Paleo Strawberry Cupcakes

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

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Servings 9 cupcakes

Ingredients

• 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

Instructions

• 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

Prep Time 10 minutes mins

Cook Time 24 minutes mins

Total Time 34 minutes mins

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Equipment

Food Processor

Muffin Cups

Paper Liners

Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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.