This recipe is for Vegan Strawberry Cupcakes with Real Strawberries- and it’s the best! With a tiny splash of rose water to give these cupcakes a floral edge- they are so sweet, moist, and absolute perfection!
This is the best strawberry cupcake recipe that is bursting with flavor and smells of romance. If you opt out of using the rose water and want plain strawberry cupcakes this recipe uses simple ingredients you probably have in your pantry! There is no weird egg replacers required to make these fluffy, moist cupcakes. Instead these cupcakes use silken tofu to give it the protein that helps hold up the structure of the cake.
The fresh strawberries, vanilla, and rose water add a delicate floral and fruity flavor that is incredible with some plant-based buttercream frosting. These cupcakes are the perfect cottagecore picnic treat!
Imagine this, sitting in the sun on a late spring day on a blanket with your best friend eating vegan strawberry rose cupcakes, under a flowering tree, sipping some tea… These cupcakes are the ideal treat for a tea party, picnic, or birthday treat for the flower lover.
More Baked Vegan Treats!
Are you looking for more vegan spring and summer baking recipes?
This Rhubarb Streusel Banana Bread is another late spring baking recipe that is sweet and tart!
If you are looking for another floral recipe try these Vegan Blackberry Lavender Muffins, the lavender pairs with blackberry into a dreamy, fruity muffin.
Looking for another vegan fruity cake to bake? Try this Peach Streusel Coffee Cake, it’s sweet, fruity, and perfect for picnics!
How to Make Vegan Strawberry Cupcakes
Below is step by step photo directions on making strawberry cupcakes for my visual learners!
At the recipe card I have video directions as well!
You’ll start by mixing all-purpose flour to baking soda, baking powder, and salt. Baking soda and the baking powder help make these cupcakes nice and fluffy- don’t skip on either of this! When you measure out the flour try sifting it- a metal mesh strainer works great for sifting flour if you don’t have a sifter. If you don’t sift you risk having packed flour (aka too much flour) for the recipe leaving you with dry, dense cakes.
The lemon juice in this recipe helps activate the baking soda- so you get double the rising power from the soda and powder! If you wanted to skip on the rose part of these cupcakes consider increasing the lemon juice for a lemon strawberry flavor. Adding some lemon juice to your frosting is another stellar move with these strawberry cupcakes after they cool.
For the lightest floral experience leave your buttercream frosting with plain vanilla to not distract from the strawberry rose flavor in the cakes.
Vegan Strawberry Rose Cupcakes
- 2 cups All Purpose Flour
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- Preheat oven to 350Line a 12 cup muffin tin with cupcake liners
- Sift in the flour into a large bowl, add in baking powder, baking soda, and salt and stir to combine
- In a blender or food processor blend together everything in the wet mix list (strawberries, oil, milk, tofu, sugar, etc.)
- Create a well in the dry ingredients and pour in all the wet ingredients from your blender/food processor
- Fold them in to stir, being careful to stir just to combine, not over stirring
- Spoon the batter into the cupcake tins
- Let sit for 10 minutes, this helps them get a little more fluffy
- Bake for 25 minutes, or until a toothpick comes from the center cleanly when poked
- Put on cooling rack and frost after two hours
- Top with your favorite vanilla buttercream frosting
@jess.flowers Strawberry rose cupcakes are one of my favorite treats to share with my friends. My name is Jess Flowers and yes- I’m addicted to edible flowers! Strawberry and rose pairs together in such a romantic way 🥰 Make this treat for someone you want to give a little extra love to! #cupcakes #strawberryrecipe #bakingrecipe #bakingtiktok #vegan #veganrecipes #vegancupcakes #veganfood ♬ Solo Tú – eydrey
The best results are with fresh strawberries!
However, they are still delightful with frozen strawberries. You will need to fully defrost the strawberries being using for this recipe. Ideally you would defrost them overnight in the fridge.
The cupcakes will not rise and fully cook if you add them in totally frozen- the temperature of the frozen strawberries ruins the recipe. Sure it tastes good, but your cupcakes will be inverted domed cups. Which could be saved by filling them but the texture will be stodgy- wet and heavy.