Cakes, Cupcakes & Muffins

Strawberry Shortcake Vanilla Cupcakes

Strawberry shortcake is 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 Cupcakes Strawberry Shortcake Cupcakes Strawberry Shortcake Cupcakes Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes

Print Recipe
Serves: 9 Cooking Time: 1 hour

Ingredients

  • 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

Instructions

1

Pre-heat the oven to 350f. Process the cup of freeze dried strawberries until you have a powder.

2

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.

3

Bake for 20 minutes, or until a toothpick comes out clean.

4

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.

5

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.

6

Put the buttercream into a piping bag and pipe each cupcake with your desired amount. Top with half a fresh strawberry and enjoy!

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