4.67 from 3 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*
Fat 14g22%
Saturated Fat 1g6%
Sodium 115mg5%
Potassium 81mg2%
Carbohydrates 37g12%
Sugar 25g28%
Protein 2g4%
Vitamin A 40IU1%
Vitamin C 7.1mg9%
Calcium 40mg4%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.