These cupcakes start with a base of almond flour and tapioca starch, which bake up into a soft, tender crumb studded with juicy diced strawberries in every bite. Maple syrup and coconut oil keep the batter naturally sweetened and moist, while a touch of apple cider vinegar gives the crumb a subtle lift. Once cooled, they're topped with a cloud of whipped coconut cream frosting swirled on thick, finished with a halved fresh strawberry for a bakery-worthy look. The contrast between the nutty, slightly dense cupcake and the light, fluffy topping makes these feel like a genuine treat rather than a compromise. They hold up well in the fridge, too, so you can make them ahead for parties or weekend gatherings. This is a genuinely solid pick for a gluten free dessert table, no asterisks needed.
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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.
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners.
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