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Close Up Of Vegan Cupcakes With Naturally Colored Buttercream Frosting


Plantiful Bakery
Easy Vegan Strawberry Cupcakes topped with strawberry buttercream frosting. They are moist, fluffy, soft, and flavorful. This small-batch makes 6 cupcakes. Dye-free, dairy-free, egg-free.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Course: Dessert
Cuisine: Czech
Servings: 6 cupcakes
Calories Per Serving: 436 kcal



  • 1/3 cup (80ml) unsweetened almond milk, room temperature (or any plant-based milk)
  • 1 tbsp apple cider vinegar (or lemon juice)
  • 1/3 cup (67g) white granulated sugar
  • ¼ cup (60ml) sunflower oil (or canola oil)
  • 3 tbsp (52g) strawberry jam
  • ¾ cup (96g) all-purpose flour
  • 1 tbsp cornstarch
  • 1 tsp baking powder
  • ½ tsp baking soda
  • pinch sea salt
  • 3-4 large strawberries, fresh (65g) + extra for decoration


  • ½ cup (113g) vegan butter, softened*
  • 1 cup (120g) powdered sugar
  • 2 tbsp unsweetened almond milk, room temperature (or any plant-based milk)
  • 1 cup (20g) freeze-dried strawberries



  • Preheat the oven to 180°C and line the muffin pan with 6 cupcake liners. Set aside.
  • To unsweetened almond milk, add apple cider vinegar. Mix and set aside.
  • To a medium-size bowl, add all-purpose flour, cornstarch, baking powder, baking soda, and a pinch of sea salt. Mix with a whisk and set aside.
  • In a mixing bowl, using a whisk, mix granulated sugar with sunflower oil and strawberry jam. Add vegan buttermilk and mix until well combined.
  • To the wet ingredients, sift dry ingredients. Mix until just combined. Be careful not to overmix the batter. Next, finely chop fresh strawberries and mix them into the batter.
  • Divide the batter evenly into 6 cupcake liners. Bake in preheated oven for 20 minutes until a toothpick inserted into the middle comes out clean. If it looks wet, bake for about 5 minutes longer. Transfer to a cooling rack and allow to cool completely before frosting.

Strawberry Frosting:

  • To make strawberry powder, add freeze-dried strawberries to the high-speed blender add and pulse until a fine powder.
  • Add soft butter to a mixing bowl and beat with a hand mixer (or stand mixer) until smooth. Sift half of the powdered sugar and mix until combined. While mixing, add one tablespoon at a time of almond milk. Sift the rest of the powdered sugar, and mix until soft, light, and super fluffy. Next, add freeze-dried strawberry powder and mix until well combined (add less of the powder for lighter color). The mixing can take up to 3-4 minutes
  • Pipe the buttercream frosting over each cupcake. Decorate with fresh strawberries.
  • Serve immediately or store in the fridge in an airtight container.


* Vegan Butter: Use vegan butter that has around 75-80% of fat. Make sure to let the butter soften at room temperature before making the frosting.


Store the cupcakes in an airtight container in the fridge for up to 4 days. You can also freeze unfrosted cupcakes for up to 3 months.
Please read my blog post above for tips and helpful information.
Keyword all-purpose flour, almond milk, apple cider vinegar, cornstarch, freeze-dried strawberries, oven, powdered sugar, strawberries, strawberry jam, sunflower oil, vegan butter, white cane sugar