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Almond Cupcakes with Fresh Strawberry Buttercream

These almond cupcakes with fresh strawberry buttercream are deliciously moist and gluten-free. Perfect dessert for any occasion!
These almond cupcakes with fresh strawberry buttercream are deliciously moist and gluten-free.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Serving Size 12 cupcakes

Ingredients

For the almond cupcakes

  • cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • cup unsweetened applesauce
  • ½ cup milk
  • 1 teaspoon pure vanilla extract
  • 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.

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.