I am beyond tickled to announce the forthcoming publication of my second book Gluten-Free Cupcakes on April 26th, 2011. Gluten-Free Cupcakes is truly a labor of love, as my boys were very involved in its conception and development. What child doesn’t love cupcakes? I could not have done this book without the boys, now 12 and 11 respectively.
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. It is one of my younger son’s favorite desserts!
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!
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Katie @ RIddlelove says
I just made these for my daughter’s 6th birthday. They’re delightful! Thank you for this recipe!
Elana says
You’re welcome Katie! Glad these were delightful!
Sarah says
These are super yummy! Reminds me of the taste of yellow cake. I substituted Coconut Secret coconut nectar for the agave nectar. I also made these with chopped bananas and chocolate chips in place strawberries the second time I made them, and reduced the sweetener a bit, and they were amazing! Thanks for this recipe. :-)
Sarah says
Also, I found that for appearance’s sake it’s best to smooth down the tops of the batter with a spoon before baking, because if there are little peaks they don’t “melt down” during baking. If you’re going to frost them I guess that doesn’t matter, though.
Jan says
The cupcakes are absolutely gorgeous little cupcakes! I made these for my family and they turned out as good as yours. Very delicious indeed!! Great recipe!!
Elana says
You’re welcome Jan! Glad this was great :-)
SunnyB says
Elana,
Reviewing your book has truly been the highlight of the season. At this point, we have tried nearly every recipe and have loved every one of them.
xo,
SunnyB
Elana says
Thanks Sunny!
jen says
hi elana –
thanks so much for the recipe. i am crazy about strawberries – muffins, cupcakes, smoothies – anything.
i tried this recipe twice and both times they came out very dry and hard and they didn’t rise one bit, even to flatten themselves out on top (so they had little tips that burned). i am not an expert baker by any means but i bake quite a bit and know i got things right as far as oven temp, measuring, fresh ingredients, etc. not sure if you need to do something different for a gas oven vs electric. any recommendations?
thanks!
jen
elana says
Hi Jen,
Happy to help you trouble shoot this recipe. Let’s start with the ingredients –did you use coconut flour? If so, which brand. Next, did you use large eggs? Using another size would make these dry and hard. Finally, what about arrowroot –which brand?
One other thought –is your oven properly calibrated? I can explain how to do this if need be.
Happy to get to work with you.
Elana
kari says
Mine did the exact same thing as yours- did not rise, very dry, and had burnt whisps at top. Did you find out any pointers? I am new to using coconut flour but did measure it correctly, use large eggs, etc. Trying to perfect these for my daughters bday party. Used coconut secret raw coconut flour from whole foods and Bobs Red Mill Arrowroot. Would love any feedback!
Melissa says
I made this recipe tonight for my family and this was my first foray into GF baking. These were amazing! I don’t use agave so I replaced it w/honey 1 for 1 and they turned out fabulously! I made a double batch but only had enough cupcake liners for 8 cupcakes so I did half w/and half w/out. The half w/is fine and the pan cleaned up easily, though I also had issues w/this batch falling in the center (cooked at same time as batch w/out liners, same temp, same ingred. amts., etc). The half w/out stuck to the non-stick pan even after I applied cooking spray to the cups. It took FOR.ever to clean the unlined tin! LOL Lesson learned! But the batch w/out the liners didn’t fall int he center. Not sure what one would have to do w/the other, but… Anyway, my family thought they were amazing! I topped them w/a cream cheese frosting w/strawberries folded in as I’m just not that crazy about whipped cream frostings. The cream cheese frosting went so well w/the cupcakes. Yum! I’m so adding this recipe to my rep!
Natalie says
I made these yesterday and they turned out OK.I did not make the icing. I prefer the banana cupcakes. These didn’t really taste like strawberry. Maybe because the strawberries I used were not in season (I live in Canada). These turned out really sweet. If I were to make them again I would not put in as much Agave. Also, I had to take them out earlier than the alloted time, so monitor them.
Colleen says
I just made these and the flavor is great, but they completely sunk in the middle! What did I do wrong? They overflowed at first and then sunk, so they look like bowls! Thanks!
elana says
Colleen,
Thanks for your comment. Make sure you are measuring your coconut flour according to the instructions on my coconut flour ingredient page.
Elana
Rachel @ The Crispy Cook says
I made this great Strawberry Cupcake recipe and my family really enjoyed it. Also just posted a review of your new cookbook back at The Crispy Cook. A wonderful cookbook!
Kelly says
just one bite of these scrumptious cupcakes, made me log-on to amazon and order your new book. just gave your book and this recipe a promo on my FB page! blessings, Kelly