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    Home » Dessert » Strawberry Cupcakes with Vanilla Cashew Buttercream

    Strawberry Cupcakes with Vanilla Cashew Buttercream

    April 1, 2021 By lovecheflaura 2 Comments

    Jump to Recipe Print Recipe

    Strawberry Cupcakes are super easy to make and taste so delicious! I made this recipe as a cake for my niece's 6th birthday party. Let me tell you, it was a huge hit! Top with Vanilla Cashew Buttercream, for a dairy-free and gluten-free dessert the whole family will love.

    Jump to:
    • YouTube Video
    • How to make this recipe
    • How to make strawberry cakes
    • Other frosting options
    • How to store
    • Equipment I use to make this recipe
    • Strawberry Cupcakes with Vanilla Buttercream

    YouTube Video

    Ingredients for strawberry cupcakes

    How to make this recipe

    The first step in making Strawberry Cupcakes with Vanilla Cashew Buttercream is to grind the freeze-dried strawberries in a food processor until powdery and finely ground. Next, add them to a bowl with all the ingredients except for the egg whites. Mix to combine.

    In a stand mixer with a whisk attachment, whip the egg whites until they form stiff peaks, about five to ten minutes. Next, fold the egg whites into the strawberry batter. Scoop the batter into 12 muffin papers and bake for about thirty minutes or until the cupcakes are slightly cracked on top and bounce back if gently touched.

    Lastly, make the vanilla buttercream by soaking cashews in hot water for a least an hour. Drain the cashews and blend with the maple syrup, nut milk, lemon juice, vanilla, and salt. Blend in a blender or food processor until ultra-smooth and creamy.

    Place the buttercream into a piping bag and add frosting to the top of the cooled cupcakes. Enjoy!

    Strawberry cupcakes in a muffin tin

    How to make strawberry cakes

    This recipe makes either 12 cupcakes or will make two 6 inch cakes. If you decide to make cakes instead, line the bottom of the cake pan with parchment paper and coat the sides with nonstick cooking spray before adding batter to the pan.

    Other frosting options

    Strawberry frosting

    Tory from Nourishing the Glow has a six ingredient Strawberry Buttercream Frosting that is paleo and vegan. It looks so delicious and would be a great way to add even more strawberry flavor to these cupcakes.

    Chocolate frosting

    I mean, who doesn't love a chocolate-covered strawberry!? Try this Paleo & Vegan Chocolate Fudge Frosting from Erin at Texanerin Baking. It's dairy-free and contains only a few ingredients you most likely already have on hand.

    How to store

    These cupcakes can be stored in the refrigerator for up to three days. I recommend keeping them in an air tight container to prevent the. buttercream from drying out.

    Equipment I use to make this recipe

    The Cuisinart Hand Stick Blender comes with a mini food processor that is perfect for this recipe. The freeze-dried strawberries easily fit into the food processor and become finely ground within a few seconds. Plus, it's a super easy clean up. I also use this stick blender to make salad dressings, whip up egg whites, and make whipped cream for desserts.

    Strawberry cupcakes with vanilla cashew buttercream on a cake stand

    Looking for more dessert recipes? Make sure to check out Key Lime Pie Cheesecake Bites, Raspberry Chocolate Donuts, and Dairy-free Vanilla Ice Cream.

    love chef Laura
    Strawberry Cupcake with Vanilla Cashew Buttercream
    Print Recipe
    5 from 1 vote

    Strawberry Cupcakes with Vanilla Buttercream

    Sweet and fruity cupcakes with an easy to make creamy vanilla cashew buttercream
    Prep Time30 minutes mins
    Cook Time30 minutes mins
    Total Time1 hour hr
    Course: Dessert
    Cuisine: American
    Keyword: cupcakes, dessert, strawberries
    Servings: 12 cupcakes
    Calories: 115.2kcal

    Ingredients

    • ¾ cup + 2 tbsp coconut flour, sifted
    • 3 cups freeze-dried strawberries (or two 1.2 ounce bags)
    • ½ cup tapioca starch
    • 1 tsp baking soda
    • pinch of salt
    • ⅔ cup coconut oil, melted
    • 6 eggs, separated
    • 1 cup maple syrup
    • 1 tsp vanilla extract
    • 2 tsp lemon juice
    • 2x Vanilla Cashew Buttercream Recipe

    Instructions

    • Preheat the oven to 350 degrees and line a muffin tin with 12 muffin papers
    • Place the freeze-dried strawberries into a food processor or blender and process until finely ground and no large chunks of strawberry remain.
    • Place the egg whites in a bowl of a stand mixer and using a whisk attachment, whip until the eggs form stiff peaks. While the egg whites are whipping, combine the remaining ingredients and mix well.
    • Add the egg whites to the batter and gently fold until completely incorporated.
    • Using a ⅓ cup measuring cup, scoop out the strawberry batter equally into the muffin papers. Place the muffin tin into the oven and bake for about 30 minutes. The tops of the cupcakes will have slight cracks in them and should bounce back when touched. Remove from the oven and allow to cool completely before frosting.
    • Remove from the oven and allow to cool completely. While cooling, make the Vanilla Cashew Buttercream. Alternatively, the buttercream can be made up to two days in advance.

    Nutrition

    Calories: 115.2kcal | Carbohydrates: 11.6g | Protein: 1.4g | Fat: 7.1g | Saturated Fat: 5.6g | Trans Fat: 0.1g | Cholesterol: 40.9mg | Sodium: 63mg | Potassium: 48.5mg | Fiber: 0.1g | Sugar: 8.2g | Vitamin A: 59.4IU | Vitamin C: 1.7mg | Calcium: 20.9mg | Iron: 0.3mg

    This post may contain affiliate links. If you click on one of these links and make a purchase, I may make a commission off your purchase at no cost to you. If you do buy, thank you! Your purchase allows me to continue sharing healthy and delicious recipes!

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    Reader Interactions

    Comments

    1. Marlaina

      October 04, 2021 at 6:52 pm

      5 stars
      This recipe is amazing! It’s so easy and the cupcakes turned out to have the perfect cake-y texture- they were good for days afterwards, too- especially for breakfast with coffee! 😀 I will definitely use this recipe as a go-to for future birthday celebrations!! Thank you, Chef Laura!

      Reply
      • lovecheflaura

        October 05, 2021 at 6:55 am

        So awesome! I am glad you enjoyed them so much and they do sound like the perfect breakfast with coffee.

        Reply
    5 from 1 vote

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