Vegan Strawberry Lemonade Cupcakes

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These Vegan Strawberry Lemon Cupcakes are a delicious dessert that combines two great flavors. These cupcakes use fresh strawberries and lemon to create a bright, summery strawberry lemonade flavor. They’re soft, moist, and topped with an incredible homemade strawberry frosting.

Is there anything better than a glass of strawberry lemonade on a hot summer day? These vegan strawberry lemon cupcakes capture the refreshing taste of strawberry lemonade in a soft, moist cupcake. I love making these when I’m craving those bright, fruity flavors.

The recipe is super simple and uses ingredients most bakers already have. The secret to getting that strawberry lemonade flavor is using fresh strawberries and lemon zest. This gives the cupcakes a natural taste that’s way better than anything artificial.

The homemade strawberry frosting really makes these cupcakes stand out. It’s made with real strawberries, which gives it a natural pink color and fresh flavor. The homemade frosting adds an extra punch of strawberry to every bite and the pretty pink color makes them perfect for Valentine’s Day, Mother’s Day, or baby showers. 

These vegan strawberry lemonade cupcakes are great for summer picnics or as a cool treat on a hot day. They’re always a hit with both vegans and non-vegans, proving that plant-based desserts can be just as delicious as traditional ones.

If you love vegan strawberry recipes, check out the whole collection! You’ll find everything there from vegan strawberry muffins to vegan strawberry pop-tarts!

Recipe Highlights

• These cupcakes are 100% vegan, making them perfect for plant-based eaters or those with dairy allergies.
• Fresh strawberries and lemon zest give these cupcakes a natural, vibrant flavor without any artificial additives.
• The homemade strawberry frosting uses real fruit, adding extra flavor and a beautiful pink color without food coloring.
• The recipe makes 12 cupcakes, perfect for sharing at a small party or saving some for later.

Ingredients Needed

The full list of measurements for each ingredient is in the recipe card at the bottom of the post.

• Fresh strawberries – You’ll need these for both the cupcakes and the frosting. Look for ripe, bright red strawberries for the best flavor. You’ll puree them to infuse the cupcakes and frosting with natural strawberry taste.
• Lemons – We use both the juice and zest. Fresh lemons are key for that authentic lemon flavor. You’ll need about 1-2 medium lemons for this recipe.
• Oat milk – This plant-based milk helps make our cupcakes moist and fluffy. You can substitute with other non-dairy milks like almond milk or soy milk if you prefer.
• All-purpose flour – This forms the base of our cupcakes. Make sure to measure it correctly for the best texture.
• Vegan butter – Used in the frosting. Make sure it’s softened to room temperature for easy mixing.
• Powdered sugar – This sweetens the frosting and gives it structure. Sift it first to avoid lumps.
• Oil – Any neutral-flavored oil works here. It helps keep the cupcakes moist.
• Vanilla extract – Just a touch enhances all the other flavors in the cupcakes.
• White sugar – For sweetness in the cupcakes.
• Cornstarch – This helps make the cupcakes extra tender.
• Baking powder and baking soda – These leavening agents help the cupcakes rise and become fluffy.

How to Make Vegan Strawberry Lemon Cupcakes

Preheat the oven to 350°F (175°C). Line a 12-count cupcake pan with cupcake liners.

Mix wet ingredients. In a large bowl, whisk together the oil, vanilla extract, strawberry puree, lemon juice, oat milk, and sugar until well combined.

In a separate bowl, combine dry ingredients. Mix the flour, cornstarch, baking powder, baking soda, and salt.

Sift the dry ingredients into the wet ingredients. Mix gently until you have a smooth batter. Be careful not to overmix.

Fill each liner about 3/4 full with cupcake batter. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.

Let the vegan cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

While the cupcakes cool, make frosting. Beat the softened vegan butter, powdered sugar, and lemon zest until creamy. Gradually add the strawberry puree, beating well after each addition.

Once the fluffy cupcakes are completely cool, top them with the strawberry frosting. Enjoy your easy vegan strawberry lemon cupcakes!

Storage and Serving

These vegan strawberry lemon cupcakes stay fresh in an airtight container at room temperature for 2-3 days. If you want to keep them longer, store them in the refrigerator for up to 5 days. Just make sure to bring the fluffy vegan lemon cupcakes to room temperature before serving for the best taste and texture.

For longer storage, you can freeze the unfrosted cupcakes for up to 2 months. Thaw them overnight in the fridge, then frost before serving. The frosting is best made fresh, but you can store any leftover frosting separately in the fridge for up to a week.

These easy vegan strawberry cupcakes are delicious as is, but for an extra special treat, try serving them with a few fresh strawberry slices on top. They pair wonderfully with a cold glass of lemonade for the ultimate summer dessert experience.

Recipe FAQs and Tips

• For the best flavor, use ripe, fragrant strawberries. If your strawberries aren’t quite ripe, you can enhance their sweetness by slicing them and sprinkling with a bit of sugar for 30 minutes before pureeing.
• When zesting the lemon, be careful to only grate the yellow part of the peel. The white pith underneath can be bitter and affect the cupcakes’ flavor.
• For a more intense lemon flavor, try rubbing the lemon zest into the sugar with your fingers before adding it to the wet ingredients. This helps release the lemon oils.
• Make sure your vegan butter is properly softened for the frosting, but not melted. Leave it out at room temperature for about an hour before you start baking.
• If your frosting is too runny, refrigerate it for 15-20 minutes before using a piping bag to pipe it onto the cupcakes. If it’s too stiff, add a teaspoon of plant-based milk at a time until you reach the desired consistency.
• For the prettiest cupcakes, wait until they’re completely cool before frosting. Even a little warmth can cause the frosting to melt.

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for this recipe, but if you only have frozen, thaw them completely and drain excess liquid before pureeing.

What can I substitute for oat milk?

Any plant-based milk will work. Almond milk or soy milk are good alternatives.

Can I make these gluten-free?

Yes, you can use a 1:1 gluten-free flour blend in place of all-purpose flour. The texture might be slightly different.

How can I make the cupcakes more lemony?

Add an extra teaspoon of lemon zest or a little bit of lemon extract to the batter for a stronger lemon flavor.

How do I know when the cupcakes are done?

Insert a toothpick into the center of a cupcake. If it comes out clean or with just a few moist crumbs, they’re ready.

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