These strawberry cream cupcakes hide a strawberry surprise in every bite. Made with coconut flour, they’re low carb and gluten-free, light and perfect for a summer tea party or an elegant dessert.
This delicate vanilla cupcake is baked with coconut flour, cooled, then filled with a sugar-free homemade strawberry jam and finished with freshly whipped cream. When sliced in half the little jam centers are charming—ideal for serving at afternoon tea or a summer gathering.
I have an almond-flour strawberry muffin recipe I love, but I wanted to try coconut flour for a lighter texture. Adding whipped cream to the idea transformed it into these strawberry cream cupcakes.
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Strawberry Season
Strawberry season varies by region but typically runs from late spring into early summer. In many places in the United States strawberries are abundant from April through June and sometimes into July in cooler areas.
On the island where I live, strawberries are currently plentiful and affordable, though they’re often imported. When buying strawberries I always check the punnet for any spoiled fruit and give them a quick sniff to make sure they’re fresh—no shame in that practical habit.
Ingredients
The cupcakes here use coconut flour. If you prefer almond flour, you can adapt another almond-flour cupcake recipe instead.
- Coconut flour – finely ground coconut flour.
- Sweetener – monk fruit was used here; any low-carb sweetener will work.
- Almond milk – or substitute coconut milk.
- Melted butter – replace with coconut oil for a dairy-free option; use whipped coconut cream for the topping if avoiding dairy.
- Eggs – room temperature for best results.
- Vanilla extract – use a good quality extract for full flavor.
- Strawberries – firm, ripe berries for the jam filling and decoration.
- Whipping cream – also called heavy cream. You can substitute mascarpone or cream cheese-based frosting if you prefer. Spoon or pipe over the filled, cooled cupcakes.
How to Make Strawberry Cream Cupcakes
The recipe comes together in three simple stages:
- Bake the cupcakes.
- Make the strawberry jam.
- Whip the cream and assemble the cupcakes.
- Mix the wet ingredients (butter, eggs, sweetener, vanilla, milk) and separately whisk the dry ingredients (coconut flour, baking powder, salt).
- Combine wet and dry until a smooth batter forms.
- Portion the batter into a lined muffin tin and bake until golden and set, then cool completely.
- Core the centers of the cooled cupcakes and fill with the strawberry jam.
- Top with whipped cream, piping for a neat finish, and garnish with halved strawberries.
Storage
Because the frosting contains dairy cream, store the cupcakes in the refrigerator. Place them in an airtight container to keep them moist and prevent flavor transfer from other foods. They will stay fresh for 2–3 days.
Recipe Tips
- Fresh strawberries yield the best jam, but thawed, well-drained frozen berries are fine in a pinch.
- If the jam is too thin, thicken it with chia seeds, a small amount of gelatin, or a tiny pinch of xanthan gum.
- When combining wet and dry ingredients, mix until just combined to avoid a dense texture.
More Keto Cupcake Recipes
Enjoy other low-carb cupcake options such as tiramisu cupcakes, red velvet cupcakes, lime cupcakes with cheesecake topping, or apple rose cinnamon cupcakes.
Tiramisu Cupcakes
Red Velvet Cupcakes
Lime Cupcakes
Apple Rose Cupcakes
This recipe was originally posted in 2017 and has been updated with new photos and a revised method.
Strawberry Cream Cupcakes
Angela Coleby
Need Metric Measurements?
Toggle between US cups and metric grams with the unit buttons in the ingredients section.
Ingredients
Vanilla Cupcakes
- ¼ cup coconut flour
- ¼ cup butter, melted
- 3 large eggs
- ¼ cup monk fruit sweetener (or other low carb sweetener)
- 3 tablespoons almond milk
- ½ teaspoon baking powder
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Strawberry Jam
- 1 cup strawberries, chopped
- ¼ cup monk fruit sweetener
- 1 tablespoon water or lemon juice
Topping
- ½ cup whipping cream
- 3 halved strawberries for decoration
Instructions
Make the Cupcakes
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Preheat the oven to 180°C / 350°F and line a muffin tin with 6 cupcake liners.
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In a large bowl whisk the melted butter, eggs, sweetener, vanilla and almond milk.
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In another bowl whisk the coconut flour, baking powder and salt.
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Add the wet ingredients to the dry and mix until combined into a smooth batter.
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Spoon the batter into the prepared tin. Use a ¼-cup measure for even portions.
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Bake for 18–20 minutes until the cupcakes are firm and golden. Remove and cool on a rack.
Make the Strawberry Jam
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Combine chopped strawberries, sweetener and water or lemon juice in a small saucepan.
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Cook over medium heat for 10–15 minutes until the mixture thickens. Set aside to cool.
Prepare the Topping
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Whisk the whipping cream in a large bowl until stiff peaks form.
Assemble
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Core a small hole from the center of each cooled cupcake and set aside the removed cake if desired.
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Spoon the cooled strawberry jam into each cupcake until filled.
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Pipe or spoon whipped cream over the top, then finish with a halved strawberry.
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Serve and enjoy.
Notes
Nutrition
Nutrition information is an estimate provided by an online nutrition calculator.
