Why You’ll Love Strawberry-Almond Cupcakes Recipe
These cupcakes have a wonderful mix of flavors and textures. The almond and strawberry pairing is classic, fragrant, and naturally elegant. Each cupcake hides a spoonful of strawberry preserves in the center, which adds extra moisture and a sweet surprise in every bite.
You’ll also love that the frosting gets its vibrant strawberry flavor from freeze-dried strawberries, which creates a concentrated berry taste without making the topping watery. The recipe makes a small batch of six cupcakes, making it ideal when you want a homemade treat without baking a huge amount. Even better, these cupcakes look impressive enough for guests but are simple to prepare step by step.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cupcakes:
4 eggs, separated
3 tablespoons raw honey
1/4 cup milk (grass-fed cow or nut milk)
2 teaspoons vanilla extract
2 teaspoons almond extract
1/3 cup refined coconut oil, melted
1/3 cup coconut flour, sifted
Pinch fine Himalayan salt
1/2 teaspoon baking powder
3/4 cup all-fruit strawberry preserves
For the frosting:
1 1/4 cups freeze-dried strawberries
1/2 cup palm shortening
2 tablespoons raw honey, liquified
2 teaspoons vanilla extract
2 teaspoons almond extract
2 tablespoons arrowroot powder, sifted
2 teaspoons coconut flour, sifted
Pinch fine Himalayan salt
2 tablespoons coconut oil, melted
For topping:
Flaked blanched almonds
Fresh strawberries, halved
Directions
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Preheat the oven to 350°F and line a muffin tin with 6 parchment liners. Grease the liners with coconut oil if needed.
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In a stand mixer, whip the egg whites on high speed until fluffy and stiff peaks form, about 4 minutes.
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In a food processor, blend the egg yolks, honey, milk, vanilla extract, and almond extract until small air bubbles begin to form, about 2 minutes. Add the melted coconut oil and process for 1 minute more.
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Gently fold the wet yolk mixture into the whipped egg whites using a spatula.
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Sift in the coconut flour, then add the salt and baking powder. Stir gently with a spatula until the batter is smooth and evenly combined.
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Spoon the batter into the prepared liners, filling each about halfway. Make a small well in the center of each and add about 2 teaspoons of strawberry preserves.
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Cover the preserves with the remaining batter, spreading gently so the filling is fully enclosed.
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Bake on the middle rack for about 25 minutes, or until the tops are golden and a toothpick comes out clean. Cool in the pan for 30 minutes, then transfer to a wire rack and cool for another 30 minutes.
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To make the frosting, grind the freeze-dried strawberries in a food processor until they become a fine powder, about 3 minutes.
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Add the powdered strawberries, palm shortening, honey, vanilla extract, and almond extract to the bowl of a stand mixer. Sift in the arrowroot powder, coconut flour, and salt. Whip on high until fluffy, about 5 minutes.
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Pour in the melted coconut oil and continue whipping on high until very light and airy, about 10 minutes.
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Frost each cooled cupcake with about 2 tablespoons of frosting. Top with flaked blanched almonds and half a fresh strawberry. Serve right away for the best texture and presentation.
Servings and timing
This recipe makes 6 cupcakes.
The total time is 50 minutes, with about 25 minutes of baking time included. You should also allow time for cooling before frosting so the topping stays light and fluffy.
Variations
One easy variation is to swap the strawberry preserves for raspberry or cherry preserves for a different fruit center while keeping the almond flavor. You can also use blueberry preserves if you want a deeper berry flavor.
For a nuttier finish, add chopped toasted almonds over the frosting instead of flaked almonds. If you want a more pronounced strawberry taste, mix a little extra freeze-dried strawberry powder into the batter or sprinkle some over the frosted cupcakes just before serving.
You can also turn these into mini cupcakes for bite-sized treats. Just reduce the baking time and watch closely so they do not overbake.
Storage/Reheating
These cupcakes are best enjoyed the day they are made, especially once frosted. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Because of the frosting, chilling helps them hold their shape.
Before serving, let the cupcakes sit at room temperature for 15 to 20 minutes so the frosting softens slightly and the flavors come through better. These cupcakes do not need reheating, since warming them may affect the frosting texture. If you want to make them ahead, you can bake the cupcakes in advance and frost them just before serving.
FAQs
Can I use regular flour instead of coconut flour?
No, coconut flour absorbs much more liquid than regular flour, so it cannot be substituted in the same amount without changing the recipe.
What does almond extract add to the cupcakes?
Almond extract gives these cupcakes their signature bakery-style flavor and pairs beautifully with the strawberries.
Can I make these cupcakes dairy-free?
Yes, this recipe already gives the option to use nut milk instead of cow’s milk, which makes it easy to keep dairy-free.
Why do I need to separate the eggs?
Separating the eggs helps create a lighter texture. The whipped egg whites add lift and make the cupcakes softer and fluffier.
Can I use fresh strawberries instead of preserves in the center?
Fresh strawberries are not the best choice for the filling because they release extra moisture. Preserves work better for a sweet, concentrated center.
How do I know when the cupcakes are done baking?
They are done when the tops are lightly golden and a toothpick inserted into the cake portion comes out clean.
Can I make the frosting ahead of time?
Yes, you can make the frosting ahead and refrigerate it. Let it sit at room temperature for a bit and rewhip if needed before frosting the cupcakes.
What can I use instead of palm shortening?
You can try another solid fat suitable for frosting, but it may slightly change the flavor and texture. Palm shortening helps create a stable, fluffy frosting.
Can I freeze these cupcakes?
You can freeze the unfrosted cupcakes once fully cooled. Wrap them well and freeze for up to 2 months. Thaw before frosting and serving.
Are these cupcakes very sweet?
They are sweet, but not overly sugary. The honey, preserves, and strawberry frosting create a balanced sweetness with a natural fruit-forward flavor.
Conclusion
Strawberry-Almond Cupcakes are a lovely dessert that feels both homemade and elegant. With their fluffy texture, fruity center, and airy strawberry frosting, they offer something special in every bite. Whether you are baking for a celebration or simply want a small batch dessert with beautiful flavor, this recipe is a delicious choice that is sure to stand out.
