Easy Vegan Strawberry Cupcakes
These vegan strawberry cupcakes are my favorite way to turn a basic box cake mix into cupcakes that actually taste bakery-style.
They’re soft, fluffy, and have way more flavor than a standard box mix on its own, without turning into a complicated baking project.
I’ve made these for everything from last-minute treats to holidays, and they always turn out.
You can bake them in the oven or use a cupcake maker if you want them done fast, either way, the texture stays soft and the flavor is so much better than plain box cupcakes.
Why This Recipe Works
The small changes to the box mix are what make the difference here. Adding a little flour, sugar, and baking powder gives the cupcakes more structure and helps them rise better. Using plant milk instead of only water adds richness, so the cupcakes don’t feel dry or spongy.
You still get the ease of a box mix, but the end result feels homemade.
Ingredients You’ll Need (And Why)
Strawberry Cake Box Mix
This keeps things simple and gives you that classic strawberry flavor.
Vegetable Oil
Helps keep the cupcakes moist and tender.
Water + Plant Milk (Soy Milk Works Great)
The mix of the two adds moisture and helps improve texture.
All-Purpose Flour
This helps balance out the extra liquid and strengthens the batter so the cupcakes bake up evenly and hold their shape.
Baking Powder
Adds a little extra lift so they bake up fluffy.
Granulated Sugar
Boosts sweetness and improves the overall texture.
Vegan Buttercream Frosting
Frosting finishes the cupcakes and makes them feel like a real treat.
How to Make Vegan Strawberry Cupcakes
Start by mixing all of the dry ingredients together in a large bowl. Once everything is evenly combined, add in the wet ingredients and stir until smooth.
Once the cupcakes are completely cool, they’re ready to frost. This is when I usually pull out my favorite vegan frosting and keep it simple. A swirl on top, a few sprinkles if the kids are helping, and they’re done.
Baking Options
Oven:
Preheat to 350°F, line a muffin tin, and fill each liner about ¾ full. Bake for 25 minutes, or until a toothpick comes out clean.
Cupcake Maker:
Line the cupcake maker before plugging it in. Fill the liners about ¾ full, close the lid, plug it in, and cook for about 10 minutes, or until set.
Frosting & Decorating Ideas
These cupcakes are great with vegan vanilla or strawberry frosting, sprinkles, or fresh strawberries on top. They’re perfect for Valentine’s Day, birthdays, or any time you want a quick pink treat.
Storage Tips
Store cupcakes in an airtight container at room temperature for a couple of days or in the fridge for up to five days. They also freeze well unfrosted.
Easy Vegan Strawberry Cupcakes
Ingredients
- 1 box strawberry cake mix
- ⅓ cup vegetable oil
- 1 cup water
- ⅔ cup plant milk soy milk works great
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ cup granulated sugar
- Vegan buttercream frosting
Instructions
- In a large bowl, whisk together all of the dry ingredients until well combined.
- Add the vegetable oil, water, and plant milk to the dry ingredients.
- Mix until smooth and fully incorporated.
- Line a muffin tin or cupcake maker with liners and fill each about ¾ full.
- For the Oven:
- Bake at 350°F for 25 minutes, or until a toothpick inserted in the center comes out clean.
- For the Cupcake Maker:
- Line the cupcake maker before plugging it in. Fill liners, close the lid, plug it in, and cook for about 10 minutes, or until set.
- Let cupcakes cool completely, then frost and decorate as desired.
Hello! I made these for my company for Valentines, and they were such a huge hit that they asked me to make them again this week for the bake sale. I’m wondering (since Valentines is over) can I use vegan white cake mix and add the extra ingredients?
Thank you so much! Will definitely be using your recipes more!
Thank you so much, that makes me so happy to hear they were a hit. And yes, you can definitely use a white cake mix and add the same amount of extra ingredients!