We made a vegan strawberry cake and that was a huge success so it made perfect sense to try some vegan strawberry cupcakes too!
And these were just as good!
I initially thought I would try something a little different from the cake recipe. The cake recipe uses strawberry purée and a little strawberry flavoring and pink food coloring, but I thought it might be nice to try a strawberry reduction, so basically to put strawberry purée on the stove and cook it until it reduces by half.
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I was hoping that it would intensify the strawberry flavor (and color) so that you could avoid the use of strawberry extract/flavoring and pink food color altogether!
Alas, (is it weird to use the word ‘alas’? 
) it was not a success. I didn’t think the strawberry flavor was any more powerful as a result of the strawberry reduction and the color didn’t hold either.
And considering it takes heaps more time to reduce strawberry purée rather than just using the purée as is, it didn’t seem like a worthwhile time investment.
So the recipe you see before you is basically the strawberry cake recipe adapted for cupcakes. 
Which is not an issue really considering the cake is so darn good!
And of course the cupcakes are topped with strawberry frosting piped on and sliced strawberries!
And since these vegan strawberry cupcakes are pink, they would suit a romantic occasion quite well I reckon! So you know, there may be one of those coming quite soon (nudge nudge wink wink!).
Or if you’re reading this post when Valentines Day is not right on the horizon, well anytime is a good time for romance don’t you think?
So I think you’ll love these beautiful vegan strawberry cupcakes, they are:
- Pretty
- Pink
- Spongey
- Moist (and gosh can I just say there is nothing wrong with the word ‘moist’?)
- Romantic
- Strawberry!
Okay so I didn’t reinvent the wheel with any of those descriptors, are strawberry cupcakes actually ‘pink’ and ‘strawberry’? Hahaha, but you know, if you were doing a quick skim those are some of the salient points! Basically these are gorgeous looking and taste divine. Does that work? 
Keep them covered at room temperature where they will last for a few days or covered in the fridge where they will last for up to a week (but they’re still best in the first few days).
So let us know what you think of these pretty pink vegan strawberry cupcakes! Post a comment down below and if you have any questions fire away.
Rate the recipe if you make it and let us know how it turns out!
For more deliciously perfect vegan cupcakes, check out these great recipes:
- Vegan Funfetti Cupcakes
- Vegan Banana Cupcakes
- Coffee Cupcakes
- Vegan Vanilla Cupcakes
- Vegan Pumpkin Cupcakes
- Vegan Lemon Cupcakes
And there’s heaps more! Just search ‘cupcakes‘ to see all the gorgeous cupcakes we’ve made!
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Vegan Strawberry Cupcakes
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Prep Time: 20 mins - Cook Time: 25 mins
- Total Time: 45 minutes
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Yield: 12 -
Category: Dessert, Cupcakes -
Cuisine: Vegan
Print Recipe
Pin RecipeDescription
These pretty pink vegan strawberry cupcakes are deliciously spongey and moist and packed with strawberry flavor! Topped with a delicious strawberry frosting these are perfect for any special occasion.
Ingredients
For the Cupcakes:
- 2 cups (250g) + 3 Tbsp All Purpose Flour
- 1 cup (200g) White Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup (232g) Strawberry Purée*
- 2 tsp Strawberry Extract*
- 1/3 cup (80ml) Olive Oil (or other vegetable oil)
- 1 Tbsp Apple Cider Vinegar
- 1 Flax Egg
- 1 Tbsp Pink or Red Food Coloring (optional)
For the Strawberry Frosting:
- 3 cups (375g) Powdered (Confectioners) Sugar
- 1/3 cup (75g) Vegan Butter
- 1 tsp Strawberry Extract
- 2 Tbsp + 1 tsp Strawberry Purée
Instructions
- Preheat the oven to 350°F (180°C).
- Sift the flour into a mixing bowl and add the sugar, baking soda and salt.
- Then add the strawberry purée, strawberry extract, oil and vinegar.
- Prepare the flax egg by mixing 1 Tbsp ground flaxseed meal with 3 Tbsp Hot Water and allowing to sit for a minute to become gloopy.
- Add in the flax egg and the pink or red food colouring.
