If you or your kids have food restrictions, birthday parties can be tough! I don’t want my kids to feel left out when other kids get to eat cake. Pamela’s brand has a delicious gluten and dairy free cake mix (I use coconut oil for the fat), which is great for the kids, but it’s good to have an option that is also low carb and nutrient rich. These Paleo Berry Cupcakes are rich, decadent, and actually good for you! They’re made with cashew flour, which is lower in fat than almond flour, and adds a really good flavor! Bake up a batch, and freeze whatever you don’t eat, so you have some on hand for birthday parties. My recipe was inspired by Cookie Monster Cooking.
I decided to add some freeze dried strawberries and blackberry powder to these cupcakes, just to give them a little zing and extra nutrients. Freeze dried fruit is a great option, because it usually has no added sugar, and doesn’t mess up the consistency of your baked goods, since it’s dry. The process of freeze drying has a minimal effect on the loss of nutrients, so you still get the benefits of the antioxidants, fiber, and phytochemicals you would get from the normal fruit. For more information on the nutritional integrity of freeze dried fruits, check out this article. Of course, if you have some picky eaters, you can skip the berries and it won’t mess up your cupcakes…they’ll just be plain vanilla flavored, which is still pretty yummy!
Before we get to the recipe for the Paleo Berry Cupcakes, I want to invite you to join with others who are making healthy changes. I’d love to walk alongside you in your journey towards wholeness and health! Jesus said, “I have come that they may have life, and have it to the full!” Freedom from food addictions is part of having a truly full life.
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Paleo Strawberry Cupcakes
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This recipe for Paleo Strawberry Cupcakes is deliciously decadent. You'll never know they're good for you.
Preheat the oven to 350 degrees F, and line your muffin tin with paper liners.
Start by making your cashew flour. Run 3-4 cups of raw cashews through your food processor, until they become a fine flour. It's ok if some clumps form...just try to break them up with a fork. You may want to do this 1 cup at a time.
Combine the wet ingredients in a small bowl, and the dry ingredients in a large bowl. Use a whisk to blend them as you pour the wet ingredients into the dry (or just use your stand mixer).
Scoop the batter into the cupcake liners and fill them about 3/4 full. Bake for 18-20 minutes, or until the center is set.
Once the cupcakes are removed from the oven, let them cool on a wire rack before frosting them.
For the Frosting
Combine all of the ingredients in a double boiler over low to medium heat. Stir them together, until melted. To make a double boiler, place a larger glass bowl over the top of a medium sized pot with water in the bottom. The glass bowl shouldn't touch the water...the steam will gently melt the chocolate.
You can also melt everything in the microwave, in increments of about 20 seconds. Stir in between each 20 second heating.
Gently dip each cooled cupcake into the melted frosting and set them back on the rack.
Let the first layer of frosting cool and harden (you may want to put the rack in the fridge for a few minutes), then coat each cupcake with one more layer.
Sprinkle with freeze dried fruit and let the chocolate harden and cool. Serve at room temperature. Enjoy!
Note about the chocolate: I use very dark chocolate, because it is low in sugar. The brand I use is not Paleo, though. If you'd like to use Paleo chocolate, try these chips.