Vegan strawberries and cream cupcakes

Take a look at this quick and simple vegan cupcake recipe

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A Sunday with afternoon tea is always a Sunday well spent. So, why not gather your household and indulge yourselves with these tasty strawberries and cream cupcakes? They’re vegan and super simple to make!



  • Soya milk 250ml
  • Cider vinegar 5 tsp
  • Self-raising flour 250g
  • Caster sugar 250g
  • Bicarbonate of soda ½ tsp
  • Baking powder ½ tsp
  • Flavourless oil 100ml
  • Vanilla extract 1-2 tsp

For the icing

  • Vegan margarine 100g
  • Vegetable shortening, such as Trex 100g
  • Vanilla paste or extract 1 tsp
  • Icing sugar 1kg, sieved
  • Plant-based milk 60-85ml
  • A few drops of red vegan food colouring
  • Strawberries freeze-dried and fresh
  • Strawberry sauce to decorate


  • Step 1

    Preheat the oven to 180°C/Gas Mark 4. Line a muffin tray with muffin or cupcake cases. Mix the soya milk and cider vinegar in a bowl and set aside for 10 minutes.

  • Step 2

    In a large mixing bowl, stir together all the dry ingredients. Add the soya/cider vinegar mixture then the oil and vanilla to the dry ingredients. Only combine the wet and dry ingredients together just before you are ready to put them in the oven.

  • Step 3

    Stir everything together using a metal spoon until everything is just combined. Fill the cupcake cases to ¾ full, place in the oven and bake for 15-25 minutes depending on the size of the cupcake. Leave to cool fully before icing.

  • Step 4

    For the icing, whisk together the margarine, vegetable shortening and vanilla. Add the icing sugar, a quarter at a time, along with the plant-based milk until combined.

  • Step 5

    Separate into two bowls and add a couple of drops of the red food colouring to one of the bowls, mixing to your desired shade.

  • Step 6

    Fill a piping bag with one colour of the icing and ice half the cakes with the white icing and half with the pink. Decorate with strawberries, both freeze-dried and fresh, and strawberry sauce.

Recipe and image courtesy of Maryanne Hall from Viva!’s Vegan Recipe Club,