Delight in the perfect blend of sweet and tangy with our Vegan Strawberry Rhubarb Cupcakes, featuring a fluffy vanilla base, a zesty buttercream swirl, and a fruity surprise inside – a taste of summer year-round!
You know, I’ve got this thing with strawberries. I mean, a serious obsession. It’s not just a summertime fling; it’s a year-round affair. Whether they’re plucked fresh from the garden under the warm sun or chosen from the local farmer’s market during the chilliest days, strawberries are my jam, pun entirely intended.
And today, I’m sharing my strawberry obsession with you, fellow fruit fanatic! But, there’s a twist. We’re not just talking about ordinary strawberries; we’re diving headfirst into a flavor-packed fusion of strawberries and rhubarb, all tucked neatly into a mouthwatering, vegan-friendly cupcake.
Picture this: luscious, ripe strawberries and tart, ruby-red rhubarb snuggling together in a soft, fluffy vanilla cupcake, crowned with zesty, ethereal buttercream. Your taste buds are in for a treat.
I promise–these Vegan Strawberry Rhubarb Cupcakes are the perfect remedy for any season-blues. They’ll make you feel like summer, no matter what the calendar says.
If you are looking for another fruity recipe: Vegan Rainbow Fruit Pizza Cookies
Jump to:
- Why You’ll LOVE this Vegan Strawberry Rhubarb Cupcake Recipe
- Ingredients and Substitutions
- Special Equipment
- Gluten-Free Vegan Strawberry Rhubarb Cupcakes
- How to Make Recipe – Step by Step
- Tips and Variations
- Common Questions about Vegan Strawberry Rhubarb Cupcakes
- Want to save these cupcakes for later? Here’s how!
- Vegan Strawberry Rhubarb Cupcakes with Zesty Buttercream
Why You’ll LOVE this Vegan Strawberry Rhubarb Cupcake Recipe
Burst of Sweet and Tangy: The magic happens when sweet meets tangy in a soft, fluffy vanilla cupcake. The strawberries bring a natural sweetness, while the rhubarb introduces a delightful tartness that creates a perfect balance. Topped with the zesty buttercream, the combination is pure bliss for your taste buds.
Simple to Make: Baking can be a breeze, even if you’re not a seasoned pro. The recipe is designed for all skill levels, ensuring that everyone can create a batch of these scrumptious treats to impress family and friends.
100% Plant Based: Whether you’re a dedicated vegan or simply looking to explore plant-based treats, these cupcakes are the ultimate indulgence. They’re entirely dairy-free and egg-free, proving that decadence doesn’t require animal products. Plus, it’s a fantastic way to cater to a variety of dietary preferences without compromising on taste.
Versatile and Shareable: These cupcakes aren’t just for indulging on your own (although you’ll be tempted). They make for a fantastic centerpiece at gatherings, potlucks, or as a surprise for your loved ones. Spread the joy of these Vegan Strawberry Rhubarb Cupcakes and watch as they become an instant crowd-pleaser.
Elevated Buttercream: Now, let’s talk about the crowning glory – that zesty buttercream! It’s like a little slice of heaven that adds a perfect balance of sweet and tangy to the cupcakes. The citrusy zing in the buttercream complements the strawberry-rhubarb combo impeccably. You won’t be able to resist licking the bowl.
Ingredients and Substitutions
- All-purpose flour: This kitchen staple is the foundation of our cupcake magic. If you’re looking for a healthier twist, you can substitute with whole wheat flour for a nuttier flavor.
- Granulated sugar: Sweet, sweet sugar. It’s the secret behind those perfectly moist cupcakes. You can switch to coconut sugar or brown sugar for a slightly different depth of sweetness.
A note about sugar:
Unfortunately, most sugars in the United States are processed using animal-derived bone char. If you want to guarantee the sugar you are baking with is vegan-friendly, make sure it is raw cane sugar, certified-organic cane sugar, or sugar made exclusively from beets.
- Baking powder: The baking powder makes these cupcakes light and fluffy. No substitutes here – it’s a must for that perfect rise!
