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Gluten Free Almond Strawberry Cupcakes Arranged In A Circle In A Basket Lined With A Polka Dot Cloth With A Strawberry Adornment And With The Kosher Create Sun Logo In The Lower Right Corner.

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!
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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.
For more gluten-free desserts, visit Kosher Create’s Healthy Gluten-Free Dessert Collection that includes our Almond Grape Cupcakes, Orange Almond Cupcakes, Apple Cinnamon Cupcakes and Date Walnut Cupcakes.
Find more gluten-free recipes in Kosher Create’s Gluten-Free Collection.
Keyword Almonds, Cupcakes, Dairy Free, Gluten Free, Healthy Dessert, Parve, Passover, Strawberries