Preheat the oven to 350
Prepare the vegan strawberry shortcake batter in a medium mixing bowl. Use a fork or whisk to mix the oat milk, melted vegan butter, purecane (for sugar-free) or cane sugar, baking powder, vanilla, and lemon juice together. Then, add the regular or gluten free all purpose flour and mix until a smooth batter is formed. Fold in the diced strawberries.
Pour the vegan strawberry shortcake batter into 16 cupcake molds that have been lined with paper cupcake liners. I like to lightly spray my liners with non stick cooking spray to help them not stick to the paper. Bake in the oven for 25-30 minutes or until the cupcakes are completely risen and lightly golden on the tops.
While the vegan strawberry shortcake cupcakes are baking, make the sugar-free vanilla frosting by whisking the purecane powdered sugar (or regular powdered sugar, if not sugar-free) oat milk, and vanilla.
Once they're done baking, remove the cupcakes from the oven and carefully transfer them onto a wire cooling rack. Once they've cooled, drizzle them with the vegan vanilla frosting and serve topped with more strawberries. You may also enjoy these unfrosted, as muffins!
Using regular sugar in these will result in 178 calories per frosted cupcake.
Ingredients
Directions
Preheat the oven to 350
Prepare the vegan strawberry shortcake batter in a medium mixing bowl. Use a fork or whisk to mix the oat milk, melted vegan butter, purecane (for sugar-free) or cane sugar, baking powder, vanilla, and lemon juice together. Then, add the regular or gluten free all purpose flour and mix until a smooth batter is formed. Fold in the diced strawberries.
Pour the vegan strawberry shortcake batter into 16 cupcake molds that have been lined with paper cupcake liners. I like to lightly spray my liners with non stick cooking spray to help them not stick to the paper. Bake in the oven for 25-30 minutes or until the cupcakes are completely risen and lightly golden on the tops.
While the vegan strawberry shortcake cupcakes are baking, make the sugar-free vanilla frosting by whisking the purecane powdered sugar (or regular powdered sugar, if not sugar-free) oat milk, and vanilla.
Once they're done baking, remove the cupcakes from the oven and carefully transfer them onto a wire cooling rack. Once they've cooled, drizzle them with the vegan vanilla frosting and serve topped with more strawberries. You may also enjoy these unfrosted, as muffins!
Using regular sugar in these will result in 178 calories per frosted cupcake.
2 Comments
Skye
Posted on: May 4, 2022How can I make this into a cake ?
Jillian
Posted on: May 4, 2022Hi Skye, I would increase the baking temperature to 375 and bake for about 30 minutes or until it’s golden around the edges and a toothpick comes out clean from the center 🙂