Paleo Strawberry Cupcakes

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Ingredients
Instructions
Nutrition

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.

Ingredients
Serves:
9cupcakes
Print Recipe
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 9 muffin cups with paper liners and scoop ¼ cup batter into each
  5. Bake at 350°F 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 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!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

50 responses to “Paleo Strawberry Cupcakes”

  1. Tried these today. They turned out fabulously. Very fluffy and light for coconut flour. This recipe will be on my shelf with my other favorites.

  2. May be a dumb question but do these need to be refrigerated? I made them today for my son to take to school tomorrow (no frosting). They taste great!

  3. So far so good! They taste good and look pretty much like what I expected. Since many people are new to gluten free baking (or Paleo), it might help to include a comment on what you expect the consistency of the batter to be like. I was a little concerned when I first looked at it (and I’ve been baking gluten free for 20 years!).

    Also, I used frozen strawberries. I put them in the food processor first (still frozen) to grind them up, then added the eggs, honey, and vanilla. I mixed that for a while, then added the dry ingredients. While there are no little bits of strawberries, they are pinkish and taste like strawberries. We have 4 birthday parties in the next two weekends, so we needed something quick to take along in case the cake isn’t safe.

    • Rebecca, I’m so happy to hear these taste good! The recipes in my books provide more detailed instructions. Here’s a link to my New York Times Best Seller, Paleo Cooking for you:

      http://amzn.to/1VBWPN4

      Enjoy!
      Elana

  4. 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!!!

  5. 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!

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