Lemon Cupcakes with Strawberry Butter {Paleo, Gluten Free}

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This recipe is similar to my Strawberry Lemon Cupcakes {Gluten free, Paleo}, but instead of a coconut cream topping, it has a strawberry butter topping. I didn’t focus on making a super creamy butter texture, but have included instructions on how.

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I recommend making the butter topping as needed to top cupcakes or any muffins; or to store in an air-tight sealed container until ready to use.

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You can also use this butter topping to top other muffins, crackers or just use to dip fruit in.

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I recommend using grass-fed butter for this recipe. You may also be able to substitute organic palm shortening for this recipe.

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Hope you enjoy!

 

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Lemon Cupcakes

Servings: 12 cupcakes

 Ingredients

  • 1 cup blanched almond flour
  • 1/2 cup coconut flour
  • 3/4 cup coconut flour
  • 1 tsp baking soda
  • 1/2 tsp sea salt
  • 6 large eggs, room temperature
  • 2 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1/4 cup coconut oil, melted, plus more for greasing
  • 1 tbsp vanilla extract
  • 1/2 cup almond milk

Instructions

  1. Preheat oven to 350 degrees. Line a 12 cup muffin pan with papers or oil.
  2. In a small bowl, mix together the almond flour, coconut flour, coconut sugar, baking soda and salt. Set aside.
  3. In a medium bowl, whisk together the lemon zest, lemon juice, eggs, coconut oil, vanilla and milk until thoroughly combined.
  4. Add the dry ingredients to the egg mixture and stir until fully combined. Divide the batter evenly among the prepared baking cups and fill about three-quarters full. Bake 15-20 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before frosting.

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Strawberry Butter

Servings: Tops 4 cupcakes

Ingredients

  • 1/2 cup butter
  • 1/2 cup strawberries, chopped
  • 1 tsp. vanilla extract

Instructions

Combine all ingredients in a food processor or blender and blend until thoroughly mixed. Store in an air tight sealed container.*

*For a smoother texture process longer and or grate the butter into the food processor prior to mixing. I didn’t mind the chunky texture so my photo has less processed and un-grated butter.

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