Strawberry Lemon Paleo Cupcakes (Sugar Free & Gluten Free)
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!
Ingredients
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
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Preheat the oven to 350F. Line a muffin pan with silicone molds or muffin papers.
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In a large bowl, mix together the flours, sugar, lemon zest and baking powder.
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In a separate bowl beat the eggs, then add the yogurt, softened butter and lemon juice. Mix until well combined.
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Add the liquid mixture to the dry flour mixture and whisk until smooth.
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Add the batter to the muffin cups, filling up to 3/4 of the way full.
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Bake for 20-22 minutes or until a toothpick inserted comes out clean.
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Remove from the pan and place on a wire rack to cool completely before frosting
Frosting
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First, add the powdered swerve or honey to the coconut cream and mix. Then divide the coconut cream into 2 parts.
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Mash the strawberry slices with a fork until you get a thick chunky puree.
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Add the strawberry puree to one half of the cream.
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Spread just the coconut cream on the cooled muffins, then top with a dollop of the strawberry cream to serve.
Recipe 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.