Vanilla Cupcakes with Strawberry Banana Buttercream

Posted on by llbalanced
Vanilla Cupcakes with Strawberry Banana Buttercream
Print Recipe
COMMENTS 
WP_Post Object
(
    [ID] => 7473
    [post_author] => 2
    [post_date] => 2016-09-23 06:20:53
    [post_date_gmt] => 2016-09-23 12:20:53
    [post_content] => 
    [post_title] => Vanilla Cupcakes with Strawberry Banana Buttercream
    [post_excerpt] => 
    [post_status] => publish
    [comment_status] => open
    [ping_status] => closed
    [post_password] => 
    [post_name] => vanilla-cupcakes-strawberry-banana-buttercream
    [to_ping] => 
    [pinged] => 
    [post_modified] => 2016-09-23 06:20:53
    [post_modified_gmt] => 2016-09-23 12:20:53
    [post_content_filtered] => 
    [post_parent] => 0
    [guid] => http://llbalanced.com/?post_type=recipe&p=7473
    [menu_order] => 0
    [post_type] => recipe
    [post_mime_type] => 
    [comment_count] => 2
    [filter] => raw
)
09.23

I know, I know, it's almost fall, and these cupcakes might seem a little out of place. But the thing is, the strawberries are EPIC right now in Tennessee, and they're on sale constantly, which means I always buy too many. Which subsequently means, I look for uses other than a huge bowlful sprinkled with cinnamon, watching Narcos with my husband (heaven).

Like...this Strawberry Banana Buttercream!

Luscious and silky, this buttercream is your favorite classic smoothie meets decadent dessert.

That said, if you're already over berries, frosting is only half of the equation here. The other half is the cupcake itself, which can receive any topping your heart desires: slathered with a little extra butter, or almond butter, or jam, or nothing at all, because they are just that good.

strawberry-banana-cupcakes-wordpress-3These vanilla cupcakes are delicate, tender, moist and just lightly sweetened. Because of the protein and fiber found in almond and coconut flour, they are also quite satiating. Birthday parties can be a healthy living pitfall for many, as they're often excuses to "treat" ourselves to refined sugar and flour laden goodies. But I say, how is something a "treat" if it zaps all of your energy? If it sets your blood sugar skyrocketing then crashing? If it causes you to feel guilty for eating three cupcakes or five cookies instead of the one you intended?

strawberry-banana-cupcakes-wordpress-2 I am not into labeling food as "good" or "bad", but I am into accepting that certain foods will make us feel good or bad. Most traditional cupcakes make me feel pretty darn bad, especially now that I eat so much less sugar than I used to. I don't feel like I'm depriving myself when I say no to them, or to donuts or Skittles or Snickers or whatever. I don't desire these things, because I don't like feeling yucky, and because there are more wholesome and equally delicious alternatives! While still a treat and not an every day food, my cupcakes make me feel just fine...even steadily, lightly energized!

strawberry-banana-cupcakes-wordpress-4I hope the next time you have a birthday to attend, you will give these a try, and enjoy the best of both worlds, celebrating with a beautiful, healthy vanilla cupcake!

SHARE THIS:
TOTAL TIME :25minutes10minutes20minutes
12cupcakes
INGREDIENTS
  • CUPCAKES
  • 1/2 cup canned full fat coconut milk
  • 6 tablespoons water
  • 1/4 cup olive oil
  • 2 teaspoons vanilla extract
  • 1/4 cup maple syrup
  • 1 teaspoon apple cider vinegar
  • 1/4 teaspoon sea salt
  • 3 large eggs
  • 1 1/4 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • FROSTING
  • 1 1/2 packed cups mashed ripe banana (approx. 3 large or 4 small)
  • 2 cups strawberries, hulls removed and halved
  • 6 tablespoons butter (can try subbing coconut oil)
  • 2 teaspoons lemon juice
  • 2 tablespoons maple syrup
DIRECTIONS
CUPCAKES
  1. Preheat oven to 350 degrees F and line 12 cupcake tins with cupcake liners. Place all ingredients in a blender in the order listed and puree until smooth. Pour batter evenly into cupcake tins—will be almost full. Bake for 28 minutes, then allow to cool completely before frosting and enjoying.
BUTTERCREAM
  1. Combine all ingredients in a blender and puree until smooth. Empty puree into a saucepot. Bring mixture to a simmer and simmer, stirring, until reduced by 1/2, approximately 20 minutes. You might see the butter separating, and that’s ok, just stir it back into the mix.
  2. Empty mixture into a heat proof bowl and refrigerate at least 1 hour, or until completely cooled and thickened to a frosting consistency. If you want to speed the cooling process, place bowl on top of a bowl of ice and stir. It should chill in 5-10 minutes. Frost cupcakes with a piping bag or simply use a butter knife. Optional toppings might include slices bananas or strawberries, toasted coconut flakes, grated dark chocolate or crushed freeze-dried strawberries. Note—you might have some leftovers after frosting the 12 cupcakes. I like to dollop it over oatmeal or spread a thin (or thick!) layer on toast.
  3. Cupcakes will keep tightly sealed in the refrigerator up to three days.
This entry was posted in . Bookmark the permalink.

Previous Recipes: