Rachel Druckenmiller, health coach and author of Rachel’s Nourishing Kitchen
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 so 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 caramel apple dip. Cashews are so 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 stay super moist, unlike most gluten-free baking recipes, so I was really happy with the outcome.
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 honey
1 teaspoon vanilla extract
1 teaspoon fresh lemon juice
1/4 teaspoon sea salt
Click here for the cashew cream icing recipe.
Hometown Harvest 