Vegan Strawberry Beet Cupcakes

VGVDF

Bowl with frosting batter for making our Strawberry Beet Cupcakes recipe

These cupcakes are special for three reasons:

1. They contain both fruit and vegetables.
2. They’re hot pink.
3. They require just 1 bowl to make!

Let’s do this!

Batch of our Strawberry Beet Cupcakes recipe

These cupcakes – aren’t they just the prettiest?

They are super moist and include both beet puree and strawberries for a fresh, nutritious (and colorful) touch. Plus, they come together in less than 1 hour and only require 1 bowl (in true minimalist style)!

Cutting board with Vegan Strawberry Beet Cupcakes and a colander of fresh strawberries

And that frosting gets it gorgeous hue thanks to a little beet purée infusion. Major swoon!

Beet puree and bowl of Beet Buttercream Frosting

Batch of our Strawberry Beet Cupcakes recipe surrounded by ingredients used to make them

We hope you LOVE these cupcakes! They’re:

Light
Fruity
Perfectly sweet
Tender
Quick & easy
& Super delicious

These would make the perfect cupcakes to celebrate summer produce! Strawberries and beets are an odd match made in heaven, and help create a seriously fluffy, moist cupcake. Plus, that color!

Into cake? Be sure to check out our Vegan Gluten Free Vanilla Cake, Vegan GF Carrot Cake, Gluten Free Chocolate Birthday Cake, No Bake Vanilla Cake Bites, and Chocolate Hazelnut Layer Cake!

If you try this recipe let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Happy baking, friends!

Close up shot of a Strawberry Beet Cupcake with the rest of the batch behind it

Vegan Beet Strawberry Cupcakes

Super moist, vegan cupcakes packed with beet puree and fresh strawberries and topped with a simple vegan beet "buttercream" frosting. So tasty + they require just 1 hour and 1 bowl.
Author Minimalist Baker
Print
Side and top view of a Strawberry Cupcake made with beet frosting
4 from 7 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 (cupcakes)
Course Dessert
Cuisine Vegan
Freezer Friendly 1 Month (unfrosted)
Does it keep? 2-3 Days

Ingredients

Vegan Cupcakes

  • 1 cup coconut milk beverage (or sub light coconut milk canned or almond milk)
  • 1 tsp white vinegar
  • 1/2 cup raw sugar (or granulated)
  • 1/4 cup melted coconut or avocado oil
  • 1/4 cup beet puree (roasting instructions here // add a little lemon or orange juice when pureeing to achieve a smoother consistency)
  • 2 tsp pure vanilla extract
  • 1 1/2 cups unbleached all-purpose or whole-wheat pastry flour
  • ¾ tsp baking soda
  • ½ tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup chopped, fresh strawberries (or slightly thawed frozen berries)

Vegan "Buttercream" Frosting

  • 1/2 cup non-dairy butter (such as Earth Balance // 1 stick equals 1/2 cup)
  • 2 - 2 1/2 cups powdered sugar
  • 1 Tbsp beet puree (optional // mainly for color)
  • 1/2 tsp vanilla extract
  • 1 splash coconut or almond milk

Instructions

  • Preheat oven to 350 degrees F (176 C) and line a muffin tin with paper or parchment liners.
  • Whisk together the almond or coconut milk and vinegar in a large bowl, and set aside for a few minutes to curdle.
  • Add the sugar, oil, and vanilla extract to the milk and beat until foamy. Add beet puree and beat again.
  • Next, carefully add flour, baking soda, baking powder, and salt to a sifter and sift over wet ingredients. Beat until no large lumps remain. Then fold in strawberries.
  • Carefully scoop batter into the cupcake holders, filling 3/4 way full. Bake for about 28-32 minutes or until golden brown and a toothpick inserted into the center comes out clean.
  • Let rest in tin for 5 minutes before transferring to a cooling rack to let cool completely. (I chilled mine in the fridge).
  • Rinse your mixing bowl out while the cupcakes are chilling and make the buttercream frosting.
  • Beat butter until fluffy. Then add powdered sugar in 1/2 cup increments until desired thickness is achieved. Add in vanilla and beet puree until desired color is achieved, and a splash of almond or coconut milk. If it becomes too thick, compensate with milk or beet puree. If it becomes too thin, add more powdered sugar.
  • Frost cupcakes as soon as they're cooled. I had leftover frosting.
  • Store in an airtight container to keep fresh for several days.

Notes

*Nutrition information is a rough estimate.

Nutrition (1 of 12 servings)

Serving: 1 cupcakes Calories: 247 Carbohydrates: 32 g Protein: 2.1 g Fat: 13 g Saturated Fat: 6.2 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 3.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 230 mg Potassium: 83 mg Fiber: 1.8 g Sugar: 31 g Vitamin A: 50 IU Vitamin C: 3.9 mg Calcium: 28 mg Iron: 0.7 mg

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  1. Leah says

    Hi! I’m making these for my daughters first bday party this Sunday! Questions: if I were to make these GF, what flour combo would you suggest? And if I used coconut sugar in the cake part, what measurements would you suggest?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes! Bake the cupcakes at the same temperature called for, but reduce the baking time by 1/3 to 1/2 and bake for 15-20 minutes. Check doneness by inserting a wooden toothpick into the center of the cupcake. If the toothpick comes out clean, the cupcakes are done. Hope this helps!

  2. Aja says

    Greetings!
    I’m very excited to try this as I’m looking for a vegan strawberry cupcake recipe. But I do have a few questions….

