Strawberry Shortcake Cupcakes

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Craving a sweet treat that’s both delicious and plant-based? These strawberry shortcake cupcakes are the perfect solution. You can whip up these mouthwatering treats in no time, using simple ingredients from your pantry.

The fluffy cake base is topped with a creamy frosting and fresh, juicy strawberries. It’s a fun twist on the classic dessert that’s sure to impress your friends and family.

Whether you’re hosting a summer party or just want a tasty snack, these cupcakes are a great choice. They’re easy to make and even easier to enjoy. Give them a try and see for yourself how yummy they are!

Tool Requirements

You’ll need some basic baking tools to whip up these tasty strawberry shortcake cupcakes. A muffin tin is essential for baking the cupcakes evenly. Grab some paper liners too – they make cleanup easier and look cute.

A mixing bowl and electric mixer will help you blend the batter smoothly. Don’t forget measuring cups and spoons for accurate ingredients. A rubber spatula comes in handy for scraping every last bit of batter.

For the frosting, you’ll want a piping bag and tip to create pretty swirls. A small offset spatula works well for spreading it too. Make sure you have a cooling rack to let the cupcakes cool properly before decorating.

Lastly, grab a sharp knife and cutting board for slicing those fresh strawberries. With these tools on hand, you’ll be all set to bake up a delicious batch of strawberry shortcake cupcakes.

Preparing The Ingredients

Get ready to whip up some delicious strawberry shortcake cupcakes! First, gather all your ingredients. You’ll need flour, sugar, baking powder, salt, non-dairy milk, vegetable oil, vanilla extract, and fresh strawberries.

For the frosting, grab some non-dairy butter, powdered sugar, and more strawberries. Make sure everything is at room temperature before you start mixing.

Measure out your dry ingredients carefully. Precision is key for the perfect texture. Sift the flour to remove any lumps – this will make your cupcakes extra fluffy.

Wash and hull your strawberries. Chop half of them finely for the cupcake batter. Slice the rest for topping and decorating.

Line your muffin tin with cupcake liners. This will make removal and cleanup much easier. Preheat your oven so it’s nice and hot when you’re ready to bake.

With all your ingredients prepped and ready, you’re set to start mixing up these sweet treats. The process will go smoothly now that you’re organized and prepared.

Variations To Try

Want to mix things up?

• Try swapping the strawberries for other berries. Raspberries or blueberries work great in these cupcakes. You can even use a mix of different berries for a colorful twist.
• For a tropical flair, add some shredded coconut to the batter. It gives a nice texture and subtle flavor that pairs well with the strawberries.
• Experiment with different extracts too. A dash of almond extract in the frosting can add depth. Or try lemon zest in the cake for a bright, citrusy note.
• Feeling fancy? Top your cupcakes with fresh fruit instead of just frosting. Sliced strawberries or whole berries make a pretty garnish.
• You can also play with the frosting. Try a vanilla buttercream or even a chocolate frosting for contrast. Cream cheese frosting is another tasty option that complements the strawberries well.
• For added crunch, sprinkle some chopped nuts on top. Almonds or pecans work nicely with the strawberry flavor.

Storage Tips

Keep your strawberry shortcake cupcakes fresh by storing them properly.

• Place them in an airtight container at room temperature for up to 2 days. This helps maintain their texture and flavor.
• For longer storage, pop them in the fridge. They’ll stay good for about 5 days. Just remember to bring them to room temperature before eating for the best taste.
• If you want to save them for later, freezing is an option. Wrap each cupcake individually in plastic wrap, then put them in a freezer-safe container. They’ll keep for up to 3 months.
• When you’re ready to enjoy, thaw frozen cupcakes in the fridge overnight. Let them sit at room temperature for an hour before serving.
• Don’t forget about the frosting! If it’s cream-based, always store the cupcakes in the refrigerator to prevent spoilage.
• Avoid storing your cupcakes near strong-smelling foods. They can absorb odors, which might affect their taste.

Strawberry Shortcake Cupcakes

These easy vegan strawberry shortcake cupcakes are what you're looking for! They have fresh strawberries, whipped cream and delicious crumble. No matter if you're looking for an easy fresh strawberry recipe, a vegan dessert or a romantic recipe for two, this shortcake has got you covered!

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Resting time 20 minutes mins

Course Dessert

Cuisine American

Servings 2 servings

Calories 325 kcal

Ingredients

  

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Cake

• 1/2 cup of flour
• 1/4 cup of sugar
• 1/2 teaspoon of baking powder
• 1/8 teaspoon of salt
• 1/4 cup of non-dairy milk
• 2 tablespoons of vegetable oil
• 1/4 teaspoon of vanilla extract
• 1/2 cup of fresh strawberries divided: 1/4 cup finely chopped for batter, 1/4 cup sliced for topping

Frosting

• 2 tablespoons of non-dairy butter room temperature
• 1/4 cup of powdered sugar
• 2 tablespoons of fresh strawberries pureed or mashed

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Instructions

 

• Measure out dry ingredients: flour, sugar, baking powder, and salt.
• Sift flour to remove lumps.
• Wash and hull strawberries.
• Finely chop half of the strawberries for the batter.
• Slice the remaining strawberries for topping.
• Line muffin tin with cupcake liners.
• Preheat oven to 350°F (175°C).
• Mix dry ingredients in a bowl.
• Add non-dairy milk, vegetable oil, and vanilla extract to the dry mixture.
• Stir until just combined.
• Fold in finely chopped strawberries.
• Divide batter evenly among cupcake liners.
• Bake in preheated oven for 15-18 minutes or until a toothpick inserted comes out clean.
• Let cupcakes cool completely on a wire rack.
• While cupcakes are cooling, prepare the frosting.
• Beat non-dairy butter until creamy.
• Gradually add powdered sugar and beat until smooth.
• Mix in pureed or mashed strawberries until fully incorporated.
• Frost cooled cupcakes and top with sliced strawberries.

Nutrition

Calories: 325kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.