Strawberry Almond Flour Cupcakes

Soft, sweet, and made to love you back 💕 These strawberry almond flour cupcakes are all-natural, gluten-free, and made with nourishing ingredients that support an anti-inflammatory lifestyle. Topped with a light yogurt-based frosting, they’re a healthier treat designed for those mindful of MS, lupus, and autoimmune wellness—because dessert should feel just as good as it tastes 🤍

Ingredients

2 ½ cups Strawberry Almond Flour

2 tsp of Baking Powder

½ cup Greek yogurt

3 eggs

¼ cup Monk Fruit or another sweeter

1 tsp Pure Vanilla Extract

¼ tsp Salt

Strawberry Frosting 

Instructions

1. Preheat your oven to 350 degrees.

2. Mix the Strawberry Almond Flour, baking powder, and salt. Set aside.

3. In another bowl, mix the yogurt and sugar first, then add the eggs, then add the vanilla. Mix well.

4. Combine your wet ingredients to your dry.

5. Pour your cupcake mixture into lined cupcake holders (spray lightly first) or something fancy.

6. Bake for 20-24 minutes until firm (depending on what you are baking them in).

7. Spread across the top with your Strawberry-Flavored Frosting.

8. Decorate on top of your choice.

Enjoy!!!