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!
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
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.
© 2021 Healy Eats Real. Strawberry Lemon Paleo Cupcakes (Sugar Free & Gluten Free) https://healyeatsreal.com/strawberry-lemon-paleo-cupcakes/