STRAWBERRYLEMONADE
CUPCAKES
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Moist and fluffy, with a delicious strawberry lemon frosting. Paleo friendly, gluten-free, and so yummy!
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LEARN HOW TO
MAKE IT!
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Ingredients
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
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Preheat the oven to 350 degrees.
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Prepare a 12 cup cupcake tin with liners. Set aside.
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SWIPE UP FOR
FULL RECIPE!
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