Strawberries & Cream Cupcakes with Lemon Zest ButtercreamOriginally published on April, 22nd 2019. Last updated on March 30th, 2022 Skip to Recipe
Strawberries & Cream Cupcakes with Lemon Zest Buttercream are fluffy, smooth, and buttery. The smells of vanilla, cream and strawberries will drive you completely wild. Strawberries in Southern California are in full peak at the moment, which leaves us an abundance of baking treats to make and enjoy.
Strawberries and Cream Cupcakes remind me of my childhood in the Midwest. My Grandma always loved Strawberry Shortcake, the dessert. Therefore this recipe gives me the sweetest memories. I’ve even included a secret ingredient.
I am so happy to introduce you to this product I recently discovered Cymbiotika DHA. I have learned that our brains, eyes, and spinal cord, are literally made of DHA, and our bodies don’t naturally make it so we must source it from our food. Why I love this source is because it comes straight from the algae versus fish oil. Which guarantees there are no heavy metals and is a completely clean source. Since supplementing with Cymbiotika I have noticed that I have more energy, better memory, and a clearer vision.
What is also really amazing is Cymbioika combined both DHA and another algae, Astaxanthin one of the number one antioxidants in the world. This gives the oil a naturally beautiful red and pink color, the perfect hue to pair with Strawberries and Cream Cupcakes.
Strawberries & Cream Cupcakes with Lemon Zest Buttercream
Now you might be thinking what in the world does all of this talk have to do with cupcakes? Well! Cymbiotika DHA is not only good for you, but it also tastes absolutely delicious. Whether it is on its own or swirled into the frosting, the flavor itself is like sweet butter and lemon. Perfect for mixing with strawberries, and lemon zest buttercream icing.
Now you don’t have to mix Cymbiotika DHA with the buttercream to enjoy it every day, (although that would be the best thing ever)! Even children love to enjoy this product on its own. If you don’t find yourself making this recipe I highly recommend you do you your own research on the importance of DHA.
My personal story of finding Cymbiotika DHA was a very lucky one, as I used to take a fish oil supplement but I always heard a lot of conflicting advice on the actual quality of fish oils. Luckily Cymbiotika DHA is sourced from one of the most pristine places in the world, the Bay of Fundy in Nova Scotia, and their extraction method is very sustainable. Thank goodness! Okay, now before you get to baking feel free to read the benefits below.
Learn more about Cymbiotika DHA Astaxanthin
DHA and Astaxanthin have been shown in clinical studies to:
- Hydrates and improves collagen
- Decrease blood pressure
- Balancing cholesterol levels may lower the risk of heart disease
- Supports brain, and eye development in infants, children, and adults,
- Strengthens heart and lung health
- Supports muscle recovery after exercise
- Key for reproductive health, and fertility
- Acts as an internal sunscreen to protect the skin from harmful UV rays
- Prevents dementia, diabetes, gastrointestinal diseases
- Improves depression and anxiety
Time to get baking my loves. xoxo.
- CUPCAKE BASE
- 4 cups of Almond Flour
- 4 flax eggs (1 tablespoon of ground flaxseed + 2 tablespoons of water = 1 egg)*
- 1/2 cup Miyoko’s butter at room temperature*
- 1/2 teaspoon of stevia OR monk fruit powder (add more to taste)
- OR 1/2 cup of maple syrup
- 1 teaspoon of vanilla bean powder
- 2 teaspoons of baking soda
- 1/2 teaspoon of pink sea salt
- 4-5 chopped organic strawberries
- BUTTERCREAM FROSTING
- 1/2 cup Miyoko’s butter at room temperature*
- 1/2 cup coconut oil softened but solid
- 1/3 cup + 1 tablespoon tapioca flour
- 1/4 teaspoon of stevia OR monk fruit powder
- OR 2-3 tablespoons of maple syrup to taste
- 1/2 tsp vanilla bean powder
- 1 pinch of pink sea salt
- 1 tablespoon of lemon zest
- 2 drops of Cymbiotika DHA per cupcake (use MYTINYLAGUNA for 15% off)*
- Preheat the oven to 350 degrees.
- Make your flax eggs and set them aside usually takes around 5-10 minutes, will gel when done.
- In a medium to large bowl use a mixer to whisk the flax eggs and the butter.
- Add in the almond flour, once that is all combined add in all the other ingredients except for the strawberries.
- Fold in the chopped strawberries, until they are mashed well into the cupcake batter.
- Brush or spray cupcake liners with oil or butter.
- Use an ice cream scoop to add the batter to muffin pans.
- Bake for 13-15 minutes.
- Keep checking the cupcakes if done by poking the middle with a toothpick or fork.
- Depending on your oven it could take longer than 15 minutes.
- Let cool in the fridge if your cupcakes are too fragile at room temperature.
- Using an electric hand mixer, beat the shortening and coconut oil until smooth and fluffy.
- Add in the stevia or your sweetener of choice and mix on low until combined, then add tapioca powder, vanilla bean powder, lemon zest, and sea salt and beat until creamy.
- Add in the frosting into the piping bag.
- Frost cupcakes right away, OR store frosting in the refrigerator until ready to use.
- Frosting will harden in the fridge, but you can let it sit for 5 minutes at room temp, then re-beat before frosting the cupcakes. Frosting can also be made ahead of time following this method.
- Frost cupcakes using a piping bag or with a spatula.
- Enjoy cupcakes right away.
- Sprinkle on the Cymbiotika DHA before enjoying your cupcake.
- Typically one flax egg ratio is 1 tablespoon of ground flax to 3 tablespoons of water but this recipe uses only 2 tablespoons per “egg” this will hold the cupcakes together easier.
- Instead of Miyoko’s butter, you can use any plant-based butter.
- I add the Cymbiotika DHA to each cupcake after I frost it that way I know I’m getting an even dose on each cupcake.