Looking for a guilt-free dessert? This healthy Strawberry Cupcake recipe is packed with fresh fruit, perfectly moist, and topped with a light, creamy strawberry frosting.
Healthy Strawberry Cupcakes
These cupcakes are bursting with real strawberry flavor and made with wholesome ingredients, making them the perfect macro-friendly treat to satisfy your sweet tooth without derailing your goals.
Ingredients
For the Cupcakes:
1 ½ cups Oat flour (or whole wheat pastry flour)
1 tsp Baking powder
¼ tsp Baking soda
¼ tsp Salt
½ cup Granulated stevia or coconut sugar
½ cup Unsweetened applesauce
¼ cup Plain Greek yogurt (0% fat)
2 large Egg whites
1 tsp Vanilla extract
½ cup Fresh strawberries, finely diced
For the Healthy Strawberry Frosting:
1 cup Low-fat cream cheese (softened) or thick Greek yogurt
3 tbsp Powdered monk fruit sweetener (or powdered sugar)
¼ cup Freeze-dried strawberry powder (for natural color and intense flavor)
Garnish: Fresh strawberry slices and mint leaves
Instructions
Prep the Oven & Pan: Preheat your oven to 350°F (175°C) and line a 12-count muffin tin with cupcake liners.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix Wet Ingredients: In a separate large bowl, whisk the sweetener, applesauce, Greek yogurt, egg whites, and vanilla extract until smooth.
Combine: Gently stir the dry ingredients into the wet ingredients until just combined (do not overmix). Fold in the finely diced fresh strawberries.
Bake: Divide the batter evenly among the 12 cupcake liners. Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely on a wire rack.
Make the Frosting: Whip the cream cheese (or Greek yogurt), powdered sweetener, and freeze-dried strawberry powder together until smooth and fluffy.
Assemble: Pipe or spread the frosting onto the cooled cupcakes. Top with fresh strawberry halves and a tiny sprig of mint for that picture-perfect finish!
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