Strawberry Shortcake Cupcakes

These grain and dairy-free treats make it easy to enjoy them by the dozen. With a dreamy, quite vibrant, cream cheese frosting that is made of just four ingredients, I could easily eat this by the spoonful alone! Underneath lies the best, most fluffy and comforting mix with just a few add-ins. Perfect for an energizing, spring treat that everyone will love and feel good after eating!

Ingredients:

Cupcakes:

• 1 box this vanilla mix

• 3 eggs, organic + pasture-raised

• 1/3 cup coconut oil, melted + cooled

• 1/3 cup water

• 1 tbsp vanilla extract

• 1/2 cup sliced, organic strawberries

Optional Add-ins:

• 1-2 scoops collagen peptides

• 2-3 tbsp ground flax seeds

• 1/2 tbsp cinnamon

Four-Ingredient Frosting:

• 1/2 tbsp coconut oil

• 1/3 cup organic strawberries

• 1/2 cup dairy-free cream cheese

• 1/2 cup powered sugar (I used this!)

Directions:

1. Preheat the oven to 325 degrees, then lightly grease a muffin tin with coconut oil.

2. In a medium-sized bowl, mix whisked eggs, along with the melted coconut oil, water, and vanilla.

3. Stir in the cupcake mix, followed by any other add-ins. Fold the strawberries in last.

4. Transfer the batter to your lightly-greased tin.

5. Bake for 18-23 minutes, then allow to cool for at least 10 minutes.

6. While baking, make the frosting! In a small saucepan, melt some coconut oil over low-medium heat. Add in the strawberries and stir so they become coated in the coconut oil. Mash the strawberries as they become hotter, for about 3 minutes.

7. Once the strawberries are almost fully mashed, transfer them to a bowl. Add in the cream cheese and powdered sugar. Use a hand mixer to whip the frosting to your desired level, or near it, of fluffiness.

8. Move the frosting to the fridge for at least 10 minutes, then use the hand mixer once more to make the frosting even thicker, if desired.

9. Once the cupcakes are cooled, use either a spoon or a plastic bag, filled with frosting and with a bottom corner cut off, to frost them.

10. Enjoy!

11. Store leftovers, if any, in an airtight container in the fridge for up to about 2 weeks.