These strawberry lemon paleo cupcakes have a great fluffy rich texture and a sweet fruity flavor with a slight tang from the lemon. They are naturally paleo and gluten free and can be made sugar free as well!

Yesterday I went to the farmer’s market and the moment I entered, I felt a delicate and well-known scent which I wasn’t able to identify in the very beginning. And then I saw them: strawberries…the beautiful red fruit with an incredible flavor and taste.

The first thing that came to my mind when seeing these beauties was to buy some and enjoy them just as they are: fresh and juicy. But after that, I pictured some soft coconut cream with strawberries and honey which would pair perfectly with some lemony muffins. A couple of hours later (just enough to get home and get things done) I made my dream into a reality and created these delicious strawberry lemon paleo cupcakes!

Check out this post for even more delicious healthy strawberries recipes!

Why I love this recipe:

• The flavor and texture of these cupcakes is my favorite thing about them. The combo of almond flour and tapioca flour for the cake creates a fluffy and light texture while the addition of yogurt keeps it moist. The lemon zest adds a light tang to pair with the sweetness. Then it’s topped with rich and creamy coconut cream frosting and pureed strawberries.
• Even though these cupcakes look impressive, they are actually pretty easy and quickly made! It only took me about 40 minutes start to finish.
• Not only is this recipe delicious, but it’s also naturally paleo, gluten free and can be made sugar free and low carb.

Strawberry lemon paleo cupcake recipe tips:

• Substitutions: The combo of almond flour and tapioca flour is what makes the texture in these cupcakes great so it’s best not to substitute it. The only substitute that will for sure work is swapping the tapioca flour for arrowroot flour. You can also use any dairy-free or regular yogurt of your choice.
• Make sure the butter is softened to room temperature but not fully melted.
• Selecting the Right Coconut Cream: Unfortunately, coconut cream that is sold commercially can vary in texture quite a bit. You want to make sure to get the thick canned coconut cream for the right texture (this is the brand that I found to be most consistent for this recipe (Trader Joe’s changed their formula and I find that their brand doesn’t work anymore). Avoid coconut cream in a cardboard box because they usually are too watery or sometimes too oily. It should be bright white and the texture of room temperature butter–thick and solid but pliable. It should keep its shape, but you should be able to easily stick a knife through it. I generally try to avoid additives so I hate to say it, but I’ve found that brands with guar gum as an additive tend to work much better for this recipe. When scooping coconut cream out of the can, only get the white solid thick cream at the top and leave the clear liquid at the bottom.
• Be sure to let the cupcakes cool completely before adding the frosting on top. Coconut cream gets very melty when heated!
• Store these cupcakes in the fridge (coconut cream can melt a little in hot weather). Remove the cupcakes from the fridge for about an hour before eating since the coconut cream can harden in the fridge.

How to make these strawberry lemon paleo cupcakes:

Pre-heat the oven to 350°F. Then line a muffin pan with muffin liners. In a large bowl, mix together the flours, sugar, lemon zest and baking powder. In a separate bowl beat the eggs, then add the yogurt, softened butter and lemon juice. Mix until well combined. Add the liquid mixture to the dry flour mixture and whisk until smooth.

Add the batter to the muffin cups, filling up to 3/4 of the way full.

Bake for 20-22 minutes or until a toothpick inserted comes out clean. Remove from the pan and place on a wire rack to cool completely before frosting. For the frosting add the powdered swerve or honey to the coconut cream and mix. Then divide the coconut cream into 2 parts. Mash the strawberry slices with a fork until you get a thick chunky puree. Add the strawberry puree to one half of the cream. Spread just the coconut cream on the cooled muffins, then top with a dollop of the strawberry cream to serve.

Strawberry Lemon Cupcakes

Madalina Voicu

These strawberry lemon cupcakes have a great fluffy, rich texture and a sweet, fruity flavor with a slight tang from the lemon.

4.67 from 12 votes

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Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 12 muffins

Calories 213 kcal

Ingredients

  

1x2x3x

Cupcakes

• ▢ 1 1/2 cups blanched almond flour
• ▢ 1/3 cup tapioca flour
• ▢ 1/2 cup coconut sugar or swerve
• ▢ 2 tsp lemon zest
• ▢ 2 tsp baking powder
• ▢ 3 eggs
• ▢ 1/2 cup unsweetened coconut yogurt
• ▢ 1/4 cup softened butter
• ▢ 1/4 cup freshly squeezed lemon juice

Frosting

• ▢ 1 cup coconut cream divided
• ▢ 1 tbsp raw honey or powdered swerve
• ▢ 1/3 cup strawberry slices

Instructions

 

Cupcakes

• Preheat the oven to 350F. Line a muffin pan with silicone molds or muffin papers. 
• In a large bowl, mix together the flours, sugar, lemon zest and baking powder.
• In a separate bowl beat the eggs, then add the yogurt, softened butter and lemon juice. Mix until well combined.
• Add the liquid mixture to the dry flour mixture and whisk until smooth.
• Add the batter to the muffin cups, filling up to 3/4 of the way full.
• Bake for 20-22 minutes or until a toothpick inserted comes out clean.
• Remove from the pan and place on a wire rack to cool completely before frosting

Frosting

• First, add the powdered swerve or honey to the coconut cream and mix. Then divide the coconut cream into 2 parts.
• Mash the strawberry slices with a fork until you get a thick chunky puree.
• Add the strawberry puree to one half of the cream.
• Spread just the coconut cream on the cooled muffins, then top with a dollop of the strawberry cream to serve.

Notes

• Substitutions: The combo of almond flour and tapioca flour is what makes the texture in these cupcakes great so it's best not to substitute it. The only substitute that will for sure work is swapping the tapioca flour for arrowroot flour. You can also use any dairy-free or regular yogurt of your choice.
• Make sure the butter is softened to room temperature but not fully melted.
• Selecting the Right Coconut Cream: Unfortunately, coconut cream that is sold commercially can vary in texture quite a bit. You want to make sure to get the thick canned coconut cream for the right texture (this is the brand that I found to be most consistent for this recipe (Trader Joe’s changed their formula and I find that their brand doesn’t work anymore). Avoid coconut cream in a cardboard box because they usually are too watery or sometimes too oily. It should be bright white and the texture of room temperature butter–thick and solid but pliable. It should keep its shape, but you should be able to easily stick a knife through it. I generally try to avoid additives so I hate to say it, but I’ve found that brands with guar gum as an additive tend to work much better for this recipe. When scooping coconut cream out of the can, only get the white solid thick cream at the top and leave the clear liquid at the bottom.
• Be sure to let the cupcakes cool completely before adding the frosting on top. Coconut cream gets very melty when heated!
• Store these cupcakes in the fridge (cococnut cream can melt a little in hot weather). Remove the cupcakes from the fridge for about an hour before eating since the coconut cream can harden in the fridge.
• Nutrition facts below are for cupcakes made with swerve sweetener.

Nutrition

Serving: 1 cupcakeCalories: 213 kcalCarbohydrates: 17 gProtein: 5 gFat: 19 gSaturated Fat: 9 gCholesterol: 51 mgSodium: 54 mgPotassium: 175 mgFiber: 2 gVitamin A: 180 IUVitamin C: 5.3 mgCalcium: 75 mgIron: 1.3 mg

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