These little cakes came out beautifully imperfect. And Little B frosted every single one of them. We were long overdue making a batch of cupcakes, so I started by asking her what flavor she wanted. Strawberry. Then, I asked her what kind of frosting she wanted. Strawberry. I followed up by asking what she wanted to put on top. Strawberries. I saw a theme. So, guess what we got at the store? You guessed it! Strawberries. She loves pushing buttons on the blender and watching all the ingredients swirl and twirl around. The frosting is very similar to what I put on the birthday cake I made a while back, but without the icky whipped topping. Fortunately, after her taste testing between the frosting of each cupcake, there was still enough to finish the job. We got so involved with making sure there was strawberry in the cupcakes we forgot to keep some for on top! Oh well. And Tall P really liked them too! This is actually a big deal, because he claims to not like sweets. Yep. The guy who drinks sweet tea and eats box after box of fresh strawberries coated in sugar. He does not like sweet stuff. I don’t quite understand where his line between sweet and not are actually drawn. I think he has taste bud issues. Regardless, he ate up these little guys! Score one for me and Little B! They definitely taste like strawberry. Just a little nudge of sweetener made them sweet treats and the berry flavor really shines. They taste like summer.
Strawberry Cupcakes with Strawberry Frosting
1 pound strawberries, cored
1 Tbsp lime juice
1 tsp pure stevia powder
1 Tbsp vanilla
¾ cup coconut flour
¼ cup golden flax seed meal
1 Tbsp baking powder
½ tsp sea salt
Strawberry Cream Cheese Frosting
8 ounces cream cheese, room temperature
½ cup salted butter, room temperature
½ cup granulated Splenda
2 Tbsp sugar free strawberry syrup
Preheat oven to 350 degrees. In a blender or food processor add the strawberries and lime juice. Blend until there are no large strawberries remaining. Add the Stevia powder and eggs. Blend again until combined. In a separate bowl combine the coconut flour, meal, baking powder and salt. Add the dry ingredients to the wet ingredients and blend some more until combined. Let the batter sit for a few minutes – you will notice it thicken a bit. Pour batter into 24 lined regular sized muffin tins (or 12 regular muffin tins and 24 mini muffin tins). Bake for 20-25 minutes until set and browning. While the cupcakes are baking prepare the frosting. In a medium bowl combine the the cream cheese, butter and Splenda. In a small bowl combine the arrowroot powder and strawberry syrup. Mix until smooth and thick. Stir the syrup mixture with the cream cheese mixture until the color is evenly distributed. When cupcakes are cooled frost them. Store in the refrigerator.