These beautiful Vegan Strawberry Cupcakes are made with plenty of fresh strawberries and the most luscious pink frosting. The perfect treat when strawberries are abundant at the farmer’s market!

close up of many vegan strawberry cupcakes on a black rack

You will never meet a prettier cupcake! These vegan strawberry cupcakes are bursting with flavor and have the best texture. They are fluffy with a tight crumb and never dense. Plus there are little chunks of real strawberries throughout!

They are a bit more work than my vegan vanilla cupcakes or vegan chocolate cupcakes, simply because you have to puree and cook down fresh strawberries. That’s what gives them their signature strawberry flavor!

The strawberry buttercream frosting is out of this world delicious and you will use a little of the strawberry puree in it as well. It’s impossible not to lick the bowl clean!

bite taken out of a red cupcake

How to make Vegan Strawberry Cupcakes

Find the complete recipe with measurements below.

First, you will puree the strawberries and cook down the sauce until it reduces somewhat. It will take about 30 minutes, then transfer to a bowl and let it cool. I like to stick it in the refrigerator or freezer to speed this up. You can also do this ahead of time and keep in the refrigerator until you are ready to bake.

Make the cupcake batter using an electric mixer (again, the full process is below in the recipe card.) Fold in the strawberries. TIP: For pink/red cupcakes like mine, add a few drops of vegan friendly red food coloring to the batter. It’s optional though.

bowl with pink cupcake batter and strawberry pieces

Divide the batter evenly in the liners filled 3/4 of the way full. Bake for 20-22 minutes until a toothpick inserted comes out clean.

cupcake batter in cupcake pan

Let the cupcakes cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely before frosting, or the frosting will melt right off.

unfrosted, cooked red cupcakes

Strawberry Buttercream Frosting

For the incredible pink frosting, make sure the strawberry puree is completely cooled. Add the vegan butter (I love Country Crock brand sticks for frosting) to a large bowl and beat with a stand or hand mixer. Now slowly add the powdered sugar, strawberry puree, vanilla and a few drops of pink/red food coloring, if using.

Beat until light and fluffy, then add to a piping bag with a large tip attached and pipe onto cooled cupcakes. You can also simply spread it on with a butter knife, but piped frosting looks much better. Stick a whole strawberry into the piped frosting, for decoration. Enjoy!

pink frosting on a whisk

Want more strawberry recipes?

many red cupcakes with pink frosting on a round cooling rack
square image of many strawberry cupcakes
5 stars (30 ratings)

Vegan Strawberry Cupcakes

These beautiful Vegan Strawberry Cupcakes are made with plenty of fresh strawberries and the most luscious pink frosting. The perfect treat when strawberries are abundant at the farmer's market!
Prep: 45 minutes
Cook: 22 minutes
Total: 1 hour 7 minutes
Servings: 12 cupcakes


Strawberry puree

  • 10-12 medium/large strawberries


  • 1/2 cup + 2 tablespoons unsweetened soy milk
  • 1 teaspoon apple cider vinegar
  • 1/2 cup softened vegan butter
  • 3/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1/3 cup reduced strawberry puree
  • 4-5 drops red or pink vegan friendly food coloring, optional
  • 1 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup diced strawberries
  • 12 whole strawberries, for topping each cupcake

Strawberry buttercream frosting

  • 3 tablespoons reduced strawberry puree, completely cooled
  • 3/4 cup vegan butter, slightly softened
  • 3 cups powdered sugar
  • 1/4 teaspoon pure vanilla extract
  • 3-4 drops red or pink vegan friendly food coloring, optional


Make the strawberry puree

  • Rinse and hull the strawberries. Using a food processor or blender, puree them.
  • Pour the puree into a small pot and simmer for 25-30 minutes, until it reduces somewhat. You will need 1/3 cup for the cupcake batter, and 3 tablespoons for the frosting. Allow it to cool for a few minutes before adding to cake batter and let it cool completely for the frosting. I like to stick it in the freezer to speed this up.

Prepare the oven and pan

  • Preheat the oven to 350 degrees F and line a cupcake pan with liners. Spray the liners with oil.

Make the cupcakes

  • Combine the soy milk and apple cider vinegar. Stir a little, then set aside.
  • Using an electric hand mixer or a stand mixer, cream together the softened butter and sugar until creamy. Mix in the soy milk mixture, vanilla, reduced strawberry puree and food coloring, if using.
  • Stop the mixer, and add the cake flour, baking powder and salt to the wet ingredients. Mix on low speed until just combined, scraping the bowl as needed. Fold in the diced strawberries, gently.
  • Divide the batter evenly in the liners (3/4 full) and bake for 20-22 minutes until a toothpick inserted comes out clean. Allow them to cool in the muffin tray for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Make the frosting

  • Once the strawberry puree is cooled completely (you can do this by sticking it in the freezer), add the vegan butter to a bowl and mix until fluffy and creamy.
  • Add 1 cup of powdered sugar, then mix in the strawberry puree, vanilla and optional food coloring. Add the remaining powdered sugar and continue to mix until light and fluffy. If the frosting is too thin, add additional powdered sugar.

