Strawberry Shortcake Cupcake

Ingredients (makes 15 cupcakes):⠀

For the cupcakes:⠀

1 1/2 cup @kingarthurflour gluten free all purpose flour ⠀

1 1/2 tsp baking powder ⠀

1/2 tsp salt ⠀

1 cup pure maple syrup ⠀

1/2 cup unsweetened dairy free milk of choice ⠀

1/4 cup coconut oil melted⠀

1/2 Tbs vanilla extract ⠀

1 egg⠀

⠀

For the strawberry jam filling:⠀

1 lb strawberries rinsed and chopped⠀

2 Tbs honey ⠀

1 tsp lemon juice⠀

*checkout the recipe a few posts back ⠀

⠀

For the frosting:⠀

8oz of cream cheese (dairy free option use 8oz of @kitehill plain cream cheese)⠀

1/4 cup butter (ghee works perfectly here too)⠀

1 cup of powdered sugar ⠀

1/2 tsp vanilla extract ⠀

1/2 tsp lemon juice ⠀

⠀

Directions:⠀

Mix all dry ingredients into a large bowl. Mix wet ingredients in a separate bowl. Add wet to dry and mix with a hand mixer. Batter should be thin. Line a muffin tin with cupcake liners. Scoop out batter with a medium cookie scoop. Fill cupcake liners 2/3 of the way full. Bake at 350 for 15 minutes. Allow cupcakes to completely cool before filling. Once cupcakes have cooled take a small round cylinder ( I used a cannoli form) and cut a small hole in the middle of the cupcake. Be sure to not go through the bottom of the cupcake. Spoon filling into the hole until it's completely filled. Set cream cheese and butter out & allow to soften to room temp. Mix frosting ingredients together in a bowl. Pipe desired amount onto each cupcake. Place in fridge for about 10 minutes to let frosting set. ⠀

Macros including filling and frosting (1 cupcake):⠀

299 cal | 9g fat | 37g carbs |2g protein