Yummy Eats

Servings 8
Time 45
GFGluten Free
  • 2½ cups almond flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ⅔ cup honey
  • ⅓ cup coconut oil, melted
  • 4 large eggs
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract
  • ½ teaspoon lemon zest
  • ½ cup finely chopped strawberries (plus extra for garnish)


  • 2 egg whites
  • ⅓ cup local honey
  • ¼ teaspoon lemon juice
  • 1½ tablespoons pureed strawberries
Here's how to make this dish:
  1. Preheat the oven to 325 degrees.
  2. Line a mini muffin tin with baking cups.
  3. Throw the honey, coconut oil, eggs, lemon juice, vanilla, and lemon zest in a blender. Puree on medium speed for 20 seconds or until frothy and smooth.
  4. Add the dry ingredients and blend on high for 30-45 seconds or until smooth. If needed, scrape down the sides and continue blending.
  5. Gently fold the chopped strawberries in by hand. Divide the batter evenly into the muffin tin, filling about ¾ of the way full.
  6. Bake for 16-18 minutes.
  7. Let the cupcakes cool completely on the counter before frosting.


  1. Once the cupcakes have cooled, bring your honey to a boil in a saucepan over medium-high heat.
  2. Beat the egg whites and lemon juice until frothy and you can just begin to see trail marks from your beaters. When you lift your beaters, you should see soft peaks.
  3. While beating, slowly pour in the boiling honey in a steady stream. Continue beating for 6-8 minutes, until the meringue is cool to the touch.
  4. Gently fold in the strawberry puree. Put the frosting into a piping bag, or spread onto cupcakes with a knife. Top with a strawberry slice for garnish.

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