Vegan Strawberry Shortcake Cupcakes
These vegan strawberry shortcake cupcakes are a better-for-you version of a classic sweet treat. The vanilla cupcakes are fluffy, tender, and spongy on the inside. The bursts of juicy strawberries brighten up these delicious treats and the icing is the strawberry on top! This recipe is super simple and can be made vegan and gluten-free!
Ingredients
Vegan Strawberry Shortcake Cupcakes
- 1 ½ cup unsweetened oat or almond milk
- ¼ cup melted vegan butter
- 1 cup cane sugar or ⅓ - ½ cup purecane sugar substitute
- 1 ½ teaspoon baking powder
- 1 teaspoon vanilla
- ½ teaspoon lemon juice
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure gluten-free flour. Please don't substitute any other flour such as almond flour, baking flour, etc.
- 2 cup freshly diced strawberries
Vegan Vanilla Icing
- 1 cup purecane powdered sugar or regular powdered sugar
- 4 tablespoon unsweetened oat or almond milk
- 1 teaspoon vanilla
Vegan Cream Cheese Frosting
- 1 ½ cup powdered sugar or purecane powdered sugar substitue
- 4 oz vegan cream cheese frosting
- 4 tablespoon softened vegan butter
Instructions
Vegan Strawberry Shortcake Cupcakes
- 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 vanilla or cream cheese frosting by whisking either of the frosting ingredients together.
- 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.
Nutrition
Serving: 1gCalories: 102kcalCarbohydrates: 15gProtein: 2gFat: 3g
Tried this recipe?Let us know how it was!
Skye says
How can I make this into a cake ?
Jillian says
Hi 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 🙂
Shina says
I made this for a friend bday but I couldn’t get the icing to look like yours white and thick and instead of runny Icing...
Jillian says
Hi Shina! Hope they were tasty! Perhaps try adding a little more powdered sugar next time to help thicken the frosting!