Craving a sweet treat that doesn't compromise your health goals? Get ready to fall in love with these mouthwatering Paleo Strawberry Shortcake Cupcakes that prove healthy desserts can be absolutely irresistible! Imagine biting into a light, fluffy cupcake bursting with fresh strawberry flavor, topped with dreamy coconut cream - all without breaking your dietary commitments. These cupcakes are about to become your new obsession, combining clean eating with decadent taste that will make your taste buds dance and your body thank you!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Paleo
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 1/2 cup honey
- 1/4 cup coconut oil, melted
- 3 large eggs
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh strawberries, chopped
- 1 cup coconut cream (for topping)
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or grease the tin with coconut oil to prevent sticking.
- In a large mixing bowl, combine the almond flour, coconut flour, baking soda, and salt. Mix well to ensure there are no lumps and the dry ingredients are evenly distributed.
- In a separate bowl, whisk together the melted coconut oil and honey until well combined. Add the eggs one at a time, mixing thoroughly after each addition until the mixture is smooth and creamy.
- Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of the cupcakes.
- Fold in the chopped fresh strawberries, ensuring they are evenly distributed throughout the batter.
- Using a spoon or a cookie scoop, fill each cupcake liner or muffin cup about 2/3 full with the batter. This will allow room for the cupcakes to rise while baking.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cupcakes from the oven and let them cool in the tin for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- While the cupcakes are cooling, prepare the coconut cream topping. In a mixing bowl, whip the coconut cream until it becomes light and fluffy. You can add a touch of honey or vanilla extract for extra flavor, if desired.
- Once the cupcakes have cooled completely, top each one with a generous dollop of whipped coconut cream. You can also add a few extra chopped strawberries on top for garnish.
- Serve the Paleo Strawberry Shortcake Cupcakes immediately or store them in an airtight container in the refrigerator for up to 3 days. Enjoy your delicious and healthy treat!
Tips
- Always use room temperature eggs and coconut oil for smoother mixing and better texture.
- Don't overmix the batter - this can lead to dense, tough cupcakes. Mix just until ingredients are combined.
- For the fluffiest coconut cream topping, refrigerate your coconut cream can overnight before whipping.
- Use fresh, ripe strawberries for the most intense flavor and natural sweetness.
- If your batter seems too thick, add a tablespoon of almond milk to achieve the perfect consistency.
- Check cupcakes a few minutes early to prevent over-baking - every oven is slightly different.
- For an extra flavor boost, consider adding a touch of vanilla extract to your batter or coconut cream topping.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 18g
Protein: 7g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 65mg
