Gluten-Free Almond Strawberry Cupcakes Recipe
These delicate Gluten-Free Almond Strawberry Cupcakes wrap succulent strawberry gems with a delicate almond-based batter. Pure maple syrup and fresh lemon contribute their sweetness and tardiness, respectively, and enhance the enticing flavors of this amazing gluten-free cupcake. Dairy free and delicious they’re a great dessert or snack! Enjoy making this recipe during Passover and all year round.
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Gluten-Free Almond Strawberry Cupcakes
Follow this Gluten-Free Almond Strawberry Cupcakes Recipe to create delicious delicate cupcakes. Blend sweet strawberries with their vibrant red color into a nutrient-rich batter made with almond flour. Add pure maple syrup and other choice ingredients to enhance the flavor. A yummy dessert and treat! Suitable for Passover and all year round!
Equipment
- Electric Mixer
- Cupcake Paper Liners
- Cupcake Forms (2.5 inches circumference – 6.3 centimeters used in this recipe)
- Large Baking Tray
- Large Baking Sheet
Ingredients
- 2 cups Fresh Strawberries (start with two cups of whole strawberries, however, the strawberries are measured after they are cut into small cubes)
- 3 Eggs (separated – egg yolks removed from egg whites)
- ¼ cup Blanched Almond Butter
- ⅓ cup Pure Maple Syrup
- 1 tablespoon Fresh Lemon Juice
- 1 teaspoon Lemon Rind
- 1 ½ cups Blanched Almond Flour
- ½ teaspoon Baking Soda
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Gather the ingredients.
- Line the cupcake forms with paper liners and place them on a baking sheet in a baking tray. Set aside.
- Wash the strawberries thoroughly and cut them into small cubes. Measure 2 cups.
- Place them into a bowl and set aside.
- Separate the eggs, being careful that the yolks do not go into the whites.
- In an electric mixer, whisk the egg whites on the highest speed until stiff. Set Aside.
- Whisk the egg yolks with the blanched almond butter until well blended.
- Add the pure maple syrup, lemon juice, and rind and whisk until well blended.
- Gradually add the blanched almond flour and baking soda and whisk until well blended.
- On the lowest speed, blend 6 tablespoons of the whisked egg whites into the mixture.
- Manually fold the rest of the whisked egg whites with the egg yolk mixture just until blended.
- Add the cubed strawberries to the batter.
- Manually, gently fold the strawberry cubes into the mixture and blend well.
- Spoon the batter into the cupcake forms (lined with cupcake papers).
- Bake for 30 minutes or until golden.
- Store in the refrigerator. The cupcakes are best eaten cold.
Notes
Note about cupcake forms: This recipe was tested with 2.5 inches – 6.3 centimeters circumference cupcake forms. You can use a different size, however serving quantity and/or baking time may change.
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