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I had so much fun taking a classic strawberry cupcake recipe and updating it with healthier ingredients. I want to make it clear that these do have sugar and are no doubt a dessert dish, but being mindful of ingredients makes me feel so much better about indulging in these with my family! We are replacing refined sugar with organic coconut sugar which has a much lower glycemic index and is much less processed, using whole wheat flour vs. enriched bleached white flour, pasture raised eggs without any antibiotics or hormones, coconut oil instead of hydrogenated oils such as canola or vegetable, and better-sourced baking powder and salt.  Don’t worry these are plenty sweet and downright delicious. As always, I promise you never have to sacrifice taste in any of my recipes, these cupcakes are no exception! My 3-year-old has already special requested these for her birthday in August and I can’t wait to do them for her! Enjoy guys.

 

Whole Wheat Strawberry Cupcakes

Makes 12

Ingredients Cupcakes:

  • 1 cup pureed strawberries
  • 1 tsp lemon juice
  • 2  eggs
  • 1/2 tsp vanilla extract, or strawberry extract- linked below 
  • 1/2 cup coconut sugar
  • 1/4 cup coconut oil melted, or avocado oil.
  • 1 1/2 cups whole wheat flour (I’m using Bobs Red Mill Whole Wheat Pastry Flour)
  • 2 tsp baking powder
  • 1/4 tsp salt

Directions:

Preheat oven to 325 degrees. Line a muffin tin with muffin liners. If using silicone muffin liners no need to spray them.

Mix all dry ingredients in small mixing bowl(flour, baking powder, salt). Set aside.

Puree fresh strawberries in blender or food processor, measuring the liquid amount to 1 cup. Add lemon juice.

In large mixing bowl combine eggs, vanilla, coconut sugar, oil, & strawberry mixture.

Fold in dry ingredients to wet ingredients. Fill each muffin liner 3/4 of the way until all are 12 are filled.

Bake in oven for 18 minutes. Remove from oven and let cool completely before icing.

 

Strawberry Butter Cream Icing:

  • 1/2 cup grass-fed butter, softened. (4 oz of Kerrygold)
  • 1 cup organic confectioners sugar
  • 1/2 tsp vanilla extract, or strawberry extract- linked below 
  • 1 cup pureed strawberries, simmered down on stove top.

Directions:

Puree strawberries measuring out to 1 cup strawberry puree. Transfer to small sauce pan over medium heat on stove top then reduce and simmer for about 20 minutes until strawberries are reduced by half.

Beat butter in Kitchen Aid mixer with whisk attachment or beat with electric mixer until light and fluffy.

Add in confectioners sugar slowly, then vanilla, then pureed strawberries 1 tbsp at a time.

When all is combined and cupcakes are completely cooled, top them with the icing and fresh strawberry slices. Enjoy!

 

 

London’s first time ever having anything with powdered sugar, I may have created a monster ha! She approves of the cupcakes and icing! Don’t forget to Pin these on Pinterest for your next cupcake craving!!!

 

 

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