Frost and decorate

  • Pipe frosting onto the cupcakes, and top each one with a whole strawberry. Serve and enjoy!
  • Store in an airtight container at room temperature for 2-3 days, or the refrigerator for 4-5 days. They can also be frozen.


  1. May use another non-dairy milk such as almond, cashew or coconut.
  2. If you can not find cake flour, all purpose flour can be used, but they won’t be and light and fluffy. 
  3. For gluten free, substitute a gluten free all purpose flour. I like King Arthur’s Measure for Measure Gluten Free Flour.


Serving: 1of 12 servings | Calories: 340kcal | Carbohydrates: 55g | Protein: 2g | Fat: 13g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 176mg | Potassium: 120mg | Fiber: 1g | Sugar: 42g | Vitamin A: 746IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 1mg
Course: Dessert
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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  1. Hi Nora, hope you are having an amazing day! My son’s birthday is coming up soon and wanted to try your strawberry cupcakes! What is the name of the cake flour you use for this recipe? May to have a wonderful day!

    1. Hi Tania. I typically use Swans Down cake flour. Happy birthday to your son, and I hope you have a wonderful day as well! Happy baking!

  2. These turned out delicious and perfectly moist! I have a sister who is egg free so these were perfect! My daughter turned 6 and they were a hit for her birthday! I trust Nora’s recipes to turn out well!

  3. Instead of fresh strawberries, I puréed the frozen strawberries with added sugar. Follow the directions for reducing it down and used same measurements for cupcakes. The purée added enough flavor to the batter, so I didn’t add the chopped, fresh strawberries. Used the leftover strawberry/sugar purée for the frosting, too. Outstanding!

  4. I didn’t cook this recipe yet, but just wanted to say: I am not sure whether you aware but you are superstar of every allergic receipts group. We all know your name and it is synonymous with “safe foods” for so many families. Thank you for this content

    1. You have made my day Marina! It is heartwarming to learn that my recipes are being enjoyed with confidence by so many! I appreciate you using my recipes, and for sharing this encouraging feedback with me. Thank you! Happy cooking!

  5. Hi Nora,
    We make your chocolate cake annually for my (now) 4yr old’s birthday. This year my 1yr old got to enjoy these cupcakes as her cake, since she’s not a big fan of chocolate. The entire party loved them and they were gone quickly. The recipe was very easy to follow, as I’m still a novice baker. Thank you again, they were so delicious. The frosting was SO good I could have eaten it with a spoon! Deservedly so, after hosting a joint 4yr old and 1yr old bday party haha!

    1. Hi Anne. Happy birthday to your child! I’m thrilled the cupcakes were a hit! I’m always happy to hear that the recipe is easy to follow. Thanks for taking time to share your fun and wonderful feedback!

  6. Hi – I since made these (while waiting on a GF cake flour). Made for family who are not GF. I don’t know what I did wrong, followed the recipe to a tee. when I added the wet ingredients to the butter mix, there was no way it would mix in, it curdled. It came together nicely when I added the cake flour. Batter was delicious, appreciated that it’s not too sweet. Cooked as instructed, there was no crumb, they were kind of rubbery?? I didn’t go the next step of icing. Any thoughts of what I may have missed?
    Thank you!

    1. Sorry these didn’t work out for you, Reeze! Which GF flour did you use? Was the butter or wet ingredients too cold rather than room temperature? Was the butter melted instead of softened? Curdling is often caused by too cold and room temperature ingredients coming together. And if they were rubbery, it’s likely the batter was overworked or there was a problem with the flour.

  7. Hi Nora – I am also GF, could I use GF flour and add 2 tbs arrowroot powder and get the same fluffy consistency? thanks!

    (5 stars based on all other items made – super – I just substitute GL flour!)

    1. Hi Reeze. For gluten free, substitute a gluten free all purpose flour. I like King Arthur’s Measure for Measure Gluten Free Flour. No other ingredients would need to be changed. Enjoy!

  8. I recently made these cupcakes and TWO people told me they were the best cupcakes they have ever had!! And my fiancé asked me to marry him again after trying them haha! Highly highly recommend these cupcakes, and honestly anything from Nora ❤️

    1. Hi Ally. Thank you for sharing your fun experience with the cupcakes! I’m thrilled they were a hit! I also appreciate your fabulous review! Happy cooking!

    1. I haven’t tried it, but there might not be enough batter to make a very tall or fluffy bundt cake. It’s worth a try, though! The cake should take around 35 to 45 minutes to bake.

  9. Hi! I’m making these tomorrow night, but will be doing mini cupcakes. I’m thinking about 10 minute baking time. Thoughts? Thanks!

    1. Hi Arielle. Stored in an airtight container they will last for 4-5 days in the refrigerator, and about 3 months in the freezer.

