Almond Cupcakes with Fresh Strawberry Buttercream

These almond cupcakes with fresh strawberry buttercream are deliciously moist and gluten-free. A scrumptious dessert for any occasion!

A few weeks ago, we took a short trip down to sunny California. It was a much-needed break from this spring that feels more like winter. It’s amazing what a little warm weather and sunshine can do for the soul. It gave me the energy to push forward with a few home improvement projects I had been putting off. I’ll be posting those updates in the coming weeks…

Before that, I must share the recipe for these scrumptious almond cupcakes with fresh strawberry buttercream. So many of you oohed and awed about them on my insta stories! My son loved them on his birthday too.

While in Santa Monica, we ate some of the most delicious food. They have a knack for creating dishes that are fresh, healthy and oh-so-tasty. It’s definitely their vibe. If you’re in the area, be sure to check out True Food Kitchen and FIG. Beautifully decorated spaces too!

Okay, so cupcakes may not fall into the healthy food category, but when you’re eating the kind of dishes we were, you can afford to splurge on a little dessert. And cake is totally my thing (in moderation, of course).

These cupcakes are made with almond flour and coconut flour, making them gluten-free. And, if you’re thinking they’re going to be dry, you’re wrong. This almond cake is so moist and flavourful.

So much so, you can skip the fresh strawberry buttercream. But, why would you want to?

Keep in mind, they won’t dome up like cupcakes with regular flour when they bake. Flatter tops means they’ll hold more frosting. Bonus! I like to eat mine tiny bite by bite with a fork.

As an alternative, they’re delicious with sliced strawberries and a tiny scoop of ice cream. A different take on classic strawberry shortcake. Ready to dig in?

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How to Make Almond Cupcakes with Strawberry Buttercream

Ingredients

• unsalted butter
• granulated sugar
• eggs
• unsweetened applesauce
• milk
• pure vanilla extract
• almond flour
• coconut flour
• baking powder
• salt
• confectioner’s sugar (icing sugar)
• fresh strawberries

See recipe card at bottom of post for measurements and details.

Directions for Cupcakes

1. Preheat oven to 350°F. Line muffin tin with paper or parchment liners.
2. In a large bowl using hand mixer or stand mixer, cream together butter and sugar until smooth.
3. Add in eggs, one at a time, followed by the applesauce. Beat until fully blended.
4. Add milk and vanilla. Mix until well combined.
5. In a separate bowl, whisk together almond flour, coconut flower, baking powder and salt. Gradually add to wet ingredients and beat until creamy.
6. Spread batter evenly into 12 cups. Bake for 20-24 minutes until edges are golden brown and center springs back when lightly pressed. Allow to cool for 5 minutes in pan, then carefully transfer to cooling rack.

Directions for Buttercream

1. In a large bowl using hand mixer or stand mixer, beat butter until light and fluffy.
2. Gradually add the confectioner’s sugar, one cup at a time, followed by remaining ingredients. Mix until light and airy, about 3 minutes. Strawberries should be broken down with a few tiny bits remaining.
3. Transfer to piping bag with tip (I used Wilton 2D from this set), and frost cooled cupcakes with a swirl of buttercream.

Some Notes About this Almond Flour Cupcake Recipe

• Carefully measure out ingredients with no substitutions for best results. 
• Cupcakes may be delicate and “oily” on the bottom until completely cooled if using paper liners. Don’t worry, they’ll set up. I place mine on a cooling rack, then paper towel (if necessary) before transferring to an airtight container. 
• These cupcakes freeze well (frosted or unfrosted) for up to 3 months.
• For buttercream, slowly add more milk if necessary. Very ripe strawberries will yield more moisture, so adjust accordingly.

Looking for other gluten-free recipes to try? Check out these yummy cranberry orange oat muffins and double chocolate sweet potato muffins! Or, for a holiday version, try this eggnog buttercream instead!

Pin these strawberry almond cupcakes for later!

Did you make these cupcakes? I’d love for you to share a photo on social with #satoridesignforliving or the “tried this pin” feature on Pinterest! Also, let me know how it went in the comments (with your star rating).

Hungry for more strawberry dessert ideas?

• No Bake Strawberry Lemon Cheesecake Jars
• Mini Pavlova with Summer Fresh Fruit
• Panna Cotta with Crunchy Maple Topping
• Strawberry Hot Chocolate
• Spring Flower Pot Cakes

Have a sweet day!