Vegan Strawberry Buttercream Cupcakes

Vegan Strawberry Buttercream Cupcakes by Pasta-based. Fresh strawberries whipped with vegan butter on top of vanilla bean cupcakes. Topped with chocolate covered strawberries. This photo shows that someone took a bite out of the cupcake, the texture is airy light and fluffy. The buttercream is fresh and decadent. Rose petals are scattered around.

This recipe for vegan strawberry buttercream cupcakes is perfect to make for my favorite holiday – Valentine’s Day! The strawberry buttercream is made with fresh strawberries giving it that sweet and tangy flavor that everyone loves about strawberries. The cupcakes are light, fluffy, and filled with notes of vanilla. We topped our cupcakes with cute little strawberry hearts dipped in chocolate – I’m in love!

Matt really loves strawberry buttercream. I know this because he talks about it every time I mention even the slightest about cupcakes. With Valentine’s Day coming up soon, there was no more perfect time to try out a yummy, strawberry frosting. I stuck with my more traditional vanilla-bean cupcakes that I adapted from a recipe for vanilla-bean cake that I made for Matt’s birthday last summer.

Vegan Strawberry Buttercream Cupcakes by Pasta-based. Bright red, juicy, sliced strawberries scattered on a light grey surface.

To get the strawberry flavor, you’ll need to purée about 1 cup (150g) of fresh, sliced strawberries in your blender. Then, reduce the purée to about half in a small pot on medium heat, stirring frequently. This way, the frosting will have a strong strawberry flavor without being too watery. Cool the reduced purée in the fridge for a few minutes so it doesn’t melt the butter when you mix it in. Be careful not to chill it too much, room temperature will be just fine.

This Vegan Strawberry No-Buttercream Frosting recipe uses Earth Balance vegan buttery sticks. Leave them out for a few hours or overnight before making the frosting and they’ll soften up perfectly.

Use your hand-mixer to cream the butter, then slowly start mixing in the confectioner’s sugar (make sure to get vegan/bone-char free! yeah WTF bone char? I use Wholesome which we get at Whole Foods usually). Mix it in about 1/4 cup at a time because otherwise the powdered sugar will puff and explode all over your kitchen and that’s no fun to clean-up (trust me).

Alternate mixing the sugar with the pureed strawberries until you have a lovely pink, strawberry frosting. This recipe makes enough frosting for 12 cupcakes.

So good – so creamy – so strawberrily (yeah, I just made up that word).

Vegan Strawberry Buttercream Cupcakes by Pasta-based. The cutest strawberry cut into a heart shape and dipped halfway in chocolate. Lined up on a cooling rack with other strawberry buttercream cupcakes and a dozen pink roses in the background. Perfect for Valentines Day or any special occasion.

4.29 from 7 votes
Vegan Strawberry Buttercream Cupcakes by Pasta-based. The cutest strawberry cut into a heart shape and dipped halfway in chocolate. Lined up on a cooling rack with other strawberry buttercream cupcakes and a dozen pink roses in the background. Perfect for Valentine's Day or any special occasion.
Vegan Strawberry Buttercream Cupcakes
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

This creamy strawberry buttercream is 100% vegan, easy to make, and perfect for a Valentine's Day treat. Topped on easy, vegan vanilla cupcakes - this recipe is sweet and tangy and absolutely amazing!

Course: Dessert
Cuisine: Cupcakes
Keyword: buttercream, cupcakes, strawberry, vegan
Servings: 12 cupcakes
Calories per Serving: 281 kcal
Author: pasta-based
Ingredients
Vegan Vanilla Cupcakes
  • 1 cup plant milk
  • 1 teaspoon apple cider vinegar
  • 1/3 cup safflower oil or vegetable oil
  • 1 teaspoon vanilla extract
  • 1.25 cup all-purpose flour
  • 2 tablespoons cornstarch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 cup sugar
Strawberry Buttercream
  • 1 cup fresh strawberries sliced
  • 8 tablespoons Earth Balance vegan buttery sticks 4 ounces, softened
  • 1.25 cups vegan confectioner's sugar also known as powdered sugar or icing sugar
Instructions
To make the vegan vanilla cupcakes
  1. Preheat your oven to 350°F (177°C) and line a cupcake pan with 12 cupcake liners. In a large measuring cup, combine plant milk and apple cider vinegar to make "buttermilk." Set aside to curdle, about 10 minutes.

  2. Meanwhile, sift together flour, cornstarch, baking powder, baking soda, and sugar. Whisk to combine. 

  3. When your buttermilk is ready, add oil and vanilla extract to the measuring cup. Stir to combine. Add the wet ingredients into the bowl with the dry ingredients and mix until well-combined. Evenly measure out 12 cupcakes into the cupcake tin and bake for about 20 minutes, until the cupcakes start to lightly brown or bounce back when touched. Cool completely before frosting.

To make the vegan strawberry buttercream
  1. Place fresh, sliced strawberries in blender and purée until smooth. Add the strawberry purée into a small pot and place on medium-heat. Reduce the purée to about half, stirring frequently (about 10 minutes). Pour into a small bowl and let cool.

  2. In a medium bowl, use a hand mixer to beat the softened vegan buttery sticks until light and creamy. Slowly add confectioner's sugar, about 1/4 cup (30g) at a time, and reduced strawberry purée, about 2 tablespoons at a time, using your hand-mixer to cream the butter, sugar and strawberry purée together.

Recipe Notes

Nutrition Facts
Vegan Strawberry Buttercream Cupcakes
Amount Per Serving (1 cupcake)
Calories 281 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 1g 5%
Sodium 115mg 5%
Potassium 81mg 2%
Total Carbohydrates 37g 12%
Sugars 25g
Protein 2g 4%
Vitamin A 0.8%
Vitamin C 8.6%
Calcium 4%
Iron 4.3%
* Percent Daily Values are based on a 2000 calorie diet.

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9 Comments

  1. Reply

    Elle

    February 23, 2018

    Hi, these look great! I wanted to try and make these along with the cupcakes you have posted. My question is how long you think these will last at room temp? The buttercream looks delicate like it would go runny easily. I wanted to make these and take over to a friends place maybe a few hours later or even a day? Thank you!

    • Reply

      pasta-based

      February 25, 2018

      Hello! In my experience, they hold shape when left out of the fridge at a normal room temperature (I wouldn’t leave them next to a heater or in the sun).

  2. Reply

    Anna

    March 15, 2018


    Oh wow! These look delightful! I love the idea of strawberry frosting, and the colour of it is so pretty! Thank you for sharing!

    • Reply

      pasta-based

      March 15, 2018

      Thank you Anna!

  3. Reply

    Paul Eyers

    March 16, 2018


    making my mouth water and dreaming of fresh strawberries so i can make this 🙂 not available here in Cambodia unless i take out a second mortgage for imported berries from Australia, will have to wait until i’m back in Europe….

  4. Reply

    Alena @ nutriciously.com

    March 16, 2018

    Looks perfect for Valentine’s Day – or spring in general 🙂 Love the simplicity of this. Real life vegan baking!

  5. Reply

    Randi Tisdall

    March 16, 2018

    YUM. You had me at buttercream! And your pictures are beautiful!

  6. Reply

    jenny rose

    March 16, 2018


    I can’t believe how simple this is to make – looks amazing, and i’m sure it tastes amazing too!
    jenny x | http://www.jennyrosee.com

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