    1. Since I’d like to omit the beets & just use strawberries in the batter, what other adjustments (if any) would need to be made?

    2. My family LOVES everything about your vegan funfetti cupcake recipe- the light & moist texture, the perfectly sweet taste! We’re obsessed. Now, is there a way to make these cupcakes with the same texture Or adjust the funfetti recipe to accommodate strawberries?

    Sorry for the hassle, just in search of the perfect vegan, strawberry cupcake for my little ones birthday.

    Thanks in advance!

  3. Emily says

    Baking at high elevation, followed the recipe exactly. The cupcakes came out more like muffins – they were also over cooked and I cooked them on the lower end (28 mins). Super firm and dense. Wish I knew how to make these better! Going to try again with MUCH less time, and a little more sugar – they aren’t sweet and the tartness of the strawberries just isn’t nice. The buttercream frosting was super delicious but doesn’t stay as thick and fluffy as Crisco so I will remake the frosting with Crisco and sacrifice the buttery flavor :(.
    I LOVE that the cupcakes did not turn out pink because you could see the strawberry and beet chunks and it looked really cool. This is a great idea so I hope I can make this work somehow and make some moist cupcakes.

  4. tatin says

    Oh wow, aren’t these the most vibrant and pink cupcakes i’ve ever seen or what! I was looking for something to bake this weekend and since spring’s starting next week nothing seems more appropriate!

  5. barbara says

    My two grandson’s wanted to bake cupcakes (pupcakes is what they call them) So I found this recipe. Wow!! So easy and so delish. I am learning some different cooking recipes and this one is a keeper.

    I am thinking of other veggie-fruit combo’s to try with them.

    Thank you for the recipe.

  6. Victoria says

    I’ve made these 3 times now, and every time they’ve been amazing! Thank you so much for such fantastic recipes.

  7. Angela says

    Hi,

    These look awesome! Is there a way to make these gluten free? What would the ratio of GF flour be to substitute instead of all purpose flour? Should I add a little xantham gum and maybe more baking powder if I substitute GF flour? Thank you!

  8. Lesha says

    I just made these and substituted all purpose gluten free flour for the pastry flour since I can’t eat wheat and I made a cream cheese frosting with the beet puree and they came out great! Thanks for the recipe, so pretty!

  9. Celeste says

    Obviously the cupcakes look delicious and I’m excited we can actually eat these since they’re soy-free and nut-free, but I’m even more excited about your photography course. I seriously browsed through your blog two days ago trying to look for a dessert to satisfy my sweet tooth. All I accomplished was a feeling of inadequacy and a general hatred for my blog and my photos. I SUCK! So even though we basically have no extra money right now I will do what I can to sign up for your course. I might as well learn from the ones that put me to shame.

  10. Annonymous says

    I’m confused by the pictures. The batter in the muffin tins looks so pink, but the cupcakes cooked look so yellow. Are these really the same ones? I was looking for a naturally pink to red muffin that used both beets and strawberries and don’t understand why yours would be yellow when other beet-based recipes do cook up pink.

  11. Michele says

    These look amazing! Have you tried making them without the sugar? Maybe they would be really healthy-tasting then? I’m just wondering if the beets and strawberries would be enough sweetness.

  12. Lin says

    Would it be possible to sub balsamic vinegar for white vinegar and add some balsamic vinegar to the frosting to get that nice combination of strawberry and balsamic vinegar?

  13. Julia says

    Hi,
    I was wondering if this recipe can be adapted to cake-pans instead of cupcake-trays? Would love to try this recipe right now to calm a night-time craving for vegan baking, but I currently lack a cupcake tray (in the midst of moving!)

    Thanks :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yes! I’d pour it into an 8×8. Cooking temp is the same, but cook time will be at least 1.5x more. Hope that helps!

  14. Freya says

    I made these yesterday and while I wouldn’t say I was disappointed, necessarily, they are a lot more like muffins than cupcakes. This could maybe be fixed by the addition of more sugar to the batter? The icing was really tasty and did not taste like beet at all. The cake part did vaguely taste like beet, but that didn’t bother me so much. The texture was just a bit more muffin-like than cake-like and had more of a “healthy” taste to it.

  15. Amelia says

    I noticed the same thing as Anastasia. These cupcakes are delicious but the instructions for baking are lacking the strawberries! Where do they fit in?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Amelia, you’ll see in the recipe instructions that you fold the strawberries into the cupcake batter before baking. Hope that helps!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Anastasia, sorry for the delayed response! You’ll see in the recipe instructions that you fold the strawberries into the cupcake batter before baking. Hope that helps!

  16. curso fondant says

    I just have to say what your photos are unbelievable. I love them all. They seem really yummy!!!! Congratulations.

  17. Sevimin Aşkanası says

    I love a great cupcake looks so delicious thank you for sharing
    a beautiful pink, also very elegant presentation

  18. Heather || Heather's Dish says

    WAY too pretty! I love the pink color and the contrast with the background. LOVELY :)

  19. Kathryn says

    Hot pink cupcakes are totally the way to my heart. And huge congrats on the launch of the course. Can’t wait to purchase a copy for myself!

  20. Abby @ The Frosted Vegan says

    I love that these cupcakes have fruit and veggies! So excited for the e-course as well!

  21. Caitlin says

    these cupcakes are BEAUTIFUL! they remind me of spring and easter and sunshine and everything nice ;)