Strawberry Shortcake Cupcakes
Delicious Strawberry Shortcake Cupcakes are fluffy and tender with bursts of fresh, juicy strawberries and sweet icing on top! This dessert recipe is perfect for summer celebrations and can easily be made vegan and gluten free!
Ingredients
Strawberry Shortcake Cupcakes
- 1 ½ cup unsweetened oat or almond milk or regular milk
- ¼ cup melted vegan butter or regular butter
- 1 cup cane sugar or ⅓ to 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
Vanilla Icing
- 1 cup purecane powdered sugar or regular powdered sugar
- 4 tablespoon unsweetened oat or almond milk or regular milk
- 1 teaspoon vanilla
Cream Cheese Frosting
- 1 ½ cup powdered sugar or purecane powdered sugar substitue
- 4 oz vegan cream cheese frosting or regular cream cheese
- 4 tablespoon softened vegan butter or regular butter
Instructions
Strawberry Shortcake Cupcakes
- Preheat the oven to 350ºF.
- 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 batter into 16 cupcake molds that have been lined with paper cupcake liners. I like to lightly spray my liners with nonstick 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 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 frosting and serve topped with more strawberries. You may also enjoy these unfrosted, as muffins!
Notes
Nutritional information calculated with cane sugar and vanilla icing.
- To Store: Store any leftover strawberry cupcakes in an airtight container at room temperature for up to 2-3 days. For longer storage, transfer them to the fridge and they will keep for up to one week. However, they will dry out quicker in the refrigerator.
- To Freeze: Place in a freezer safe container and freeze for up to 3 months. Thaw in the fridge overnight and top with icing before serving!
Nutrition
Serving: 1cupcakeCalories: 159kcalCarbohydrates: 32gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 98mgPotassium: 30mgFiber: 2gSugar: 21gVitamin A: 137IUVitamin C: 11mgCalcium: 68mgIron: 1mg
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