These vegan strawberry chocolate chip cupcakes are perfect for any special occasion. They have an irresistible strawberry frosting that’s light, fluffy and absolutely amazing. There’s no artificial strawberry flavor in these decadent yet easy to make cupcakes.
Nothing says summer like fresh, ripe strawberries. This is the perfect recipe is you want to use those strawberries in a tasty dessert. There are strawberries pieces in the cake part and a strawberry puree used in the frosting.
This fun dessert is like a chocolate covered strawberry but in cupcake form. The strawberry frosting is fresh, fluffy and our favorite part of this cupcake. These cupcakes are perfect for a party or any celebration!
Looking for more cupcake recipes? Then check out my Oreo cupcakes and Chai cupcakes.
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Why You'll Love These Vegan Strawberry Cupcakes
- Flavor combination: Strawberries and chocolate taste amazing together! They cupcakes have a fresh fruity flavor plus rich chocolate.
- Summer fruit: I love using fresh fruit in my baking. These cupcakes have chunks of strawberries in the cake and a strawberry puree in the frosting.
- Pink color: These cupcakes have such a pretty pink color that's naturally from the strawberries. No dyes!
Ingredient Notes
- Strawberries: Make sure they are ripe and sweet!
- Non-dairy milk: I use unsweetened soy milk but use your favorite kind. I don’t recommend using coconut as it will add too much flavor.
- Vegan butter: I highly recommend using Country Crock Plant Butter for the frosting.
Please see the recipe card below for the full list of ingredients and amounts needed.
If you're looking for more recipes to use fresh strawberries in, try these strawberry lemon muffins.
How To Make Vegan Strawberry Chocolate Chip Cupcakes
Step 1: First, preheat the oven to 350°. Line a muffin pan (or 2) with cupcake liners. Combine the milk and apple cider vinegar and set aside. This will make a vegan buttermilk.
Step 2: Next, in a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
Step 3: Stir in the milk/vinegar mixture, oil and vanilla extract and mix until combined. Fold in the strawberry pieces and chocolate chips.
Step 4: Divide the cupcake batter evenly into the prepared muffin tin. Bake in the preheated oven for 20-22 minutes.
Step 5: Let cool in the pan for about 5 minutes before transferring to a wire rack to cool completely before frosting.
Step 6: In a small pot over medium high heat, add the chopped strawberries. Cook for about 10-15 minutes while consistently stirring. Once it boils, lower the heat so it doesn't burn as it simmers.
Use a fork to mash the strawberries as they cook. I tilt the pot until the strawberries are on one side and use the fork to mash against the side of the pot.
Once done, put in a small bowl and set aside to cool.
Step 7: In a bowl with a stand mixer or electric mixer, cream the softened butter. Add in 1½ cups of powdered sugar and about 2 tbsps of the cooled strawberry puree. Mix on low speed until combined and then mix on high for about 20 seconds. Turn the mixer off.
Step 8: Add in 1 cup of powdered sugar and 1 tablespoon of strawberry puree, mix on low until combined and then on high for 20 seconds.
Step 9: Repeat once more with another 1 cup of powdered sugar and 1 tablespoon of strawberry puree, starting on low speed and finishing on high. Check the texture and flavor and add more strawberry puree if needed. Frost the cooled cupcakes and enjoy.
Expert Tips
- Instead of mashing the cooked strawberries with a fork, another option is to use a food processor to puree the strawberries before or after cooking.
- Make sure the strawberry puree is completely cool before adding it to the frosting or else the butter will melt and the frosting won't come together.
- To avoid your finished frosting melting, make sure your cupcakes are completely cool to the touch.
- If you want to add a topping, I like to finely chop some chocolate chips to sprinkle on top. You can also add a slice of fresh strawberry but only add right before serving because of the moisture in the strawberries.
Looking for more recipes with chocolate chips? Try my chocolate bread, miso chocolate chip cookies and my mint chocolate chip black bean brownies.
Storage and Recipe FAQs
Store in an airtight container at room temperature for up to 2-3 days. You can also store in the fridge for up to 5 days but the cupcakes might dry out a bit.
I haven’t tried using frozen strawberries but I think they would work ok. Just make sure to defrost them first. If you try it, leave a comment and let me know how they turned out!
You can use whole wheat flour but the cupcakes will be denser. You can use up to 50% of the total amount of flour as whole wheat.
More Vegan Dessert Recipes
If you tried this Vegan Strawberry Chocolate Chip Cupcake Recipe or any other recipe on my website, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
Recipe
Vegan Strawberry Chocolate Chip Cupcakes
Equipment
- Mixer
- Cupcake pan
- cooling rack
Ingredients
Cupcakes
- 1 ½ cup non-dairy milk
- 4 teaspoon apple cider vinegar
- 2 ½ cup all purpose flour
- 2 cup sugar
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- ⅔ cup vegetable oil
- 2 teaspoon vanilla extract
- 1 cup strawberries, finely chopped
- 1 cup non-dairy chocolate chips
Strawberry Frosting
- 1 ½ cup fresh strawberries, finely chopped
- 1 cup vegan butter, softened
- 3 ½ cup powdered sugar
Instructions
Cupcakes
- Preheat oven to 350°. Line a muffin pan with cupcake liners.
- Combine the milk and apple cider vinegar and set aside. This will make a vegan buttermilk.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
- Stir in the milk/vinegar mixture, oil and vanilla extract and mix until combined. Fold in the strawberry pieces and chocolate chips.
- Divide the cupcake batter evenly into the prepared muffin tin. Bake in the preheated oven for 20-22 minutes.
- Let cool in the pan for about 5 minutes before transferring to a wire rack to cool completely before frosting.
Frosting
- First, make a strawberry puree. In a small pot over medium high heat, add the chopped strawberries. Cook for about 10-15 minutes while consistently stirring. Once it boils, lower the heat so it doesn't burn as it simmers.
- Use a fork to mash the strawberries as they cook. I tilt the pot until they're on one side and use the fork to mash against the side of the pot. Another option is to use a food processor to puree the strawberries before or after cooking. Once done, put in a small bowl and set aside to cool.
- In a bowl with a stand mixer or electric mixer, cream the softened butter. Add in 1½ cups of powdered sugar and about 2 tablespoon of the cooled strawberry puree. Mix on low speed until combined and then mix on high for about 20 seconds. Turn the mixer off.
- Add in 1 cup of powdered sugar and 1 tablespoon of strawberry puree, mix on low until combined and then on high for 20 seconds.
- Repeat once more with another 1 cup of powdered sugar and 1 tablespoon of strawberry puree, starting on low speed and finishing on high. Check the texture and flavor and add more strawberry puree if needed.
- Frost the cooled cupcakes and enjoy.
Notes
- The strawberry puree must be cool before adding it to the frosting or else the butter will melt.
- I highly recommend using Country Crock Plant Butter for the frosting.
- Make sure your cupcakes are completely cool before frosting or the frosting will melt.
- If you want a topping, I like chopping up some chocolate chips to sprinkle on top.
- Store in an airtight container at room temperature for up to 2-3 days. You can also store in the fridge for up to 5 days but the cupcakes might slightly dry.
Jen says
My kids love these cupcakes. The frosting is everyone's favorite part.