Strawberries & Cream Cupcakes

Strawberries & Cream Cupcakes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10


  • 14 tbsp Unsalted Butter
  • ¾ cup Xylitol
  • 3 large Eggs (Whole)
  • 1 tsp Vanilla Extract
  • Coconut Cream
  • 3 tbsp Tap Water
  • 1⅓ cup Almond Flour
  • 1 tsp Baking Powder
  • ¼ tsp Salt
  • 2 tbsp Sugar Free Strawberry Jam
  • 10 small Strawberries


  • Preheat oven to 350°F. Line a muffin tin with 10 paper or foil liners. Beat ⅓ cup (about 3oz) softened butter and xylitol until light and fluffy, about 3 minutes.
  • Add one egg at a time until incorporated, then the vanilla.
  • Add the almond flour and blend until incorporated. Add the coconut cream and water and continue to blend until smooth.
  • Combine the almond flour, baking powder and ¼ tsp salt. Add to the egg mixture forming a thickened batter.
  • Divide equally into the 10 muffin liners and bake for 20-25 minutes until golden brown on top and baked through. Allow to cool.


  • Beat ½ cup (about 4oz) butter, coconut cream and a dash of salt for about 2 minutes. Add ½ cup xylitol and 2 tbsp sugar-free strawberry jam. 2-3 drops of red food coloring may be added for a pinker color.
  • Using a piping bag and fancy tip or simply a quart-sized plastic bag with a corner cut off, pipe the frosting onto the cupcakes and garnish with a strawberry.
  • The cupcakes can be kept in an airtight container refrigerated for up to one week. Serve at room temperature.

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