Guilt free and light strawberry cupcakes, this is the perfect recipe for mini shortcakes.
Preheat oven to 350 degrees. Line cups of a standard (12-cup) muffin tin with paper or foil liners. Set aside.
DRY INGREDIENTS- In a medium bowl, mix together flour, brown sugar, baking powder and salt.
WET INGREDINTS- In another bowl, combine strawberries, oil, eggs, and vanilla; add to flour mixture, and mix just until combined (do not overmix).
Divide batter evenly among cups. Bake until a toothpick inserted in the center of a cupcake comes out clean, 16-20 minutes
When cupcakes cool down, horizontally slice each one in 3 and stuff with whipped cream and sliced strawberries.