Almond Cupcakes with Fresh Strawberry Buttercream

These almond cupcakes with fresh strawberry buttercream are deliciously moist and gluten-free. Perfect 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!

As an alternative, they’re delicious with sliced strawberries and a tiny scoop of ice cream. A different take on classic strawberry shortcake. Enjoy!

Almond Cupcakes with Fresh Strawberry Buttercream

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Almond Cupcakes with Fresh Strawberry Buttercream

These almond cupcakes with fresh strawberry buttercream are deliciously moist and gluten-free.

Course Dessert

Servings 12 cupcakes

Ingredients

For the almond cupcakes

• ¾ cup unsalted butter
• 1 cup granulated sugar
• 3 eggs
• ¼ cup unsweetened apple sauce
• ½ cup milk
• 1 tsp. pure vanilla extract
• 1½ cups almond flour (very fine)
• ½ cup coconut flour
• 2 tsp. baking powder
• ¼ tsp. salt

For the strawberry buttercream

• 1 cup unsalted butter (softened)
• 4 cups confectioner's sugar
• 1 tsp. pure vanilla extract
• 1 tsp. milk
• ¼ tsp. salt
• ½ cup fresh strawberries (finely diced)

Instructions

For the almond cupcakes

1. Preheat oven to 350°F. Line muffin tin(s) with 12 paper or parchment liners.

2. In a medium bowl or stand mixer, cream together butter and sugar.

3. Add in eggs, one at a time, followed by the apple sauce. Beat until fully blended.

4. Add milk and vanilla. Mix until combined.

5. In a separate bowl, combine almond flour, coconut flour, baking powder and salt. Gradually add to wet ingredients. Beat until creamy.

6. Spread batter evenly into 12 cups. Bake for 20 minutes until edges are lightly golden brown and center springs back when lightly pressed. Do not over bake. Allow to cool for 5 minutes in pan, then transfer to a cooling rack.

For the strawberry buttercream

1. In a medium bowl or stand mixer, beat the butter until light and fluffy.

2. Gradually add the confectioner's sugar, followed by the remaining ingredients. Mix until light and airy, about 3 minutes. Strawberry should be broken down with a few tiny bits remaining.

3. Transfer to piping bag with tip (I used Wilton 2D) and frost cooled cupcakes with a swirl of buttercream.

Pin these almond cupcakes for later!

Hungry for more strawberry dessert ideas?

• No Bake Strawberry Lemon Cheesecake Jars
• Mini Pavlova with Summer Fresh Fruit
• Panna Cotta with Crunchy Maple Topping

xo,