Strawberry Shortcake Cupcakes
These delicious strawberry shortcake cupcakes topped with whipped coconut cream and fresh strawberries are a fun twist on a classic summertime treat. These delicious strawberry shortcake cupcakes topped with whipped coconut cream and fresh strawberries are a fun twist on a classic summertime treat!
Servings: 12 Cupcakes
Ingredients
Cupcake Ingredients
- 1/2 cup unsweetened soy milk or any nut milk
- 1/2 tbsp apple cider vinegar or lemon juice
- 1/2 cup avocado oil
- 1/3 cup honey
- 2 eggs room temperature
- 1 tsp pure vanilla extract
- 1 1/2 cups light spelt flour
- 1/2 tsp baking powder
- 1/4 tsp sea salt
Strawberry Topping
- 1 1/2 cup finely chopped strawberries
- 1/2 tbsp coconut sugar
- 1 tsp lemon juice
Coconut Whipped Cream
- 2 cans full fat coconut cream refrigerated overnight
- 3 tbsps organic icing sugar
- 1 tsp pure vanilla extract
Instructions
- Preheat oven to 350℉ and line a muffin tin with silicone muffin liners or regular muffin liners.
- Combine the soy or nut milk and apple cider vinegar or lemon juice and set aside to make “buttermilk” for 10 minutes.
- In a large bowl, add the avocado oil, honey, eggs and vanilla, and mix on medium using a handheld mixer or stand mixer with the paddle attachment for 1 minute until silky smooth.
- Pour in the “buttermilk” and mix for another 10 seconds until well combined.
- Sift in the flour, baking powder, baking soda and salt. Mix until well combined, do not overmix.
- Pour or scoop the batter into lined muffin tin, filling each ½ to ⅔ of the way full. I recommend using silicone reusable baking cups or recycled paper liners.
- Bake for 22 to 25 minutes until tops of the cupcakes are lightly golden and toothpick inserted in the center comes out clean. Allow to cool in the pan for about 5 minutes before removing and transferring to wire rack.
- While the cupcakes are cooling, prepare the strawberry topping and coconut whip.
- In a small bowl, combine the chopped strawberries, coconut sugar and lemon juice and give it a good stir. Let sit for 10 to 15 minutes until the strawberries release their juices.
- Make Coconut Whip: turn the refrigerated canned coconut upside down, open and pour out the liquid on top (save this for your next smoothie). Then scoop out the solid coconut milk into a large chilled bowl. Using a stand mixer or handheld mixer, whip the coconut cream on medium to high speed for about 2 to 3 minutes, until light and fluffy. Add the icing sugar and vanilla and beat for another minute until well combined and fluffy.*
- To assemble the cupcakes, transfer the coconut whip to a piping bag with a frosting tip. Pipe a line of frosting around the cupcake and continue spiraling until you get to the center of the cupcake.
- Top with a spoonful of chopped strawberries just before serving. Store any leftover cupcakes in an airtight container in the refrigerator for up to 2 days.
Notes
*Before making the coconut whip, place the bowl and whisk in the freezer for 10 minutes.