Description

Ultra soft paleo strawberry cupcakes made from almond and coconut flours topped with a simple chocolate coconut butter frosting.

Ingredients

3/4 C coconut butter
1/3 C mini chocolate chips (I used Enjoy Life brand)
1 C almond flour
1/2 C coconut flour
4 eggs
1/3 C coconut oil, melted
1/3 C honey
2/3 C unsweetened almond milk
6 whole strawberries
1 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
pinch of salt

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Instructions

Preheat oven to 350°F.
Using a stand mixer or hand mixer, combine eggs, melted coconut oil, honey, almond milk, and vanilla.
In a separate bowl, sift together almond flour, coconut flour, baking soda, baking powder, and salt.
Slowly add your dry ingredient mixture to the wet ingredient mixture while mixing on a low setting. Continue to mix until well-combined. It will be thick!
Remove strawberry tops and roughly dice your strawberries. Mix these into the cake batter by hand.
Line a cupcake pan with 12 paper baking cups. Evenly distribute the mixture between these cups and gently level the tops with your finger so they are flat. Bake about 25 minutes or until a toothpick inserted into the middle comes out clean then allow to cool completely.
When the cupcakes are cool, make your frosting. In a microwave safe container, microwave chocolate chips on high, stirring every 20-30 seconds. Once they are completely melted, stir in your coconut butter until everything is smooth and well combined. If your coconut butter isn’t already soft from measuring it out, you may need to microwave it a little bit to make mixing easier.
Spoon the frosting onto the top of the cupcakes (I leveled my cupcakes for an even-coating).

Notes

This frosting will be solid but soft at room temperature but these cupcakes will keep longer if stored in the fridge. I recommend pulling them out of the fridge and bringing to room temperature when you are ready to eat them. Although, I kind of liked the frosting better chilled. It’s up to you!