Strawberry Lemonade Cupcakes Made Healthy
These pretty little cupcakes just scream summer! They’re made with a healthy frosting made from cashews and almond milk (so delicious) and topped with fresh strawberries. You could also top these with any fresh fruit or berries you prefer!
For The Cupcakes – Ingredients
As well as a healthy and delicious cashew frosting the cupcakes themselves are also healthy and high protein. Here’s what you need to make them;
- Coconut Flour
- Spelt Flour
- Baking Soda
- Coconut Sugar
- Applesauce (unsweetened)
- Egg Whites
- Almond Milk (unsweetened)
- Lemon Juice & Zest
Taste And Texture
Really, these are more like Muffcakes. As in a cross between Muffins and Cupcakes. I don’t know if that’s a thing, but somehow I’ve created it.
I thought about naming this recipe Strawberry Lemonade Muffcakes, but then I thought it might freak people out….so I decided to stick with the traditional title.
Because of the spelt flour (which is an amazing grain flour, very similar to wheat but NOT wheat and has less calories/more protein), the consistency of the cupcake is a little muffin-like. However, the coconut flour balances it and brings it back to its original cupcake-intended identity 🙂
The Best Flour To Use
I can buy coconut flour in bulk at Sam’s, so I definitely take advantage of that! And then I have a lot of coconut flour that needs to be used. SO….all that to say, you DON’T have to use the same flour I use in my recipes.
You can replace any of the flour with what fits you – Gluten-free flour, whole wheat, oat flour, almond (although this creates a different consistency, so be careful), even all-purpose flour!
If you want to know more about the different type of healthy flours, this is a great summary! Bottom line, I’m not going to judge you for using regular flour 😉 Promise!
YOU are in charge of what you put into your body, and if you’re good with all-purpose or it’s all you have on hand, that’s ok! There are other ways this recipe is healthy for you! Ok ok that’s my spiel on flour. Now let’s make cupcakes!
Tips For Making Strawberry Lemonade Cupcakes
- Make sure you let the cupcakes cool completely before icing
- Use the best quality strawberries you can get your hands on for best results
- If you’re not serving these cupcakes straight away you can store them in airtight containers before icing for up to 1 week
- Once you have topped with icing these cupcakes will keep for a 1-2 days
- If you don’t have strawberries you can use any other berry such as raspberries or blueberries
Even though these are categorized as a dessert, I’ve been enjoying them as a quick and easy mid-morning snack everyday! Since they have a good amount on protein in them, they carry me over to lunch. It’s great!
And if you enjoyed this recipe, you MUST try out this Berry Shortcake! Let me know what you think, friends!
More Delicious & Healthy Breakfast Recipes You Might Like;
- Gluten Free Funfetti Cupcakes
- Protein-Loaded Yogurt Parfait
- Pomegranate Breakfast Parfait
- Strawberry banana Chia Seed Smoothie
Strawberry Lemonade Cupcakes
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 1/4 cup butter (lightly melted)
- 2 large eggs
- 3/4 cup sugar
- 1 tsp vanilla
- 1/2 cup plain yogurt
- 1/4 cup lemon juice
- 1 Tbsp lemon zest
Strawberry Cream Cheese Icing
- 4 oz. cream cheese
- 1/4 cup butter (room temp)
- 2 Tbsp strawberry jam
- 2-3 cups powdered sugar (see notes)
Making The Cupcakes
- Preheat the oven to 350 degrees F.
- Mix the flour, baking powder, and salt together in a large mixing bowl.
- Mix the butter, eggs, sugar, vanilla, yogurt, lemon juice, and lemon zest together until smooth.
- Pour the liquid ingredients into the dry ingredients and mix together until the batter is fairly smooth.
- Pour the batter into a lined cupcake pan and bake for about 25 minutes (or until a toothpick comes out clean).
- Once the cupcakes have finished baking, remove from pan and allow to cool.
Making The Icing
- While the cupcakes are baking, start making the icing by mixing the butter and cream cheese together in a mixer (or with a hand mixer).
- Add the strawberry jam and continue mixing.
- Slowly add the powdered sugar 1 cup at a time and mix until smooth.
- Place the icing in the refrigerator for 5-10 minutes.
- Using a piping bag, pipe the icing on to the cooled cupcakes and enjoy!
- The trick to making light, fluffy cupcakes is to ensure that you don't over-mix the batter! You want some bubbles in your batter, so be sure to stop mixing right as the ingredients blend.
- Feel free to adjust the amount of powdered sugar based on taste. If you're planning on making these cupcakes look pretty (i.e. taking them to a gathering), we recommend using more powdered sugar so that the icing holds up better!