Paleo Strawberry Cupcakes dessert recipe

Paleo Strawberry Cupcakes

If you’re a fan of my Paleo Chocolate Cupcakes and my Paleo Vanilla Cupcakes, you’ll love these Paleo Strawberry Cupcakes! They’re incredibly moist and fruity.

This quick and easy cupcake recipe is made with only seven ingredients –coconut flour, salt, baking soda, eggs, honey, vanilla, and fresh strawberries. Better yet? It can be whipped up in mere minutes.

If you’re wondering how to make cupcakes this is a great recipe for beginners. I haven’t tried making these cupcakes without eggs, but I do have a vegan cupcake recipe in my second book, Gluten-Free Cupcakes. The image above with the darling polka dotted cupcake liner is based on an image from that book as well. And if you’re looking for that cupcake liner, I bought it at Sur la Table a couple of years ago; they have it online in the same shape in plain white –for a fun project get the children involved to make their own designs.

This nut-free paleo cupcake is perfect for Valentine’s day and would also make a fabulous dessert for Easter Sunday or Passover. For more paleo dessert ideas, check out my paleo recipes page.

Paleo Strawberry Cupcakes
Serves: 9 cupcakes
Ingredients
Instructions
  1. In a food processor, pulse together coconut flour, salt, and baking soda
  2. Pulse in eggs, honey, and vanilla until thoroughly combined
  3. Remove blade from food processor, stir in strawberries by hand
  4. Line a muffin pan with paper liners and scoop ¼ cup batter into each
  5. Bake at 350° for 24-26 minutes
  6. Cool and serve with White Chocolate Buttercream Frosting

My boys gobbled up these Paleo Strawberry Cupcakes, and said they loved the surprise chunks of real strawberries in each one! They also were very happy with the creamy frosting piled on top. Stay tuned for my White Chocolate Buttercream Frosting recipe, which I’ll be sharing next week.

I know we all have different allergies and food restrictions. However, I don’t know if this recipe will work with substitutions for coconut flour, eggs, or any of the other ingredients for that matter, if ya know what I mean! Unfortunately, the only way I can customize a recipe and know if certain ingredients will work in it is to test, test, test!

How will you change this recipe to accommodate your needs? Leave a comment and let us know!

Comments

  1. Tracy says

    I made these this week and used the chocolate buttercream frosting and they were delicious!! I took some to a Paleo friend and work and she was so excited because she could actually just bite into the cupcake without having to take a lactase pill or anything! And she said it tasted just like a “real” cupcake! It was great to see her enjoy it so much! My husband and I loved them too and I’m making more tonight for a family weekend this weekend!! Thank you so much for these Elana! They are AMAZING!!!

  2. Kelly says

    Fantastic! These were quick and easy…and I used a large french whip instead of a food processor, which made cleanup better. I ended up with 11 cupcakes, made in a regular sized cupcake tin, filled with about a 1/2 cup each. They were just the right size and rose to the top of the wells. I also love how these do not use oil, and they use a nice easy to digest and healthier sugar (honey). Thanks so much for the work you do so us grain-free and dairy-free people can still enjoy baking!

  3. Kuniko says

    Hello. The recipe says bake at 350 degrees but my oven only goes up to 250 degrees. I think a normal British oven will normally go up to 250!? So Can I still make this cake or do I need a very hot oven? Any advice would be welcome. Thank you x x

  4. Daphne says

    Don’t sub almond flour! I tried it out for someone who is coconut sensitive and after puffing up nicely in the oven, they deflated to flat eggy pancakes.

  5. Kat says

    I found these quite heavy and the top bakes dry and crunchy. I had to bake them without the honey due to medical needs of my daughter but they were plenty sweet enough without it. I did add a tiny amount of drinking coconut milk to make them more moist – it was a really dry mix without the honey. Any ideas on how to improve the texture without the honey?

    • Elana says

      Hi Kat, unfortuantely, it is the honey makes these cupcakes light and moist. I haven’t made these without that ingredient since it is key to the recipe. If you do experiment again, please stop back by and let us know how it turns out :-)

      • Elana says

        Genevieve, I haven’t tried it so not sure how it would turn out. I think it’s a reasonable idea, if you try it please let us know how it goes :-)

  6. Joanna says

    Can I use the recipe to make a 6″ or 8″ cake? My son’s birthday is on Monday, and he specifically said he wants a strawberry birthday cake with strawberry frosting. Please let me know.

    Thanks

    Joanna

  7. ME says

    I’ve made these several times so far and love them! I prefer less sweet (well, I love sweet but i need to limit it) so I halved the honey and add a little water. I’ve made them with a mix of honey and maple syrup, also with different berries. Any way they are delicious! Yesterday my 2-year-old wanted to help, and she wanted to add sunbutter (homemade sunflower seed & cashew butter), so I added about a tablespoon and it was actually good! Oh and I was short an egg so I subbed flax (1 Tbsp ground flax seeds mixed w/3 Tbsp water) and it worked fine.

  8. Ashlee says

    Just made these for the family, swapping the honey for maple syrup, and they were a hit. Thanks!

  9. says

    These cupcakes were great! After getting started making the recipe, I realized I was almost out of honey so I used mostly maple syrup. I also doubled the recipe. Coconut whipped cream with a bit of vanilla and orange extract went perfect with them. Thanks, Elana!!!

  10. Chrissy says

    In her cupcake cookbook, Elana uses a whipped cream frosting with little strawberry chunks in it. It’s 1 cup of heavy whipping cream with 2T of agave nectar whipped until soft peaks form. I’m trying it with honey today!

  11. Jamie says

    Made the cupcakes over the weekend for a small family gathering. There were SO good! I cannot wait for the frosting recipe. :-)

  12. says

    I think I would just leave the recipe as is……that’s why I read food blogs, I let the blogger do the testing for me =) I love how moist these strawberry cupcakes look! Absolutely delicious looking, moist and all. That’s my biggest gripe against paleo desserts, they don’t seem to dessert-ish. These do! I think I struck gold here .

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