Fluffy Strawberry Upside Down Cupcakes
These fluffy moist mini strawberry upside down cakes are the perfect dessert for this season.
Servings: 9
Calories: 125kcal
Ingredients
- 1 cup almond flour
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/3 cup tapioca flour
- 1 tsp baking soda
- 2 eggs
- ¼ cup coconut oil
- 1/3 cup chopped strawberry
- ½ cup sliced strawberry
Instructions
- 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!
Nutrition
Serving: 1muffin | Calories: 125kcal | Carbohydrates: 1.8g | Protein: 3g | Fat: 8.7g | Saturated Fat: 5.7g | Sodium: 154mg | Fiber: 0.7g | Sugar: 8g