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Strawberries & Cream Cupcakes with Lemon Zest Buttercream
prep time
10 minutes
cook time
15 minutes
total time
25 minutes
10 cupcakes
What You Will Need

Cupcake Base:

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)*

Recipe notes:

  1. Typically one flax egg ratio is 1 tablespoon of ground flax to 3 tablespoons of water but for this recipe uses only 2 tablespoons per “egg” this will hold the cupcakes together easier.
  2. Instead of Miyoko’s butter, you can use any plant-based butter.
  3. 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.

Cupcake Instructions:

  1. Preheat oven to 350 degrees.
  2. Make your flax eggs and set aside usually takes around 5-10 minutes, will gel when done.
  3. In a medium to large bowl use a mixer to whisk the flax eggs and the butter.
  4. Add in the almond flour, once that is all combined add in all the other ingredients except for the strawberries.
  5. Fold in the chopped strawberries, until they are mashed well into the cupcake batter.
  6. Brush or spray cupcake liners with oil or butter.
  7. Use an ice cream scoop to add the batter into muffin pans.
  8. Bake for 13-15 minutes.
  9. Keep checking the cupcakes if done by poking the middle with a toothpick or fork.
  10. Depending on your oven it could take longer than 15 minutes.
  11. Let cool in the fridge if you cupcakes are too fragile at room temperature.

Frosting Instructions:

  1. Using an electric hand mixer, beat the shortening and coconut oil until smooth and fluffy.
  2. 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.
  3. Add in in the frosting into the piping bag.
  4. Frost cupcakes right away, OR store frosting in the refrigerator until ready to use.
  5. 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.
  6. Frost cupcakes using a piping bag or with a spatula.
  7. Enjoy cupcakes right away.
  8. Sprinkle on the Cymbiotika DHA before enjoying your cupcake.
  9. Enjoy!

Strawberries & Cream Cupcakes with Lemon Zest Buttercream

Strawberries & Cream Cupcakes with Lemon Zest Buttercream

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