Cream Stuffed Strawberry Shortcake Cupcakes

Strawberry shortcake in cupcake form! Stuffed with a strawberry coconut cream, these delightful, gluten-free, & vegan cakes will make you "berry" happy! Forget your old strawberry shortcake or dessert recipes!




  1. Preheat the oven to 375°F.
  2. In a large mixing bowl, combine all cupcake batter ingredients. Mix well until all is blended together.
  3. Line a medium cupcake pan with 7-8 liners. Fill each with 3 tablespoons of cupcake batter.
  4. Bake the cupcakes for 15 minutes.
  5. Meanwhile, mix together the CocoWhip and strawberry puree for the filling and frosting.
  6. Once the cupcakes are done, allow to cool and then cut out a 1/2 inch deep hole (I used this) in each cupcake.
  7. Fill a pastry bag (or plastic bag with corner end snipped off), with the cream filling and squeeze in to the center hole of each cupcake. Then squeeze some more cream on the top to frost and cover.
  8. Top each finished cupcake with rainbow sprinklez!