Gluten-Free, Dairy-Free, Serves 18

• 3 cups freeze-dried strawberries
• 1 cup melted coconut oil
• 1/3 cup coconut yogurt
• 2 large eggs
• 3/4 cup date sugar
• 1 cup strawberry jam
• 2 tsp pure vanilla
• 1 1/2 tsp baking powder
• 2 cups coconut flour
• 1/2 cup almond flour
• 1/4 tsp baking soda
• 1 tsp salt
• 1/4 cup coconut milk

Strawberry Frosting:

• 6 ounces vegan cream cheese at room temperature
• 1 cup vegan butter at room temperature
• 3 cups powdered coconut sugar
• 1 tsp pure vanilla
• 1/4 cup warm coconut milk

Directions:

Blend the freeze-dried strawberries into a fine powder. Preheat the oven to 350 degrees F. Line the muffin pans with parchment paper. In a large bowl, beat together the coconut oil, yogurt, eggs, syrup, strawberry jam, and vanilla. Once combined, add the flour, baking powder, baking soda, and salt. Add about 2/3 of the strawberry powder and reserve the rest for the frosting. Mix until just combined, then slowly beat in the milk until fully combined. Transfer the batter to the pans and bake for 25-30 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool. To make the frosting, beat together the cream cheese until whipped. Add the butter and beat until light and fluffy, about 2 minutes. Slowly add the powder sugar, vanilla, and strawberry powder. Beat the frosting until light and fluffy, then slowly add the milk until the desired consistency is reached. Frost the cooled cupcakes and top them with fresh strawberries.