Apparently, these are the best cupcakes I’ve ever made, according to my brutally honest husband. So, there’s the seal of approval, folks. I could just end the post there, but I won’t.
I wanted to come up with some kind of strawberry shortcake recipe that wasn’t your average strawberry shortcake. And I think these cupcakes fit the bill, they are compact, easy to eat, and don’t require a plate and fork. And the best part… there are strawberries INSIDE the cupcakes. Not just plopped on top, nope, that wasn’t good enough. I wanted them inside, so in the batter they went.
They are made with my trusty standby combo, almond and coconut flour. I’m starting to become a little predictable with that combo, but I’m not even mad about it, it works and I love it. This makes them grain-free AND AND AND they are only sweetened with a little bit of honey, so they are free of refined sugars too!
The batter is simple and quick to come together. And the cupcakes come out tasting like a cross between a shortcake/muffin/cake. I mean, perfect. If I do say so myself. I love the fact that they are not overly sweet, juuuust sweet enough. You get a subtle honey taste, and then the chunks of strawberry running through them just make just makes them that much better.
And of course putting coconut whipped cream on anything is going to be ah-mazing. Because you obviously need whipped cream on shortcake. It would be a crime not to.
You guys are going to love these, and you better hurry and make them before strawberries go out of season. We all know that will be a sad day. If you make them, take a pretty picture and show me on Instagram! Hashtag #thewheatlesskitchen… aaaaand GO!
1 can full-fat coconut milk (refrigerated overnight)
1 tbsp raw honey
1 tsp vanilla extract
Preheat the oven to 325 degrees. In a large mixing bowl, whisk together the almond flour, coconut flour, baking soda, baking powder and salt until evenly combined.
Add the eggs, coconut oil and honey, and whisk again until you have an even batter with no clumps.
Gently fold in the strawberries with a spatula or wooden spoon.
Spray your muffin tin with cooking spray and spoon the batter into the molds to fill them about 3/4 of the way full.
Bake for 18-20 minutes, until lightly brown on top and cooked through.
While the cupcakes are baking, make the whipped cream. Open the can of coconut milk and spoon the cream off the top, leaving the water to use for later.
Add the coconut cream, vanilla and honey to a bowl. Use a hand mixer to beat the cream until it doubles in size and turns into a fluffy whipped texture. Store in the fridge until you are ready to use it.
When you take the cupcakes out of the oven, let cool for 5 minutes and then transfer them to a cooling rack. Let them cool completely before topping the whipped cream, or else the cream will melt and run.
Once cooled, spoon a dollop of whipped cream on each muffin and smooth out the top. Garnish with sliced strawberries.