Vegan Chocolate Cupcakes with Strawberry Frosting

These decadent vegan chocolate cupcakes are topped with a luscious strawberry buttercream, making them perfect for a sweet treat!

Vegan Chocolate Cupcakes with Strawberry Frosting

Yield: 12 Cupcakes

Ingredients

For the Chocolate Cupcakes:
  • 1 1/2 cup all-purpose flour
  • 1/4 cup cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup organic cane sugar (or granulated sweetener of choice)
  • 1 cup unsweetened plant milk (almond, oat, soy, etc.)
  • 6 tbs vegan butter, melted
  • 1 tbs apple cider vinegar
  • 1 tsp vanilla extract
For the Strawberry Buttercream Frosting:
  • 1/2 cup vegan butter, softened
  • 2 cups powdered sugar
  • 1/2 cup freeze-dried strawberries, ground into a fine powder
  • 1-2 tbsp plant milk (as needed)
  • 1 tsp vanilla extract
  • Pinch of salt
Optional Toppings:
  • Fresh strawberries
  • Vegan chocolate shavings
  • Heart-shaped sprinkles

Instructions

1. Make the Cupcakes

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  2. Make a buttermilk by combining the apple cider vinegar and plant based milk. Set aside for a few minutes until it coagulates slightly.
  3. In a large bowl, whisk together the flour, cocoa powder, baking soda, salt, and sugar.
  4. In a separate bowl, melt the butter then add the vanilla extract.
  5. Add the apple cider vinegar and plant based milk mixture to the butter and vanilla.
  6. Pour the wet ingredients into the dry ingredients and stir until just combined.
  7. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
  8. Bake for 22-30 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

2. Make the Strawberry Frosting

  1. In a large bowl, beat the vegan butter with an electric mixer until creamy.
  2. Add the powdered sugar, one cup at a time, and continue beating.
  3. Mix in the freeze-dried strawberry powder, vanilla extract, and a pinch of salt.
  4. Add 1-2 tbsp of plant milk as needed until the frosting reaches a fluffy consistency.

3. Decorate & Serve

  1. Pipe or spread the strawberry frosting onto the cooled cupcakes.
  2. Garnish with fresh strawberries, chocolate shavings, or heart-shaped sprinkles.
  3. Serve and enjoy!

These moist, rich vegan chocolate cupcakes with fruity strawberry frosting are a perfect treat—whether for a partner, friends, or yourself!