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cupcakes with strawberry frosting and fresh strawberries on top

Vegan Strawberry Lemon Cupcakes

The most fluffy strawberry lemon cupcakes with fresh strawberry buttercream frosting!
4.89 from 17 votes
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Course: Vegan Desserts
Cuisine: American
Prep Time: 10 minutes
Cook Time: 24 minutes
Total Time: 34 minutes
Servings: 6 cupcakes


Strawberry Lemon Cupcakes:

  • 2 Tablespoons fresh strawberry purée blended fresh strawberries
  • 1 ½ Tablespoons olive oil vegetable or avocado oil also works 1:1
  • ½ teaspoon vanilla
  • 1 teaspoon lemon juice
  • ½ teaspoon lemon zest
  • cup oat milk
  • cup organic sugar
  • ¾ cup pastry flour
  • ½ teaspoon baking powder
  • teaspoon baking soda
  • ¼ teaspoon salt

Strawberry Frosting:

  • ½ cup cold vegan butter
  • cup vegan shortening
  • 2 Tablespoons strawberry purée
  • 1 ½-2 cups powdered sugar measure and then sift


  • Begin by adding all the wet ingredients to a large mixing bowl including the strawberry purée, olive oil, vanilla, lemon juice, lemon zest, oat milk, and sugar. Whisk gently to combine.
  • Then, add in the sifted dry ingredients to the bowl including the pastry flour, baking powder, baking soda, and salt. Whisk together until a smooth batter forms.
  • Fill a muffin tin with 5-6 cupcake liners and fill each liner ¾ of the way full with batter. Let rest and preheat the oven to 350F.
  • Once the oven reaches 350F add in the cupcakes and bake for 22-24 minutes until baked throughout and very light brown on top.
  • Remove and let cool on a wire rack.
  • While the muffins are cooling, make the vegan strawberry frosting. First add the cold vegan butter and shortening to a mixing bowl and cream together until smooth and fluffy. Then, add in the strawberry purée and whip together. As a final step, gradually add in the powdered sugar to your desired sweetness level. Once all the powdered sugar is in beat the frosting for 3-5 minutes until fluffy.
  • Add the frosting to a piping bag. If the frosting is too soft, place the piping bag in the fridge for 5 minutes to firm up slightly. Then, pipe the cupcakes. This recipe makes a large amount of frosting for 6 cupcakes, so please cut the frosting recipe in half if you like less frosting.
  • Serve the frosted cupcakes and enjoy!


  • Unfrosted cupcakes can be wrapped in plastic wrap or stored between sheets of parchment paper in a closed container at room temperature for 2-3 days.
  • Frosted cupcakes are best stored in the freezer. Add them to a closed container and be careful not to squish the frosting. Then, store for up to 3 months. When you're ready to eat, just let them defrost at room temperature and then dig in.
  • Strawberry purée can be subbed 1:1 for any berry purée in this recipe
  • Lemon is crucial to using baking soda in this recipe. If you do not have lemon, please replace with ½ Tbsp apple cider vinegar.


Serving: 1cupcake with frosting | Calories: 481kcal | Carbohydrates: 54g | Protein: 2g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Trans Fat: 4g | Sodium: 279mg | Potassium: 82mg | Fiber: 2g | Sugar: 42g | Vitamin A: 30IU | Vitamin C: 6mg | Calcium: 47mg | Iron: 1mg
Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!