Gluten Free Strawberry Cupcake Recipe

• servings: 12 servings
• active time: 10 minutes
• total time: 35 minutes

Ingredients

1 1/2 cups organic palm shortening

3/4 cup powdered sugar (see notes)

2 tsp vanilla extract

4 tbsp coconut flour

5 tbsp arrowroot flour

1 bag freeze dried strawberries (see notes)

2-3 tbsp coconut oil or avocado oil (see notes)

3 large eggs (at room temperature)

1/2 cup sugar or monk fruit (see notes)

1/3 cup melted butter or ghee (at room temperature)

2 1/2 cups almond flour

1/3 cup non-dairy milk

2 tsp baking powder

pinch of kosher salt

1 tbsp vanilla extract

Directions

In a stand mixer with a paddle attachment or using a large bowl and an electric hand mixer, add in palm shortening and powdered sugar. Mix on medium high until smooth throughout.

Add the rest of the ingredients except for the coconut oil and mix for about 1 minute. *add about 1/4 cup freeze dried strawberry powder at a time until it reaches color and taste you love.*

Slowly drizzle in coconut oil while turning the mixing speed up to high. You may need a tablespoon more to reach your desired consistency depending on the other brands of products you have used, but I got the perfect texture with 3 tablespoons.

Remove from the mixer and give everything a nice stir. Set aside.

Preheat oven to 350F. Like a cupcake pan with 12 parchment liners and set aside.

In a medium mixing bowl, whisk together eggs, sweetener, milk, melted butter, and vanilla extract.

Stir in baking powder and almond flour, 1/2 cup at a time, stirring gently incorporate the flour to avoid lumps.

Transfer batter evenly into the 12 cupcake liners. Bake for 22–25 mins or until a toothpick inserted in the middle of the cupcakes comes out clean or with few crumbs on it.

Let cool for 30 mins before piping on strawberry buttercream frosting. Enjoy.

Nutrition

• Calories: 448 kcal
• Total Fat: 38 g
• Saturated Fat: 9 g
• Cholesterol: 48 mg
• Sodium: 26 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 3 g
• Total Sugars: 15 g
• Protein: 7 g