Vegan Strawberries and Cream Cupcakes That Surprise and Delight

Ever since I started baking with plant-based ingredients, I’ve been chasing that elusive, luscious cream texture without dairy. These strawberries and cream cupcakes craft a delicate harmony of sweet, tangy berries and coconut-based cream that rivals traditional recipes. The aroma of fresh strawberries mingling with vanilla fills my kitchen and sparks a rush of nostalgia for summer picnics and childhood treats.

What makes this recipe stand out is the playful twist of adding a splash of balsamic vinegar to the strawberries. It intensifies their natural sweetness and creates a layered flavor profile that surprises the palate. Plus, making the cream with coconut milk and a hint of vanilla transforms baking into a joyful experiment in flavor and mindfulness.

WHY I LOVE THIS RECIPE?

• I love that it’s entirely plant-based but feels decadent enough for special occasions.
• The tangy strawberries cut through the creamy topping in the best way—like a burst of sunshine.
• It reminds me of lazy summer mornings and the smell of berries in the air.
• Watching the cream whip up to stiff peaks without dairy is oddly satisfying.
• It’s a little chaotic to assemble, but that’s part of the fun. No two cupcakes come out identical—and that’s okay.

These cupcakes matter now because berries are peaking in season, and I’m craving fresh, bright flavors that cheer up a cloudy day. They feel like a small act of celebration, a way to enjoy sweetness without overindulgence.

Even if baking isn’t your daily ritual, these cupcakes are a reminder that dessert can be simple, beautiful, and kind—especially when you swap out ingredients with intention. They’re perfect for sharing, but easy enough to whip up for your own moment of joy.

Plant-Based Strawberries and Cream Cupcakes

This recipe features fluffy cupcakes made with plant-based ingredients, topped with a smooth, whipped coconut cream and fresh strawberries that have been enhanced with balsamic vinegar. The final dessert has a light, airy texture with vibrant berry topping, showcasing a harmonious balance of sweetness and tanginess, all in a visually appealing presentation.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Servings: 12

Course: Main Course

Cuisine: French, vegan

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 1 1/2 cups all-purpose flour sifted
• 1 cup plant-based milk unsweetened
• 1/2 cup coconut sugar or other plant-based sugar
• 1/4 cup vegetable oil neutral oil like canola or coconut
• 1 1/2 teaspoons baking powder
• 1 pint fresh strawberries strawberries hulled and sliced
• 1 can (13.5 oz) coconut milk full-fat coconut milk chilled overnight
• 2 tablespoons powdered sugar optional, for sweetness

Equipment

• Mixing bowls
• Whisk
• Cupcake tins
• Piping bag or spoon
• Large spoon or spatula

Method

 

1. Preheat your oven to 350°F (180°C) and line a muffin tin with paper cupcake liners.
2. In a large mixing bowl, whisk together the sifted flour, coconut sugar, and baking powder until well combined and aerated.
3. Add the plant-based milk, vegetable oil, and vanilla extract to the dry ingredients and whisk until the batter is smooth and slightly fluffy.
4. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
5. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on a wire rack.
6. While the cupcakes cool, prepare the strawberries by slicing them and placing them in a bowl.
7. Drizzle the balsamic vinegar over the strawberries and gently toss to coat. Let sit for 10-15 minutes to allow the flavors to meld.
8. Chill the chilled canned coconut milk in the fridge for at least 4 hours or overnight to ensure the cream separates from the liquid.
9. Open the chilled coconut milk and scoop out the thick coconut cream into a mixing bowl. Beat with a whisk or electric mixer until smooth and fluffy.
10. Add powdered sugar to the coconut cream and continue to whip until stiff peaks form, resulting in a light, whipped coconut topping.
11. Spoon or pipe the whipped coconut cream generously onto each cooled cupcake, creating a smooth or ruffled top.
12. Top each cupcake with the balsamic-coated strawberries, arranging them attractively for a vibrant finishing touch.
13. Serve immediately and enjoy the fresh, tangy, and creamy flavor combination, perfect for a bright, plant-based dessert.

Notes

Ensure the coconut milk is thoroughly chilled for the best whipped consistency. You can store leftover cupcakes in the fridge for up to one day, but best enjoyed fresh.

Each bite delivers a story—of berries, of cream, of moments worth savoring. These cupcakes aren’t just treats; they’re little bursts of happiness wrapped in soft sponge and fluffy topping. I keep finding myself reaching for another, caught in the comforting chaos of summer flavors.

As the season shifts, I’ll be baking these again, letting the fresh strawberries remind me to enjoy the little things. Sometimes, the simplest desserts carry the biggest stories—these cupcakes are proof of that.

Claire Dawson

Hi, I’m Claire Dawson, and I’m the voice behind The Procrastinators Cookbook. Food has always followed me around, even when I was busy putting other things off. Somewhere between long café shifts, half-finished to-do lists, and meals cooked later than planned, I realized that food was the one thing I always came back to.