Strawberry Shortcake Cupcakes

Strawberry Shortcake Cupcakes


Note: This recipe makes 3 cups frosting & around 24 cupcakes.

Ingredients for Cupcakes:

  • 2 cups almond or coconut milk. I used Nature’s Forest Simple Coconut Milk⁣
  • 1 tablespoon lemon juice⁣
  • 2 cups gf all-purpose flour (I used Bob's Red Mill Paleo baking mix but Bob's Red Mill GF baking flour works as well)⁣
  • 1 cup super fine almond flour⁣
  • 1 cup coconut sugar ⁣
  • 1 tablespoon baking powder⁣
  • 1 teaspoon baking soda⁣
  • 1 teaspoon salt⁣
  • 3/4 cup melted refined coconut oil⁣
  • 1 tablespoon vanilla extract⁣


Ingredients for Strawberry Buttercream Frosting: 

  • 1 cup cold grass-fed butter (I use @kerrygold brand)
  • 1 cup raw honey (I suggest a lighter colored honey to ensure the flavor is mild)
  • 1 tbsp vanilla extract
  • 1 pound fresh strawberries, diced⁣


Directions for Cupcakes:

  1. Preheat oven to 350F. Combine 2 cups milk with lemon juice and set aside to sour.⁣
  2. Line a cupcake pan with paper liners ⁣
  3. In a large bowl, mix together dry ingredients—flour(s), sugar, baking powder, baking soda, salt until well combined⁣
  4. Mix in oil, vanilla, and sour milk with a whisk or mixer and beat until blended and smooth. Don't over-beat!⁣
  5. Pour mixture into lined cupcake pan
  6. Bake for 20-30 minutes, or until a toothpick inserted comes out with a few crumbs. More or less time may be needed depending on your oven.⁣
  7. Let cupcakes cool before removing from pan. Before applying frosting, they must be cool or frosting will melt. I suggest waiting at least 30 minutes before applying icing. ⁣


Directions for Strawberry Buttercream Frosting:

  1. Fit standing mixer with the flat beater. If you don't have a standing mixer, you can use a hand mixer or food processor instead.
  2. Add butter, honey and vanilla to the bowl and mix on low speed until the butter starts to soften. Increase speed and whip until creamed, about 1 minute. 
  3. Add chopped strawberries and mix again on low speed to incorporate strawberries.
  4. Stop mixer and scrape down frosting using a spatula.
  5. Once cupcakes are cool, apply frosting. I use a piping bag to apply frosting, but if you don’t have one, you can certainly just apply with a knife.

Note: This could be great with a tablespoon of Glow Flow Chefs Energizing Matcha Blend. You can add it into the dry ingredients if you want to give this recipe a boost!