Strawberry Cream Cupcakes

This light and delicious strawberry cream cupcake is baked then once cooled filled with sugar free homemade strawberry jam and fresh whipped cream slathered all over it. When you cut them in half they look rather cute.  

I have a strawberry muffin recipe made with almond flour from the vaults which I love and would not want to change. However, I was thinking about making it with coconut flour to see if it would end up with similar results. Somewhere down my thought process cream was added and behold, we had a strawberry cream cupcake.

Strawberry Season

Strawberry season typically varies by location, but in many regions, it falls during late spring to early summer. In the United States, for example, strawberries are often in season from April to June, although this can extend into July in some northern areas.

At the moment, there are strawberries everywhere on the island at a very reasonable price. To my British mind, it’s February and nowhere near strawberry season time. However, these are imported from America and they pass the smell test. Before I ever purchase a punnet of strawberries I check for any rotten ones sneaked at the bottom and give the punnet a good sniff. I have no shame and will sniff strawberries in a store full of strangers. Anyone who knows me walks past quickly, fingers crossed that they don’t make eye contact. There's so much sniffing and squeezing at the vegetable and fruit area in the supermarkets that I dread the day that the the store video footage is played back at me in court. 

Ingredients

The vanilla cupcakes are made with coconut flour but if you prefer almond flour, use this butterfly cupcake recipe for the cupcakes.

• Coconut Flour - finely ground coconut flour.
• Sweetener - we used monk fruit sweetener but any other low carb sweetener of your choice can be used.
• Almond milk - coconut milk can be substituted.
• Melted butter - substitute with coconut oil for a dairy free cupcake. And used whipped coconut cream for the topping.
• Eggs - use at room temperature for best results.
• Vanilla - use a good quality vanilla extract for a full vanilla flavor.
• Strawberries - firm and ripe strawberries for the jam filling and decorative topping.
• Whipping cream - also known as heavy cream. Mascarpone cheese or a cream cheese whipped topping would be delicious too. Place in a piping bag and pipe or spoon over the cooled and filled cupcake.

How to Make Strawberry Cream Cupcakes

This is an easy recipe to make in 3 stages:

1. Bake the cupcakes.
2. Make the jam.
3. Whisk the cream and assemble.

1. Mix the wet and dry cupcake ingredients, then combine.
2. Pour into a lined muffin tin.
3. Bake until golden, then cool.
4. Remove the cupcake centres.
5. Fill with strawberry jam (make this when the cupcakes are baking)
6. Slather or pipe with whipped cream.

Storage

Because the frosting contains cream, it’s best to store the cupcakes in the refrigerator to keep them fresh and prevent spoilage.

Place the cupcakes in an airtight container to prevent them from drying out and absorbing other odors from the refrigerator. They will last 2 - 3 days.

Recipe Tips

Fresh strawberries are ideal, but frozen strawberries can be used if they’re thawed and drained well to avoid excess moisture.

If your filling is too runny, thicken it with chia seeds, xanthan gum, or a small amount of gelatin.

When combining the wet and dry ingredients, mix until just combined to avoid a dense texture.

More Keto Cupcake Recipes

Enjoy a low carb cupcake with these other delicious recipes:

Tiramisu Cupcakes

Red Velvet Cupcakes

Lime Cupcakes

Apple Rose Cupcakes