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Gluten Free Strawberry Cupcakes, Thm S

Fresh strawberry cupcakes with sweet strawberry cream cheese frosting.

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Servings: 12

Prep Time: 00:10

Cook Time: 00:20

Main Ingredients

for the cupcakes:

2 1/2 c almond flour

1/3 c pyure or thm gentle sweet

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1/3 coconut oil, melted

4 eggs 1 zest of lemon

1/2 juice of lemon

2 tsp vanilla

3/4 c strawberry sauce

for the strawberry frosting:

2 8- oz packages cream cheese, softened

1 stick unsalted butter, softened

1 tsp vanilla

1 - 2 tbsp pyure or thm gentle sweet

1/3 c strawberry sauce

Preparation

1Preheat oven to 350.

2For the cupcakes, combine the dry ingredients in a medium bowl. In a separate bowl, whisk together the wet ingredients.

3Whisk the wet into the dry ingredients until fully incorporated.

4Scoop the batter into a lined cupcake pan.

5Bake at 350 for about 25 minutes, until lightly browned and fully set in the middle. Cool completely while you make the frosting.

6Combine all ingredients for the frosting except the strawberry sauce and whip with a hand mixer until light and fluffy.

7Add in the strawberry sauce, and beat again until fluffy.

8Pipe or spread the frosting even onto each cupcake. Serve immediately or refrigerate if making more than 24 hours ahead of serving.

Additional Notes

Credit: Erin Murray, My Fling with Food

Reviews: 0

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