Sugar Free Strawberry Cupcakes Recipes

HEALTHY STRAWBERRY CUPCAKES

Steps:

• Preheat your oven to 350 degrees Fahrenheit and spray cupcake tins with cooking spray.
• In a small bowl, whisk together the whole wheat pastry flour, erythritol, starch, protein powder, baking powder and salt.
• **For the strawberries- rinse the berries, slice the greens off, and puree in a blender until completely smooth.
• In a stand mixer bowl with beater attachment, add the strawberry puree, yogurt, eggs, stevia extract, vanilla extract, and strawberry flavor. Mix on low speed until completely mixed.
• Turn off the stand mixer and dump in the dry ingredients. Mix on low speed, then increase the speed to medium. Mix until JUST incorporated, you don't want to overmix this! Add the vinegar and quickly fold in with a spoon or spatula.
• Scoop the batter into the prepared cupcake tins and bake for ~25 minutes, or until the cupcakes spring back when tapped. Let cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely.

SUGAR FREE STRAWBERRY CUPCAKES

Steps:

• Start by preheating your oven to 325 and prepping a cupcake tin for nonstick (12 average sized cupcakes).
• Remove the tops from the strawberries and place the strawberries in a food processor or blender. Then puree the strawberries. You can strain the puree if desired. Set this aside.
• In another bowl, whisk or sift together the flour and baking powder. Set this bowl aside.
• Now, in a mixing bowl cream together the butter and the sugar alternative. I use a paddle attachment and set the mixer on medium speed. This will not be as fluffy looking as a sugar and butter creaming. Once this is creamed together you can mix in the strawberry puree.
• Set the mixer on slow and add half of the dry ingredients from the first bowl (flour). Mix this for about 5-10 seconds and then add the remaining flour. You may need to stop the mixer and scrape the bowl as you do this step. Next you can add the milk and eggs and any optional ingredients one at a time. If you are using an optional flour (gluten free or low carb) please read the package to any adjustments that may have to be made. You will most likely have to add a bit extra of the milk/cream to compensate for the difference.
• Bake for 22-25 minutes or until a toothpick comes out clean.

STRAWBERRY CUPCAKES WITH WHIPPED CREAM FROSTING

Steps:

• Preheat oven to 350°. Line 16 muffin cups with paper or foil liners. Press warm jam through a fine-mesh strainer. Discard pulp. , In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add egg whites, 1 at a time, beating well after each addition. Beat in strained jam and vanilla. In a small bowl, whisk milk and sour cream until smooth. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. If desired, stir in food coloring., Fill prepared muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool 10 minutes before removing to wire racks to cool completely., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, jam and vanilla; beat until stiff peaks form. Spread or pipe over cupcakes. Refrigerate leftovers. If desired, garnish with fresh strawberries.