• Natalie

Vanilla & Coconut Strawberry Cupcakes

Updated: Jun 14



Cake Ingredients:

1 1/3 cups of fine almond flour

2 eggs divided

½ cup unsweetened can coconut milk (refrigerated over-night)

½ cup swerve granulated sugar

2 tsp baking powder

½ tsp xantham gum

½ tsp coconut extract

1 tsp vanilla

Pinch of salt

Preheat oven to 350F


Add the flour, baking powder, xanthan gum and salt to a bowl and whisk together, then set aside.


Separate the eggs and set yolks aside. Whip up the egg whites until you have soft peaks.

Add the swerve to the egg yolks and mix. Then add the vanilla, coconut extract and unsweetened coconut milk and continue mixing.


Add the dry ingredients into the wet and mix by hand. Then fold in the egg whites until combined. Scoop into cupcake silicone liners or paper liners.


Bake for 18-20 minutes or until a toothpick, when inserted, comes out clean. Allow to cool completely before frosting.

Cupcake Filling Ingredients:

6 tbsp butter

1/2 cup fresh or frozen strawberries

1/2 cup swerve

1 cup heavy cream

6 fresh strawberries sliced (don’t slice them to thin they are to be placed on top of the cupcakes) set aside


In this picture I used a strawberry stem remover purchased off amazon for $5

Whip the heavy cream in a bowl using a hand mixer after 2/3 minutes add in the butter swerve and frozen berries until smooth.


To assemble: using a small paring knife and remove the center of the cupcake. Be careful to leave some on the bottom and to not pierce the paper. Divide the filling mixture between the cupcakes. I used a piping bag to make it easier or you could use a zip lock bag (make sure to snip the tip).

Frosting Ingredients:

½ cup mascarpone cheese, room temperature

½ cup cream cheese, room temperature

¼ cup swerve, confectioners

2/3 tbsp unsweetened coconut milk

½ tsp vanilla extract

¼ tsp coconut extract

Whip the mascarpone and cream cheese together in a bowl using a hand mixer. Add most of the unsweetened coconut milk (reserve about a tbsp), swerve confectioners, coconut and vanilla extracts and mix until smooth.


Add the frosting to a piping bag or ziplock bag (make sure to snip the tip) and chill in the fridge until cupcakes cool.


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