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Double Strawberry Cupcakes with Strawberry Buttercream Frosting

Fresh strawberries, a strawberry reduction, and freeze dried strawberries all come together in this recipe that brings a bright, incredible flavor that can’t be beat. The perfect cupcake for any strawberry lover- and what’s even better is they are gluten-free, refined sugar-free, and paleo friendly for friends to enjoy! Welcome in Spring and Summer with this beautiful, fruity dessert. The cupcakes are extra moist thanks to California Olive Ranch Arbequina Reserve Oil, and the strawberry buttercream frosting may be totally addicting, (just don’t say we didn’t warn you). Sweetened with natural ingredients like maple sugar and raw honey, indulging never felt so good!


For Strawberry puree:

  • 1 lb fresh strawberries

For Cupcakes:

  • 2 1/2 cups blanched almond flour
  • 1/2 cup tapioca flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 large egg whites
  • 3 tablespoons coconut milk
  • 3 tablespoons California Olive Ranch Arbequina Reserve Oil
  • 1 cup maple sugar (or coconut sugar)
  • 1 teaspoon vanilla extract
  • 1 tablespoon finely ground freeze dried strawberries

For Frosting:

  • 1 cup butter, softened to room temperature
  • 3/4 cup raw honey
  • 1/8 teaspoon salt
  • 1/3 cup tapioca flour
  • 1 cup freeze dried strawberries, blended to a powder
  • Coconut milk, as needed



1. Make strawberry puree by placing 1 lb of strawberries in a blender and turning to high for 20 seconds

2. Pour blended strawberries into a small saucepan and bring to a boil

3. Reduce heat to a medium- low simmer

4. Cook for 25 minutes, stirring occasionally until puree reduces down to 2/3 a cup

5. Allow puree to cool to room temperature before adding into cupcake batter. Cooling in the fridge is fine

6. Preheat oven to 350F

7. In a medium sized mixing bowl, combine almond flour, tapioca flour, baking soda and salt

8. In another mixing bowl, whisk together eggs, egg whites, coconut milk, California Olive Ranch Arbequina Oil, maple sugar and vanilla until very smooth

9. Combine wet and dry ingredients, mix well

10. Add in cooled strawberry puree

11. Add in finely ground freeze dried strawberry

12. Scoop batter into lined muffin tin, filling each cup 3/4 of the way full

13. Bake cupcakes for 18-20 minutes, until inserted toothpick comes out clean

14. Remove cupcakes from oven and let cool for 10 minutes, remove them from muffin tin and let cool completely before frosting

15. While cupcakes are cooling prepare frosting

16. Add butter (or palm shortening), honey, salt, and tapioca flour into the bowl of a stand mixer (paddle attachment works best here but not necessary)

17. Mix frosting on medium-high until well incorporated

18. Add in finely ground freeze-dried strawberry and mix well 19.

Beat on high until fluffy, if frosting seems too thick add coconut milk 1 teaspoon at a time

20. Frost cupcakes and enjoy

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