Strawberry Shortcake Cupcakes

  • Yield 10 servings

These fluffy vegan cupcakes get a boost of flavor from juicy strawberries and fresh coconut cream icing.

Strawberry Shortcake Cupcake
Sarah Cook


Vanilla Cupcakes
1 cup almond milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 1/2 tablespoons arrowroot powder or 2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup Earth Balance, softened or 1/3 cup canola oil
3/4 cup sugar
2 teaspoons vanilla extract
Whipped Coconut Cream Icing
1 (13.5 ounce) can full-fat unsweetened coconut milk, chilled overnigh
2 teaspoons powdered sugar
1 teaspoon vanilla extract
1 cup strawberries, hulled and diced


  1. Preheat oven to 350F. Grease muffin tin or use paper liners.
  2. Combine almond milk and vinegar in a measuring cup. Let sit, about 5-10 minutes.
  3. In a large bowl, sift together flour, arrowroot powder or cornstarch, baking soda, baking powder and salt. In a separate large bowl, combine Earth Balance or canola oil and granulated sugar with a hand mixer, about one minute or until fluffy. Add in vanilla extract and beat until well combined. Alternate adding almond and flour mixtures in small portions, until well combined.
  4. Fill cupcake liners, about 2/3 full.Bake 20-22 minutes. Let cool before icing.
  5. To make icing, remove coconut milk from refrigerator. Drain excess liquid and scrape thick cream into a large bowl. Beat with a mixer on high, until whipped. Add powdered sugar and vanilla extract, and beat until well combined.
  6. Add diced strawberries to coconut cream and spoon icing on top of cupcakes.

This recipe originally appeared as Strawberry Shortcake Cupcakes on



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