  10. Nora, this is the fifth of your recipes I’ve made in two months. I’d been baking less since going vegan, but since using your Oreo cake for my partner’s birthday I’ve been OBSESSIVELY trawling your blog for more treats. It’s so nice using a proper vegan recipe instead of doing substitutions. You’ve really reignited my love of baking 😁

    Loved the strawberry cupcakes! I splurged on fancy farmer’s market strawberries so they turned out extra nice 😋. Sent my partner to work with a batch and he’s texted me SO many compliments, all the hospital staff are so grateful ❤

    1. Thank you so much for the kind words, Laura! I’m so happy that your love for baking has been reinvigorated! And thank you for your wonderful review 🙂

  11. Hi Nora – i’ll always give 5 stars – but i’m not sure if i did something wonky? i used swans down cake flour. The batter was of a mousse like consistency rather than more liquid. Did i do something wrong? Also I used a pampered chef standard cupcake pan and the cupcakes were a little burned on the bottom. very strange experience. i make your vanilla and chocolate cupcakes at least 20 dozen times without an issue ever. i used fresh berries. new box of flour, new bob’s bp. oh and i had enough batter to make an additional 9, these i did a double panning – they baked up nice and while cooling dropped down 1/2 way. all delicious, but what the heck do you think happened? the batter was definitely wonky and fluffy like mousse. please help.

    1. Hi Susan – Thanks for making my recipes! The batter for these cupcakes is a little mousse-like, I suppose, a bit fluffy almost. That’s normal. But make sure your strawberries really did reduce and then let cool before adding to the batter. If they burned on the bottom, that probably has more to do with your oven, the pan or where they were placed in the oven. Place in the center rack to bake so they don’t burn, and don’t over bake. I always use cupcake liners as well which prevents burning. The cupcakes might sink a little in the middle but they shouldn’t drop 1/2 way. I’d make sure to measure everything accurately, make sure the strawberry puree does reduce and cool before using, and bake until a toothpick comes out clean but not any longer. I hope this helps!

      1. Hi Nora – thank you. i’ve been in touch with pampered chef who said – oh don’t use those pans, we have better ones!!! WHAT? I cannot believe this was the answer. so, you completely correct it was PC crap pans that burned my delicious cupcakes. I am a little mad behind this. i am floored by their answer and the cost of those facocta pans! shame shame. SO as usual – NORACOOKS only provides the BEST recipes! don’t buy PC!

  12. Hi Nora, I am a HUGE fan of your recipes! I have tried your funfetti cake and your lemon cupcakes and they were both a big hit!! I can’t wait to try this strawberry one as well. I did have a question though, for the strawberry puree do you add any sugar or anything else once you add it to the pot to simmer? Or is it just the strawberries alone? Thanks in advance! 🙂

    1. Hi Kimberly. How fantastic you are loving my recipes! I appreciate you using them! For the puree, I only simmer the strawberries with nothing else added. I hope you enjoy! Happy baking!

  13. Oh. My. God. These are absolutely divine. My husband and I took a bite and we both just started giggling. I don’t remember having pieces of fruit in a cake before but the little pops of fresh strawberries are really something special. The frosting is also so delightful and beautiful. Thank you so much, Nora!!

    1. Hi Shelly. Your feedback just made me smile! Thank you for your delicious feedback and great review! I’m thrilled you guys loved the cupcakes!

  14. I’m so excited to try these! Can I make the frosting a day ahead and dress them tomorrow? what’s the best way to store it?

    1. Yes, definitely! Just keep the frosting in a covered bowl or airtight container in the fridge overnight. Happy baking!

  15. Delicious cupcake! Very good texture and flavour. It’s easy to make with no special (difficult to find) Ingredients, thanks for sharing!

  16. Nora, I’ve come to know that I can not only trust all of your recipes, but also expect amazing results.  I loved your chocolate cake, and that has formed the basis of a few special birthday celebrations.  Our 5 year-old granddaughter recently requested a strawberry unicorn cake for her birthday, and as we were having the party on the beach, I opted for cupcakes.  With a search of the internet for a unicorn theme, and armed with your recipe, I had a plan!  They were a hit with vegans and non-vegans alike (true testament to a great recipe!). If I could post a photo here, I would.  Thank you!

    1. Hi Kim. Your wonderful words sure make me happy! Thank you for sharing your amazing feedback and ideas! I’m so glad that you are loving my cakes and sharing them in such fun ways! It would be fun to see a pic of your strawberry cupcakes! I know they were great, and it sounds like they were quite a hit! Wishing you lots of happy cooking!

  17. thank you so much for this recipe and your strawberry cake recipe….It is a favourite and everyone wants this for their birthday cake….Nora you’re the best …your’re my favourite vegan cook …. keep em coming!!!!!

    1. Hi Lynette. Thanks so much for your encouraging words! I’m so glad you are loving my recipes! I’m glad you guys are enjoying the strawberry cupcakes! Thanks for sharing your feedback!

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