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Vegan cupcakes made with fresh strawberries and strawberry frosting.

Vegan Strawberry Vanilla Cupcakes

Light and fluffy homemade strawberry vanilla cupcakes. Made with fresh strawberries.
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Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Author: Linda & Alex


  • 2 ½ cups 318 g all-purpose flour
  • 3 teaspoon 11 g aluminum-free baking powder
  • ½ teaspoon finely ground sea salt
  • 1 cup 170 g finely chopped strawberries
  • 12 tablespoon 175 g vegan butter, room temperature
  • 1 ½ cups 292 g vegan granulated sugar
  • 1 tablespoon 15 ml pure vanilla extract
  • ¼ cup 60 ml aquafaba (juice from a can of chickpeas)
  • 1 cup 240 ml almond milk


  • Preheat the oven to 375° f (190° c) and line a muffin pan with baking cups.
  • In a medium bowl, whisk the flour, baking powder, and salt together until fully combined.
  • In a large mixing bowl, beat the butter and sugar on a high speed until light and fluffy. Add the vanilla and aquafaba and beat on high until even lighter and fluffier. Turn the speed down to low and add half of the flour and half of the milk and blend until almost combined, add the rest of the flour and milk and blend until almost combined. Fold the strawberries into the batter.
  • Use an ice-cream scoop to fill the baking cups ¾ of the way full and bake for 5 minutes. Reduce the heat to 350° f (177° c) and bake for 30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool on a wire rack. Frost when completely cool.
  • Click the link for the frosting
  • Enjoy!
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