Sweet & Yummy Strawberry Paleo Cupcakes

Summer is just around the corner and the weather in Hawaii is already getting warmer. These delicious strawberry cupcakes are fresh and taste like a warm breezy day. They are made with both fresh and freeze-dried strawberries. This recipe is paleo and Whole30. If you like you can substitute the strawberries for any other fruit you like that you enjoy. 

Strawberry Cupcakes

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Sweet & Yummy Strawberry Paleo Cupcakes

Author: Martha Saunders

Fresh strawberries make these cupcakes moist and sweet.

IngredientsUSMetric

• 1/2 lb fresh strawberries
• 3 large eggs
• 1/4 cup full fat coconut milk
• 2 Tbsp ghee
• 1 cup coconut sugar
• 1 tsp vanilla
• 2 1/2 cups almond flour
• 1/2 cup tapioca flour (or arrowroot flour)
• 1 tsp baking soda
• 1/2 tsp sea salt
• 2 Tbsp ground freeze-dried strawberries

Strawberry Frosting

• 1/2 cup palm shortening
• 1/2 cup ghee
• 1/2 cup honey
• 2 Tbsp strawberry puree
• 1/2 cup tapioca flour
• 2 Tbsp ground freeze-dried strawberries

Instructions

1. Heat the oven to 350 degrees. Prepare a cupcake pan with liners.
2. Wash and puree the fresh strawberries in a blender. Then pour into a small saucepan and cook on medium for about 20 minutes until some of the water has evaporated, stir frequently. Set aside to cool.
3. In a large bowl mix: the eggs, coconut milk, ghee, coconut sugar, and vanilla. Stir to combine.
4. In a small bowl mix: the almond and tapioca flours, baking soda, and salt. Stir to combine. Pour the dry ingredients from smaller bowl into the larger bowl in two waves, stirring well in between to ensure there are no or only very small lumps. Add the following and mix well:½ cup of the cooled strawberry puree2 Tbsp ground freeze-dried strawberries
5. Scoop (I use a large ice cream scoop) into cupcake pan. Bake for 18-19 minutes, it is best to rotate the pan half-way through. Remove from the oven when a toothpick comes out clean. Let cool in the pan.
6. While the cupcakes cool prepare the frosting.

Frosting

1. In a small bowl combine the frosting ingredients and stir well to combine. You can adjust the firmness by adding a teaspoon more of either the strawberry puree or tapioca flour.
2. Once the cupcakes are completely cool frost them and store covered in refrigerator for 3-4 days. I have frozen these in an airtight container for up to 2 weeks and let thaw in the refrigerator overnight.