Strawberry cupcakes with Pistachio Strawberry Frosting- gluten free, low sugar

I was asked to make a pistachio frosting by a friend at the same time my son requested we make strawberry frosting. I thought why not combine the two ingredients and see what happens!

Success. However, I thought, what do we put this special frosting on? Strawberry cupcakes!


Makes 20


Strawberry Purée:

4 cups fresh strawberries, stemmed

1 Tablespoon brown sugar

1 Tablespoon Stevia or white sugar

Juice of 1 lime

1/4 teaspoon salt


Add the strawberries, brown sugar and Stevia, lime juice, and salt to a food processor. Blend until completely smooth.

Add the purée to a small saucepan. Simmer on medium low heat until the purée is reduced by half, stirring occasionally. Approximately 20 minutes to reduce. Cool to room temperature before making the cake.



1 cup Bob’s Red Mlil all purpose gluten free flour

1 cup coconut flour

1/2 cup cornstarch

3/4 teaspoon xanthan gum

1 teaspoon salt

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1 cup honey

1 cup ripe banana, smashed

4 large eggs

1 cup buttermilk, room temperature (see our recipe for Vegan Buttermilk)

1/2 cup salted butter, melted and cooled to room temperature

1/3 cup coconut oil

2 teaspoon vanilla extract

Strawberry purée

1/4 teaspoon cream of tartar


Preheat oven to 350F and grease cupcake pans or muffin tins.

In a large bowl, combine the flour, cornstarch, xanthan gum, salt, baking powder, baking soda. Set aside.

In a medium bowl, whisk together the banana, honey, eggs, buttermilk, butter, oil, vanilla extract, strawberry purée, and cream of tartar. Set aside.

Pour the wet ingredients into the dry ingredients and mix until combined. Transfer the batter to the prepared pans, distributed evenly.

Bake for 22-24 minutes. Remove from oven and allow to cool for at least 25 minutes. Once cooled, frost them and add sprinkles if you like.


Pistachio Strawberry Frosting:

1 1/2 cups pistachios, de-shelled, roasted and salted (soaked in bowl with 1 1/2 cups room temperature water)

1 1/3 cups strawberries, stemmed and sliced

1/2 cup full-fat unsweetened coconut milk

3 Tablespoon maple syrup

1/2 cup melted coconut oil

Juice of 1/2 lime

1 teaspoon almond or vanilla extract



Soak pistachios in room temperature water for 1 hour. Drain the water completely and discard. Add nuts to a food processor, along with strawberries, milk, syrup, oil, lime, extract, and salt. Process on high until creamy and smooth, scraping down sides as needed.

Transfer frosting to a freezable mixing bowl and cover. Place in freezer and chill for 1 hour. Then remove from freezer and place in food process again. Process until the hardness turns to a creamy texture.

Time to frost the cupcakes and then the sprinkles!

The longer the frosting is not chilled, the softer it becomes. Recommend chilling the cupcakes after placing the frosting on top until serving the cupcakes. Yes, they will get mushy! Coconut oil will melt at 76 F degrees.


Also try our Cashew Cream Frosting



These cupcakes are delicious without the frosting too!


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