Celebration Worthy Grain-Free Strawberry Cupcakes with Vanilla Icing

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February holds three birthdays in our house, including mine, so in honor of that I have decided to share the strawberry cake recipe I make every year for our celebration. I chose to make it into cupcakes which is less time consuming and not quite as daunting as trying to ice and decorate an entire cake. While we have these cupcakes for our birthday celebration, they are great for any special occasion!  

Soft and moist berry infused cake is the shining star, and is complemented by creamy, sweet, and luxurious icing making for perfection in every bite. Be sure to let the icing come to room temp before enjoying for best results. Whatever you’re celebrating these easy and fun cupcakes are sure to make it that much sweeter! Enjoy!

                                       

Celebration Worthy Grain-Free Strawberry Cupcakes with Vanilla Icing 

Serves 12 (1 ea.)
Prep: 10 min
Cooking: 25 min
Cooling: 1 hour 
Decorating: 5 min
Total: 1 hour  40 min
Beginner

Ingredients:

For the Cupcakes:

⅔ cup almond flour 

½ cup coconut flour 

½ tsp. salt 

½ tsp. baking soda 

4 eggs 

½ cup butter, melted 

4 Tbsp. honey

1 cup strawberry puree (2 cups strawberries, ¼ cup honey)

For the Frosting: 

1 ½ cups of palm oil shortening

⅓ cup honey 

1 tsp. vanilla extract 

  Method Of Prep:

  1. Gather and prep ingredients.
  2. In a medium pot add strawberries and half of your honey. Bring to a boil and then reduce to a simmer for 8-10 minutes or until beginning to resemble jam.
  3. Remove from heat and carefully transfer to your high-speed blender.
  4. Blend and then pour through a strainer to catch the seeds. Discard seeds, and set puree aside.
  5. Preheat the oven to 350°F. Line a muffin tin with paper liners or spray, set aside.
  6. In a large bowl whisk together almond flour, coconut flour, salt, and baking soda.
  7. Next, add in eggs, melted butter, honey, and strawberry puree. Mix until batter forms and everything is incorporated.
  8. Scoop batter into muffin liners ¾ of the way full.
  9. Bake for 20-25 minutes or until a toothpick can be inserted and removed cleanly.
  10. Remove from the oven and place cupcakes on a cooling rack. Cool for at least one hour.
  11. Once time has elapsed add all icing ingredients to your stand mixer with the whisk attachment.
  12. Whip for 20-30 seconds or until smooth.
  13. Transfer to a pastry bag and decorate your cupcakes.
  14. Serve immediately and enjoy! Be sure to store leftovers in the fridge, and remove 15-20 minutes before serving so the frosting softens up.

Nutrition Facts: (1 each) 
Calories- 417
Carbs- 23.5 g
Fat- 32.4 g
Protein- 3.3 g