Vegan Strawberry Poppy Cupcakes

March 3, 2022
Spring is finally a couple of weeks away and it is slowly but surely starting to warm up outside. I always like to make some sort of transitional food during the changing of the seasons to help my body adapt. Fresh, ripe strawberries are always my go-to gateway to warm-weather food. I often see strawberries and poppy seeds joining forces to make a spring salad dressing, and I was inspired by these flavors to make something a little more comforting.

I have used a few different techniques to make strawberry cake and I have found that turning the strawberries into a purée before baking them into the cake yielded the best result. This did not hold true when it came to the frosting. I find that fresh strawberries tend to make the frosting runny, so I used freeze dried and they worked out wonderfully. These cupcakes are bright and refreshing and would be beautiful at a baby shower or birthday party.
vegan strawberry poppy cupcakes on a black cooling rack

Vegan Strawberry Poppy Cupcakes

Recipe Type: Sweets
utensils YIELDS 12 cupcakes
herb graphic for recipe card
  • 1 3/4 cup strawberries, pureed (yields about 1 cup)
  • 1/4 cup olive oil
  • 2/3 cup cane sugar
  • 1 tsp vanilla extract
  • 1 1/2 cup all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 2 tbsp poppy seeds
  • For the frosting:
  • 1/2 cup freeze dried strawberries, blended (yields about 1/4 cup powder)
  • 1/2 cup vegan butter, room temperature
  • 2 cups confectioners sugar
  • 1/2 tsp vanilla extract
  • 2 tbsp almond milk
  • pinch of salt
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1. Preheat oven to 350F.  Line a cupcake tin with 12 liners.

2. In a large mixing bowl, whisk together the strawberry purée, oil, sugar, and vanilla.

3. Add the flour, baking powder, poppy seeds, and sea salt and stir until combined.

4. Pour mix into cupcake pan and bake for 18–22 minutes, until a toothpick comes out clean.

5. While the cake is baking, prepare the frosting. Add the butter to a large mixing bowl and beat for a couple minutes.

6. Add confectioners sugar, freeze dried strawberries (blended into powder), vanilla, and almond milk.

7. Beat until fluffy and smooth.

8. Remove cupcakes from oven and let cook complete before frosting.

9. Frost and top with poppy seeds.

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Photo: Lauren Sacerdote

Lauren is a homebody who likes to spend time with her cat, explore new ideas in the kitchen, relax in the sun with a good book, and promote healthy living to friends and family.


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