Vegan Strawberry Chocolate Chip Cupcakes

Strawberry chocolate chip cupcake with chocolate bits on top.

5 from 1 vote

These cupcakes are like chocolate covered strawberries in cake form. They are moist and flavorful with a decadent, fluffy strawberry frosting. They are perfect for parties!

Prep Time10

Cook Time20

Frosting Time10

Total Time40

Course: Dessert

Cuisine: American

Servings: cupcakes

Calories: 361kcal

Author: Jen Cardenas

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.

Nutrition