grain free strawberry vanilla cupcakes with honey meringue frosting

these vanilla-flavoured cupcakes are punctuated with pieces of strawberry and topped with a deliciously-sweet honey meringue frosting.

Yallll, I am seriously lacking in proper cupcake recipes on my blog. I didn’t realize it until I went to make these, basing them off my previous lemon cupcakes with raspberry meringue. I have a ton of muffin recipes, but when it comes to “cupcakes” we are few and far between. I guess muffins feel more “appropriate” for an every-day-item, you are allowed to have a muffin for breakfast, but a cupcake for breakfast puts you in more risky territory (at least when it comes to the general public’s consensus/judgement. Also, if we’re being honest, muffin and cupcake is almost interchangeable to me (although I probably shouldn’t say that), and what I mean by that is: I’ll take a muffin or a cupcake, call it whatever you want, I’ma still be eating it!!

Anyways, I am definitely calling these bad boys CUPCAKES because they have that cake-like consistency in individual serving, they’re loadedddd with frosting and they’re vanilla flavoured. Also, they’re grain free and SCD legal.

These vanilla-flavoured coconut flour cupcakes are packed with little pieces of fresh strawberries (aka only the best flavour combination ever), and the honey meringue frosting also has its own strawberry addition, with an on-the-fly strawberry jam made exclusively to fold into the frosting.

Nonetheless, these cupcakes are so damn good even without the frosting, so you should totally feel free to opt out of the icing (it does make the cupcake *that* much sweeter too), and eat these cupcakes plain — we were doing that for weeks before I finally recipe-tested the frosting and then, after that, I had to make these cupcakes a couple more times before finally taking photos of said cupcakes– mostly because every time I would make them, they would disappear almost immediately (a tell-tale sign of how good they are).

I hope you love these cupcakes as much as we did! They’re summer-y and perfect for a backyard BBQ treat or any summertime event/party/picnic, you name it. 

Find the full recipe and instructions below. If you do try making these cupcakes, let me know what you think! Drop me a line below, or follow me on IG for more @grainfreee.

strawberry vanilla cupcakes with honey meringue frosting: ingredients

strawberry vanilla cupcakes

• 3/4 cup coconut flour
• 3/4 cup honey
• 3/4 cup diced strawberries
• 2 tsp pure vanilla extract
• 2 tsp apple cider vinegar
• 1 tsp baking soda
• 4 eggs

honey meringue frosting

• 2 egg whites
• 1/3 cup honey
• 1 tsp pure vanilla extract
• 1/2 tsp lemon juice
• 1/2 cup strawberries + 1 tbsp honey

strawberry vanilla cupcakes with honey meringue frosting: how to

strawberry vanilla cupcakes

1. in a food processor or a bowl, mix your dry ingredients.
2. add in your wet ingredients, ending with the eggs and combine well.
3. fold in your strawberries.
4. allow the coconut flour to absorb the ingredients, letting it sit for five minutes or so. then pour the batter into parchment paper-cups in a muffin tray.
5. bake the cupcakes at 350 for 30-35 minutes. makes approx 10-11 cupcakes.
6. remove from oven and allow to cool before removing from tray and icing.

honey meringue frosting

1. start by preparing your strawberry jam mixture, place strawberries and 1 tbsp honey in a saucepan over medium heat, and allow the strawberries to bubble.
2. once bubbling, reduce heat and simmer for 30 mins, stirring occasionally.
3. once thickened, remove from saucepan and place in small bowl. now, you’ll heat the honey to add to the egg whites. place the honey in the same saucepan (no need to clean).
4. heat the honey over medium-low heat, for 10 mins or so until it begins to simmer. allow to simmer for five minutes or so, totalling 15 mins approx or until it reaches an internal temp of 240 F.
5. as the honey warms (i usually wait a good five mins or so), using a stand mixer, start whipping your egg whites with the lemon juice and vanilla extract.
6. once honey is done simmering, slowly pour the hot honey into the stand mixer bowl, continuing to whisk with the egg whites. you’ll want to mix for 10 minutes or longer depending your mixer, until the egg whites become fluffy and form stiff peaks.
7. once you’ve whipped the meringue frosting into stiff peaks, remove the bowl from the stand and fold in the strawberry jam you set aside.
8. once the cupcakes have cooled and are ready to be frosted, use a knife or a piping bag if you prefer, to frost the cupcakes, piling the meringue on top of each one generously. these cupcakes are best served fresh! you can store in the fridge as well for a few hours before serving. they will last a couple of days in the fridge.
9. pro tip: if you have leftover meringue, feel free to bake it in the oven for some meringue cookies. bake at 225 for an hour and turn off oven and allow to rest for an hour, if you do!

Print Recipe

grain free strawberry vanilla cupcakes with honey meringue frosting

these vanilla flavoured cupcakes are punctuated with pieces of strawberry and topped with a deliciously-sweet honey meringue frosting.

Course: Dessert

Servings: 10 -11 cupcakes

Author: rose of grainfreee.com

Ingredients

strawberry vanilla cupcakes

• 3/4 cup coconut flour
• 3/4 cup honey
• 3/4 cup diced strawberries
• 2 tsp pure vanilla extract
• 2 tsp apple cider vinegar
• 1 tsp baking soda
• 4 eggs

honey meringue frosting

• 2 egg whites
• 1/3 cup honey
• 1 tsp pure vanilla extract
• 1/2 tsp lemon juice
• 1/2 cup strawberries + 1 tbsp honey

Instructions

strawberry vanilla cupcakes

• in a food processor or a bowl, mix your dry ingredients.
• add in your wet ingredients, ending with the eggs and combine well.
• fold in your strawberries.
• allow the coconut flour to absorb the ingredients, letting it sit for five minutes or so. then pour the batter into parchment paper-cups in a muffin tray.
• bake the cupcakes at 350 for 30-35 minutes. makes approx 10-11 cupcakes.
• remove from oven and allow to cool before removing from tray and icing.

honey meringue frosting

• start by preparing your strawberry jam mixture, place strawberries and 1 tbsp honey in a saucepan over medium heat, and allow the strawberries to bubble.
• once bubbling, reduce heat and simmer for 30 mins, stirring occasionally.
• once thickened, remove from saucepan and place in small bowl. now, you'll heat the honey to add to the egg whites. place the honey in the same saucepan (no need to clean).
• heat the honey over medium-low heat, for 10 mins or so until it begins to simmer. allow to simmer for five minutes or so, totalling 15 mins approx or until it reaches an internal temp of 240 F.
• as the honey warms (i usually wait a good five mins or so), using a stand mixer, start whipping your egg whites with the lemon juice and vanilla extract.
• once honey is done simmering, slowly pour the hot honey into the stand mixer bowl, continuing to whisk with the egg whites. you’ll want to mix for 10 minutes or longer depending your mixer, until the egg whites become fluffy and form stiff peaks.
• once you’ve whipped the meringue frosting into stiff peaks, remove the bowl from the stand and fold in the strawberry jam you set aside.
• once the cupcakes have cooled and are ready to be frosted, use a knife or a piping bag if you prefer, to frost the cupcakes, piling the meringue on top of each one generously. these cupcakes are best served fresh! you can store in the fridge as well for a few hours before serving. they will last a couple of days in the fridge.
• pro tip: if you have leftover meringue, feel free to bake it in the oven for some meringue cookies. bake at 225 for an hour and turn off oven and allow to rest for an hour, if you do!