These cupcakes are perfect for using up all of those fresh summertime strawberries. Strawberries and wine is a classic combo that usually involves champagne, but a cheap white wine is a great alternative if you're on a budget. It has a really subtle flavor that comes through mostly in the frosting, so it’s not important to buy a super expensive bottle. I use Moscato, a sweet white wine, because that’s what I like to drink. So choose whichever wine you like best to flavor your frosting! The cakes are vanilla marbled with strawberry wine compote. The frosting is a soft, fluffy buttercream that’s flavored only with the wine. The wine cuts the sweetness a little, giving the frosting a slight tang.

Strawberry Wine Cupcakes [Vegan]

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Cooking Time



Strawberry Wine Compote:
  • 1 1/2 cups fresh or frozen strawberries (hulled, green tops removed)
  • 1/2- 3/4 cup sweet wine
  • 1/4 cup sugar
Vanilla Cupcakes*:
  • 3/4 cup almond milk
  • 1 teaspoon apple cider vinegar
  • 1 1/4 cup flour
  • 2 tablespoons cornstarch
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup canola oil
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
Sweet Wine Buttercream:
  • 1/4 cup vegan margarine, room temperature
  • 1/4 cup vegan shortening
  • 3-3 1/2 cups powdered sugar
  • 2-3 tablespoons sweet wine of your choice (like Moscato)


To Make the Compote: 
  1. Combine the strawberries, wine and sugar in a small pot and heat over medium high heat. The amount of wine depends on your taste. I recommend the 3/4 cup measure for a fuller flavor, but it will take a little bit longer for the compote to cook down.
  2. Bring the compote to a boil, reduce the heat to simmer. Let the compote simmer for about 10-15 minutes, stirring occasionally. The liquid should have reduced by about 3/4 and all of the strawberries should be broken down. Set aside and allow to cool.
To Make the Cupcakes:
  1. Preheat the oven to 350°F and line a muffin tin with cupcake papers.
  2. Use a whisk or a fork to mix the apple cider vinegar into the almond milk. Set aside.
  3. In a large bowl combine the flour, cornstarch, baking powder, baking soda and salt. Whisk or sift the mixture together.
  4. Add the oil, sugar and vanilla to the almond milk mixture. Mix well and add to the flour mixture. Use a whisk to beat the mixture for a minute, getting rid of lumps.
  5. Pour the strawberry wine compote into the batter and use a spatula to fold it in. You don’t want it to be completely mixed, you want ribbons of the compote throughout the cupcakes.
  6. Pour about 1/3 cup of batter into each cupcake paper and bake for 15-17 minutes, until the cupcakes are golden brown and a toothpick inserted into the center comes out clean.
  7. Allow the cupcakes to cool in the tin for about 10-15 minutes, then transfer them to a cooling rack to cool completely.

To Make the Buttercream:

  1. Use an electric mixer to cream the margarine and the shortening together. Beat for about 2 minutes, until the two (margarine and the shortening) resemble one. Add the powdered sugar half a cup at a time with the mixer on low. Once 3 cups are added, add 2 tablespoons of wine. Beat for 2 minutes on high (as high as your mixer can go without frosting being flung all over your kitchen!). Taste the buttercream, add more sugar or wine as needed.
  2. Once the cupcakes are completely cooled, frost them with a butter knife or using a pastry bag. Store covered at room temperature.


*Vanilla cupcake recipe adapted from "Vegan Cupcakes Take Over the World" by Isa Chandra Moskowitz and Terry Hope Romero


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