Strawberry Almond Cupcakes + Lemon Cream Cheese Frosting
These cupcakes are almost as delightful as the person that I made them for, one of my very best friends who left today for a season of studying abroad. I am so proud of her for taking that step out on her own into the unknown. Even though I am going to miss her friendship in my day-to-day life I could not be more excited for all that lies ahead for her. Her adventurous spirit inspired me to step out a bit as well though in a much (much) smaller aspect, creating my very own cupcake recipe. Or at least I have created it as far as my knowledge extends. But whether they have been done before or not the point is for them to be enjoyed and celebrated with sweet friends so here they are, from my table to yours.
For the cupcake:
3 cups of almond flour
1/2 teaspoon of baking soda or powder
1/2 tsp of sea salt
1/4 teaspoon of vanilla powder or 1 tbsp of vanilla
zest of one lemon
1/4 a cup of warmed coconut oil, i run my jar under hot water until it has melted some
1/2 cup of honey
3 pastured eggs
1/2 cup of finely chopped fresh organic strawberries
For the frosting:
8 oz of organic cream cheese
3 tbsp of pastured butter, at room temperature
2-3 tbsp of honey, depending on how sweet you want it, I enjoy it less sweet.
juice of half a lemon
a splash or two of your choice of milk to make it smoother and creamier
For the cupcakes: Preheat oven to 325 F. Stir together your first three ingredients in a large bowl. In a medium-sized bowl whisk together the rest of your ingredients. Add the wet ingredients to the dry and stir until well incorporated. Pour into lined muffin tin and bake for 25-30 min. Allow to cool thoroughly before frosting and sharing.
For the frosting: Beat together the cream cheese and butter with a hand-held mixer until uniform. Add in your honey and lemon and beat until incorporated. Lastly add milk as needed until a creamy and smooth consistency is reached, most likely a tablespoon or two.