Gluten-Free Lemon Tea Cupcakes with Strawberry Frosting

This is not your ordinary cupcake recipe. You won’t find any white flour, refined sugar, powdered sugar or heavy cream in the batter or frosting. Instead, in this gluten-free cupcake recipe, you get better-for-you ingredients, like almond and tapioca flours, coconut sugar and honey, in place of their less-healthy, conventional counterparts. We even recommend grass-fed, unsalted butter to make these treats even better! With a unique flavor profile, thanks to whole milk steeped with lemon-chamomile tea and smooth strawberry frosting, these cupcakes are sure to become your new favorites.

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Gluten-Free Lemon Tea Cupcakes with Strawberry Frosting

Course Dessert

Servings 12

Calories 453 kcal

Author Nicolette

Ingredients

Tea Milk

• 3 bags chamomile lemon tea or any lemon tea
• 1 cup whole milk

Cupcakes

• 1¾ cup almond flour
• ¼ cup tapioca flour
• ¾ tsp. baking soda
• ¼ tsp. salt
• ¾ cup coconut sugar
• ½ cup grass-fed unsalted butter
• 3 eggs at room temperature
• 2 tsp. vanilla extract
• 1 Tbsp. lemon juice
• 1/3 cup tea milk at room temperature

Strawberry Frosting

• 2 bags (1.3 oz) Nature’s All Foods Organic Freeze-Dried Strawberries
• 1 cup raw honey
• 1 cup grass-fed unsalted butter at room temperature

Instructions

1. To make tea milk, heat whole milk. Let tea steep for 15 minutes. Remove bags and let cool.
2. Preheat oven to 350 degrees. Place silicone or paper liners in cupcake pan. Coat with non-stick spray and set aside.
3. In medium bowl, combine almond flour, tapioca flour, baking soda and salt in mixing bowl.
4. Using a standard mixer or handheld mixer, beat together butter and coconut sugar until smooth and light.
5. On low speed, mix in 1 egg at a time.
6. Mix in vanilla, lemon juice and 1/3 cup prepared tea milk.
7. Add in dry ingredients and mix on medium speed until smooth.
8. Evenly distribute batter among 12 cupcake liners, filling each about 2/3 of the way full.
9. Bake for approximately 15-16 minutes. Remove and let sit 10 minutes before removing while you prepare frosting.
10. 10. To make frosting, blend freeze-dried strawberries in food processor until a powder forms.
11. 11. Transfer to mixing bowl, and beat strawberry powder with butter and honey on high speed until light and smooth.
12. 12. Once cool, top each cupcake with icing and serve.

Recipe Notes

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Nutrition Facts

Gluten-Free Lemon Tea Cupcakes with Strawberry Frosting

Amount Per Serving

Calories 453 Calories from Fat 288

% Daily Value*

Fat 32g49%

Saturated Fat 15g75%

Cholesterol 103mg34%

Sodium 371mg15%

Potassium 61mg2%

Carbohydrates 39g13%

Fiber 1g4%

Sugar 31g34%

Protein 5g10%

Vitamin A 800IU16%

Vitamin C 2.6mg3%

Calcium 72mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.