Easy Vanilla Cupcakes with Strawberry Frosting
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
- 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.
