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Fresh Strawberry Cupcakes – these vegan cupcakes are super moist, soft and delicious! Top them with Dairy Free Strawberry Coconut Frosting for an indulgent, yet healthy, treat!
Just in time for Mother’s Day, I’ve got a sweet treat to share with you. I would love it if someone did a little baking for me. Even better if it’s healthy, yet still super delicious! Super moist, soft and fluffy, trust me, these Fresh Strawberry Cupcakes with Dairy Free Strawberry Coconut Frosting are just the ticket to a happy joyful day!
This is the first cupcake recipe I’ve posted on my blog. I have tried my hand at making them before, but healthy cupcakes are hard to do without them turning out more like muffins. As much as I love muffins, they can be a little dense. I really wanted a cupcake recipe that was super fluffy and moist. Something that definitely presented itself as a sweet treat!
My husband loves cake with fresh strawberry filling. It’s the kind of cake he always had at birthday parties growing up and we have continued that tradition with our children as well. I really wanted to make this recipe into something so delicious that even my hubby would be impressed. And cupcakes are cuter than cake and easier to serve, so that’s what I went with. I’m happy to report that he LOVED these strawberry cupcakes! In fact, he inhaled two as soon as he saw them!
There are fresh strawberries in the cupcake batter making them super moist and soft. I experimented with this recipe quite a bit (as I do with all my baking). I ended up using a blend of spelt flour and all purpose flour for that perfectly soft center. I tried all spelt flour, and while still delicious, it wasn’t quite the perfect texture. I also tried using coconut butter in the batter instead of coconut oil, but again, it just wasn’t quite as soft as what I was looking for. So, both of those are good options if you want to make it even healthier, but just know that they won’t be quite as fluffy, soft and moist.
A little note about spelt flour: it is not gluten free, but it is more easily digested than other forms of wheat. It is also high in fiber and iron.
And check out that beautiful red speckled frosting. It’s made from sweetened coconut butter and is TO DIE FOR! I may have eaten the frosting with a spoon once or twice! 🙂
Doesn’t the center of that cupcake look so fluffy and soft? Yum! You will LOVE these, I promise!
Fresh Strawberry Cupcakes
I hope you love these Fresh Strawberry Cupcakes as much as we do. If you try them, please come back and leave me a comment below with your feedback. You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it. Enjoy!
- 1 cup spelt flour
- 1 cup all purpose flour (or more spelt flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup full fat coconut milk
- 2/3 cup pure maple syrup
- 1 tbsp apple cider vinegar
- 1 tbsp vanilla
- 1/2 cup coconut oil (melted)
- 1 cup fresh diced strawberries
- 1/2 cup coconut butter (not coconut oil)
- 1/4 cup organic powdered sugar
- 1/2 cup fresh diced strawberries (diced very small so they fit through the piping bag)
- 1/4 cup full fat coconut milk
- Preheat oven to 350 degrees F.
- Line a cupcake pan with cupcake liners (or spray with a bit of oil).
- In a medium bowl, whisk together the flours, baking powder, baking soda, and salt.
- In a large bowl, whisk together the coconut milk, maple syrup, coconut oil, vinegar and vanilla.
- Pour the dry into the wet while whisking until thoroughly combined.
- Add the diced strawberries and stir to evenly distribute the strawberries throughout the batter.
- Spoon the batter into the cupcake pan, filling them up almost to the top.
- Bake for 25-28 minutes until a toothpick inserted into the center comes out clean.
- Let cool on a wire rack while you make the frosting.
- In a small bowl, whisk together the coconut butter, powdered sugar, and coconut milk. If your coconut butter is very hard, you might have to soften for a few seconds in the microwave first. Usually by adding the other ingredients it will naturally soften while you whisk.
- Add the strawberries to the frosting and stir to combine.
- If your frosting is till too thick, add more coconut milk a tsp at a time, stirring after each addition, until desired consistency.
