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These almond cupcakes with fresh strawberry buttercream are deliciously moist and gluten-free. Perfect dessert for any occasion!
5 from 3 votes

Almond Cupcakes with Fresh Strawberry Buttercream

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

Course Dessert
Keyword cupcakes, gluten free desserts, how to make almond cupcakes
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 cupcakes


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


For the almond cupcakes

  1. Preheat oven to 350°F. Line muffin tin(s) with 12 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 flour, baking powder and salt. Gradually add to wet ingredients. Beat until well incorporated.

  6. 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

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

  2. 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.

  3. 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.