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5 from 1 vote

Gluten Free Chocolate Cupcakes with Strawberry Frosting

Prep Time15 minutes
Cook Time20 minutes
Servings: 12 cupcakes
Calories: 455kcal

Ingredients

Cupcakes

Frosting

  • 8 oz goat cheese log room temperature
  • ¼ cup organic powdered sugar
  • 1 oz freeze dried strawberries blended
  • 5 tablespoons maple syrup
  • 1 teaspoon vanilla
  • strawberry jam optional

Instructions

  • Preheat the oven to 350° and line a muffin tin with 12 parchment liners.
  • In a medium bowl, combine the almond flour, coconut flour, cacao powder, baking soda and salt.
  • In a large bowl, combine the coconut oil and sugar together and mix well. Add in the eggs and stir until smooth. Add in the vanilla and coffee and mix again. Stir in the dry ingredients and mix well, until no dry spots remain. Scoop into prepared liners.
  • Bake for 20 minutes, until a toothpick inserted in the center comes out clean. Let fully cool before frosting.
  • Make the frosting. In a medium bowl, combine the goat cheese, powdered sugar, strawberry powder, maple syrup, and vanilla. Mix well, using a hand mixer if needed. Spread evenly on each cupcake. If desired, make a little indentation in the center and fill with a little strawberry jam, about 1-2 teaspoons.

Nutrition

Calories: 455kcal | Carbohydrates: 39g | Protein: 15g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 325mg | Potassium: 133mg | Fiber: 7g | Sugar: 28g | Vitamin A: 263IU | Vitamin C: 29mg | Calcium: 131mg | Iron: 3mg