Vegan Strawberry Rose Valentine Cupcakes

rose11 IMG_0387-2 IMG_0386IMG_0377IMG_0374-2With Valentine’s Day coming up, why buy roses when you can make them (and eat them) yourself? I guarantee they won’t be as delicious as these guys.

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It has been on my mind lately to dream up my own unique Valentine’s cupcake for the holiday. I thought of using rose water, rose petals, pistachios, lemon, lemonade, pink pink pink… but nothing really felt right. The inspiration for these came when I opened the fridge this morning. Rosé. My aha! moment. There was a half-drunken bottle of rosé wine in my fridge, staring right at me, and my cupcakes were going to get drunk off the rest of it.


And oh man, are they happy and drunk. I got the strawberries soaked and drunk in it, and got the flour in the batter drunk on it (3/4 of a cup, yo!). The strawberries were lonely in their little plastic carton and wanted to party, so I combined everything together and made magic. (Yes, it’s true, the inspiration came from just staring in my fridge. I think I spend too much time in the kitchen.)

The batter tastes and looks just like the strawberry cake mix out of a Betty Crocker box. But I can assure you, it’s free of those nasty chemicals and tastes a billion times better. So if you’re a strawberry cake fan, this is definitely for you!

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If you’ve never baked with wine or made fancy frosting roses before, don’t fret. Take my hand and we’ll plunge into vegan strawberry rosé-soaked cupcake fields forever.

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These turned out ridiculously amazing. I was throughly impressed. With or without the frosting, they are deeelicious. They’re super pretty to look at, and will impress any guy or gal from head to toe. I’m tellin’ ya, don’t waste your money on a dozen roses. Just bake a dozen roses instead! And eat them. ALL.

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Happy (early) Valentine’s Day! Because I love you.




Vegan Strawberry Rosé Valentine Cupcakes
Prep time
Cook time
Total time
Recipe type: Dessert, Vegan
Serves: 12 cupcakes
  • For the Batter:
  • ¾ cup rosé wine
  • ¼ cup vanilla soy milk
  • 1 teaspoon apple cider vinegar
  • 1½ cups all-purpose flour
  • 2 Tablespoons cornstarch
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup canola oil
  • ¾ cup sugar
  • 2 teaspoons vanilla extract
  • optional: pinkish red gel food coloring

  • For the Marinated Strawberries:
  • 1 cup strawberries, diced
  • 1 cup rosé wine

  • For the Buttercream Frosting:
  • ½ cup nonhydrogenated shortening
  • ½ cup Earth Balance
  • 3½ cup powdered sugar
  • 3 Tablespoons reserved strawberry rosé wine marinade
  • pinkish red gel food coloring
  1. In a small bowl, marinate the diced strawberries in the wine for at least 30 minutes prior to folding into batter. Set aside.
  2. Preheat oven to 350 degrees F and line muffin pan with cupcake liners.
  3. Whisk the rosé wine, vanilla soy milk, and apple cider vinegar in a large bowl. Set aside for several minutes to get curdled.
  4. Beat together the wine soy milk mixture with the oil, sugar, and vanilla.
  5. Sift in the flour, cornstarch, baking powder, baking soda, and salt. Mix until no large lumps remain.
  6. Add in the food coloring gel until you reach your desired color. I preferred mine to be a lightish pink (about 4-6 drops).
  7. Strain the strawberries from the wine liquid (but reserve) and add to the batter. You will use the strawberry wine mixture for the frosting.
  8. Fill cupcake liners near the line (you should have enough batter to evenly distribute into 12 liners), and bake 20 minutes (I have a hot oven and it bakes quickly... if you do not, just bake em a little longer).
  9. Transfer to a cooling rack and let cool completely before frosting
  10. In a small bowl, beat the shortening and margarine together until well combined and fluffy.
  11. Add the sugar, reserved wine marinade, and food coloring. Beat until well combined.
  12. Fill a pastry frosting bag fit with a rose petal decorating tip (see examples here) with the frosting, and pipe on a rose design (see tutorial here) for each cupcake. Viola! So pretty and easy!

Vegan Chocolate Peppermint Oreo Cupcakes

When winter rolls around, my taste buds immediately crave the wonderful combination of mint, chocolate, and cream in some sort of variation. Trader Joe’s seems to come and save the day in this sort of situation (Candy Cane Jo Jo’s, especially those chocolate covered ones with peppermint bits all over). I don’t know what it is about mint in the winter, but it is down right satisfying.

I realized I hadn’t made any (vegan) cupcakes in quite awhile, and what a better opportunity to do that now with the availability of peppermint Jo Jo’s? I’ve made several variations of the cookies ‘n cream oreo in the past (peanut butter oreo, plain cookies ‘n cream, etc) but had never incorporated the candy cane oreos. So here you go.

Also, I perfected my vegan peppermint buttercream to a T. I’ve made this vegan frosting recipe for at least 5 years, and have always had trouble with adding the recommended amount of liquid soymilk–1/4 cup will water down your margarine shortening powdered sugar goodness going on. And you’ll have to add twice as much powdered sugar just to make up for it. Sometimes I swear, it’s all about luck. Sometimes no matter how careful I try to be about making the buttercream turn out with the perfect consistency, it fails me. But yesterday it didn’t. And I was very pleased.

(See some past chocolate vegan cupcake recipes: Faux Wood Coffee Chocolate Cupcakes, Lavender Chocolate Cupcakes with Orange Buttercream, Coffee Mocha Cupcakes.)

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 Vegan Chocolate Peppermint Oreo Cupcakes

Makes 12 cupcakes

Adapted from Vegan Cupcakes Take Over The World

For the cupcake:

  • 1 cup chocolate almond milk
  • 1 teaspoon apple cider vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup canola oil
  • 1 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (~10-12 cookies) peppermint/candy cane oreo’s, crushed
  1. Preheat oven to 350°F and line muffin pan with foil liners.
  2. Whisk together the almond 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 almond milk mixture and beat till foamy.
  3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to the wet ingredients and beat till no large lumps remain. Mix in the crushed oreos.
  4. Pour into liners about 3/4 full. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to cooling rack and let cool completely before frosting

For the buttercream peppermint frosting:

  • 1/4 cup nonhydrogenated shortening
  • 1/4 cup nonhydrogenated margarine (Earth Balance)
  • 1 3/4 cup powdered sugar, sifted if clumpy
  • 3/4 teaspoon peppermint extract
  • 1-2 tablespoons plain almond or soy milk
  • 6-8 peppermint oreos, crushed
  1. Beat the shortening and margarine together until well combined and fluffy.
  2. Add the sugar and beat for about 3 more minutes.
  3. Add the peppermint extract and milk, beat for another few minutes until you’ve reached the desired consistency. If too runny, add more powdered sugar. If too thick, add a bit more liquid.
  4. Fold in the oreos with a spatula and you are ready to frost!