Strawberry Shortcake Cupcakes Recipe
Cupcakes strut in wearing strawberry shortcake couture, darling, because why settle for plain cake when you can flaunt layers of indulgence?
Juicy strawberries sparkle like edible accessories, bringing freshness and sass without trying too hard.
Fluffy vegan cake steps up with tender crumbs that whisper “luxury” in every bite.
Coconut whipped cream crowns each cupcake like a designer hat, stealing attention effortlessly.
And yes, they’re vegan, gluten-free-friendly, and absolutely showstopping, because dessert should taste fabulous without wrecking your wellness halo.
Strawberry Shortcake Cupcakes Recipe
Fluffy vegan cupcakes layered with strawberries and whipped coconut cream—playful, chic, and delightfully indulgent.
Ingredients
Method
- Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners.
- Mix plant-based milk with vinegar and set aside to curdle, forming vegan buttermilk.
- In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- Add coconut oil, vanilla, maple syrup, and prepared buttermilk. Mix until smooth.
- Divide batter evenly into 12 liners.
- Bake 18–20 minutes, until a toothpick comes out clean.
- Cool cupcakes on rack for at least 15 minutes.
- Meanwhile, whip chilled coconut cream with powdered sugar until fluffy.
- Gently fold in half the diced strawberries.
- Frost cooled cupcakes with whipped cream and top with remaining fresh strawberries.
Notes
Nutritional Values (per serving)
- Calories: 240
- Total Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
Vitamins and Minerals (per serving)
- Vitamin C: 16%
- Calcium: 7%
- Iron: 9%
- Potassium: 8%
- Magnesium: 6%
Additional Notes/Tips
- Chill coconut cream overnight for the perfect whip.
- Slice extra strawberries thinly and fan them on top for dramatic flair.
- Substitute almond flour for part of the flour for a nuttier taste.
- Don’t overbake—nobody likes dry cupcakes, darling.
