Go Back
Gluten Free Almond Strawberry Cupcakes Arranged In A Circle In A Basket Lined With A Polka Dot Cloth With A Strawberry Adornment.

Gluten-Free Almond Strawberry Cupcakes

Kosher Create
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!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast, Dessert, Snack, Treat
Cuisine American
Servings 14 Cupcakes

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.
    Gluten Free Almond Strawberry Cupcakes Ingredients In Glass Bowls And On The Table.
  • 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.
    A Strawberry On A Cutting Board Sliced In Half, Then In Strips, Then Into Cubes.
  • Place them into a bowl and set aside.
    Cubed Strawberries In A Glass Bowl With A Tablespoon.
  • 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.
    Whisked Egg Whites In Glass Bowl.
  • 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. 
    Whisked Egg Whites Mixed With Batter With A Spatula In A Bowl.
  • Add the cubed strawberries to the batter.
    Cubed Strawberries Added To Cupcake Batter In A Bowl.
  • Manually, gently fold the strawberry cubes into the mixture and blend well.
    Strawberries Blended Well Into The Cupcake Batter In A Bowl
  • Spoon the batter into the cupcake forms (lined with cupcake papers).
    Cupcake Batter Spooned Into Cupcake Holders And Spread On A Baking Sheet Before Baking
  • 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.
Keyword Almonds, Cupcakes, Dairy Free, Gluten Free, Healthy Dessert, Parve, Passover, Strawberries