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Strawberry Cupcakes

Sweet strawberries and delectable mini cakes are a perfect go-to for any occasion, event, or party. The combination of fresh fruit, warming vanilla, and pure sweet taste of our Baking and Confectioners Sweeteners allows this cupcake recipe to tick all the boxes. Let’s spring into the spring, floral, and fresh season right with a pale pink cupcake that is cute enough to eat! We love this recipe berry much! How about you?
By Lauren of @brightmomentco
Prep Time
PREP TIME
15 mins
Cook Time
COOK TIME
10 mins
Total Time
TOTAL TIME
35 mins
Servings
SERVINGS
12 servings

Ingredients

Cupcake Ingredients:

· 2 cups almond flour
· 1 tablespoon ground flaxmeal
· 2 teaspoon baking powder
· ⅛ teaspoon salt
· 6 large eggs
· ¼ cup olive oil
· 1 teaspoon vanilla extract

Strawberry Filling Ingredients:

· ½ cup fresh strawberries (finely chopped)


Strawberry Buttercream Ingredients:

· ½ cup unsalted butter (softened)
· ¼ cup strawberry jam or preserves
· ½ teaspoon vanilla extract

 

 

Directions

  1. Preheat the oven to 350°F. Add the liners to a cupcake pan. 
  2. Mix the almond flour, Purecane™ zero-calorie Baking Sweetener, flax meal, baking powder, and salt together in a large bowl. 
  3. Create a well in the center, then add the eggs, olive oil, and vanilla extract. Stir together just until combined. 
  4. Fill each cupcake liner ¾ full of batter. 
  5. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean, and they are slightly golden on the edges. Allow the cupcakes to cool completely. 
  6. For the strawberry filling, toss together the chopped strawberries and sugar. Set aside in the fridge for at least 20 minutes. 
  7. In the meantime, make the buttercream by beating the softened butter until smooth (about 1-2 minutes). 
  8. Add the Purecane™ Confectioners Sweetener. Beat on low speed until combined (about 2 minutes). 
  9. Add the strawberry jam, then beat on medium speed for 6 to 8 minutes, or until the buttercream is light and fluffy. (Adjust to preference by adding more Purecane™ Confectioners Sweetener if frosting is too thin, and a little milk if too thick.) 
  10. Fold in the vanilla extract. Transfer frosting to a piping bag then set aside until ready to use.  
  11. Using a cupcake corer (or small knife), remove the center of each cupcake, so you have about ½" deep for the filling. 
  12. Using a slotted spoon (to keep from picking up any excess liquids), add a generous dollop of the strawberry filling to the center of each cupcake. 
  13. Frost the cupcakes, then garnish each with a halved fresh strawberry. 
  14. Serve and enjoy! 
Made with Purecane

 

 


Did you like this sweet keto cupcake recipe? Check out some of our other reduced sugar keto recipes using all-natural, zero-calorie Purecane™! 

Charcuterie Board, BUT make it Breakfast (and Keto)! That’s right, this board is all but traditional with fresh fruits, sweet Purecane approved treats, and a kick of savory: Keto Breakfast Board

This keto-friendly chocolate cake with double the chocolate of a normal caked is moist, sweet, and full of chocolatey perfection: Keto Double Chocolate Cake

Raspberry cheesecake bites, without the sugar! Great for a group, great for kids, and great for controlling portion size: Keto Raspberry Mini Cheesecake

Tags: Reduced Sugar,   Keto,   Strawberry,   Cupcakes,   Vanilla,   Birthday,   Family Recipe,   Party,   Event,   Bridal Shower,   Baby Shower,   Fruit Forward,   Fruit,   Buttercream.

Strawberry Cupcakes
Strawberry Cupcakes

Sweet strawberries and delectable mini cakes are a perfect go-to for any occasion, event, or party. The combination of fresh fruit, warming vanilla, and pure sweet taste of our Baking and Confectioners Sweeteners allows this cupcake recipe to tick all the boxes. Let’s spring into the spring, floral, and fresh season right with a pale pink cupcake that is cute enough to eat! We love this recipe berry much! How about you?
By Lauren of @brightmomentco

Ingredients

Cupcake Ingredients:

· 2 cups almond flour
· ⅓ cup Purecane™ zero-calorie Baking Sweetener 
· 1 tablespoon ground flaxmeal
· 2 teaspoon baking powder
· ⅛ teaspoon salt
· 6 large eggs
· ¼ cup olive oil
· 1 teaspoon vanilla extract

Strawberry Filling Ingredients:

· ½ cup fresh strawberries (finely chopped)
· 1 tablespoon Purecane™ zero-calorie Baking Sweetener 


Strawberry Buttercream Ingredients:

· ½ cup unsalted butter (softened)
· 1 cup Purecane™ Confectioners Sweetener
· ¼ cup strawberry jam or preserves
· ½ teaspoon vanilla extract

 

 

Directions

  1. Preheat the oven to 350°F. Add the liners to a cupcake pan. 
  2. Mix the almond flour, Purecane™ zero-calorie Baking Sweetener, flax meal, baking powder, and salt together in a large bowl. 
  3. Create a well in the center, then add the eggs, olive oil, and vanilla extract. Stir together just until combined. 
  4. Fill each cupcake liner ¾ full of batter. 
  5. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean, and they are slightly golden on the edges. Allow the cupcakes to cool completely. 
  6. For the strawberry filling, toss together the chopped strawberries and sugar. Set aside in the fridge for at least 20 minutes. 
  7. In the meantime, make the buttercream by beating the softened butter until smooth (about 1-2 minutes). 
  8. Add the Purecane™ Confectioners Sweetener. Beat on low speed until combined (about 2 minutes). 
  9. Add the strawberry jam, then beat on medium speed for 6 to 8 minutes, or until the buttercream is light and fluffy. (Adjust to preference by adding more Purecane™ Confectioners Sweetener if frosting is too thin, and a little milk if too thick.) 
  10. Fold in the vanilla extract. Transfer frosting to a piping bag then set aside until ready to use.  
  11. Using a cupcake corer (or small knife), remove the center of each cupcake, so you have about ½" deep for the filling. 
  12. Using a slotted spoon (to keep from picking up any excess liquids), add a generous dollop of the strawberry filling to the center of each cupcake. 
  13. Frost the cupcakes, then garnish each with a halved fresh strawberry. 
  14. Serve and enjoy!