I can never resist these moist almond cupcakes crowned with fresh strawberry buttercream, especially since they’re secretly gluten-free. One bite and they look like the prettiest little dessert worth making for any occasion.

Jump to Recipe

I’m obsessed with these almond cupcakes because they hit that sweet spot between tender, rich, and not-too-heavy. The crumb from blanched almond flour is soft and moist, with a little nutty bite that keeps me going back for “just one more.” And the fresh strawberries in the buttercream?

Bright, fruity, slightly tangy, and way too easy to swipe with a spoon. I love that they’re gluten-free without tasting like a backup plan.

But mostly, I adore how pretty and punchy they are on a dessert table. Small cakes, big flavor.

Exactly the kind of treat I never want to share.

Ingredients

Print Recipe (No Advertisments)

Almond flour makes these cupcakes tender, nutty, and a little more filling.
Coconut flour helps soak things up, so the crumb isn’t weirdly wet.
Sugar keeps them sweet and gives the tops that soft bakery-style bite.
Eggs hold everything together and add a nice, rich texture.
Melted butter brings the cozy flavor.
Basically, it’s doing the heavy lifting.
Milk loosens the batter so the cupcakes don’t turn out dense.
Vanilla extract rounds out the almond flavor without trying too hard.
Almond extract gives that sweet bakery smell you’ll notice right away.
Fresh strawberries make the frosting taste real, not candy-like.
Soft butter turns the frosting creamy, fluffy, and easy to swirl.
Powdered sugar sweetens and thickens the frosting into that classic cupcake cloud.
Lemon juice adds brightness, so the strawberry frosting doesn’t taste flat.
Heavy cream helps smooth things out when the frosting feels too stiff.
Plus, a pinch of salt keeps all that sweetness in check.

Ingredient Quantities

2 cups blanched almond flour, packed

2 tablespoons coconut flour

3/4 cup granulated sugar

1 teaspoon baking powder

1/4 teaspoon fine salt

3 large eggs, room temperature

1/2 cup unsalted butter, melted and cooled

2 tablespoons milk or unsweetened almond milk

1 teaspoon pure vanilla extract

1/2 teaspoon almond extract

8 ounces fresh strawberries, hulled and pureed

1 cup unsalted butter, softened for frosting

3 to 4 cups powdered sugar, sifted for frosting

1 teaspoon lemon juice or vanilla for frosting

1 to 2 tablespoons heavy cream to adjust frosting consistency

Pinch of salt for frosting

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 degrees F and line a 12 cup muffin tin with paper liners.

2. Whisk together 2 cups blanched almond flour, 2 tablespoons coconut flour, 3 4 cup granulated sugar, 1 teaspoon baking powder and 1 quarter teaspoon fine salt in a large bowl.

3. In a separate bowl beat 3 large room temperature eggs then whisk in 1 2 cup melted and cooled unsalted butter, 2 tablespoons milk or unsweetened almond milk, 1 teaspoon pure vanilla extract and 1 half teaspoon almond extract until combined.

4. Pour the wet mixture into the dry ingredients and stir gently until just combined and smooth, scraping the bowl so no dry pockets remain.

5. Divide the batter evenly among the liners filling each about two thirds full and bake for 16 to 20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan 5 minutes then transfer to a wire rack to cool completely.

6. While cupcakes bake make the strawberry reduction by simmering 8 ounces hulled and pureed fresh strawberries in a small saucepan over medium heat until thickened and reduced to about half the volume, about 6 to 8 minutes. Cool completely.

7. In a stand mixer bowl beat 1 cup softened unsalted butter on medium speed until creamy, then gradually add 3 cups sifted powdered sugar while mixing on low to prevent a dust cloud, increasing to medium once incorporated.

8. Add the cooled strawberry reduction, 1 teaspoon lemon juice or vanilla, a pinch of salt and 1 to 2 tablespoons heavy cream as needed to reach a smooth, spreadable consistency; beat 1 to 2 minutes more until light and fluffy. Add up to 1 more cup powdered sugar if you prefer a stiffer frosting.

9. Frost cooled cupcakes with the strawberry buttercream using a spatula or a piping bag and serve. Store leftovers refrigerated for up to 3 days.

Equipment Needed

1. Oven and 12-cup muffin tin with paper liners
2. Large mixing bowl and medium mixing bowl
3. Whisk and measuring cups and spoons
4. Electric stand mixer or hand mixer with bowl
5. Small saucepan and blender or food processor (for strawberry purée)
6. Rubber spatula and wooden spoon
7. Toothpicks for doneness checks
8. Wire cooling rack
9. Piping bag with tip or offset spatula for frosting

FAQ

Can I make these cupcakes gluten free? Yes. The recipe uses blanched almond flour and coconut flour, which are naturally gluten free. Ensure your baking powder and other packaged ingredients are certified gluten free if you need strict avoidance.

How do I keep the cupcakes from being too dense? Use room temperature eggs, do not overmix once wet and dry ingredients are combined, and gently fold to retain air. Measure almond flour by scooping and leveling or spoon into the cup to avoid packing too tightly.

Can I substitute the strawberries in the buttercream? Yes. Substitute other soft fruit purees such as raspberries or blueberries, or use 1 teaspoon vanilla and omit puree for a classic buttercream. Reduce added liquid if using very watery fruit.

