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.
- 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 a muffin pan with paper liners and scoop ¼ cup batter into each
- Bake at 350° 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 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!