Name: Strawberry Lemonade Cupcakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 10 Cupcakes
Ingredients: 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; 4 oz. cream cheese; 1/4 cup butter (room temp); 2 Tbsp strawberry jam; 2-3 cups powdered sugar (see notes)

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
Stevia
Coconut Sugar
Applesauce (unsweetened)
Egg Whites
Almond Milk (unsweetened)
Strawberries
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

Also note that I use coconut flour and spelt flour a lot in my recipes not only because they are so much better for you than regular flour, but also because it’s what’s available to me.

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;

Across shot of Strawberry Lemonade Cupcakes on a white plate.

5 from 1 vote

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