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Dye Free Vegan Strawberry Cupcakes

These easy dye free Vegan Strawberry Cupcakes with vegan strawberry buttercream will have your taste buds jumping for joy.  Super soft, insanely rich, and perfectly filled with natural strawberries!
Course Dessert
Cuisine American
Keyword dairy free cake, dairy free dessert, dairy free recipes, vegan cake, vegan dessert, vegan recipes
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 18 cupcakes
Calories 297kcal
Author LarishaBernard


For the Cake

Strawberry Buttercream Frosting

  • 1/4 cup strawberry puree (about 3-4 additional strawberries)
  • 4 cups powdered sugar, divided
  • 1/2 cup dairy free butter, COLD
  • 1 tsp strawberry extract

Optional, Strawberry Jam Topping

  • 1/4 cup sugar
  • 5-6 strawberries
  • 1/4 cup water + 3 tbsp
  • 1 tsp cornstarch (can sub arrowroot)

Optional Topping

  • fresh strawberries on top, see photos


  • Make the strawberry puree:  Add the fresh strawberries to a blender and blend until small pieces remain. 
    Make the vegan buttermilk: Pour 1 tbsp apple cider vinegar into a 1 cup measuring cup and fill the remaining cup with almond milk. 
    Add liners to cupcake tins if using. If not grease tins.
    Set all aside. 
  • Preheat your oven to 350 degrees. 
  • In a large bowl, add the flour, cake flour, sugar, salt, baking soda, and baking powder. Whisk together. 
  •  Add in melted coconut oil, strawberry extract and vegan buttermilk. Beat with a mixer until almost completely combine (this will be a thick dough). 
  • Add the strawberry puree and beat again. 
  • Pour batter into muffin tins half way filled. Repeat until no batter remains.
  • Bake for 15-25 minutes or until a toothpick inserted in the center of the cake comes out clean. 
  • Remove from oven and let cool before frosting. 

For the Strawberry Buttercream Frosting

  • Puree the strawberries like above for the cake. 
  • In a bowl, beat cold butter.
  • Add half the powdered sugar. Beat.
  • Add strawberry puree and extract. Beat again. 
  • Add rest of powdered sugar 1/2 cup at a time until the consistency you want. Beat until fully combined. 
    (We prefer a thicker frosting to hold up when piping)
  • Pipe onto cupcakes once cooled.

For the Jam, OPTIONAL

  • If making the jam to drizzle on top, add the sugar, strawberries and 1/4 cup water to a pot over medium low heat.
  • Let it break down, stirring occasionally, for 10-15 minutes. Mash down the strawberries as they become softer.
  • Mix the remaining water and cornstarch into a small bowl and pour it into pot was stirring at the same time.
  • Cook another 2-3 minutes until thickened.
  • Drizzle over cupcakes once cooled.


**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
Includes facts for 1 recipe of strawberry buttercream frosting


Serving: 1cupcake | Calories: 297kcal | Carbohydrates: 51g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Sodium: 183mg | Potassium: 86mg | Fiber: 1g | Sugar: 39g | Vitamin A: 3IU | Vitamin C: 17mg | Calcium: 33mg | Iron: 1mg