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!
Mayra says
Hi Elana,
These look so yummy! I would love to make them this weekend and have everything I need on hand with the exception of “celtic” sea salt. Will regular sea salt work?
Please advise.
Thank you!
~Mayra
Mayra says
Made using regular sea salt and they were delicious!
Nancy says
I made sure to pack the coconut flour to get the right measure. While making my second batch I had to step away after I mixed all the ingredients,and it was several minutes before I put the batter in the pan. It thickened up quite a bit, and the cupcakes came out much denser than my first batch.
Rainya Mosher says
I just pulled these out of the oven for Easter Dinner and am letting them cool. My first baked item with coconut flour and they look and smell amazing!
nance says
I refrigerated overnight and they release better.
Meghanne says
I just made these and they were AMAZING. I didn’t have agave so I used 50% raw honey and 50% spoonable stevia. I also lightened them up using 2 eggs and 1/2c egg whites. They were so delightful I didn’t put any frosting on mine but put chocolate frosting on my husbands batch….let’s just say they were so good, I frosted them for him at 4pm and there were none left by 845pm. Wow. Big hit in my house! Can’t wait to get your new book in the mail
Katie says
Eeek. Made these tonight for the big family Easter dinner tomorrow, and while they are delicious, the one I tried stuck so badly to the paper wrapper that half of it remained behind! Any ideas why that happens? And any suggestions for salvaging them somehow?
Thanks! :)
Felicia says
Mine did too! I wonder if I add coconut oil to the mix!!
elana says
Katie & Felicia,
Thanks for your comments.
I would try cooling the cupcakes in the pan for 2 hours instead of the recommended cooling time of 1 hour.
Also, be sure to use fresh, not frozen strawberries as frozen strawberries will not work in this recipe and will make the cupcakes stick to the wrapper.
Elana
nance says
Oh crap. I fear I will make these far too often. First batch I made with tapioca starch in mini cupcake pans. No frosting needed. Wowza!
Kathy says
I love your website and recipes. I have the almond flour cookbook and already pre-ordered your new book. Thanks. I recently heard that agave surup/nectar is just as bad as HFCS (high fructose corn surup), in fact some people say it is worse and has HFCS in it. Dr. Mercola for one. Check it out on the web. It is not natural and lab generated. I have always used xylitol in your recipes. It is acually good for you. Or I may use stevia as a sweetner. I have an autistic son hence gluten free recipes and am constanly doing research hence the agave realization.
Barbara Lee says
Substitute with Swerve sweetener next time
Christine @ Nourish the Budding Lotus says
These sounds delicious…love the list of ingredients. Some gluten-free recipes have too many complicated ingredients, and I love that yours don’t! I look forward to getting the book and playing with your incredible recipes.
All the best!
Christine
Diane says
Just made these … couldn’t wait for them to cool…they are so yummy!! Strawberries are perfect for Spring! I will make these again. Thanks, Elana :)