Vegan Strawberry Cupcakes 🍓

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Fluffy cupcakes topped with strawberry buttercream? Don't mind if we do!




Strawberry Milk

160ml Soy milk
130g Strawberries hulled


5ml Apple cider vinegar or lemon juice
220g All purpose flour
200g Sugar
1 1/2 teaspoon Baking powder
80ml Vegan butter melted
65g Strawberries chopped


420g Icing sugar
225g Vegan butter
1/4 teaspoon Salt
2.5ml Strawberry extract
3-4 drops of Natural pink food colouring


Preheat oven to 180°C, line a muffin pan with cupcake cases, slightly oil paper with oil spray and set aside.

Strawberry Milk

Hull and weigh the strawberries, then place the strawberries in a food processor or blender with soy milk. Blend/pulse into a smooth strawberry milk.

In a bowl, stir strawberry milk and apple cider vinegar together. Set aside for 5 minutes to curdle the milk.

In a separate large mixing bowl, whisk flour, sugar, baking powder until evenly combined. Stir in the milk mixture, melted vegan butter, vanilla extract. Stir with a spoon until just combined, then fold in chopped strawberries.

Divide the batter evenly into the prepared cupcake liners, filling up to 2/3 full. Bake in the centre rack of your oven for 20-23 minutes or until a toothpick inserted in the centre of the cupcakes comes out clean.

Cool immediately on a wire rack before frosting with vegan strawberry buttercream frosting.


In a clean bowl, combine the icing sugar, butter, salt, strawberry fruit powder and extract together. Add the food colouring if needed.

Pipe the buttercream on top of each cupcake, decorate with strawberries and enjoy!

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