Paleo Almond Flour Strawberry Cupcakes
These cupcakes prove that skipping grains and refined sugar doesn't mean skipping dessert. Almond flour and tapioca starch create a tender, moist crumb that bakes up golden and satisfying, while maple syrup and coconut oil keep everything naturally sweetened and dairy-free from the very first step. Finely diced fresh strawberries folded into the batter mean you get little bursts of real fruit flavor in every bite. The frosting is the kind of trick that feels almost too good to be true — full-fat coconut milk chilled overnight separates into a thick cream that whips up beautifully with just a splash of vanilla and a drizzle of maple syrup. It's light, cloud-like, and holds its shape without a drop of butter or powdered sugar in sight. With 12 cupcakes in a single batch, this is an easy win for birthday parties, potlucks, or any occasion where you want to bring something impressive that everyone can enjoy. Top each one with a halved strawberry and nobody at the table will be asking what's missing.
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Learn more →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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