Strawberry Cupcakes with Strawberry Cream Cheese Frosting

From Kristi's Kitchen

Ingredients:

2 large organic eggs

1/4 c. grapeseed oil

3/4 c. + 2 tbsp. Strawberry Puree (see below)

1/2 tsp. pure vanilla extract

3 tbsp. coconut nectar

2 1/2 c. almond flour

1/2 tsp. sea salt

1/2 tsp. baking soda

Directions:

-Line 36 mini muffin cups with paper liners

-Preheat oven to 350 degrees

-Combine dry & wet ingredients separately

-Mix wet ingredients into dry

-Using, 1 tbsp. measure, scoop into lined muffin tins

-Bake for 16-18 minutes until golden brown and springy to the touch

-Cool cupcakes in pan for 30 minutes -centers may sink a bit

Strawberry Puree:

2 c. quartered organic strawberries

1/2 tsp. organic lemon zest

5 dates

1 1/2 tsp. filtered water

-Process in food processor until smooth

Strawberry Cream Cheese Frosting

Ingredients:

4 oz. organic cream cheese, softened

4 tbsp. organic butter

2 tbsp. strawberry puree

1/8 tsp. pure vanilla extract

1/8 tsp. sea salt

1 tbsp. coconut nectar

20 drops strawberry flavored liquid stevia (to taste)

1 tbsp. organic half-n-half

Directions:

-Whip cream cheese and butter with hand mixer until smooth and creamy

-Add nectar, vanilla, puree, stevia and salt and continue whipping

-Incorporate half-n-half until fluffy consistency is achieved