- Once the cupcakes are cool, using a piping bag or a plastic baggie with one corner snipped off, pipe the frosting onto the cooled cupcakes. Alternately, just slather it on with an offset spatula.
- Devour!
More Strawberry Recipes to Love:
Chocolate Covered Strawberry Smoothie Bowl
Strawberry Banana Baked Oatmeal Bites
Brown Rice Crispy Treats w/ Strawberries
Lindsay says
08/28/2017 at 10:09 pmI want to make these for my daughter’s Bday at school –she has food allergies (dairy & gluten). I will need to use a GF flour blend. And the teachers at her school ask for the cupcakes to be “mini”. What should the bake time be for mini cupcakes? Also will purée strawberries work? Some kids have texture issues and I thought the chunks in the icing may not work well for them. Thanks in advance!
Jenn S. says
08/28/2017 at 10:33 pmHi, Lindsay! I have never tried making them with gluten free flour, so just make sure you use one that you are used to working with and that is basically a 1:1 sub for all-purpose flour. Hopefully, you have one that you like already. I’m not certain how long mini cupcakes would take, but I would suggest to start checking them with a toothpick at 9-10 minutes and continue baking as needed. As for the frosting, you can definitely use puréed strawberries. Since they will add liquid, you can leave out the coconut milk and just add the strawberry purée instead…though I think you will need less than 1/4 cup as it will be “runnier” than coconut milk. Start with a tbsp and add more as needed to reach frosting consistency. Good luck. Let me know how they turn out and Happy Birthday to your little one!
Alisa Fleming says
06/02/2017 at 12:00 amThese are stunning Jenn! Real strawberries are the only way to go with cupcakes AND frosting.
Jenn S. says
06/02/2017 at 8:57 amAbsolutely! Thank you, Alisa!
Jessica - Nutritioulicious says
06/01/2017 at 8:14 pmI can never get enough strawberry recipes this time of year! Love having fresh berries to put to use in new recipes!
Jenn S. says
06/02/2017 at 8:56 amUs too – especially fresh picked berries!
Sarah says
06/01/2017 at 5:17 pmThis look so yummy! I have a bunch of strawberries and some homemade coconut butter I want to use up, sounds like perfect timing to me. Hope I can find time this weekend to whip some up.
Jenn S. says
06/02/2017 at 8:55 amDefinitely perfect timing! Let me know if you try them!
Krsitina - Love & Zest says
06/01/2017 at 9:11 amFresh strawberries in anything are sure to brighten up a day but these look over the top amazing. I love love love the frosting.
Jenn S. says
06/01/2017 at 11:25 amThe frosting is good enough to eat with a spoon! Thanks, Kristina!
Lindsay Cotter says
06/01/2017 at 8:52 amWhat a great way to use fresh strawberries this summer! These will be perfect on the dessert table all summer long at potlucks and BBQs! Love that you used strawberries in the batter to get these cupcakes to be so moist!
Jenn S. says
06/01/2017 at 11:25 amThanks, Lindsay! They are super light and fluffy.
Christine - Jar Of Lemons says
06/01/2017 at 8:45 amThese strawberry cupcakes look SO delicious! Love that they’re dairy free and refined sugar free. I definitely want to make these for my family!!
Jenn S. says
06/01/2017 at 11:24 amThanks, Christine! They are so light and fluffy. Perfect for summer!
Natalia says
01/23/2017 at 6:47 pmHi Jenn, I found your recipe through a google search. Thanks for the work you put into this recipe. I am considering subbing agave nectar for the maple syrup. Would that work well?
Jenn S. says
01/23/2017 at 8:48 pmHi, Natalia! Glad you found me. It should work. I find agave a bit sweeter than maple syrup, so you might want a little less. The great thing about vegan batter is that you can taste it before you bake it!! So, maybe start with 1/2 cup, take a taste and then you can always add more if you want sweeter. Let me know how they turn out! Enjoy!
connie says
10/06/2016 at 3:19 pmthese are very tasty but next time I will add a couple of eggs because they fall apart!
