Things have been so incredibly busy around here! There’s been birthdays and road trips and surprise parties, and it’s been a whirlwind of a blast. We got to see family and friends, bowl, go to movies, make slime, shop a little, swim a lot, and so many other fun things that have made my heart SO incredibly happy. Time flies, and I have been trying my best to genuinely savor ALL the little moments. Over time, those little moments create a life well-lived.
At the surprise party we were at, there were amazing-looking cupcakes and a beautifully decorated cake. I had a little bit of food envy that night, and I could not get the cupcakes out of my head. They were vanilla with strawberry buttercream, and they looked sooo good. So, on that note, I have to confess… these were totally supposed to be cupcakes, topped with fluffy strawberry frosting. It just was not my night in the kitchen when it came time to make the frosting.
After two failed attempts, I went with a Hail Mary strawberry glaze to spread atop these wannabes. I mean, really, a cupcake without legit frosting is just a muffin, so in the end… here we are… halfway through a muffin blog post. 🙂 Don’t worry, though, they are still delicious. You’ll never miss the frosting, promise. I also promise to continue to work on perfecting a non-chocolate frosting that is dairy-free. If you have one you have had good luck with, would you be a friend and send it my way?
I have always loved the pairing of lemon and berries, and when spring is in the air, it is game on with the fresh recipes full of fruits and veggies. These muffins have just the right amount of lemon flavor- it’s there but not overwhelming. They are light and fluffy and refreshing. The glaze is incredibly simple, consisting only of equal parts strawberry jam and powdered sugar and a dash of vanilla and coconut milk to thin it just enough. Since just a smear of glaze goes on top of each muffin, they are well-balanced between sweet and tart.
I know I generally stay away from refined sugars, but in this case, I was starting to get desperate. In all honesty, though, two truths: 1- Everything in moderation. 2-The muffins would honestly be good with no glaze at all… Choose your own journey, friends.
Lemon Vanilla Cupcakes with Strawberry Glaze
Lemon Vanilla Cupcakes with Strawberry Glaze
For the cupcakes:
8 eggs, room temperature
6 tbsp coconut milk plus 4 tbsp coconut cream
1/2 C coconut oil, melted and cooled
1 tbsp lemon juice
1/4 to 1/2 tsp lemon zest
2 tbsp vanilla extract
1/2 C maple syrup
2/3 C coconut sugar
3 C almond flour
2/3 C tapioca flour
1/4 C plus 2 tbsp coconut flour
1/2 tbsp baking soda
1/2 tsp pink Himalayan sea salt
For the glaze:
1/2 C strawberry jam (natural, preferred)
1/2 C powdered sugar
2 tsp vanilla extract
1-2 tbsp coconut milk, to achieve desired consistency
- Preheat oven to 350 degrees. Line 24 muffin wells with wrappers or spray well with nonstick coconut oil cooking spray. Set aside.
- In a large bowl, or in the bowl of a stand mixer with the paddle attachment on, beat eggs until smooth. Add coconut milk, coconut cream, lemon juice, vanilla, maple syrup, and coconut oil. Mix until until fully combined, then add in the coconut sugar and lemon zest.
- In a separate medium bowl, whisk together the almond flour, tapioca flour, coconut flour, baking soda, and sea salt.
- Slowly add the dry ingredients to the wet ingredients, mixing until fully incorporated, scraping down the sides of the bowl as you go.
- Scoop the muffin batter into the prepared muffin wells, filling 2/3 of the way full. Bake for 18-24 minutes or until a toothpick inserted in the center comes out clean.
- Remove from the oven and let cool for 15 minutes in the pan, then carefully remove the cupcakes from the pan to cool completely.
- While the cupcakes cool, prepare the glaze. In a medium bowl, whisk together the strawberry jam, powdered sugar, and vanilla extract. Add coconut milk to achieve desired consistency. For me, my preference was that the frosting was thin enough to spread lightly but not so thin that it ran off the muffins.
- Once cooled, spread approximately 1/2 to 1 tbsp glaze on each muffin. Store covered in the refrigerator for up to 5 days.
If you are strict Paleo, just leave the glaze off or make your own jam by boiling frozen strawberries with a little water and coconut sugar. If you do that, I would probably pipe the jam into the center of the muffins to have a filled muffin instead of using it as a glaze since you won’t have the powdered sugar to help with the consistency.
Even though I really had my heart set on cupcakes, I have absolutely no complaints about my little lemon wannabes. They are such a treat, and hey, if they’re called muffins then we can technically eat them for breakfast, right? 😉