Paleo Strawberry Cupcakes


My son recently celebrated his ninth birthday. It's just crazy since I really don't know where the time has gone!  I wanted to try a new cupcake recipe for his party and these looked great.  He loves strawberries and these turned out moist and so flavorful.  I will be honest, you can easily leave off the frosting and have these as breakfast muffins.  They are very healthy and I definitely plan to make these again!
Check out my next post since I will also be including the strawberry frosting that we used for these cupcakes.


Ingredients:

  • 2 1/2 cups almond flour
  • 3/4 tsp baking soda
  • 1/4 tsp sea salt
  • 2/3 cup honey
  • 1/3 cup melted coconut oil
  • 4 large eggs, room temperature
  • 1 Tbs lemon juice
  • 2 tsp vanilla extract
  • 1/2 tsp lemon zest
  • 1/2 cup finely chopped strawberries
Directions:
  1. Preheat oven to 325 degrees F.
  2. Line a standard muffin tin with baking cups.
  3. Combine the honey, coconut oil, eggs, lemon juice, vanilla, and lemon zest in the jar of a blender.  Puree on medium speed for 20 seconds until smooth.
  4. Add the dry ingredients and blend on high for 30-45 seconds. The batter should be very smooth and contain no lumps.  If needed, scrape down the sides with a spatula and blend again for a few seconds until all of the dry mixture is incorporated.
  5. Gently fold in the chopped strawberries by hand.  Divide the batter evenly into the muffin tin, filling about 3/4 of the way full.
  6. Bake for 16-18 minutes.
  7. Let the cupcakes cool completely before frosting.


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