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).
Why You’ll Love these Cupcakes
These cupcakes are made with almond flour and coconut flour, giving them so much flavour, as well as making them gluten-free. And, if you’re thinking they’re going to be dry, you’re wrong. This almond cake is so moist!
So much so, you can skip the fresh strawberry buttercream. But, why would you want to? It’s smooth, creamy and filled with real strawberry flavour.
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 small 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 full measurements and details.
Directions for Cupcakes
- Preheat oven to 350°F. Line muffin tin with paper or parchment liners.
- In a large bowl using hand mixer or stand mixer, cream together butter and sugar until smooth.
- Add in eggs, one at a time, followed by the applesauce. Beat until fully blended.
- Add milk and vanilla. Mix until well combined.
- In a separate bowl, whisk together almond flour, coconut flower, baking powder and salt. Gradually add to wet ingredients and beat until well incorporated.
- Spread batter evenly into 12 cups. Bake for 20-25 minutes until edges are golden brown and center springs back when lightly pressed. Allow to cool for at least 5 minutes in pan, then carefully transfer to cooling rack.
Directions for Buttercream
- In a large bowl using hand mixer or stand mixer, beat butter until light and fluffy.
- 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.
- Transfer to piping bag with tip (I used Wilton 2D from this set), and frost cooled cupcakes with a swirl of buttercream.
Almond Cupcake Recipe Tips
- Carefully measure ingredients (spooning and levelling off flour with knife) 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 carefully transfer to a cooling rack, then paper towel (if necessary) before placing in an airtight container.
- These cupcakes freeze well (frosted or unfrosted) for up to 3 months.
Best Strawberry Buttercream Tips
- Start with softened butter. Remove from fridge 30 to 60 minutes before getting started to bring it to room temperature. The butter should be malleable without being greasy.
- Use ripe strawberries or they won’t break down enough or add much flavour to your buttercream.
- Very ripe strawberries will yield more moisture. Blot with paper towel before dicing and adding to mixture.
- If buttercream is too thick, slowly add more milk if necessary.
More Gluten Free Baking Recipes
For a holiday cupcake version, try this eggnog buttercream instead. So delicious!
Almond Cupcakes with Fresh Strawberry Buttercream
These almond cupcakes with fresh strawberry buttercream are deliciously moist and gluten-free.
Ingredients
For the almond cupcakes
- ⅔ cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- ⅓ cup unsweetened applesauce
- ½ cup milk
- 1 teaspoon pure vanilla extract
- 1½ cups almond flour, very fine
- ½ cup coconut flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
For the strawberry buttercream
- 1 cup unsalted butter, softened
- 4 cups confectioner's sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 teaspoon milk
- ¼ teaspoon salt
- ½ cup fresh strawberries, very finely diced
Instructions
For the almond cupcakes
-
Preheat oven to 350°F. Line muffin tin(s) with 12 paper or parchment liners.
-
In a large bowl using hand mixer or stand mixer, cream together butter and sugar until smooth.
-
Add in eggs, one at a time, followed by the applesauce. Beat until fully blended.
-
Add milk and vanilla. Mix until well combined.
-
In a separate bowl, whisk together almond flour, coconut flour, baking powder and salt. Gradually add to wet ingredients. Beat until well incorporated.
-
Spread batter evenly into 12 cups. Bake for 20-25 minutes until edges are lightly golden brown and center springs back when lightly pressed. Do not over bake. Allow to cool for at least 5 minutes in pan, then transfer to a cooling rack.
For the strawberry buttercream
-
In a large bowl using hand mixer or stand mixer, beat the butter until light and fluffy.
-
Gradually add the confectioner's sugar, one cup at a time, followed by the remaining ingredients. Mix until light and airy, about 3 minutes. Strawberry should be broken down with a few tiny bits remaining.
-
Transfer to piping bag with tip (I used Wilton 2D), and frost cooled cupcakes with a swirl of buttercream.
Recipe Notes
- Carefully measure ingredients (spooning and levelling off flour with knife) 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 carefully transfer to a cooling rack, then paper towel (if necessary) before placing in an airtight container.
- These cupcakes freeze well (frosted or unfrosted) for up to 3 months.
- Start with softened butter. Remove from fridge 30 to 60 minutes before getting started to bring it to room temperature. The butter should be malleable without being greasy.
- Use ripe strawberries or they won’t break down enough or add much flavour to your buttercream.
- Very ripe strawberries will yield more moisture. Blot with paper towel before dicing and adding to mixture.
- If buttercream is too thick, slowly add more milk if necessary.
Did you make these almond flour cupcakes? I’d love for you to share a photo on social tagging @satoridesignforliving. Also, let me know how it went in the comments (with your star rating) and be sure to pin for later!
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Have a sweet day!
Benita says
These cupcakes look amazing! Thank you for sharing the recipe! We would love to have you link with us at Celebrate Your Story!
I think there are a few hours left before it closes! Have a great one! Hugs!
Kayla says
Should the butter be room temperature?
Shauna Oberg says
Yes, room temperature is good :)
Victoria says
Hi! This recipe looks delicious! Can I use whole wheat flour instead?
Shauna Oberg says
Hi Victoria, Thank you. They are! This recipe has not been tested using whole wheat flour. Because it’s so different than almond flour and coconut flour, I wouldn’t suggest it.