A gluten free dairy free strawberry cupcakes recipes based on whole food ingredients like almond flour and buckwheat flour, naturally sweetened with pure maple syrup. Topped with Strawberry Cream Cheese Frosting,
Preheat the oven to 170 degrees Celsius. Line a muffin tray with 9 cupcake papers.
First make the strawberry puree by adding the strawberries and pure maple syrup to a small saucepan on a low-medium heat. Stir frequently while the strawberries saute to break them up. Once the strawberries are liquified and bubbling, remove from the heat and set aside to cool. Once cooled, use a stick blender to puree.
250 g strawberries, 2 tablespoon pure maple syrup
In a large bowl sieve, the coconut flour, tapioca starch and baking powder. Add the almond meal and whisk to combine.
½ cup tapioca starch, ¼ cup coconut flour, 2 teaspoon baking powder, 2 cups almond meal
Add the eggs to a medium sized mixing bowl and whisk to combine. Add the coconut oil, apple cider vinegar and vanilla extract and whisk to combine.
3 large eggs, ½ cup coconut oil, 2 teaspoon Apple cider vinegar, 2 teaspoon vanilla extract, ½ cup pure maple syrup
Pour the wet ingredients into the dry ingredients and mix to combine. Use an ice cream scoop to spoon batter into papers so that it fills ⅔ of the way up. (This recipe makes approximately 9 cupcakes depending on how large the cupcake papers are).
Use a teaspoon to create a well in the top of each cupcake. Spoon in a teaspoon of strawberry puree into each cupcake and use the spoon to swirl the puree into the top of the cupcakes.
2 tablespoons strawberry puree
Place into the oven and bake for 30 minutes or until golden brown and cupcake springs back when pressed gently in the centre. Once baked, remove from the oven and allow to cool for ten minutes in the tin before transferring to a wire crack to cool completely.
To make the frosting, add cream cheese, two tablespoons of strawberry puree and powdered sugar to a bowl. Use electric beaters to beat until smooth and creamy. Add the frosting to a piping bag with nozzle and pipe onto the tops of each cooled cupcake.
250 g cream cheese, ⅓ cup powdered sugar, 2 tablespoons strawberry puree
Video
Notes
Storage
Store cupcakes in the fridge. After the first day, warm before serving (20 - 30 seconds in the microwave) to soften.
Dairy Free
To make this recipe completely dairy free omit using the strawberry cream cheese frosting. Alternatively you can use a vegan cream cheese in the strawberry cream cheese frosting or use our Paleo Cream Cheese Frosting recipe.