3/4cupfresh California strawberriesfinely diced (plus more, for topping)
Instructions
Preheat oven to 350°F and line a muffin tin with 10 cupcake liners.
In a large bowl, whisk the butter, eggs, honey, milk, and vanilla together until smooth.
Add the coconut flour, sea salt, and baking powder. Use a whisk to combine everything into a smooth batter (the batter should be wet, don’t worry!), then fold in the diced strawberries.
Use a cookie scoop (or spoon) to fill each cupcake liner ¾ full.
Bake for 18-20 minutes, until a toothpick comes out clean. Allow cupcakes to cool for 5 minutes, then transfer to a cooling rack to cool completely.
Once completely cooled, top with whipped coconut cream (or regular whipped cream) and sliced strawberries.