When I was pregnant with ‘Cupcakes’, I wanted all things strawberry; trifles, smoothies, cupcakes, frosting…..yum! For her first birthday it only made sense to create a strawberry cupcake, and I wanted it refined sugar free, 100% natural and delicious. I created these for her little party and have sense made them whenever the strawberry craving hits!
Pcakes Strawberry Cupcakes with Strawberry Coconut Cream Frosting
: Cowgirlbeans
: Dessert
: 12
Ingredients
Wet
- ⅓ cup dates
- ⅓ cup coconut oil
- ⅔ cup banana
- ⅓ cup honey
- 3 certified humane eggs
- 1 tbl lemon juice
- 2 tsp vanilla
- ½ tsp lemon zest
Dry
- 2½ cups flour (cake or pastry flour works better; lower protein= more tender crumb)
- ¾ tsp baking soda
- ¼ tsp salt
Fold in
- ½ cup chopped strawberries
Frosting
- 1 can refrigerated fat full coconut milk (natural value organic brand worked for me- other brands have not) or refrigerated coconut cream
- 1 tsp vanilla
- 1-2 tbl maple syrup
- few strawberries (frozen or fresh, chopped or pureed)
Instructions
Cupcakes
- Preheat oven to 325. Place bowl for frosting in fridge.
- Blend or food process wet ingredients.
- Pour into bowl and add dry ingredients. Mix/fold until combined.
- Add strawberries and fold gently until disbursed.
- Spoon into sprayed or lined muffin tins.
- Bake about 15-20 minutes you want no jiggle, firm tops, slightly browned.Use fool proof toothpick test insert toothpick into center; if it comes out clean its done. 🙂
- Let cool 5-10 min then remove from pan.
Frosting
- Let cupcakes cool completely. Best made within an hour of serving, but can be refrigerated. (it wont stay as light and whipped).
- Flip over thoroughly refrigerated can of coconut milk. Do not shake.
- Open and pour out coconut water, save for smoothie later.
- Scrape out coconut cream solid, put in a cold bowl.
- Use hand mixer to begin whipping.
- Add maple syrup and vanilla. Whip.
- Add strawberries, whip, taste, adjust with more maple syrup.
- Spread/dollop on cupcakes....serve!
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