How should I store and how long do they keep? Store frosted cupcakes in an airtight container in the refrigerator for up to 3 days. Unfrosted cupcakes keep at room temperature for 1 to 2 days or in the refrigerator up to 4 days.

Can I freeze the cupcakes or the frosting? Yes. Freeze unfrosted, cooled cupcakes in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months. Thaw in the refrigerator before bringing to room temperature. Freeze buttercream in an airtight container for up to 2 months, then rewhip before using.

My frosting is too runny or too stiff, how do I fix it? If too runny add sifted powdered sugar a little at a time until it firms. If too stiff add 1 teaspoon heavy cream or milk at a time until desired consistency is reached. Chill briefly if overly soft when piping.

Almond Cupcakes With Fresh Strawberry Buttercream Recipe Substitutions and Variations

2 cups blanched almond flour, packed: substitute with almond meal 1:1 (slightly coarser texture) or use 2 cups blanched hazelnut flour 1:1 for a nuttier flavor; if using a grain flour, try 1 3/4 cups all purpose flour plus 1/4 cup almond meal and add 1 extra egg for structure
2 tablespoons coconut flour: substitute with 3 tablespoons all purpose flour or 2 tablespoons almond flour; if using oat flour, use 3 tablespoons and expect a slightly softer, chewier crumb
3/4 cup granulated sugar: substitute with 3/4 cup coconut sugar 1:1 for a caramel note, or 2/3 cup honey or maple syrup but reduce other liquid by about 3 tablespoons and lower baking temperature by 25 degrees F
1 to 2 tablespoons heavy cream to adjust frosting consistency: substitute with whole milk 1:1 for a lighter result, or use strained Greek yogurt or sour cream 1:1 for a tangier, thicker frosting

Pro Tips

1. Measure flours by spooning them into the cup and leveling off instead of scooping. Almond flour packs easily and scooping can make the batter too dense, which gives heavy cupcakes.

2. Watch the strawberry reduction closely toward the end. You want it thick and jammy so it concentrates flavor without adding excess water to the frosting. Cool it completely before adding to buttercream or the frosting may split.

3. If your batter seems thin after folding, let it rest 5 minutes. The coconut flour will absorb some moisture and the texture will firm up, so you avoid overbaking trying to compensate.

4. For a silky, pipeable frosting, beat the butter until very smooth first, then add powdered sugar gradually on low speed. If it gets too soft, chill the bowl for 10 to 15 minutes and rewhip to firm it up before piping.

Almond Cupcakes With Fresh Strawberry Buttercream Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

521

kcal

Equipment: 1. Oven and 12-cup muffin tin with paper liners
2. Large mixing bowl and medium mixing bowl
3. Whisk and measuring cups and spoons
4. Electric stand mixer or hand mixer with bowl
5. Small saucepan and blender or food processor (for strawberry purée)
6. Rubber spatula and wooden spoon
7. Toothpicks for doneness checks
8. Wire cooling rack
9. Piping bag with tip or offset spatula for frosting

Ingredients

2 cups blanched almond flour, packed
2 tablespoons coconut flour
3/4 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon fine salt
3 large eggs, room temperature
1/2 cup unsalted butter, melted and cooled
2 tablespoons milk or unsweetened almond milk
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
8 ounces fresh strawberries, hulled and pureed
1 cup unsalted butter, softened for frosting
3 to 4 cups powdered sugar, sifted for frosting
1 teaspoon lemon juice or vanilla for frosting
1 to 2 tablespoons heavy cream to adjust frosting consistency
Pinch of salt for frosting

Directions

Preheat oven to 350 degrees F and line a 12 cup muffin tin with paper liners.
Whisk together 2 cups blanched almond flour, 2 tablespoons coconut flour, 3 4 cup granulated sugar, 1 teaspoon baking powder and 1 quarter teaspoon fine salt in a large bowl.
In a separate bowl beat 3 large room temperature eggs then whisk in 1 2 cup melted and cooled unsalted butter, 2 tablespoons milk or unsweetened almond milk, 1 teaspoon pure vanilla extract and 1 half teaspoon almond extract until combined.
Pour the wet mixture into the dry ingredients and stir gently until just combined and smooth, scraping the bowl so no dry pockets remain.
Divide the batter evenly among the liners filling each about two thirds full and bake for 16 to 20 minutes or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the pan 5 minutes then transfer to a wire rack to cool completely.
While cupcakes bake make the strawberry reduction by simmering 8 ounces hulled and pureed fresh strawberries in a small saucepan over medium heat until thickened and reduced to about half the volume, about 6 to 8 minutes. Cool completely.
In a stand mixer bowl beat 1 cup softened unsalted butter on medium speed until creamy, then gradually add 3 cups sifted powdered sugar while mixing on low to prevent a dust cloud, increasing to medium once incorporated.
Add the cooled strawberry reduction, 1 teaspoon lemon juice or vanilla, a pinch of salt and 1 to 2 tablespoons heavy cream as needed to reach a smooth, spreadable consistency; beat 1 to 2 minutes more until light and fluffy. Add up to 1 more cup powdered sugar if you prefer a stiffer frosting.
Frost cooled cupcakes with the strawberry buttercream using a spatula or a piping bag and serve. Store leftovers refrigerated for up to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.