Easy Vanilla Strawberry Cupcakes
These Easy Vanilla Strawberry Cupcakes are made with all-natural ingredients and are a breeze to make for any special occasion or any time you want a sweet treat. They are gluten-free, dairy-free and refined sugar-free!
Ingredients
Ingredients
Easy Vanilla Strawberry Cupcakes
Dry
- ½ cup coconut flour
- ½ tsp baking soda
- pinch of sea salt
Wet
- 4 eggs
- ⅓ cup coconut oil, melted (room temperature)
- ½ cup liquid raw honey* (or maple syrup)
- ¼ cup almond milk (or any plant-based milk of choice)
- 1 tbsp pure vanilla extract
Decorations
- sprinkles (optional, highly recommended)
Equipment
- whisk
- 2 x 6 cavity muffin tin (or silicone molds)
- measuring spoons + cups
- small and large metal bowls
- baking cups
- metal spoons
- cooking spray (I used coconut oil cooking spray, but you can use any cooking spray of choice)
- toothpicks
- apple corer
- paring knife
- silicone spatula
Instructions
Preparation
- Line the muffin tin with baking cups and lightly spray the muffin tin with coconut oil. Set aside.
Vanilla Strawberry Cupcakes
- In a small bowl combine all dry ingredients, coconut flour, baking soda, sea salt, mix well. Set aside.
- In a large bowl add the wet ingredients, honey, almond milk, coconut oil, vanilla, and eggs. Whisk together until smooth. Slowly add the dry ingredients to the wet ingredients and whisk together until you have a nice smooth batter.
- Preheat oven to 350°F.
- Let the batter sit for 5 minutes. This is an important step; please do not skip it as it helps the cupcakes to rise and become more moist. Mix together one more time.
- Fill the muffin tin with batter, about 3/4 filled, approximately 2 tbsp of batter, and gently shake it so that the batter spreads evenly. Place in the oven to bake for 17-18 minutes or until golden brown. Be sure to do the toothpick test t
o make sure it is fully baked. - Once done, allow the cupcakes to cool to room temperature, then transfer to a plate.
NOTE: This recipe uses my Simple Strawberry Sauce recipe as the filling for the cupcakes. So please hop over to the recipe here to get the full details and proceed with the next steps. If you don't want to add the filling, then skip over to the next section.
- How to add Strawberry Jam Filling
- APPLE CORER METHOD: Press the apple corer into the centre of the cupcake gently. Do not press hard, as you don't want to go too deep. Lightly twist as you pull the corer out. The center cupcake will lift up with the corer, leaving a lovely hole in your cupcake.
- PARING KNIFE METHOD: Carefully cut a hole in the middle of the cupcake. Do not press hard, as you don't want to go too deep. Remove the centre and set aside.
- Take a ¼ measuring spoon and gently press into the hole to make a nice, even hole to add the filling.
- Set aside the cake removed from the centre to seal the cupcake after adding the Strawberry Jam.
- Spoon a teaspoon of Strawberry Jam into the cupcakes and press down again with the measuring spoon to ensure it fills nicely. Then place the cake that we removed earlier and press it back into the hole to seal the cake.
Decorating
- You can decorate these cupcakes with buttercream, frosting, glaze, whipped cream, the choice is entirely yours! I highly recommend adding sprinkles as it really adds a fun element to the cupcakes and makes them look so pretty!
Notes
YIELDS 12 cupcakes
* Feel free to adjust the sweetness to your liking.
STORAGE: Stores in the fridge for a week in an air-tight container or in the freezer in a freezer-safe container or zip lock bag for up to a month.
If the cupcakes are decorated, they will keep up to 3-4 days in the fridge in an air-tight container or the freezer in a freezer-safe container or zip-lock bag for up to a month.
NOTE: These cupcakes don't rise as high as all-purpose flour-based cakes, but let me assure you they will give you the same satisfaction.
DECORATING: These cupcakes can be decorated in a multitude of ways, you can add buttercream frosting (as pictured), icing, glaze or whipped cream! The possibilities are endless.
BATCH BAKING: Want more cupcakes? No problem! Just double up the recipe.