A classic recipe that traditionally isn’t a cupcake, but equally as delicious made completely vegan and miniature. You really can’t go wrong with simple flavors such a strawberry and vanilla, even if you are a chocolate person. The cupcake batter is so versatile, that I use it as the base of all of my cupcake recipes, I just change up or add a few ingredients depending on the flavor I want. I used this cupcake base for my Chocolate & Cherry Black Forest Cupcakes, and they were such a big hit!
You could make your own jam or use a shortcut by buying a premade jam at the store (there’s no guilt in that). I used Santa Cruz’s strawberry fruit spread, and it was absolutely delicious! I recommend this brand all the time because it’s affordable, made with all organic ingredients, and the recipes are non-GMO project verified.
Let me know what you think in the comments below or on Instagram if you try out the recipe!
Strawberry Shortcake CupcakesPrint Recipe
- Strawberry Shortcake Cupcakes
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup organic cane sugar
- 1/3 cup extra-virgin olive oil
- 1/2 + 1/4 cup non-dairy milk
- 1 tbsp apple cider vinegar
- 1 tbsp vanilla flavoring
- Strawberry jam
- 6 fresh strawberries
- Strawberry Buttercream
- 1 cup room temperature vegan butter
- 3 cups organic powdered sugar
- 2 tsp non-dairy milk
- 1 vanilla bean pod caviar
- 1 cup freeze dried strawberries
Pre-heat the oven to 350f. Process the cup of freeze dried strawberries until you have a powder.
Add all of the ingredients for the cupcakes into a medium size bowl and mix well until fully incorporated. Use an ice-cream scoop to evenly distribute the cupcake batter into 9 cupcakes liners.
Bake for 20 minutes, or until a toothpick comes out clean.
Add the butter and 1 cup of powdered sugar into a medium bowl and cream together using a stand or hand mixer. Add the rest of the powdered sugar, non-dairy milk, vanilla bean caviar, powdered freeze dried strawberries, and mix until smooth and creamy.
Allow the cupcakes to cool for 10 minutes before using a 1 tsp measuring spoon to scoop out a little bit of the center of each cupcake. Fill the center with strawberry jam.
Put the buttercream into a piping bag and pipe each cupcake with your desired amount. Top with half a fresh strawberry and enjoy!