- Baking soda: Baking soda is the yin to the baking powder’s yang. It adds tenderness to the crumb of your cupcakes.
- Salt: Just a pinch to enhance all the flavors. You can opt for sea salt or pink Himalayan salt if you’re feeling fancy.
- Non-dairy milk: The dairy-free dream! Whether you go for almond, soy, or oat milk, this is the liquid gold that keeps your cupcakes tender and moist. My favorite is extra-creamy oat milk.
- Vegetable oil: This gives your cupcakes that luscious, melt-in-your-mouth quality. You can replace it with melted coconut oil or even applesauce if you’re looking for a lower-fat option.
- Vanilla extract: Vanilla extract is like a magic wand for flavor. Go for pure vanilla extract to achieve that rich, aromatic flavor.
- Apple cider vinegar: This might seem unusual, but the acidity helps with leavening. Don’t worry; you won’t taste it in the final product.
- Strawberry rhubarb jam: The star of the show! The jam is where you get that intense strawberry-rhubarb flavor. If you can’t find it in stores, consider making your own or using a combination of strawberry and rhubarb preserves.
- Vegan butter: The base for our dreamy buttercream. Don’t confuse it with margarine, as vegan butter offers a more authentic flavor.
- Powdered sugar: Powdered sugar, aka confectioners sugar–makes our frosting perfectly smooth. If you’re aiming for a less sweet option, try powdered erythritol or xylitol.
- Lemon zest: Zesty and refreshing, the lemon zest adds a citrusy pop to your frosting. If you’re not a fan of lemon, you can skip this or substitute with orange zest for a twist.
Special Equipment
This section outlines all the equipment needed to successfully create your Vegan Strawberry Rhubarb Cupcakes, making it easy for your readers to prepare their kitchen for this delightful baking adventure.
- Cupcake Tin and Liners: You’ll need a standard cupcake tin with 12 cupcake liners to ensure your cupcakes bake up perfectly. Liners keep your cupcakes from sticking and make for easy serving.
- Large Mixing Bowls: Have a couple of large mixing bowls on hand for both dry and wet ingredients. Mixing your ingredients separately before combining is the key to a well-balanced cupcake batter.
- Pastry Bag and Bismarck Tip: For the cupcake filling process, a pastry bag and a bismarck tip can be helpful. A bismarck tip is specially designed for filling cupcakes, making it easier to inject that delightful strawberry rhubarb jam into the center.
- Small Knife (Alternative to Bismarck Tip): If you don’t have a bismarck tip, a small knife will do the trick. You’ll use it to cut a cone-shaped piece out of the center of each cupcake, creating a cavity for the jam.
- Hand Mixer or Stand Mixer: For the frosting, you’ll want either a hand mixer or a stand mixer to achieve that velvety smooth consistency. It makes the creaming process a breeze.
- Piping Bag and Tip: To create those beautifully frosted cupcakes, a piping bag and tip are handy. They allow you to control the frosting’s placement and design.
Gluten-Free Vegan Strawberry Rhubarb Cupcakes
If you or your loved ones follow a gluten-free diet, you’ll be delighted to know that it’s possible to adapt this recipe to meet your dietary preferences. Here’s how you can make these cupcakes gluten-free:
For the Cupcakes:
Substitute the all-purpose flour with a high-quality gluten-free flour blend. Look for one that is specifically formulated for baking to ensure the right texture. Ensure all your other ingredients, including baking powder and baking soda, are certified gluten-free. This helps prevent any cross-contamination.
For the Frosting:
Most vegan butter options are naturally gluten-free, but double-check the label to be sure.
Opt for gluten-free powdered sugar, which is readily available in most stores or online.
Now, let’s talk about the process. When you’re making the gluten-free version, follow the same steps outlined in the original recipe but with these gluten-free ingredient substitutions. Ensure your mixing bowls and utensils are thoroughly cleaned to avoid cross-contamination.
Baking times should remain similar, but it’s always a good practice to keep an eye on your cupcakes as they bake. The toothpick test (inserted into the center) will tell you when they’re ready, typically around 18-20 minutes.
