Strawberry Lemonade Cupcakes
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!
Servings: 12 cupcakes
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
Instructions
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.
Notes
*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.