Strawberry Shortcake Cupcakes Recipe

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This strawberry shortcake cupcakes recipe includes only the best ingredients, and it’s free of refined sugars and is gluten-free. Sweet enough for dessert but also not overly sweet, so it’s also suitable for a healthy snack.

How often can you make a healthy cupcake that will delight dinner guests as well as kids for their snack? This is the ticket, especially in peak strawberry season. Key Ingredients

Almond flour: It’s simply ground-up almonds so it gives you all of the original almond’s health benefits. One cup of this flour contains about 90 almonds and provides more than 100 percent of the daily requirement for vitamin E. It’s super versatile and can be used in all kinds of baked foods.

Coconut flour: High in fiber, protein and healthy fats, it’s also free from wheat and other grains. It is also low in sugar, digestible carbohydrates and calories. Plus, this flour has a low score on the glycemic index. This makes coconut flour a favorite among Paleo dieters, gluten-free eaters.

Eggs: Eggs are also a great source of protein and can help provide a wealth of important nutrients, including selenium, vitamin B12, phosphorus and riboflavin, all of which play a key role in overall health.

Strawberries: Most of the health benefits associated with strawberry nutrition are due to the presence of anti-inflammatory antioxidants. Strawberries contain numerous anti-aging flavonoid antioxidants, including anthocyanin and catechin, in addition to many others, that are associated with lowering the risk for chronic diseases.

How to Make Strawberry Shortcake Cupcakes

Preheat your oven to 350 degrees F and place 12 cupcake liners in a muffin pan.

Sift dry ingredients — almond flour, coconut flour, baking soda, sea salt

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