These strawberry cupcakes are an easy dessert recipe.
Cost $.64 per serving
Ingredients for the Cupcakes
- 2 cups gluten-free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup coconut milk or other milk
- 1/3 cup melted coconut oil
- 2/3 cup pure maple syrup
- 2 tsp vanilla extract
Ingredients for the Frosting
- 2/3 cup sliced strawberries
- 1/2 cup organic palm oil shortening
- 2 1/2 cups organic powdered sugar
Preheat the oven to 350 degrees. Place cupcake liners in a muffin pan.
Mix the dry ingredients for the cupcakes in a small bowl. Set aside.
Mix the wet ingredients for the cupcakes with an electric mixer. Add the dry ingredients and mix until combined.
Fill the cupcake liners 2/3 full. For full-sized cupcakes, bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. For mini-cupcakes, bake for 10-15 minutes or until a toothpick comes out clean. Cool the cupcakes on a wire rack.
While the cupcakes are cooling, puree the strawberries in a food processor or blender. This will generate about 1/3 cup of strawberry puree.
Using an electric mixer, combine all three frosting ingredients to form a smooth frosting. If it seems a bit too wet, add a little more powdered sugar until the desired consistency is reached. Frost the cupcakes when they're completely cool.
Calories: 330kcal | Carbohydrates: 53g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Sodium: 206mg | Potassium: 86mg | Fiber: 2g | Sugar: 37g | Vitamin A: 360IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg