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.
Paleo Strawberry Cupcakes
- ½ cup coconut flour
- ¼ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 5 large eggs
- ½ cup honey
- 1 tablespoon vanilla extract
- ½ cup finely chopped strawberries
- 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!
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
Kuniko, here’s a link to my temperature conversion chart:
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.
Hi Daphne, thanks for your comment! Here’s a write up I’ve done to provide readers with information on the difference between coconut flour and almond flour:
I hope this is useful!
Daphne, also here’s a link to my Almond Flour Recipes page for you and your coconut sensitive friend :-)
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?
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 :-)
Could you replace the honey with maple syrup?
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 :-)
I have tried substituting honey with maple syrup and it turned out well.
Maybe maple syrup would work?
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.
Hi Joanna, I haven’t tried that so not sure how it will turn out. Here’s a link to my Paleo Birthday Cake recipe that you might like:
John F****** Cena says
THESE ARE REALLY F****** GOOD
Is there a substitute for the eggs ?
Hi Karishma, this recipe has so many eggs that I don’t think it will work without them. Here’s a link to my Egg-Free Recipes page:
I hope this is useful!
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.
Wow! These look delicious! I can’t wait to try them. I going to try these for the 4th of July family picnic!
Can i use brown rice flour instead of coconut? If yes, is it the same amount?
Just made these for the family, swapping the honey for maple syrup, and they were a hit. Thanks!