Recipes
Strawberry Shortcake Cupcakes Recipe

Strawberry Shortcake Cupcakes Recipe

This strawberry shortcake cupcakes recipe includes only the best ingredients, and it’s free of refined sugars and is gluten-free. Sweet enough for dessert but also not overly sweet, so it’s also suitable for a healthy snack.How often can you make a healthy cupcake that will delight dinner guests as well as kids for their snack? This is the ticket, especially in peak strawberry season.

Key Ingredients

Almond flour: It’s simply ground-up almonds so it gives you all of the original almond’s health benefits. One cup of this flour contains about 90 almonds and provides more than 100 percent of the daily requirement for vitamin E. It’s super versatile and can be used in all kinds of baked foods.

Coconut flour: High in fiber, protein and healthy fats, it’s also free from wheat and other grains. It is also low in sugar, digestible carbohydrates and calories. Plus, this flour has a low score on the glycemic index. This makes coconut flour a favorite among Paleo dieters, gluten-free eaters.

Eggs: Eggs are also a great source of protein and can help provide a wealth of important nutrients, including selenium, vitamin B12, phosphorus and riboflavin, all of which play a key role in overall health.

Strawberries: Most of the health benefits associated with strawberry nutrition are due to the presence of anti-inflammatory antioxidants. Strawberries contain numerous anti-aging flavonoid antioxidants, including anthocyanin and catechin, in addition to many others, that are associated with lowering the risk for chronic diseases.

How to Make Strawberry Shortcake Cupcakes

Preheat your oven to 350 degrees F and place 12 cupcake liners in a muffin pan.

Sift dry ingredients — almond flour, coconut flour, baking soda, sea salt — together into a bowl. Add the coconut flakes separately.

Separate the yolk from the whites of two of the eggs. Set the egg whites aside.

Next, combine 3 whole eggs, two egg yolks, coconut oil, maple syrup, vanilla and lemon juice with a hand mixer. Be careful that you don’t over mix.

Turn the mixer to low and add the dry mixture and wet mixture in alternate batches until the batter has no lumps.

In a small bowl, beat the egg whites until thick, soft peaks form. (Using a hand mixer works best.) Fold into the batter very gently with a scraper.

Pour or spoon batter evenly into the 12 cupcake liners. Bake for about 20 minutes or until done. Allow to cool for 5–10 minutes, then carefully remove cupcakes from the pan. Cool completely.

When the cupcakes are cool, cut a small circle off the top and scoop out a little of the cupcake and put one whole strawberry in the cupcake.

Strawberry Shortcake Cupcakes Recipe

This strawberry shortcake cupcakes recipe includes only the best ingredients, and it’s free of refined sugars and gluten. Sweet enough for dessert but also not overly sweet, so it’s also suitable for a healthy snack!

INGREDIENTS

  • 1 cup almond flour
  • ½ cup coconut flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ¼ cup coconut flakes, unsweetened
  • 5 eggs
  • ½ cup maple syrup
  • ½ cup coconut oil, melted
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 12 whole strawberries
  • 2 cups whipped coconut cream

INSTRUCTIONS

  1. Preheat your oven to 350 degrees F.
  2. Place 12 cupcake liners in a muffin pan.
  3. Sift dry ingredients together into a bowl. Add the coconut flakes separately.
  4. Separate the yolk from the whites of 2 of the eggs. Set the egg whites aside.
  5. Combine 3 whole eggs, two egg yolks, coconut oil, maple syrup, vanilla and lemon juice with a hand mixer. Be careful that you don’t over mix.
  6. Turn the mixer to low and add the dry mixture and wet mixture in alternate batches until the batter has no lumps.
  7. In a small bowl beat the egg whites until thick, soft peaks form. (Using a hand mixer works best.) Fold into the batter very gently.
  8. Pour or spoon batter evenly into the 12 cupcake liners.
  9. Bake for about 20 minutes or until done. Allow to cool for 5–10 minutes, then carefully remove cupcakes from the pan. Cool completely.
  10. When the cupcakes are cool, cut a small circle off the top and scoop out a little of the cupcake and put one whole strawberry in the cupcake.
  11. Frost the cupcakes with the whipped coconut cream.

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