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Strawberry Cupcakes
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Servings
8
cupcakes
Ingredients
½
cup
coconut flour
1
tablespoon
arrowroot powder
¼
teaspoon
celtic sea salt
½
teaspoon
baking soda
4
large eggs
½
cup
agave nectar
or
honey
1
tablespoon
vanilla extract
½
cup
finely chopped fresh strawberries
Instructions
Preheat the oven to 350°F
Line 8
muffin cups
with paper liners
In a
large bowl
, combine coconut flour, arrowroot powder, salt, and baking soda
In a
medium bowl
,
Whisk
together eggs, agave nectar, and vanilla extract
Blend wet ingredients into coconut flour mixture with a
hand blender
until combined
Fold in the strawberries
Scoop batter into each prepared muffin cup
Bake 20 to 25 minutes, until a toothpick inserted comes out with a few moist crumbs attached
Let cupcakes cool in pan for 1 hour
Frost with
Whipped Cream Frosting
or Strawberry Meringue Frosting (pg.92)
Gluten-Free Cupcakes
Serve
Prep Time
15
minutes
mins
Cook Time
20
minutes
mins
Total Time
35
minutes
mins
Cook Mode
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Equipment
Muffin Cups
Large Bowl
Hand Blender
Tried this recipe?
Mention
@elanaspantry
or tag
#elanaspantry
!