Low Sodium Paleo Almond Flour Strawberry Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

Low Sodium Paleo Almond Flour Strawberry Cupcakes

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Ingredients

12 servings

For the cupcakes

2 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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¼ cup tapioca starch
1 tsp baking soda
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 large eggs
⅓ cup maple syrup
¼ cup coconut oil, melted and cooled
1 tsp apple cider vinegar
1 tsp vanilla extract
¾ cup fresh strawberries, hulled and finely diced

For the frosting

2 cans (13.5 oz each) full-fat coconut milk, refrigerated overnight
3 tbsp maple syrup
1 tsp vanilla extract

For serving

6 fresh strawberries, halved, for topping (optional)

Instructions

1
Place the 2 cans of full-fat coconut milk in the refrigerator the night before baking (or at least 8 hours ahead) so the cream separates and solidifies at the top.
2
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners.

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