Grain Free Lightened up Strawberry Cupcakes

Spring is just around the corner and what’s better than those Summer berries. Thankfully this recipe uses frozen strawberries so you can make these tasty treats all year round.

You might think “lightened up” means light on taste and flavor but these cupcakes don’t disappoint. I use the term “lightened up” because there are just a few little tricks we have used in this recipe to make them lighter on calories but not on flavor.

Let’s Get Baking

Pre-heat the oven to 350 degrees. Measure out 1 cup of frozen strawberries. I put them in a colander with a bowl underneath and filled with water. This will soften them up. **NOTE – if you are going to make the homemade strawberry cream cheese frosting, you will want to soften an additional 1.5 cups of strawberries.**

While your strawberries soften up, melt or almost melt your butter into a large bowl. Add the coconut sugar (I like to use the Anthony’s brand – you can get a large bag for inexpensive off of Amazon) and vanilla. Mix with either a hand mixer or a stand mixer.

Next add the avocado oil, egg and egg yolks. Mix thoroughly again. Once everything is mixed, add your paleo flour and baking soda. I have found this Bob’s Red Mill Paleo flour to be the best macro friendly grain free flour. You can buy through Thrive and I have also seen it at Fred Meyer. I am sure there are other places too.

Now grab the softened strawberries and add them to a food processor for 5-8 pluses. Then add to the batter and mix.

Evenly distribute in a muffin pan to make 12 cupcakes. You can spray the pan or use muffin cups so that they don’t stick. Bake at 350 degrees for 15 minutes.

Strawberry Cream Cheese Frosting

Add the butter and cream cheese to a bowl. I let mine sit on the counter in the bowl for approx 6 hours and still had to microwave for 15 seconds to make sure the cream cheese was VERY soft. If the cream cheese isn’t soft enough you will get lumps of cream cheese. The frosting won’t be smooth. – Mix thoroughly

Next add the vanilla and mix. Add the powdered sugar and mix again.

Grab the softened strawberries and add to a food processor for 5-8 pulses. Then add to the cream cheese/butter mixture. Mix together with a hand mixer. Your frosting will be runny! Don’t freak out.

Add the coconut flour. Start with 1 TBSP and go from there. You have to be careful because it goes from runny to cement fast.

The coconut flour might seem weird but it’s a really great way to thicken and gives off such a great flavor.

Storage

Store in the fridge for up to a week, best flavor and texture if eating with in 2-3 days.

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Grain Free Lightened Up Strawberry Cupcakes

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Course: Dessert
Cuisine: American
Prep Time: 1 hour
Cook Time: 15 minutes
Resting Time: 20 minutes
Total Time: 1 hour 35 minutes
Servings: 12
Calories: 179kcal

Ingredients

Strawberry Cupcakes

  • 3 tbsp Butter Melted – Kerrygold
  • 1 Egg
  • 2 Egg Yolks
  • 1 tsp Vanilla Extract
  • 1.5 tbsp Avocado Oil
  • 1 cup Paleo Flour Bobs Red Mill
  • 5 tbsp Coconut Sugar Anthonys
  • 1/4 tsp Baking Soda
  • 1 cup Frozen Strawberries Approx 126g – Softened

Strawberry Cream Cheese Frosting

  • 3 oz Cream Cheese VERY soft – Organic Valley
  • 1.5 cups Frozen Strawberries Softened
  • 2 tsp Vanilla Extract
  • 2 tbsp Butter Mostly Melted – Kerrygold
  • 5 tbsp Powdered Sugar Wholesome Brand
  • 1.5 tbsp Coconut Flour Anthonys Brand

Instructions

Strawberry Cupcakes

  • Preheat Oven to 350 degrees
  • Measure out 1 cup or 126g of frozen strawberries. I put them in a colander with a bowl underneath and filled with water. This softens them up a bit.
  • Melt butter in a large bowl until almost melted…30 seconds or so
  • Add coconut sugar and vanilla. Mix well with a hand or stand mixer
  • Add avocado oil, egg and egg yolks. Mix again with hand mixer
  • Next up add your paleo flour and baking soda **see notes**
  • Grab your softened strawberries and put them in a food processor for 5-8 pulses. Then add to the batter and mix
  • Evenly distribute to make 12 cupcakes in your muffin pan – You can spray the pan or use muffin cups so that they don't stick
  • Bake at 350 degrees for 15 minutes

Strawberry Cream Cheese Frosting

  • Measure out 1.5 cups of frozen strawberries. I put them in a colander with a bowl underneath and filled with water. This softens them up a bit.
  • Add the butter and cream cheese to a bowl – Mostly melted – I actually had to put mine in the microwave for 40 seconds.
  • Add the vanilla and mix with a hand mixer until smooth
  • Next add the powdered sugar and mix thoroughly
  • Grab your softened strawberries and add to a food processor for 5-8 pulses and add to the cream cheese mixture. Mix together with the hand mixer. Your frosting will be runny…don't freak out
  • Add the coconut flour…start with 1 tbsp and go from there. You have to be careful because it can go from runny to cement really fast…hahaha!

Notes

**You could probably use almond flour and then a little bit of coconut flour…I have not tried different flours and just found this paleo blend that I love**
The frosting will be a little more thin than usual but part of making this recipe lighter is less frosting on the cupcake.  But believe me there is enough to get the full cupcake feeling.  Also I used the coconut flour to thicken because I am using a lot less sugar than in normal cream cheese frostings. This aids in a “lighter” cupcake. 

Nutrition

Serving: 1cupcake | Sodium: 106mg | Calcium: 19mg | Vitamin C: 18mg | Vitamin A: 308IU | Sugar: 9g | Fiber: 1g | Potassium: 67mg | Cholesterol: 67mg | Calories: 179kcal | Trans Fat: 1g | Saturated Fat: 5g | Fat: 10g | Protein: 2g | Carbohydrates: 11g | Iron: 1mg

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