vegan strawberry buttercream

These strawberry filled cupcakes are gluten-free and dairy-free vanilla cupcakes with fresh strawberry filling and naturally colored strawberry buttercream frosting. They are easy to make for Valentine&#39;s Day and spring and summer events.

Strawberry Filled Cupcakes

coconut oil (melted)

cane sugar

eggs

vanilla extract

gluten-free 1:1 flour (with xanthan gum)

baking powder

salt

plant milk

strawberries

vegan butter (room temperature)

sugar

salt (optional)

strawberries (diced)

Preheat the oven to 350 degrees Fahrenheit. Line a standard muffin tin with 12 cupcake liners (paper or silicone).

In a large mixing bowl, add melted coconut oil, cane sugar, eggs, and vanilla extract. Beat on medium-high speed with an electric mixer until smooth.

In the same bowl, add gluten-free flour, baking powder, salt, and unsweetened plant milk. Mix on low-medium speed for one minute, until combined.

Use a spoon or cookie scoop to scoop the cupcake batter into the cupcake liners. They should be about 2/3 of the way full. Bake the cupcakes for 18-20 minutes, or until a toothpick comes out with moist crumbs.

Making Cupcakes

Measure one cup of freeze-dried strawberries and add them to a blender or food processor. Blend them until they become powder.

In a large bowl, beat the vegan butter with an electric mixer until smooth and fluffy. Add the strawberry powder, powdered sugar, plant milk, vanilla extract, and salt (if using). Mix on medium speed for 1-2 minutes until smooth and well-incorporated.

If necessary, add more plant milk one teaspoon at a time until the desired consistency is reached. For thicker frosting, slowly add more powdered sugar until you have the right texture/

Making Frosting

Wash fresh strawberries and make sure they are completely dry. Dice them into small pieces until you have one cup of diced strawberries.

Once the cupcakes are compeltely cool, use a cupcake corer, sharp knife, or large piping tip to create a hole about 3/4 down into the center of each cupcake.

Fill the cupcakes with diced strawberries until full and level with the top of the cupcake.

Add your strawberry frosting into a piping bag with a piping tip. Pipe the frosting on top of the cupcakes and garnish with a fresh strawberry. Serve and enjoy!

Filling And Frosting Cupcakes

A quick and easy recipe for vegan strawberry frosting that’s creamy, light, fluffy, and SO delicious! It’s the perfect topping or filling for many desserts like cake, cupcakes, cookies, donuts, whoopie pies, and more! This simple, summery, dairy-free strawberry buttercream is flavoured and coloured naturally with either fresh, frozen, OR freeze-dried strawberries (all of the methods are covered!).

Vegan Strawberry Frosting

water ((ONLY

butter

(240 grams) powdered sugar

unsweetened dairy-free milk ((ONLY

vanilla extract ((optional))

Process strawberries.

Place freeze-dried strawberries into a food processor or a high-speed blender and blend until they have been broken down into a fine powder. Set aside.

Mix butter

Add butter and salt to a mixing bowl and with an electric hand mixer, mix for 1 to 2 minutes until soft and creamy.

Add half of the sugar and mix

Add 1 cup of powdered sugar to the butter mixture and mix on low speed. Once there are no more spots of dry powdered sugar, add the second cup and mix again on low speed. Stop occasionally to scrape down the sides of your bowl.

Add strawberries.

Add the freeze-dried strawberries and mix on low speed.

Add remaining ingredients and mix.

If using, add the vanilla and mix on low speed. Slowly add milk, 1 teaspoon at a time, continuing to mix. Add additional teaspoons until the desired consistency is met.

Mix until fluffy.

Turn the mixer up to medium speed and mix until light and fluffy, about 2-3 minutes. Mix for a couple more minutes if you want a creamier, fluffier frosting.

Use or store

Use immediately, or refrigerate / freeze until needed. (Refrigeration and freezing instructions can be found above and below)

To Make it with Freeze-Dried Strawberries:

Chop strawberries.

Wash, hull, and chop the strawberries. If you are using frozen strawberries, skip this step.

Mash.

Place the strawberries into a small pot and add 1 tablespoon of water. Using a potato masher, mash the strawberries until there are no large pieces left. (If using frozen strawberries, omit water.)

Heat.

Place the pot over medium-high heat. Once the strawberries start to bubble, turn the heat down to medium-low.

Cook.

Continue to cook, stirring occasionally so nothing sticks to the bottom of the pot. Cook until the strawberries have reduced to a thick paste and is no longer runny. This will take roughly 18-20 minutes, a few minutes longer if you used frozen berries. Once the strawberries thicken, mix almost continuously for the remaining cooking time so it does not burn.

Cool.

Remove the pot from the heat and allow the reduced strawberries to cool completely. You can leave the strawberries in the pot or you can transfer it to a bowl. Set aside.

Mix butter.

Add 1 cup of powdered sugar to the butter mixture and mix on low speed. Once there are no more spots of dry powdered sugar, add the second cup and mix again on low speed. Stop occasionally to scrape down the sides of your bowl with a rubber spatula.

Add the fully cooled reduced strawberries to the bowl and mix on low speed.

Top 2 vegan strawberry buttercream recipes from across the web

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Strawberry Filled Cupcakes

Vegan Strawberry Frosting

Top 2 vegan strawberry buttercream recipes from across the web

The most viewed vegan strawberry buttercream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Strawberry Filled Cupcakes

Vegan Strawberry Frosting

The most viewed vegan strawberry buttercream recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine