Fresh spring cupcakes in just 5 easy steps. Moist fluffy cake, fresh tangy strawberries, and sweet sugar-free vanilla icing are the perfect pairings for a fun flavorful treat. The best part is these fruit decadent cupcakes can be made breakfast friendly minus the icing for sweet strawberry shortcake muffins! One recipe, two delicious options! You choose your sugar-free sweet!

By Jill of @peanutbutterandjillybeans

Ingredients

Strawberry Shortcake Cupcakes Ingredients:

· 1 ½ cups unsweetened milk of choice

· ¼ cup melted vegan butter (can use unsalted butter)

· 1 cup Purecane™ zero-calorie Baking Sweetener

· 1 ½ teaspoon baking powder

· 1 teaspoon vanilla extract

· ½ teaspoon lemon juice

· 2 cups all-purpose flour (can use gluten-free or regular)

· 2 cups freshly diced strawberries

Sugar-Free Vanilla Icing Ingredients:

· 1 cup Purecane™ Confectioners Sweetener

· 4 tablespoons milk of choice

· 1 teaspoon vanilla extract

Directions

Preheat the oven to 350 °F. Line 16 cupcake molds with liners. Optional: can spray liners with non-stick spray for ease of enjoying. Set aside.
Prepare the vegan strawberry shortcake batter in a medium mixing bowl. Use a fork or whisk to mix the milk of choice, melted butter, Purecane™ zero-calorie Baking Sweetener, baking powder, vanilla extract, and lemon juice together. Then, add the regular or gluten-free all-purpose flour and mix until a smooth batter is formed. Fold in the diced strawberries.
Pour the strawberry shortcake batter into prepared cupcake molds. Bake in the oven for 25 to 30 minutes, or until the cupcakes are completely risen and lightly golden in color.
While the cupcakes are baking, make the sugar-free vanilla frosting by whisking the Purecane™ Confectioners Sweetener, milk of choice, and vanilla extract.
Once they're done baking, remove the cupcakes from the oven and carefully transfer them onto a wire cooling rack. Once they've cooled, drizzle them with the vanilla icing, top with more strawberries.
Enjoy!