Imagine biting into a moist, perfectly sweetened cupcake bursting with fresh strawberry flavor – but without the guilt! These Paleo Strawberry Shortcake Cupcakes are about to revolutionize your dessert game, proving that healthy eating doesn't mean sacrificing taste. Whether you're a health-conscious foodie or simply looking for a delectable treat that won't derail your wellness goals, this recipe is your ultimate solution to sweet cravings.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Paleo
Serves: 12 servings
Ingredients
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 3 eggs
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1 cup fresh strawberries, sliced
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with silicone or parchment paper cupcake liners to prevent sticking.
- In a large mixing bowl, combine almond flour, coconut flour, baking powder, and sea salt. Whisk together thoroughly to eliminate any lumps and ensure even distribution of dry ingredients.
- In a separate medium bowl, whisk together melted coconut oil, honey (or maple syrup), eggs, and vanilla extract until the mixture is smooth and well-incorporated.
- Pour the wet ingredients into the dry ingredients and mix gently with a spatula until a consistent batter forms. Be careful not to overmix, which can make the cupcakes dense.
- Carefully fold in half of the sliced fresh strawberries into the batter, distributing them evenly.
- Divide the batter equally among the 12 cupcake liners, filling each about 2/3 full to allow room for rising.
- Top each cupcake with remaining fresh strawberry slices, gently pressing them slightly into the batter.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden brown.
- Remove from oven and let cupcakes cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Optional: Dust with a light sprinkle of coconut flour or top with additional fresh strawberries before serving.
Tips
- Ingredient Temperature Matters: Ensure your eggs are at room temperature for better mixing and a more consistent batter.
- Don't Overmix: Gently fold ingredients to keep the cupcakes light and fluffy. Overmixing can lead to dense, tough cupcakes.
- Fresh Strawberries are Key: Use ripe, in-season strawberries for the most intense flavor and natural sweetness.
- Coconut Oil Tip: Melt the coconut oil completely and let it cool slightly before mixing to prevent cooking the eggs.
- Check for Doneness: Every oven is different, so start checking your cupcakes at the 15-minute mark. The toothpick test is your best friend!
- Cooling is Crucial: Allow cupcakes to cool completely before removing from the tin to prevent breaking.
- Storage Hack: These cupcakes stay fresh in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 18g
Protein: 6g
Fat: 16g
Saturated Fat: 6g
Cholesterol: 55mg
