Quick and easy Paleo Strawberry Cupcakes are perfect for your holiday celebrations! We love making these nut-free cupcakes for Valentine’s day, Easter Sunday, and Passover. Made with only 7 ingredients, this easy paleo dessert recipe can be whipped up in a few minutes! To make this paleo cupcake recipe you’ll need coconut flour, fresh strawberries, eggs, honey, vanilla, salt, and baking soda.
If you haven’t baked much and you’re wondering how to make cupcakes this is a great recipe for beginners. I haven’t tried making these as egg-free cupcakes, 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. I love these adorable cupcake liners, which come in a variety of colors and I buy them online.
- In a food processor, pulse together coconut flour, salt, and baking soda
- Pulse in eggs, honey, and vanilla until thoroughly combined
- Remove blade from food processor, stir in strawberries by hand
- Line 9 muffin cups with paper liners and scoop ¼ cup batter into each
- Bake at 350°F for 24-26 minutes
- Cool and serve with White Chocolate Buttercream Frosting
My boys gobbled up these Paleo Strawberry Cupcakes, and said they loved the chunks of real strawberries in each one! They also were very happy with the creamy White Chocolate Buttercream Frosting piled on top.
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. Unfortunately, the only way I can customize a recipe and know if certain ingredients will work in it is to test, test, test!
If you love this easy Paleo Strawberry Cupcake recipe you’ll want to try these paleo dessert recipes!