These amazing Strawberry Lemonade Cupcakes make the perfect summer treat! This classic flavor makes the most delicious cupcake that is lightly sweetened with fresh strawberries, and complimented with the tang of lemon. Moist and fluffy, with a delicious strawberry lemon frosting. Paleo friendly, gluten-free, and so yummy!
I have summer all wrapped up in this pretty package for you all today! Let’s kick off the day before summer with these absolutely amazing: Strawberry Lemonade Cupcakes!!
With multiple summer desserts on the blog, I realized we are desperately lacking one type of dessert: cupcakes. How did this happen? So let us also celebrate, the very first cupcake recipe on Wholesomelicious. Bless it!
No joke, I ended up with 3 pounds of strawberries this past week. My kitchen was busy with all of the strawberry recipes we were eating (Strawberry Chocolate Chip Muffins, Strawberry Lemon Bars), and we even went savory with Strawberry Basil Chicken!
My kids were asking to make homemade strawberry lemonade, and that was when we came up with the idea of Strawberry Lemonade Cupcakes. We set to work on these, trying two different batches until we got it right. Let’s just say, we were all very pleased with the results!
How to make Strawberry Lemonade Cupcakes:
So first up, we will want to gather up these ingredients:
- blanched almond flour
- tapioca starch or arrowroot starch
- baking soda
- coconut sugar
- himalayan salt
- coconut oil
- full fat coconut milk
- lemon or vanilla extract
- fresh strawberries
- lemons for zest and juice
- freeze dried strawberries
- grass fed butter
- organic powdered sugar (can use honey for strict paleo)
We start by prepping your strawberries. You will dice up some of the strawberries to get 1/2 cup finely diced strawberries. The remaining strawberries go into a food processor or blender, so that a puree is made.
Mix the dry ingredients into one bowl: flours, baking soda, coconut sugar, lemon zest, and Himalayan salt. In a separate bowl, whisk together the wet ingredients: eggs, full fat coconut milk, extract, and strawberry puree. Combine both the dry ingredients and the wet. Once incorporated, fold in the diced strawberries.
Preheat the oven to 350. Prepare a cupcake pan by lining with cupcake liners. Fill each liner 3/4 of the way full.
Transfer to the oven and bake for 16-18 minutes (depending on oven). Remove from heat and let cool while you make the frosting.
For the Frosting:
To start the frosting, place the freeze dried strawberries in a food processor or blender so that it creates a “powder”.
You have a few options for the frosting. For strict Paleo, use coconut butter (or grass-fed butter) and raw honey, the strawberry powder, along with lemon juice. If using this option, you will need about 1/4 cup tapioca starch to get a thicker consistency.
For a GF option (not strict paleo), use grass-fed butter, powdered sugar, strawberry powder, and lemon juice. Use an electric beater to whip for a few minutes until nice and fluffy.
You can use a knife and spread along the cupcakes, or pipe the frosting on using a piping bag.
You can keep at room temperature for the day, or store in the fridge for up to one week!
Strawberry Lemonade Cupcakes
For the cupcakes:
- 2 cups blanched almond flour
- 1/2 cup tapioca starch or arrowroot starch
- 1/2 cup coconut sugar
- 2 tsp lemon zest
- 1 tsp baking soda
- 1/4 tsp sea salt
- 12 oz strawberries*
- 2 large eggs
- 1/4 cup melted coconut oil
- 1/4 cup full fat coconut milk
- 2 tsp lemon extract or vanilla extract**
For the Frosting:
- 1.5 cups freeze dried strawberries***
- 3/4 cup grass-fed butter****
- 1.5 cups organic powdered sugar*****
- 1 tbsp fresh lemon juice
For the cupcakes:
Preheat the oven to 350 degrees. Prepare a 12 cup cupcake tin with liners. Set aside.
Prepare the strawberries: Dice up about 5-6 strawberries until you have 1/2 cup. The remaining strawberries will need the stems removed, and then placed into a food processor or blender. Pulse until smooth and you have a puree. If you need to add a tad bit of liquid, use 1-3 tsp of lemon juice to move the process along. Set aside both the diced strawberries, and the strawberry puree.
In a medium sized bowl, combine the dry ingredients: both flours, sugar, lemon zest, baking soda, and salt.
In a separate bowl, whisk the eggs and coconut milk. Now add in the oil, extract, and pureed strawberries. Whisk to combine, then slowly add in the dry ingredients. Continue to stir and completely incorporate the wet and dry ingredients. Now fold in the diced strawberries.
Fill each cupcake liner to 3/4 cup full. Transfer to the oven. Bake for 16-18 minutes (depending on oven), until lightely golden and spongey to the touch. Remove from the oven and let cool completely.
For the Frosting:
In a food processor or blender, pulse the freeze-dried strawberries until a powder is formed. Remove to the side.
Using an electric mixer, beat together the butter, powdered sugar, strawberry powder, and lemon juice (see notes for the strict Paleo option). Continue to beat until light and fluffy.
Once cupcakes are completely cooled, frost by using a knife, or place the frosting in a piping bag (or ziploc bag), and pipe the frosting.
*You will need anywhere between 12-15 strawberries. I used a little less than a pound. Ensure that you have 1/2 cup diced strawberries and about 1/2 cup (can have a tbsp or so more, just not more than 2/3 cup)
**Vanilla extract will make a more subtle lemon taste. The lemon extract will be stronger
***Freeze-dried strawberries can be found in the dried fruit/nut section of your grocery store. My bag was 1 oz and measured just below 1.5 cups before I pulsed into a powder.
****You can also use coconut butter
*****For strict Paleo, use 1/3 cup honey in place of the powdered sugar. You will need about 1/4 cup tapioca starch or arrowroot to get a thicker frosting if using this method.