Fluffy Strawberry Upside Down Cupcakes
A summer twist on the classic pineapple upside down cake. These fluffy and moist mini strawberry upside down cakes are the perfect fruity dessert for this berry season. These mini upside down cakes make the best dessert or breakfast.
You may be familiar with pineapple upside down cake, but strawberry upside down cake? Let me tell you. It is even better!
Especially, during this strawberry season, all the fresh seasonal berries are so juicy and sweet. Who can resist to make them into a scrumptious dessert like this?
Why do I Love this Mini Strawberry Upside down Cake Recipe?
Ingredients to Make this Fluffy Cake
Instead of regular flour, I used almond flour.
For sweeteners, I used pure maple syrup instead of regular white sugar.
So Easy to Make
This one bowl strawberry Upside Down cake recipe so easy to make.
All you need is a bowl and a muffin pan. No blender required.
Why make Strawberry Upside Down Cake Mini?
To begin with, anything mini is cuter than the real deal. Right?
These mini upside down cake made in a muffin pan already come ready to be served. No cutting required. They are like little Bite Sized Dessert. The perfect Single Serving Dessert.
Easy On the Go Breakfast
I am a big fan of dessert for breakfast. It is the best way to get my sweet tooth out of the way for the day.
If you are the same way, these mini strawberry cakes are perfect for you.
By the way, these cakes are guilt free! So grab another one after dinner. No judgement here.
How to Make mini Strawberry Upside Down Cakes
First, gather a few easy and accessible ingredients for this recipe:
- Coconut oil
- Almond Flour
- Tapioca Flour
- Maple Syrup
Second, Wash and dry about half a quart of strawberries. Then cut 1/3 cup into little pieces or cubes, slice 1/2 cup into slices.
Third, in a mixing bowl, whisk together 2 room temperature eggs, coconut oil, maple syrup and vanilla. Then add almond flour, tapioca flour and baking soda.
Mix well. Then fold in the 1/3 cup strawberry pieces.
Then, Line a muffin pan with non-sticking muffin. Place a few strawberry slices on the bottom of the cup. Repeat the same all of them.
Now, pour the cake mixture into the muffin cups. Fill about 2/3 of the way to the top.
Additionally, you can add a layer of coconut flakes.
Lastly, bake 20 – 23 minutes at 350 F or Until toothpick come out clean.
Why I Choose Tapioca Flour
Tapioca flour is made from cassava root. You may be familiar with cassava flour.
In short, tapioca flour is used as thickener and starches.
Since I replaced regular white flour with almond flour, adding starch to this strawberry cake recipe is the key to develop that fluffy and moist texture.
You can also use arrowroot flour, which is also a type of paleo, gluten free starch.
I won’t go too much into details about these starches. Since We have a mission to get to – how to make these delicious strawberry upside down cakes.
How to Serve mini Strawberry Cake
1. Strawberry Upside down Cake with yogurt and honey
2. Strawberry cakes with ice cream
3. Strawberry upside down cake with whip cream
How to Store Strawberry Upside down Cakes
Once they cool completely, store in an air tight container or Ziplock bag in the refrigerator for up to 4-5 days. To be honest, they may not last that long before they get devoured.
Tip: make sure the container you are using are tightly sealed. Otherwise, these mini strawberry cakes can get a little rubbery.
Can I Freezer mini Strawberry Cakes
Similar to refrigerating, once these strawberry mini cakes completely cool down, store them in an air tight container or bag in the freezer up to 2 months.
Last but not least, scroll down for the full recipe and direction. These healthy Mini Strawberry Upside Down Cakes are the best summer dessert. The sweet and coconut-y flavor, fluffy and moist texture, these mini strawberry cakes are so delicious. Can’t wait for you to whip some up to share with your friends and family.
OOO ALSO I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
Get the recipe:Fluffy Strawberry Upside Down Cupcakes
- Preheat the oven to 350 F
- Wash and dry about 1 cup of fresh strawberries. Cut 1/3 cup into little pieces, and slice ½ cup.
- In a mixing bowl, whisk together 2 room temperature eggs, coconut oil, maple syrup and vanilla. Then add almond flour, tapioca flour and baking soda.
- Mix well. Then fold in the 1/3 cup strawberry pieces.
- Line a muffin pan with non-sticking muffin. Place a few strawberry slices on the bottom of the cup. Repeat the same all of them.
- Pour the cake mixture into the muffin cups. Fill about 2/3 of the way to the top.
- Add a layer of coconut flakes (optional)
- Bake 20 – 23 minutes. Until toothpick come out clean.
- Let it cool for 5 – 10 minutes. Take the mini upside down cakes out of the muffin pan. Then peel off the muffin cups, flip upside down, and Enjoy!
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.