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Strawberry Cupcakes

Yields24 ServingsPrep Time40 minsCook Time20 minsTotal Time1 hr

These cupcakes are an awesome thing to bake if you're looking for a cleaner sweet treat this time of year. Now listen, they aren't the prettiest, but they're also free of food-coloring and hydrogenated oils. Did you know that Red No. 3 is a known carcinogen?! So instead, I used beetroot powder to add a bit of red color. Don't go overboard on the beetroot powder unless you want your cupcakes and frosting to taste like beets! Also, remember to choose organic strawberries - they are #1 on the EWG's "Dirty Dozen" list for 2020.
Let me know what you think of this recipe!

Cupcakes
 10 oz Frozen Strawberries (or, you can choose fresh too!)
 3 Eggs
 ½ cup Honey
 2 tbsp Coconut Oil (melted)
 1 tbsp Vanilla Extract
 3 cups Almond Flour
 1 tsp Baking Soda
 1 tsp Salt
 2 tbsp Beetroot Powder
Frosting
 10 oz Frozen Strawberries
 1 cup Coconut Shortening
 1 Can Full-Fat Coconut Cream (store in refrigerator prior to making frosting)
 ½ cup Granulated Monkfruit
 2 tbsp Beetroot Powder
Optional
 Fresh Strawberries to Top Cupcakes
1

Place both 10 oz. bags of frozen strawberries in a sauce pan with 2 Tbsp water over medium heat and bring to a boil. Then reduce heat and stir occasionally, as strawberries start to reduce and soften. This should take 20-30 minutes. When strawberries are done, place them in Vitamix and pulse for 30 seconds. Set blended strawberries aside.

For the cupcakes:
2

Preheat oven to 350 degrees and line cupcake tins with liners.

3

Combine beetroot powder, almond flour, salt and baking soda and whisk together. Set aside.

4

In a separate bowl, combine eggs, honey, vanilla extract, coconut oil and 1/2 cup of blended strawberries. Use hand mixer to combine thoroughly.

5

Slowly add dry ingredients to wet, combining completely.

6

Pour the batter into cupcake liners. Bake 20 minutes. Once done, allow to cool thoroughly.

For the frosting:
7

Take the coconut cream out of the fridge and open the can. The fat and water will have separated. Use a spoon to take the fat from the top; place 1/4 cup of the fat in a bowl. Combine 1 cup of coconut shortening and blend well with a hand mixer.

8

Add the rest of the blended strawberry mixture, monkfruit and beetroot powder and mix thoroughly with hand mixer. Note - when I made these cupcakes, I did not thoroughly blend my strawberries and did not strain the seeds out. You could certainly add this step for a smoother consistency!

9

Frost cupcakes and top with fresh, sliced strawberries, if desired.

Nutrition Facts

Servings 0

Free eBook: Amy's Favorite Paleo Dessert Recipes