Jenn S. says
10/06/2016 at 5:36 pmThanks, Connie. Glad you like them. They are definitely delicate, but mine don’t usually fall apart. Perhaps bake them a few minutes longer?
Jen says
05/01/2016 at 3:53 amI don’t have spelt flour, is it okay if I use 2 cups of all-purpose flour?
Jenn S. says
05/01/2016 at 8:52 pmHi, Jen! Yes, you can sup all-purpose or white whole wheat (or even whole wheat, but they will be more dense) 1:1. Enjoy!
plasterer bristol says
04/07/2016 at 12:52 pmThese sound so good, thanks for sharing this delicious looking recipe.
Simon
Jenn S. says
04/07/2016 at 12:55 pmThanks, Simon! Enjoy!
Melanie says
04/01/2016 at 3:26 pmWhen using the coconut milk do you include the liquid or let it chill and pour the liquid out first?
Jenn S. says
04/01/2016 at 4:59 pmHi, Melanie. Don’t chill it. Just shake up the can really well so it all mixes together. If it doesn’t shake so well because it’s already so thick, that’s ok. Just spoon it out and when you whisk it with the rest of the ingredients, it will thin out. Hope you enjoy!
Melanie says
04/02/2016 at 10:10 amGot it! Thank you so much for responding!
Jenn S. says
04/02/2016 at 5:38 pmYou’re welcome. Let me know how they turn out!
Gin says
05/21/2015 at 8:38 amLovely recipe! I’ve never baked with spelt, but your cupcakes convinced me to try. 🙂
Jenn S. says
05/21/2015 at 9:24 amThanks, Gin! Spelt is a wheat flour, but has less gluten. It can be subbed 1:1 for all purpose or whole wheat. But, I really loved the texture of these cupcakes with using a combo of both! Please let me know how they turn out for you!
Vegan and Beyond says
05/19/2015 at 8:49 amThese look so good, and the icing sounds amazing. Coconut butter is a wonder food!
Jenn S. says
05/19/2015 at 11:38 amThanks, Marissa! Coconut butter is the best, right? I could eat it with a spoon!
Natalie @ Feasting on Fruit says
05/13/2015 at 6:30 pmI’m in cuteness overload! These look perfect, and I love the chunky fruit frosting 🙂
Jenn S. says
05/13/2015 at 10:51 pmLOL, cuteness overload! They are pretty cute, huh? Not too cute to scarf down though!
Linda @ Veganosity says
05/11/2015 at 1:40 pmThese are very pretty, perfect for summer! I agree, it’s hard to make a vegan cupcake with a light and airy texture. I’m excited to try these. 🙂
Jenn S. says
05/12/2015 at 7:33 amThanks, Linda! The fresh strawberries in the batter really help to keep these moist. I’m still amazed at how soft and fluffy these are!
The Vegan 8 says
05/10/2015 at 10:39 pmI love cupcakes! These are so pretty and so perfect for spring! My favorite cupcakes are some vanilla maple ones I make and they are addicting, just as I imagine these are! I love coconut butter too, I use it more than I probably should, lol!
Jenn S. says
05/12/2015 at 7:32 amThanks, Brandi! Vanilla Maple Cupcakes sound amazing!! I could (and sometimes do) eat coconut butter with a spoon!! So good!
Sophia @Veggies dont bite says
05/09/2015 at 9:29 amThese look delicious Jenn! I just love strawberry season!!! And that frosting looks so decadent!
Jenn S. says
05/09/2015 at 1:54 pmThanks, Sophia! I can’t wait for the U-Pick Strawberries this summer!!
Leila says
05/09/2015 at 5:41 amLooks absolutely delicious.
Jenn S. says
05/09/2015 at 7:44 amThank you, Leila! I can’t stop eating them!