Gluten Free Strawberry Cupcakes (THM S)

Gluten Free Strawberry Cupcakes (THM S)

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These strawberry cupcakes are not only fresh and tasty, but so easy to make!

These cupcakes are a celebration of the beautiful, fresh strawberries of Spring. They're popping up by the gallon at our local farmer's markets in Georgia already, and I just can't resist them.

For the batter and frosting, you'll need to make a batch of my Strawberry Sauce. It helps preserve your fresh berries while readying them for different recipes: baked goods, pies, syrups, or pour it over ice cream.

For the cupcakes, combine the dry ingredients in a medium bowl: almond flour, Pyure or THM Gentle Sweet, baking soda, baking powder, and salt. In a separate bowl, combine the wet ingredients: coconut oil, eggs, vanilla, strawberry sauce, lemon zest and juice.

Whisk the wet into the dry mixture until just combined. For a deeper pink color, you can add food coloring if you like. I liked the natural look, so mine are pictured with no additional coloring.

Scoop the mixture into a lined cupcake pan [I love using an ice cream scoop for this! Makes the portions even, and one scoop is the perfect amount of batter.]

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Bake the cupcakes in a 350 degree oven for about 25 minutes or until lightly browned and fully set in the middle.

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Allow the cupcakes to cool completely while you make the frosting.

For the strawberry frosting, combine the softened cream cheese, butter, Pyure or THM Gentle Sweet, and vanilla in a medium bowl. Once the mixture is slightly fluffy, add the strawberry sauce and whip until fully incorporated.

Transfer the frosting to a piping bag fitted with a tip, and pipe some onto each cupcake.

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These cupcakes are moist with the lightly sweet and tart flavor of fresh strawberries. The frosting is the perfect creamy complement to these delicate cupcakes.

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My kiddos enjoyed these very much [probably because I let them have cupcakes for breakfast a few times ^_~]. Adults will love them too!

Gluten Free Strawberry Cupcakes (THM S)

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