the absolute perfect cupcake, and yes i am being serious. these vegan strawberry shortcake cupcakes are going to become your favorite. a light, not too sweet cupcake, filled with strawberries, and topped with a light, creamy, frosting – it is the perfect combination.
One of my favorite desserts is strawberry shortcake. I have the recipe in my cookbook, Plantiful. Think of these vegan strawberry shortcake cupcakes as personal strawberry shortcakes. They are just the perfect little cupcake, in my opinion, and these were non-vegan approved. My non-vegan dad, who LOVES, strawberry shortcake absolutely loved these (as did my mother and sister) they were fighting over leftover frosting. So, just wanted to set the scene for you all about how great these are.’
Strawberry Season
I love strawberry season. Well, to be honest I just love summer in general for all the amazing fresh fruit. My boyfriend’s dad actually gave me a whole thing of fresh picked strawberries and that was what inspired me to make this recipe. Strawberries during summer are just incredible and that little sprinkle of sugar makes them even more incredible. If you don’t want to sprinkle them with extra sugar you don’t have to, you can even toss them in some agave or maple syrup if you prefer!
The Frosting
I knew I wanted the frosting to be light and fluffy for this. A vegan buttercream would’ve been way too heavy. A vegan cream cheese frosting would’ve been too heavy and maybe too cheesecake-y. So, this frosting recipe is made with a little bit of everything! Vegan butter, vegan cream cheese, vegan whipping cream, and of course powered sugar, makes the perfect frosting.
Cupcake Tips
The thing about baking is it is a bit more science based and measurements do matter a bit more. So, here are my tips for ensuring your cupcakes come out great!
- Use a kitchen scale. I HIGHLY encourage you to a follow a recipe in grams rather than cups. The way to do that is with a kitchen scale, it allows for less human error.
- Sift your flour. It is such an easy way to prevent clumping within your batter. I like to do this either with a sifter. You can also use a fine mesh sieve or you can even just take a whisk and run it through to break up any clumps.
- Make sure your baking soda and baking powder aren’t expired. I know this seems like an obvious one but you’d be surprised how many times people have expired things and then their baked goods don’t properly rise.
- Know your oven. Everyone’s oven runs a bit different, so it is best to know if yours runs a little cooler or hotter. Don’t worry if it takes less or more time to bake your cupcakes.
- Let your cupcakes cool. Again, I know it obvious but when a fresh, warm baked good comes out of the oven it is easy to lose sight in the cooling time. At least an hour if not longer.
More Summer Sweets!
Vegan Strawberry Shortcake Cupcakes FAQ
- Can I make these ahead of time? If you wanted to make these a day ahead you could make the cupcakes (don’t add filling yet) and store in a container. Then before you want to enjoy them add the filling and frosting. You can also make the frosting ahead of time and store it in a piping bag or a bowl.
- Can I use a different fruit? Sure, why not! If you aren’t a strawberry fan you could use some peaches, mangoes, blueberries – whatever you like.
- Do I need vegan whipping cream (heavy cream) for the frosting? If you can’t find it you can use regular non-dairy milk.
- How long do these last? Well, they only stayed on my counter for 2 days before they were eaten up. I would say about 3 days on the counter, 4 to 5 days in the fridge. *you don’t have to refrigerate them.
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Vegan Strawberry Shortcake Cupcakes
Equipment
Ingredients
Cupcakes
- ⅓ cup (67g) organic sugar
- 3 ¾ tablespoon (52g) vegan butter softened
- ¾ cup (180ml) nondairy milk
- 1 ½ tbsp (22g) vegan sour cream
- 1 egg replacer I like Bob’s Red Mill
- 1 teaspoon vanilla
- 1 ½ cups (180g) all purpose flour, sifted
- ¾ tablespoon baking powder
- ¾ teaspoon baking soda
Filling
- 12 strawberries (about 179g/6.3 ounces), chopped
- 2 tablespoons (24g) organic sugar
Frosting
- ½ cup (113g) vegan butter softened
- About 2 tablespoons (1.75 ounces/50g) vegan cream cheese softened
- 1 teaspoon vanilla extract
- 2 tablespoons (30ml) vegan whipping cream
- 1 ½ cups (180g) organic powdered sugar
Instructions
- Preheat oven to 350°F (176°C). Line a muffin tin with cupcake liners, or spray with nonstick spray. *Note: I suggest using liners.
- In a large bowl cream together the butter and sugar with a hand mixer or stand mixer on a medium speed until fluffy. This should take about 1 minute.
- Then add in the nondairy milk, sour cream, egg replacer, and vanilla. Mix again for about 30 to seconds until well incorporated.
- Then add in the baking powder, baking soda, and flour. I like to add flour in gradually. Mix on a low speed until just combined. Scrape down the sides with a rubber spatula and mix any remaining flour in. You do not want to overman this batter.
- Use a spoon to scoop the batter into the muffin tin wells. *Note: this batter is thicker and not like typical cake batter. You may need to use two spoons to push the batter in.
- Bake in the oven for 15 minutes or until a toothpick comes out clean.
- Meanwhile, add the strawberries and sugar to a bowl. Mix together with a spoon and set aside.
- Using a stand mixer make the frosting. First, beat the vegan butter and vegan cream cheese in the stand mixer on medium speed until fluffy, about a minute. Then add in the vanilla extract and gradually add in powdered sugar. Continue to mix on a medium low speed (about 4 on KitchenAid) until all powdered sugar is added. Finally, add the vegan whipping cream and mix on high speed fo about 3 to 5 minutes until frosting is light and fluffy.
- Once frosting is done transfer into a piping bag. I used a Wilton 2A tip on mine. Place in the fridge.
- When cupcakes are done let them cool in the tray for 5 minutes. When safe to handle remove and place on a wire rack. Let them cool for at least an hour or until before serving.
- Use a small spoon to scoop out the center of the cupcakes. Scoop in a small scoop of the strawberries, enough to fill the center. Push the cupcake top back on. Repeat with all cupcakes. The strawberries may have also made a juice and be sure to use that inside as well, it is delicious!
- Once all the cupcakes are filled, add your frosting to the tops.
- Garnish with a strawberry half, if desired and enjoy.
Video
Notes
- I like to make the cake batter with a hand mixer, and then make the frosting with a stand mixer. *Note: I did not try to make this frosting with my hand mixer, I am not sure how it will work with one.
- Egg Replacer: I like Bob’s Red Mill. There are plenty brands out there or you can use a flax or chia egg. Follow the egg replacer according to package directions for the equivalent of 1 egg.
- Vegan Whipping Cream: I use Silk (not sure if there are any others). You can replace with nondairy milk.
- Vegan Butter: I prefer Miyokos or Earth Balance. I used the one from Trader Joe’s and wasn’t crazy about the texture it gave.
- Vegan Cream Cheese: I use Kite Hill (contains almonds).
- Vegan Sour Cream: I use Tofutti (contains soy).
- Nondairy Milk: I use Ripple
- Piping Tips and Frosting Bags
Things You May Need
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