Description
Soft coconut-flour cupcakes filled with sweet strawberry preserves and topped with a fluffy strawberry-almond frosting. These naturally sweetened treats are light, fruity, and perfect for a small batch dessert.
Ingredients
- 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
- 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)
Instructions
- Preheat the oven to 350°F and line a muffin tin with 6 parchment liners. Lightly grease with coconut oil if needed.
- Using a stand mixer, whip the egg whites on high speed until fluffy with stiff peaks, about 4 minutes.
- In a food processor, blend the egg yolks, honey, milk, vanilla extract, and almond extract until small air bubbles form, about 2 minutes. Add the melted coconut oil and process for another minute.
- Gently fold the yolk mixture into the whipped egg whites using a spatula.
- 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.
- Fill each cupcake liner halfway with batter. Create a small well in the center and add about 2 teaspoons of strawberry preserves to each.
- Cover the preserves with additional batter and smooth the tops with a spoon.
- Bake on the middle rack for about 25 minutes, or until golden brown and a toothpick inserted into the cake portion comes out clean.
- Allow cupcakes to cool in the pan for 30 minutes, then transfer to a wire rack and cool for another 30 minutes.
- For the frosting, grind the freeze-dried strawberries in a food processor until they form a fine powder.
- Add the strawberry powder, palm shortening, honey, vanilla extract, and almond extract to a stand mixer. Sift in the arrowroot powder, coconut flour, and salt, then whip on high speed until fluffy, about 5 minutes.
- Pour in the melted coconut oil and continue whipping on high until very light and airy, about 10 minutes. Frost cooled cupcakes before serving.
Notes
- Ensure egg whites are whipped to stiff peaks to keep the cupcakes light and airy.
- Freeze-dried strawberries provide strong flavor and natural color for the frosting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days.
- Let refrigerated cupcakes sit at room temperature for about 10 minutes before serving for the best texture.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 24 g
- Saturated Fat: 16 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 110 mg
