Get ready for a recipe so easy, even kids can make it! These cupcakes are light, fluffy, and just the right amount of sweetness. The frosting adds the perfect touch of sweetness, making them irresistible. My boys and I devoured all 12 cupcakes in just a few days, so trust me, you’ll want to make these!
Here’s how to make 12 delicious cupcakes:
Easy Vanilla Cupcakes with Strawberry Frosting
Servings 12
Ingredients
- 1 container 11 oz vanilla frosting
- 1 cup freeze-dried strawberries
For the cupcakes:
- 4 eggs
- 1/4 cup coconut milk thick part at the top of the can
- 1/4 cup melted coconut oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
- 1/4 cup maple syrup
- 1/3 cup coconut sugar regular sugar, or granulated monk fruit sweetener
- 1 3/4 cups almond flour
- 1/2 cup arrowroot tapioca flour, or cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
Instructions
- Preheat your oven to 350°F.
- Prepare the frosting: In a food processor or blender, pulse the freeze-dried strawberries into a fine powder. Mix the powder with the vanilla frosting and set it aside.
- In a large bowl, whisk together the eggs, apple cider vinegar, vanilla extract, maple syrup, coconut milk, melted coconut oil, and sugar.
- In another bowl, mix the almond flour, arrowroot, baking soda, and salt.
- Pour the wet mixture into the dry mixture and stir until well combined.
- Transfer the batter evenly into a lined muffin pan, filling each cavity about 3/4 full.
- Bake for 16-17 minutes or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting.
- Enjoy your delicious homemade cupcakes! Store any leftovers in the fridge in a covered container.