AuthorJillian
RatingDifficultyBeginner
ShareSave
purecane strawberry cupcakes
Yields16 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
Vegan Strawberry Shortcake Cupcakes
Vegan Vanilla Icing
Vegan Strawberry Shortcake Cupcakes
1

Preheat the oven to 350

2

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.

3

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.

4

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.

5

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!

6

Using regular sugar in these will result in 178 calories per frosted cupcake.

Ingredients

Vegan Strawberry Shortcake Cupcakes
Vegan Vanilla Icing

Directions

Vegan Strawberry Shortcake Cupcakes
1

Preheat the oven to 350

2

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.

3

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.

4

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.

5

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!

6

Using regular sugar in these will result in 178 calories per frosted cupcake.

Vegan Strawberry Shortcake Cupcakes