High Fructose Corn Syrup Free Paleo Almond Flour Strawberry Cupcakes

Total time1 hr 12 min

Prep time20 min

Cook time22 min

4.7

(4)

High Fructose Corn Syrup Free Paleo Almond Flour Strawberry Cupcakes

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Ingredients

12 servings

For the cupcakes

2 cups almond flour
¼ cup tapioca starch
1 tsp baking soda
¼ tsp salt
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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