Strawberry Cupcakes (Gluten Free)

Valentine’s Day is right around the corner, so I think it’s just the right time to share this exclusive recipe for Gluten-Free Strawberry Cupcakes. the original recipe is from page 157 in my cookbook Celebrations and it’s intended for a cake. However, I experimented over the holidays and used the recipe for cupcakes. They are the perfect festive treat for Valentine’s Day, whether it’s for school lunches or as a little treat for yourself. We love celebrating holidays in this house and Valentine’s Day is no different. I can fondly recall my mom making us heart-shaped pancakes for breakfast on this day. She would also always send us off to school with heart-shaped treats with plenty to share with friends. I love how I am still able to keep this tradition alive with my kids in a paleo-friendly way. These Gluten-Free Strawberry Cupcakes are light and fruity mixed with fresh strawberries with hints of vanilla. I topped them with coconut whipped cream and dye-free sprinkles, but my dairy-free buttercream or cream cheese frosting from Celebrations are fantastic options as well.

⅓ cup coconut oil, melted
4 eggs, at room temperature
2½ cups blanched almond flour
½ cup light-coloured raw honey
1 Tbsp. lemon juice, freshly squeezed
2 tsp. pure vanilla extract
¾ tsp. baking soda
¼ tsp. fine sea salt
½ cup strawberries, chopped
½ tsp. lemon zest, finely grated

Preheat the oven to 325°F (165°C/140°C fan, Gas Mark 3) and line a 12-cavity muffin tin with parchment liners.

Combine the coconut oil, eggs, almond flour, honey, lemon juice and vanilla in a food processor. Process for 45 seconds, until smooth. If necessary, scrape down the sides and process again. Add the baking soda and salt and process for 15 seconds, to create a smooth batter. Fold in the strawberries and lemon zest. Pour batter into cupcake liners.

Bake for 20-25 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Cool completely before frosting.

Makes 12 servings.