Today, I turn 26.

As I was writing this post, I LOVED looking back at all of the fun memories that I have from the past year.  I truly am thankful for all of the friends and family that I have in my life, and I can’t wait to see what the next year has in store 🙂

If you are looking for the cupcake recipe….scroll to the bottom! *Update as of January 2018 – coconut flour is not considered low FODMAP, but the recipe is still delicious if you are not concerned with FODMAP content.

Ran a half marathon with my sister.

Brian graduated from dental school

Traveled to Myrtle Beach with the fam.

Spent the 4th of July (and our first wedding anniversary) in Denver.

Packed up our lives and moved from Indy to Denver.

Was immersed in the Denver lifestyle 🙂

Announced that I was going to become a Registered Dietitian and completed my prereqs!

Hiked my first 14er.

Had a blast playing hostess to our many visitors.

Made some amazing new friends.

Hosted my first Thanksgiving.

Joined a women’s a cappella group.

Did recipe testing for a cook book in my BABY kitchen!

Started writing for Dandizette Magazine.

Learned how to ski.

Threw a fun food prep party!

Adopted an adorable baby puppy 🙂

Now for the cupcakes!

Growing up, my dad always made a strawberry birthday cake for me.  Strawberries were my absolute favorite fruit (still are!) and I always looked forward to the tradition of my homemade strawberry birthday cake.

As I’ve gotten older, the birthday treats have changed and I’ve had many different cakes, cupcakes, and ice cream combinations but this year I thought I would go back to the old staple…strawberry cake.

I’ve adapted the recipe so that I can truly enjoy these cupcakes by making them low FODMAP and gluten free.  Guys, you will not miss a thing with these cupcakes.  They are super tasty and definitely worthy of serving at any sort of celebration 🙂

Oh, and the coloring for the frosting???  Freeze-dried strawberries!

I hope you enjoy (and here’s to another year!)

Strawberry Cupcakes with Strawberry Buttercream Frosting

Yields about 8 cupcakes

Ingredients:

• 1/2 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp sea salt
• 4 eggs
• 1/2 cup maple syrup
• 1/3 cup melted coconut oil (but cooled)
• 2 Tbsp milk of choice (I used coconut milk)
• 2 tsp vanilla extract
• 1/3 cup freeze-dried strawberries

Directions:

• Preheat oven to 375 and line eight muffin tins with muffin liners.
• In a large mixing bowl, combine the eggs, maple syrup, coconut oil, milk and vanilla extract.  Blend until thoroughly combined.
• In a separate bowl, combine the coconut flour, baking powder and sea salt.
• Next, add the dry ingredients to the wet ingredients and mix completely.  (There should be no lumps).
• Stir in the freeze-dried strawberries.
• Scoop 1/4 cup of batter into each muffin tin.
• Bake for 20 minutes, or until a toothpick inserted into the center comes out clean.
• Allow to cool, then frost and enjoy!
• Update as of January 2018 – coconut flour is not low FODMAP.  Please listen to your own body and eat the foods that make you feel the best.

Frosting Ingredients:

• 1 cup butter
• 4 cups powdered sugar
• 1 cup freeze-dried strawberries
• 3-4 Tbsp milk of choice (I used coconut milk)
• 2 tsp vanilla extract

Frosting Directions:

• Place the freeze-dried strawberries into the food processor or blender and pulse until a red powder forms.
• In a large mixing bowl, whip the butter, milk and vanilla extract until fluffy.
• Add in the powdered sugar and strawberry powder and mix slowly until most of the powder is mixed in.  Then, turn up the speed to thoroughly combine all of the ingredients and to obtain a light whipped texture for the buttercream frosting.
• When the frosting has reached the desired consistency, you can frost your cupcakes!
• This stores well in the fridge, but if you are going to be decorating your cupcakes soon, it works best at room temperature.

I hope you all have a wonderful Monday, and I’ll be back later today with a new Fit and Healthy Feature!