With these simple swaps, you can still enjoy the irresistible taste of these Vegan Strawberry Rhubarb Cupcakes without the gluten. They’re perfect for sharing with friends and family, including those with dietary restrictions.
How to Make Recipe – Step by Step
- Preheat your oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, line a cupcake tin with 12 cupcake liners. This step ensures your cupcakes won’t stick and makes serving a breeze.
- Mix the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, baking soda, and salt. Give them a gentle whisk to ensure they are evenly blended. This will create the base for your cupcakes.
- Prepare the Wet Ingredients:
In a separate mixing bowl, whisk together the non-dairy milk, vegetable oil, vanilla extract, and apple cider vinegar. This mixture will provide moisture and flavor to your cupcakes.
- Combine Wet and Dry Ingredients:
Now, the magical moment – pour the wet ingredients into the dry ingredients. Gently mix until just combined. Be careful not to overmix; a few lumps are perfectly fine. This step ensures your cupcakes stay fluffy and light.
- Fill the Cupcake Liners:
Carefully fill each cupcake liner about halfway with the batter. This leaves room for them to rise and expand beautifully in the oven.
- Baking Time:
Slide your cupcakes into the preheated oven and let them bake for about 18-20 minutes. To check if they’re done, insert a toothpick into the center of a cupcake. If it comes out clean, they’re ready. Remove the cupcakes from the oven and allow them to cool completely. This patience is essential; you want them cool for the next steps.
- Hollowing the Cupcakes:
Once your cupcakes have cooled, you’ll want to create a cozy space for your strawberry rhubarb jam. You can use a bismarck tip, specially designed for filling cupcakes, or a small knife. For the bismarck tip, insert it into the top of the cupcake and squeeze the jam inside. If using a knife, gently cut a cone-shaped piece out of the center, fill it with jam, and replace the top of the cone.
- Cream the Vegan Butter for the Frosting:
In a large mixing bowl, cream the vegan butter until it’s smooth and creamy. You can use a hand mixer or a stand mixer to make this process easier.
- Add the Powdered Sugar:
Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully combined. This will create the base for your delectable frosting.
- Flavor it Up:
To enhance the frosting’s flavor and texture, add non-dairy milk and vanilla extract to the mixture. Then add the lemon juice and lemon zest. Beat on medium-high speed until it turns light and fluffy. Adjust the consistency by adding more milk or powdered sugar as needed until you reach your desired texture.
- Frost and Garnish:
Once your cupcakes are filled with jam, it’s time for the grand finale. Pipe the frosting onto each cupcake using a pastry bag and tip. For an extra touch of elegance, garnish with fresh strawberries and rhubarb slices if desired.
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Enjoy! Now, the best part – it’s time to indulge in the fruit-filled, zesty delight you’ve created. Share with friends, family, or enjoy a well-deserved treat all to yourself.
Tips and Variations
- Even Cupcake Sizes: For uniform cupcakes, use an ice cream scoop to fill the cupcake liners. This ensures each cupcake will bake up to the same size, creating a consistent appearance.
- Room Temperature Ingredients: To achieve the perfect cupcake texture, make sure your non-dairy milk, vegan butter, and other wet ingredients are at room temperature. It helps with even mixing and baking.
- Don’t Overfill: Resist the temptation to overfill your cupcake liners. Filling them about halfway is ideal; this allows them to rise without spilling over the sides.
- Homemade Jam: If you’re feeling extra creative, consider making your own strawberry rhubarb jam from scratch. It adds a wonderfully homemade touch to these cupcakes. You can control the sweetness and tartness to your liking.
- Homemade Jam: If you’re feeling extra creative, consider making your own strawberry rhubarb jam from scratch. It adds a wonderfully homemade touch to these cupcakes. You can control the sweetness and tartness to your liking.
Common Questions about Vegan Strawberry Rhubarb Cupcakes
Leftover vegan buttercream can be stored in an airtight container in the refrigerator for up to one week. Before using it again, allow the frosting to come to room temperature and give it a quick whip to restore its creamy texture. You can also freeze it for longer storage; just ensure it’s well-sealed.
