Ultimate Double Strawberry Cupcakes for Dessert Lovers– Indulging in Double Strawberry Cupcakes is a delightful way to enjoy a sweet treat while reaping health benefits. Made with fresh strawberries, these cupcakes are packed with vitamins, antioxidants, and fiber, which support overall health and wellness. Strawberries are known for their high vitamin C content, which boosts the immune system, and their antioxidants help combat oxidative stress and inflammation.

Using whole-grain flour and natural sweeteners like honey or maple syrup can make these cupcakes healthier than traditional ones. Whole grains provide essential nutrients and fiber, which aid in digestion and help maintain stable blood sugar levels. By incorporating these healthier ingredients, you can enjoy a delicious dessert without the guilt.

Moreover, baking your Double Strawberry Cupcakes allows you to control the ingredients, avoiding artificial additives and preservatives commonly found in store-bought versions. This ensures a fresher, more natural treat and contributes to a healthier lifestyle.

Treating yourself to these cupcakes can be a great way to practice mindful eating. By savoring each bite and appreciating the natural sweetness of strawberries, you can foster a healthier relationship with food. Mindful eating helps reduce overeating and promotes better digestion and satisfaction.

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Cupcakes:

Gluten-Free, Dairy-Free, Serves 18

• 3 cups freeze-dried strawberries
• 1 cup melted coconut oil
• 1/3 cup coconut yogurt
• 2 large eggs
• 3/4 cup date sugar
• 1 cup strawberry jam
• 2 tsp pure vanilla
• 1 1/2 tsp baking powder
• 2 cups coconut flour
• 1/2 cup almond flour
• 1/4 tsp baking soda
• 1 tsp salt
• 1/4 cup coconut milk

Strawberry Frosting:

• 6 ounces vegan cream cheese at room temperature
• 1 cup vegan butter at room temperature
• 3 cups powdered coconut sugar
• 1 tsp pure vanilla
• 1/4 cup warm coconut milk

Directions:

Blend the freeze-dried strawberries into a fine powder. Preheat the oven to 350 degrees F. Line the muffin pans with parchment paper. Combine the coconut oil, yogurt, eggs, syrup, strawberry jam, and vanilla in a large bowl. Once combined, add the flour, baking powder, baking soda, and salt.

Add 2/3 of the strawberry powder and reserve the rest for the frosting. Mix until just combined, then slowly beat in the milk until fully combined. Transfer the batter to the pans and bake for 25-30 minutes until the tops are set and no longer wiggly in the center. Remove and let cool.

To make the frosting, beat together the cream cheese until whipped. Add the butter and beat until light and fluffy, about 2 minutes. Slowly add the powder sugar, vanilla, and strawberry powder. Beat the frosting until light and fluffy, then slowly add the milk until the desired consistency is reached. Frost the cooled cupcakes and top them with fresh strawberries.