Glenda Thompson 
It’s a beautiful summer afternoon, the sun casting a warm glow across your backyard as you gather with friends and family for a delightful garden party.
As you make your way to the outdoor dining table, your eyes are drawn to a platter of Strawberry Shortcake Cupcakes, with fluffy, golden tops adorned with juicy, vibrant strawberries and a dollop of creamy whipped topping.
As you take a bite, the tender, moist crumb of the almond flour cupcake melts in your mouth, perfectly complemented by the sweet, refreshing strawberries and the light, airy whipped topping.
The natural sweeteners provide just the right amount of sweetness without raising blood sugar levels, making these cupcakes a guilt-free indulgence even for people with blood sugar issues..
Sharing these Strawberry Shortcake Cupcakes with your loved ones, savoring each delightful bite under the warm sun, you feel a sense of joy knowing that everyone can enjoy a beloved summer treat while still prioritizing their health and well-being.
Ingredients
For the almond flour cupcakes:
– 2 cups almond flour
– 1/2 cup allulose or monk fruit sweetener
– 2 tsp baking powder
– 1/4 tsp salt
– 4 large eggs
– 1/4 cup unsalted butter, melted
– 1/4 cup unsweetened almond milk
– 1 tsp vanilla extract
For the strawberry filling:
– 2 cups fresh strawberries, diced
– 2 tbsp allulose or monk fruit sweetener
– 1 tbsp lemon juice
For the whipped topping:
– 1 cup heavy cream
– 2 tbsp allulose or monk fruit sweetener
– 1 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a large bowl, whisk together the almond flour, sweetener, baking powder, and salt for the cupcakes.
3. In a separate bowl, whisk together the eggs, melted butter, almond milk, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
5. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
7. Remove the cupcakes from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
8. In a medium bowl, combine the diced strawberries, sweetener, and lemon juice for the filling. Set aside to macerate for at least 15 minutes.
9. In a large bowl, beat the heavy cream, sweetener, and vanilla extract for the whipped topping until stiff peaks form.
10. Once the cupcakes have cooled, use a small knife or apple corer to remove the center of each cupcake, creating a well for the strawberry filling.
11. Spoon the macerated strawberries into the center of each cupcake.
12. Pipe or spoon the whipped topping onto the top of each cupcake, covering the strawberry filling.
13. Serve the cupcakes immediately or store them in the refrigerator for up to 2 days.
