It’s strawberry season — my favorite. Ripe, juicy, and incredibly flavorful, strawberries from our local stand are often picked the same day, so they’re at their peak. I couldn’t resist turning a basket of those fresh berries into cupcakes.
I realized I hadn’t shared a strawberry vanilla cupcake recipe, so I adapted my gluten-free vegan vanilla cupcake base by folding in diced fresh strawberries. The result is tender cupcakes studded with small, juicy pieces of fruit. The dairy-free strawberry buttercream tastes like strawberry ice cream — rich, fruity, and creamy — which made it hard to stop tasting as I frosted.
Although many think of strawberries as a summer fruit, in California they’re available in the spring, too. These strawberry vanilla cupcakes are bright and fresh, and they’re perfect for entering dairy-free recipe contests or sharing at gatherings. For a cute presentation, make mini cupcakes for bite-sized treats. Their fresh strawberry flavor is the star.
- Strawberry Vanilla Cupcakes
- 1 3/4 cups Sarah’s gluten free flour blend*
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsweetened coconut milk
- 1/3 cup water
- 1 tablespoon white vinegar
- 1 cup organic cane sugar
- 1/3 cup sunflower seed or canola oil
- 2 teaspoons pure vanilla extract
- 1/2 cup diced fresh strawberries
- Vegan Strawberry Vanilla Buttercream
- 1/2 cup vegan butter, cold
- 3 tablespoons organic non-hydrogenated shortening
- 3 cups organic powdered sugar, sifted
- 5–6 fresh strawberries, pureed (about 2–3 tablespoons puree)
- 1 1/2 teaspoons pure vanilla extract
- Additional sliced strawberries for topping (optional)
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners.
- Sift together the flour blend, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the coconut milk, water, and vinegar until the mixture curdles slightly.
- Add the sugar, oil, and vanilla to the wet ingredients. Slowly whisk in the flour mixture until just combined. Beat for 1 minute to incorporate, then gently fold in the diced strawberries.
- Spoon the batter into the prepared pan and bake for 16–18 minutes, or until a toothpick inserted in the center comes out clean. Transfer cupcakes to a cooling rack and allow to cool completely before frosting.
- To make the buttercream, puree the strawberries in a blender or food processor until smooth.
- In the bowl of a stand mixer, beat the vegan butter and shortening for 1 minute. Add the sifted powdered sugar, 2 tablespoons of strawberry puree, and vanilla.
- Beat the buttercream for 2 more minutes. If needed, add an extra 1–2 teaspoons of strawberry puree to reach the desired flavor and consistency. Beat until light and fluffy.
- Fill a piping bag fitted with a large star tip and frost the cooled cupcakes. Top with sliced strawberries if desired. If the frosting softens, chill the cupcakes briefly in the refrigerator.
- Serve within 1–2 days for best texture and freshness. If not serving the same day, store the cupcakes in the refrigerator.