupcakes Recipe

Q: Can I use frozen strawberries for this vegan strawberry cupcakes recipe?
A: Yes, you can. Just make sure to thaw them completely and drain any excess liquid before chopping them for the batter and pureeing them for the frosting. Too much moisture can affect the texture of your cupcakes.
Q: My vegan buttercream frosting is too thin. How can I fix it?
A: If your frosting is too thin, gradually add more sifted powdered sugar, a tablespoon at a time, until it reaches your desired consistency. Make sure your vegan butter was properly softened, not melted, at the beginning.
Q: How do I know when the vegan strawberry cupcakes are baked through?
A: The best way to check is to insert a wooden skewer or toothpick into the center of a cupcake. If it comes out clean with no wet batter, your cupcakes are perfectly baked and ready to cool.

Conclusion

We hope these Vegan Strawberry Cupcakes bring a little slice of Nonna’s kitchen into your home. Sharing these dairy free strawberry cupcakes with loved ones is truly a joy, a way to connect and create new memories. Give this easy cupcake recipe a try and let the sweet aroma fill your kitchen. Remember, cooking with love is the best ingredient of all. We can’t wait to hear what you think, so please leave us a comment below!