Vanilla Strawberry Cupcakes

These vanilla strawberry cupcakes are soft and fluffy! They’re filled with homemade strawberry jam and topped with a creamy strawberry buttercream frosting. They’re also less sweet than most conventional cupcakes, but equally as delicious! Recipe by Michelle Garland.

Vanilla Strawberry Cupcake

Vanilla Strawberry Cupcake

Course: Dessert
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Yield: 12 Cupcakes

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  • Stand mixer
  • Muffin tin
  • Piping set



  • 1 ¼ cups all-purpose flour
  • 1 cup granulated cane sugar
  • 2 large eggs at room temperature
  • 1 tbsp vanilla extract
  • 1 ½ tsp baking powder
  • ¼ cup avocado oil
  • ¼ cup unsalted butter melted
  • ½ cup non-dairy milk
  • ¼ tsp sea salt

Strawberry Buttercream Frosting

  • 1 cup room temperature unsalted butter
  • 1 cup freeze-dried strawberries
  • 3 cups powdered sugar
  • pinch of sea salt
  • 2 tbsp non-dairy milk
  • 1 tbsp vanilla extract

Strawberry Jam

  • 1 cup strawberries fresh or frozen
  • 2 tbsp granulated cane sugar
  • 2 tsp cornstarch
  • 1 tsp lemon juice
  • 1 tsp lemon zest



  • Preheat the oven to 350 F and line a 12-cup muffin pan with cupcake liners.
  • Whisk together flour, baking powder and salt in a large bowl.
  • In a separate bowl, combine together the melted butter, oil, dairy-free milk, sugar, eggs and vanilla.
  • Beat until well combined.
  • Add in the remaining dry ingredients and beat until a batter forms. Be sure to spoon and level the flour.
  • Using a regular spoon, add the batter to the lined cupcake tins. Fill about 2/3 to ¾ of the way.
  • Bake for 18-22 minutes or until a toothpick comes out clean.
  • Remove from oven, let cool for 10 minutes in the cupcake tray and the carefully remove and finish cooling on a cooling rack.
  • Once cupcakes are fully cooled, use a cupcake corer to remove the center of each cupcake and discard (or snack on while you finish making the cupcakes).
  • Spoon about 1 tsp of cooled strawberry filling into each cupcake.
  • Transfer the strawberry buttercream filling into a piping bag fitted with a 1A tip and pipe swirls on each cupcake.
  • Top with a sliced strawberry and enjoy!
  • Store in an airtight container in the fridge for up to 3 days.

Strawberry Buttercream Frosting

  • Add the room temperature butter to a bowl of a stand mixer.
  • Beat for about 5 minutes, until fully whipped.
  • Beat in the freeze-dried strawberries, powdered sugar and sea salt one cup at a time while the mixer is running on low speed. Let run for about 5 minutes.
  • Beat in the non-dairy milk and vanilla until completely creamy and well combined.
  • Pipe onto cupcakes. Store any extra in the fridge for up to 2 weeks.

Strawberry Jam

  • I would suggest making the jam the night before you want to make the cupcakes so that it has time to fully cool.
  • Add all of the jam ingredients to a large saucepan over medium-low heat. Allow the jam to simmer for 10-15 minutes, stirring frequently until thickened.
  • Transfer the jam to a glass jar and allow to cool to room temperature. Store in the fridge for up to two weeks.


If you don’t have a stand mixer, you could also use a hand held one.
If you are gluten-free you can substitute all-purpose flour for gluten-free 1-to-1 baking flour.

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