Ingredients
Scale
- 1½ cups whole wheat pastry flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- 2 large eggs
- ⅓ cup maple syrup
- ¼ cup coconut oil, melted
- ½ cup plain Greek yogurt
- 1 tsp vanilla extract
- 1 cup fresh strawberries, finely diced
- ½ cup white chocolate chips
Optional Strawberry Frosting:
- 4 oz light cream cheese, softened
- ¼ cup plain Greek yogurt
- 2 tbsp strawberry puree
- 1 tbsp maple syrup
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, whisk the eggs, maple syrup, coconut oil, Greek yogurt, and vanilla until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the diced strawberries and white chocolate chips.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool completely before topping with the optional strawberry frosting.
- Garnish with fresh strawberry slices or a few white chocolate chips, if desired.
PREP TIME & NUTRITION :
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Servings: 12 cupcakes
- Calories: 210
- Net Carbs: 22g
- Fats: 9g
- Protein: 5g