Combine 2 cups each of chopped strawberries and diced rhubarb with 2 cups of sugar. Add 2 tablespoons of lemon juice and 1 teaspoon of lemon zest. Cook over medium heat, stirring occasionally until it thickens (about 20-30 minutes). Feel free to add ½ teaspoon of vanilla extract. Make sure to cool before using.
Absolutely! While a pastry bag and tip make filling and frosting more convenient, you can still achieve delicious results with basic kitchen tools. To fill the cupcakes, use a small spoon to scoop out a portion of the center and spoon in the jam. For frosting, a simple spatula or butter knife can create a lovely, rustic finish. The key is to have fun and enjoy the process.
Want to save these cupcakes for later? Here’s how!
Counter Storage:
If you plan to enjoy your cupcakes within a day or two, you can store them at room temperature. Place the cupcakes in an airtight container to keep them fresh. Ensure your kitchen is relatively cool and dry. This method is perfect for short-term storage, and the cupcakes should stay delicious.
Fridge Storage:
For longer storage (up to a week), refrigeration is your best bet. Place your cupcakes in an airtight container or cover them with plastic wrap. Keep them in the refrigerator to maintain their freshness. Before serving, let them sit at room temperature for a little while to restore their delightful texture.
Freezer Storage:
To save these cupcakes for a more extended period, consider freezing them. Individually wrap each cupcake in plastic wrap to prevent freezer burn. Place the wrapped cupcakes in an airtight container or a freezer-safe bag. Properly stored, these cupcakes can last for up to three months in the freezer. When you’re ready to enjoy them again, simply thaw them at room temperature.
Pro Tip: If you’re freezing cupcakes with frosting, it’s a good idea to freeze them unfrosted. Add the frosting after thawing for the best taste and texture.
With these storage options, you can savor your Vegan Strawberry Rhubarb Cupcakes at your own pace and ensure they’re as delightful as when they first came out of the oven.
Thank you so much for reading, friend! If you make this recipe in your very own kitchen, please come back and leave a star rating and review. I would absolutely LOVE to hear what you thought!
Happy Baking!
xoxo, Audra
Vegan Strawberry Rhubarb Cupcakes with Zesty Buttercream
Ingredients
For the cupcakes:
- 1 ½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup non-dairy milk
- ¼ cup vegetable oil
- 2 teaspoon vanilla extract
- 1 tablespoon apple cider vinegar
- ½ cup strawberry rhubarb jam
For the frosting:
- 1 cup vegan butter softened
- 4 cups powdered sugar
- ¼ cup non-dairy milk such as almond, soy, or oat milk
- 1 teaspoon vanilla extract
- 2 tablespoon lemon juice
- 1 tablespoon lemon zest
- Fresh strawberries for garnish
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake tin with 12 cupcake liners.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate mixing bowl, whisk together the non-dairy milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fill each cupcake liner halfway with batter.
- Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and allow them to cool completely.
- Once the cupcakes are cooled, use a bismarck tip (a pastry bag tip specifically designed for filling cupcakes) or a small knife to create a hole in the center of each cupcake. If using a bismarck tip, insert the tip into the top of the cupcake and squeeze the jam into the center. If using a knife, cut a cone-shaped piece out of the center of the cupcake and fill with the jam, then replace the top of the cone.
- To make the frosting: In a large mixing bowl, cream the vegan butter until smooth using a hand mixer or stand mixer.
- Add the powdered sugar one cup at a time, mixing on low speed until fully combined.
- Add the non-dairy milk and vanilla extract to the mixture and beat on medium-high speed. Then add in the lemon juice and zest and continue beating until light and fluffy.
- Adjust the consistency by adding more milk or powdered sugar as needed until you reach your desired texture.
- Once the cupcakes are filled with jam, pipe the frosting onto each cupcake using a pastry bag and tip.
- Garnish with fresh strawberries, if desired.
