Vegan Strawberry Shortcake Cupcakes

These fluffy little cakes are inspired by those ice cream bars, and a vegan recipe for them, here:–YIqiZsEC-yojB2ZTcz1PfTUL78TqIF02xOiBqeEkI6dbjQ

I kept it simple, starting with a box of white cake mix. From there, I made these into treats that look too good to eat (almost)!

Vegan Strawberry Shortcake Cupcakes

Preheat oven to 325 degrees. Then, prepare batter by mixing in a large bowl:

  • 1 boxed white cake mix
  • 1 cup water
  • 1/3 cup canola oil
  • 2/3 cup aquafaba (about 1 can worth of juice from white beans, the liquid you’d usually drain out)

In a small blender, pulse until crumbly:

  • 10 vegan vanilla sandwich cookies
  • About 10 freeze dried strawberries

Add 3/4 of the crumbles to cake batter. Fill lined muffin pans (24 cupcakes) about 2/3 full. Bake 18-21 minutes.

To top the cupcakes, you’ll want to jump over to my recipe for vanilla Buttercream frosting:

Frost each cake with Buttercream, then garnish with remaining strawberry/cookie crumbles, half of a cookie, and a strawberry. Enjoy!

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