I am beyond tickled to announce the forthcoming publication of my second book Gluten-Free Cupcakes
When my editor and I settled on a recipe list for the book, the first thing I did was print out two copies, one for each of the boys. They sat on the couch, read through the list, and then I queried them, “Which recipes do you like? Are there any that you want removed? Are we missing anything?”
My two little editors-in-chief, had quite a lot of feedback for me. Baseball Cupcakes easily made the cut. Then the concept of a cheesecake cupcake was added by my younger son, and a marble cupcake was added by my older son. That’s just a highlight of our late night conversations, late night being before 9pm in our house, at least when it comes to children. Many a night after the boys were in bed, I was up baking cupcakes until 2 or 3 am.
Below is my recipe for these amazing nut-free Strawberry Cupcakes from Gluten-Free Cupcakes
Strawberry 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
Equipment
My favorite recipe in Gluten-Free Cupcakes is the Vegan Chocolate Cupcakes which are not only gluten and grain-free, but egg-free too!
Here are some of my easy paleo dessert recipes that use strawberries!
Mew Maurer says
Congrats for this! Its simply awesome! I could try this at home! Im sure my kids would be so excited about it!
Leslie says
I made this last night in cake form. I accidently added 1/2t of salt and it was still good enough that my boyfriend ate almost the whole cake. I’m going to make it again tonight with the correct amount of salt. Thanks for the tasty recipe!
Megan says
I’m glad you mentioned that you baked yours in cake form. I was wondering if it would work well that way. My cupcakes were delicious, but too much stuck to the muffin cup!
Kelly says
ps: We replaced agave nectar with honey with great results!
Britt says
I just got my cookbook in the mail! Very exciting. I can’t wait to try everything! Thanks for all of your hard work and for sharing your delicious recipes with the world!
Question for Kelly:
I know that Elana is very clear that for optimal results you should follow the recipe as written, but I am allergic to agave, so I usually substitute with a very clear liquid honey.
I am finding the one to one ratio that works with almond flour recipes doesn’t seem to work with coconut flour. It sounds like you have had great results which inspires me to keep on trying! When I made them, they were far too wet, even when cooked significantly longer than recommended (and I checked my oven temperature as mentioned in the book!)
I made these cupcakes twice with a one-to-one substitution, once baked for 25 min, once for 35 min, and both were soggy. The third batch I tried with 1/4 cup + 1 tablespoon honey for 25 min, and still soggy, but better. I don’t have a solution yet, but I will keep trying!
I live in a very humid climate. Do you use any particular kind of honey or live in a drier climate? I’m just trying to troubleshoot! Thanks!
Kelly says
These are awesome! Came out very moist and the scent was heavenly! My kids BEGGED me for more. This recipe has sold me on your next cookbook (I already have and use frequently the almond flour cookbook). Thank you for making such a delicious alternative for my gluten-free, dairy-free family!
Anna says
Beautiful recipe Elana! I made these this afternoon and they are gorgeous but they look much dryer than yours in the picture. I live in Australia and use a brand of coconut flour called NUI which may be a bit more absorbent than the one you use. I just wondered if your cupcake batter is of dropping consistency (as in you could pour it like a thick sauce) or if it is dryer than that? I translated the American cup and tbl into Australian measurements so it could be my very poor maths skills instead of the flour…
Thankyou for such a fabulous insight into gluten free cooking. My three sons are not coeliac but I love to cook your recipes for the nutrition factor and they love everything I prepare from your book and website (and it helps me to be able to pick away at any leftovers with joy instead of guilt…) With gratitude, Anna x
Felicia says
I also made these this weekend and they were so dry, the batter was so thick i even added some water before putting them in the liners,it did not help! humm……i have been using coconut flour for other recipes and it works fine!
Katie says
That’s strange; my batter was super liquidy. Huh.
elana says
Anna,
My batter is of dropping consistency. It is like a super duper thick sauce.
I hope this helps :-)
Elana
Robin says
When I made these, my batter was super thick as well, more like cookie dough than cake batter. I even added 1/2 cup of almond milk to thin it out. They came out tasting good, but were very dry. Could it be the brand of coconut flour? I used Bob’s Red Mill Organic.
Shara says
Hello,
I think the problem with the thick batter is over mixing. I just made them and I did a few turns and they looked fine, but I wanted to add almond slivers and I kept mixing it became very thick and cookie dough like. Sometimes it can make a difference if you use a electric mixer vrs. hand mixing with how much air is added to the batter. I think this recipe needs very little mixing.
Hope that helps,
Shara
Tanya says
I think this is the missing piece to my gluten free baking with coconut flour. I have being trying recipes for a few weeks now with bad results. I totally think it is the overmixing. I noticed that the more I stir the thicker it gets! I will come back to the blog if this didn’t solve my problem of dense, gritty baking..
Kim (Cook It Allergy Free) says
Congratulations, Elana!! What an amazing accomplishment! I am so excited for all of the amazing praise that this book is getting around the web. You deserve all of it.
xo
k
Isabelle Norris says
HI Elana,
Thank you for this great recipe, already printed, ready to be tested.
I now have your 1st book and love it.
Have pre-ordered the second and can’t wait to recieve it.
All the best.
Isa
jodye @ 'scend food says
These cupcakes look beautiful, and as I have a few bags of coconut flour that are in desperate need of use, I’ll certainly be making these soon!
Jen @ keepitsimplefoods says
Congrats!
Linda @ Lemon Drop says
Very excited about this new book release ! I have your almond flour cookbook and we love it. Thanks for sharing such wonderful recipes
Linda @ Lemon Drop