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.

mini marathon 2014 22

Brian graduated from dental school

dental school graduation 35

Traveled to Myrtle Beach with the fam.

Myrtle Beach 18

Myrtle Beach 2

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

Denver white water rafting

Packed up our lives and moved from Indy to Denver.

moving to denver

Was immersed in the Denver lifestyle 🙂

red rocks hike

flatirons hike boulder

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

stop wishing start doing

Hiked my first 14er.

Hiking Mt. Bierstadt

Had a blast playing hostess to our many visitors.

hiking with mom - flatirons

pearl street farmer's market

brenna and tara

Kate's Denver Visit

Denver Irish Snug

Made some amazing new friends.

marisa and noah housewarming

Erin and Tara

Valentine's Party To Go via Treble in the Kitchen #partytogo

Hosted my first Thanksgiving.

Thanksgiving Weekend 2014

Joined a women’s a cappella group.

Thanksgiving Weekend 2014

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

Chickpea Salad and Quinoa Salad - Recipe Testing

Coffeecake Power Muffins - Recipe Testing

recipe testing

Started writing for Dandizette Magazine.

Dandizette Magazine | Ice Face Mask

Dandizette DIY Body Scrub

DIY Glowing Face Mask | Dandizette

Learned how to ski.

tara skiing

Threw a fun food prep party!

Food Prep Party via Treble in the Kitchen

Adopted an adorable baby puppy 🙂

Meet Bernie!


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.

low FODMAP strawberry cupcakes and frosting via Treble in the Kitchen

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!

low FODMAP strawberry cupcakes and frosting via Treble in the Kitchen

low FODMAP strawberry cupcakes and frosting via Treble in the Kitchen

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

Strawberry Cupcakes with Strawberry Buttercream Frosting

Yields about 8 cupcakes


  • 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


  • 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.

low FODMAP strawberry cupcakes and frosting via Treble in the Kitchen

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.

low FODMAP strawberry cupcakes and frosting via Treble in the Kitchen

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

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  1. HAPPY 26th BIRTHDAY!! That freeze-dried strawberry frosting sounds fabulous. Glad you could make a Tara-friendly treat 🙂

    I loved reading through this… you’ve had a whirlwind of a year to get you to this place, and I am so happy to be able to call you a close friend in Denver. Lucky to have our paths cross xoxo

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