Vegan Strawberry Milk Cupcakes

Posted February 20, 2013 by Nikki Haney
Homemade Strawberry soy milk cupcakes, baked to perfection and topped with Vegan Strawberry Cream Cheese Frosting.
Posted in : Cuisines :
  • Prep Time : 25 min
  • Cook Time : 30 min
  • Yields:
    24 s


  • 2 1/2 cups all-purpose flour
  • 2 1/4 cups strawberries, chopped
  • 1 1/2 cups Earth Balance® Organic Vanilla Soymilk
  • 2 1/2 cups vegan granulated sugar
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 2/3 cup grape seed oil
  • 2 tablespoons fresh squeezed lemon juice
  • 2 teaspoons vanilla extract
  • 8 ounce dairy-free cream cheese
  • 6 cups vegan confectioners' sugar
  • 1 cup Earth Balance® Natural Buttery Spread


1. To make the strawberry milk, combine 1 cup of chopped strawberries, 1/2 cup of granulated sugar and 1 cup of water in a pot and boil it all for 10 minutes.

2. Scoop out the berries and use them for another recipe and pour the remaining liquid in a glass filled with the Earth Balance® Organic Vanilla Soymilk. Stir.

3. Preheat your oven to 350 degrees fahrenheit.

4. To make cake, combine the all-purpose flour, 2 cups of granulated sugar, baking soda and sea salt in a large bowl.

5. In a separate bowl, whisk together the strawberry milk, grape seed oil, lemon juice and 1 teaspoon of vanilla extract.

6. Add the wet ingredients to the dry and mix on low-medium speed for 1 minute, or until combined.

7. Spoon the batter into a cupcake tin and bake for 18-20 minutes, until a toothpick can be inserted and removed cleanly. Let the cupcakes cool before whipping up the frosting.

8. To make the frosting, puree 1 cup of chopped strawberries in a food processor. If there are still small chunks in there don’t worry, that makes it even better.

9. Combine the puree, confectioners’ sugar, Earth Balance® Natural Buttery Spread, dairy-free cream cheese and 1 teaspoon of vanilla extract in a bowl and mix on low-medium speed until fully combined.

10. Frost your cupcakes and top with the remaining strawberries.

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Rating: 5.0/5 (1 vote cast)
Vegan Strawberry Milk Cupcakes, 5.0 out of 5 based on 1 rating

Categories: Uncategorized

9 Responses to “Vegan Strawberry Milk Cupcakes”

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  1. Meaghan says:

    I made these for my brother’s birthday party, my fiance and I were the only 2 vegans there. I could not believe how fast all the meat eaters devoured them. Rave reviews. These are amazing cupcakes. The strawberries have to be ripe and sweet, amazing. 😀

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  2. Melissa says:

    I am so making these, they sound fantastic!

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  3. Deanne O'Donnell says:


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  4. Rachel says:

    Hmmm… the recipe sounded great, and I followed instructions to the T, but not sure what went wrong. They were not fluffy like cupcakes at all. Something appears to be missing…

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  5. Sandy says:

    What color do these cupcakes turn out? I am looking for a pink cupcake for my daughter’s birthday.

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    • They’re more of a brownish color. Maybe you’d like these ones?

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  6. colette says:

    could you substitute whole wheat pastry flour for the reg. flour? these look really good.

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  7. Elizabeth Penaroyo says:

    Could I use coconut milk instead of soy? I can’t have soy.

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    • Great question, Elizabeth! Coconut milk does have a slightly different taste and consistency than soy, but we’re all for recipe experiments over here. If you give it a try, be sure to let us know how it turns out 🙂

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