Strawberry Lemon Cupcakes with Creamy Cashew Frosting

Last week, we got a big container of strawberries in our weekly produce delivery and wanted to find a creative way to use them.

Strawberry season isn’t very long, so I try to take advantage of the fresh, local strawberries while I can.

Sooo, why not make some cupcakes?!

Strawberries and lemon pair well together in this recipe.

I was also intrigued by the creamy cashew icing, since I’ve used cashews in the past as a substitute in a lot of dairy-free recipes from paleo parmesan cheeze and nacho cheeze sauce to sour cream and caramel apple dip. Cashews are versatile and help create a creamy consistency.

I could have eaten the icing by the spoon on its own, but I did leave enough to fully ice all of the cupcakes.

These cupcakes are gluten-free yet they stay super moist, unlike most gluten-free baking recipes, so I was really happy with the outcome.

The recipe calls for coconut flour, which you can find online at Amazon or Vitacoast and at health food stores like Whole Foods, MOMs, and Wegmans, but I’ve also found it at Home Goods and Trader Joe’s JUST started selling it (for like $2.99/bag!). Since it’s becoming more popular, there’s a good chance your local grocery store will carry it in the gluten-free aisle.

The recipes for both the cupcakes and the icing are included below 🙂 I hope you enjoy this recipe as much as we did!

Strawberry Lemon Cupcakes with Creamy Cashew Icing

It’s strawberry season! Who wants a cupcake? 🙂

Strawberry Lemon Cupcake Ingredients (Gluten-Free)

Makes 8 cupcakes

1/2 cup coconut flour
1/4 teaspoon sea salt
1/2 teaspoon baking soda
4 large eggs
1/2 cup honey
1 tablespoon vanilla extract
1 tablespoon fresh lemon juice
zest of one lemon
1/2 cup finely chopped strawberries

Click here for the cupcake recipe from a fellow health coach, The Detoxinista!

Cashew cream frosting – SO creamy and delicious!

Creamy Cashew Icing Ingredients (Dairy-Free)

Makes 1 1/4 cups

3/4 cup raw cashews, soaked 2-3 hours and rinsed
2 tablespoons coconut oil, melted
3 tablespoons raw honey
1 teaspoon vanilla
1 teaspoon fresh lemon juice
1/4 teaspoon sea salt

Click here for the cashew cream icing recipe.