We created this cupcake recipe with Mother’s Day in mind. We wanted to create a dessert recipe that could easily bring a smile to all moms. Something elegant, delicious, and dietary-conscious. A treat that not only says “I made this with love”, but also “I care”.   

These vegan strawberry rose cupcakes deliver big flavor in a petite package. Moist, gluten-free strawberry-infused cake is topped with dairy-free frosting crafted from our probiotic Original Cream Cheese. Light yet satisfying, floral yet fruity, these vegan strawberry cupcakes were concocted to wow. Perfect for brunch, tea parties, or gifting to the special women in your life. 

Gluten-free, plant-based, and gut-friendly, this vegan dessert recipe proves good-for-you can taste gouda enough to share with everyone at the table. 

Why We Love These Vegan Cupcakes

Mother's Day calls for something thoughtful and show-stopping, and these vegan strawberry rose cupcakes are up for the task.  

In true Darë fashion, we’ve swapped out the heavy buttercream and artificial flavorings for simply better ingredients. Fresh strawberry reduction is folded into fluffy batter, accented by edible rose for that sophisticated floral twist. 

Our Cream Cheese takes the frosting to next-level creamy, tying in probiotic power that nourishes without compromise. 

• Fresh strawberries bring juicy brightness and natural color  
• Almond and gluten-free flours keep it light and inclusive for all  
• Rose powder adds an elegant, subtle aroma that's pure romance 

Why This Recipe Works

Vegan strawberry cupcakes are beloved for their summery vibe, classic flavor, and crowd-pleasing appeal.

Our version nails that vibe, but elevated. Fruity and floral, tender and tangy, pretty and practical. 

It's vegan, dairy-free, gluten-free friendly, and beginner-bakeable, making it as joyful to make as it is to gift. 

• Tender crumb structure from strawberry reduction and oil  
• Stable frosting that pipes beautifully  
• Probiotic punch for feel-good indulgence

The Magic Ingredients

These cupcakes shine with simple, whole-foods that deliver unapologetic flavor.  

Original Cream Cheese  

Our Original Cream Cheese brings rich tang and spreadable bliss to the frosting. It’s probiotic-packed and will fool even the most devoted dairy-lover. Pairs like a charm with fruity notes. 

Strawberry Reduction  

Concentrated fresh berries, simmered sweet, adds moisture, color, and pure strawberry essence without watering down the batter or using any flavors not derived from whole foods!

Almond Flour

Nutty tenderness for that melt-in-your-mouth texture, keeping things gluten-free and naturally sweet.

Edible Rose Powder  

Subtle floral elegance that elevates without overpowering. We think it’s the perfect flavor addition for a Mother's Day glow-up.

Freeze-Dried Strawberry Powder

Intense berry boost in the frosting for a natural vibrant pink hue and flavor punch. 

Darë's Tips for the Best Vegan Cupcakes

Simmer patiently.  

Let the strawberry reduction thicken fully. It's the secret to moist, flavorful cupcakes that hold their own. 

Sift dry ingredients.  

Avoid clumps for silky batter and even bake. A simple pro tip for flawless texture. 

Room-temp everything.

Eliminating the straight-from-refrigeration-chill allows the cream cheese and butter blend smooth for lump-free frosting magic.

Chill the frosting first. 

Firm it up for perfect piping swirls.

Get Creative

These vegan strawberry rose cupcakes are your canvas for Mother's Day magic.  

• Boost protein with aquafaba meringue toppers.  
• Swap rose for lavender for a herbal twist.  
• Swap rose for lemon zest for that classic strawberry-lemonade vibe.  
• Mini-size for bite-sized party favors. 

No matter your creative calling, these cupcakes will be sure to bring a smile to all they encounter. 

Ingredients

Cupcakes:

• 2 1/2 cups fresh strawberries  
• 1 1/2 cups gluten-free baking flour (with xanthan gum)  
• 1 1/3 cups almond flour  
• 1/2 cup + 1/4 cup maple syrup  
• 1/3 cup avocado or melted, refined coconut oil  
• 1/4 cup dairy-free milk  
• 2 flax eggs or egg substitute  
• 1/2 cup granulated monk fruit (can substitute with cane sugar)  
• 1 tbsp vanilla extract  
• 2 tsp baking powder  
• 1 tsp edible rose powder  
• 2 tsp white or apple cider vinegar  
• 2 tsp natural pink food coloring 

Strawberry Cream Cheese Frosting:

• 8oz Original Cream Cheese (room temp)  
• 1 cup vegan butter (room temp)  
• 2 1/2 cups powdered monk fruit (or sub powdered sugar)  
• 2/3 cup freeze-dried strawberry powder  
• 1 tsp natural pink food coloring  
• 1 tsp edible rose powder  
• 2 tsp vanilla extract 

Instructions

Make the Strawberry Reduction

1. First make the strawberry reduction by slicing the strawberries and adding them to a blender. Blend the strawberries into a puree and then pour into a saucepan on the stove 

2. Turn the stove top to medium heat and stir in 1/4 cup maple syrup with the strawberry puree and bring to a boil.  

3. Once the strawberry puree starts to bubble, turn the heat to low-medium and simmer for about 30 minutes, stirring every 5 minutes. The puree should become a lot thicker and concentrated. 

4. Set the puree aside to cool down completely before making the cupcake batter. 

Make the Cupcake Batter

5. Sift dry: gluten-free flour, almond flour, monk fruit, baking powder, pink coloring, rose powder into a bowl.  

6. In a separate bowl, mix together the remaining 1/2 cup maple syrup, avocado or coconut oil, dairy free milk, vanilla extract, egg replacer, and apple cider vinegar.

7. Combine the wet and dry ingredients and then fold in 1 cup of the strawberry reduction. 

8. Add the batter to about 12-14 muffin cups filling them about 2/3 of the way full.  

9. Bake for 22-25 minutes at 350 degrees. They will be done when a toothpick comes out clean. Let the cupcakes cool down completely before frosting.

Make the Frosting

10. In a stand mixer or mixing bowl, add the Original Cream Cheese and vegan butter. Beat the cream cheese and butter together for about a minute and then slowly add in the strawberry powder, rose powder, pink food coloring, and vanilla extract.

11. Add in the powdered monk fruit or sugar about 1/2 cup at a time and make sure the sweetness is to your liking.

12. Add the strawberry cream cheese frosting to a container and place in the fridge for about 30 minutes to firm up.   

13. Add the frosting to a piping bag and pipe the frosting on top of the cupcakes.

14. You can add sprinkles, dried edible rose petals, or fresh strawberries on top for an elegant look. 

Make sure to store in the fridge and enjoy within 1 week. 

Meal Prep & Storage

Frosting preps ahead! Can be stored chilled up to 7 days. 

Unfrosted cupcakes freeze 1 month; thaw and frost fresh for peak tenderness.