- Mix. The batter will be very thick, too thick for a whisk so just stir with a spoon until well mixed, being careful not to overmix the batter.
- Line a cupcake tray with cupcake liners and divide the batter evenly between them.
- Bake for 25 minutes or until a toothpick inserted into the middle of one of the cupcakes comes out clean.
- Transfer to a wire cooling rack and allow to cool completely before frosting.
- Add the powdered sugar, vegan butter, strawberry essence and 2 Tbsp of strawberry purée to the mixing bowl of an electric mixer. Starting at slow speed, gradually increase speed until the frosting is smooth. Only add in the extra strawberry purée if your frosting is too thick. If it’s too thin, add in more powdered sugar.
- Pipe the frosting onto the cupcakes and decorate with slices of strawberry.
Notes
*To make strawberry purée add strawberries to the food processor (leaves cut off) and purée. I didn’t have as many strawberries this time as I did when I made my strawberry cake so I had to be quite exact with it. Around 10.5oz (300g) of strawberries puréed made enough for the cupcakes and frosting. But if you make a bit more, it’s awesome to just eat the leftovers as well.
*Strawberry extract may also be called strawberry essence or strawberry flavoring.
*If you choose not to use the food coloring it won’t have an effect on the taste or texture, it just won’t be pink.
Nutrition
- Serving Size: 1 Cupcake (of 12)
- Calories: 361
- Sugar: 48.6g
- Sodium: 245mg
- Fat: 9.4g
- Saturated Fat: 1.4g
- Carbohydrates: 67.5g
- Fiber: 1.3g
- Protein: 2.6g
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Scrumptious vegan cupcakes, moist, pretty and romantic!
★★★★★
I made a bunch of these mini style for my class for Valentine’s Day. Everyone loved them 🙂 Also, for the color, I used a little bit of beet juice and it worked great!
★★★★★
Fantastic Albina! Thanks for sharing! I’ve never managed to make beet juice work, so well done on that too! 🙂
Hi
I wanted to know would unsweetened applesauce suffice in place of the flax? I always use applesauce in my cakes and cookies vs the flax and some I do use flax..
Hi there, I’m sure it could work fine as a substitute, I’m thinking likely 3 Tbsp of applesauce to replace the flax egg.
I can’t find strawberry extract or essence anywhere. Should I replace with vanilla or just leave it out?
Hi Julie, I have linked in the ingredients list now to where you can get it on Amazon. You could replace it with vanilla for a vanilla/strawberry flavor blend which would be very tasty too. The extract really helps to bring out the strawberry flavor, but vanilla is an option and I think preferable to leaving it out altogether.
I couldn’t find strawberry extract either. I didn’t have time to order so I used half almond and half vanilla extract.
Hi Kelsey, thanks for sharing! Hope it came out well. 🙂
Thank you for such a great recipe, my cupcakes turned out very delicious! The colouring I used however faded to a dull red shade after baking; which food colouring do you recommend using?
Hi Mike, glad you liked the recipe! I have used a few brands of food color, the important thing is that it’s good for baking, some of them are only really good for coloring frostings and stuff like that, when it doesn’t need to be baked. I have used Foster Clark’s which is a UK brand and I have confirmed with them that their food colors are vegan. So if you can get that brand it definitely works well. Otherwise McCormicks is a good brand for the USA.
Thanks for the swift reply! I’ll buy some of Foster Clark’s colouring for my next baking session, thank you 😀
★★★★★
Hi Alison, thanks again for this great recipe. I made another batch of these cupcakes for work because they are so delicious, and although my non-vegan colleagues enjoyed them, they said they could taste the olive oil in the sponge. Is there an alternative oil I could use next time that doesn’t have a strong/noticeable taste?
★★★★★
Hi Mike, sure you can use a different kind of vegetable oil, like canola if you prefer. Any vegetable oil will do. I imagine some olive oils must be stronger tasting than others because I’ve never noticed a taste from it, but I always use extra virgin olive oil, I don’t know if that has anything to do with it or not. But yes, you can definitely substitute the oil for a different one. Thanks for the awesome rating! 🙂
Thanks for the information Alison, I’ll experiment with canola and other oils and see which one turns out the best!