These vegan strawberry cupcakes are sweet, light, fluffy, packed with fresh strawberries, and topped with vegan strawberry buttercream frosting!

Easy vegan strawberry cupcake recipe

This is my go-to strawberry cupcake recipe, served at dozens of parties over the years, and both vegans and non vegans cannot get enough!

With a moist and fluffy texture, they taste just like fancy bakery cupcakes.

Yet at the same time, this version is completely plant based, egg free, and dairy free, including the luxuriously thick and creamy strawberry frosting.

Also try this Vegan Chocolate Cake

Ingredients for the vegan dessert

Here’s everything you need to make your own simple vegan strawberry cupcakes.

Gather together flour, baking powder, cinnamon, diced strawberries, pure vanilla extract, salt, sugar, optional oil or almond butter, and water.
The vegan cupcakes work with spelt flour, white flour, or some brands of gluten free all purpose flour. Oat flour yields yummy results that are more dense and do not rise as much as traditional cupcakes.

We have not tried whole wheat flour or pastry flour and do not recommend almond flour, rice flour, or coconut flour here.

If you want flourless keto strawberry cupcakes, follow this Keto Blueberry Muffins recipe instead, substituting diced strawberries for the blueberries.

Melted coconut oil is my favorite option for the cupcakes. You can make oil free cupcakes by substituting softened almond butter...