Strawberry Lemonade Coffee Cupcakes: Makes 5 jumbo cupcakes or 10-12 regular cupcakes
Preheat your oven to 350F.
For the topping:
- zest of 1 lemon
- 1/4 cup plant butter (we used avocado butter)
- 1/4 cup brown sugar
- 1/4 cup gluten free flour mix (I used Bob’s Red Mill Gluten Free 1:1)
- Add all of your ingredients to a small bowl, and mash the butter into the flour and sugar with the back of a fork (or a whisk) until uniformly crumbly. Think pie dough!
- Set aside.
For the Filling:
- 2 cups fresh strawberries, quartered
- 1/2 cup water
- 2 tbsp lemon juice
- 1/3 cup brown sugar
- 3 tbsp cornstarch
- In a small pot, add in your strawberries, water, and brown sugar.
- Simmer for 5 minutes.
- Whisk together your cornstarch and lemon juice until well combined, adding water as necessary to make sure the cornstarch is dissolved.
- Pour your cornstarch mixture into the strawberries and allow to simmer for another 2-3 minutes, or until thick and bubbly.
- Set to the side and allow to cool.
For the cake:
- 1 1/2 cups gluten free flour mix (I used Bob’s Red Mill Gluten Free 1:1)
- 1/3 cup brown sugar
- 1/2 tbsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp ground cinnamon
- 1/2 cup plant butter of choice (we used avocado butter)
- 1/4 cup applesauce
- 1/2 cup dairy free milk (I used almond milk)
- 1 tsp vanilla
- In a medium bowl, stir together your flour, brown sugar, baking soda, salt, and cinnamon.
- Add in your butter and using the same method as mentioned above in the topping section, cut the butter into the flour mixture until it resembles fine crumbs.
- In a separate bowl, mix together your applesauce, milk, and vanilla.
- Add the milk mixture to the flour mixture and stir until combined.
All together now!:
- Lightly pan spray your jumbo or muffin tin.
- Spread 2 ounces (or 1/4 cup) of batter on the bottom of the tins (use 1 ounce or 2 tbsp for a regular cupcake pan), using the back of a spoon.
- Spoon in 2 tbsp (1 tbsp for regular sized cupcakes) of your filling in the center of your batter.
- Add 2 more ounces of batter on top of the filling (1 ounce for regular sized cupcakes), spreading it over the filling as best you can – I found small short movements made it easier to spread.
- Evenly distribute your topping onto your cupcakes. (I’d estimate that I used 1 1/2 – 2 tbsp of topping for each jumbo cupcake.)
- Bake in your oven for 30 minutes, rotating your pan halfway through the cooking time to promote even baking. For regular sized cupcakes, check them after 10 minutes to rotate, you may only need 15-20 minutes of baking to cook through the smaller size. If you’re not sure that they’re done, use a meat thermometer! They should read at least 190F.
- Allow your cakes to cool for 15-30 minutes before removing from your pan and serving.
- If desired, top them with your favorite whipped cream!
- Enjoy! I shared one with my kiddo as a sweet treat to start our morning.
Tip: They will be a tad messy, and if you’d like to minimize mess in your oven, place a baking sheet underneath your cupcake pan to catch any jam that might drip out. I’ve also found that the easiest way to remove them from the pan was to run a small rubber spatula around the edge before scooping it out of the pan.