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!
Free exclusive eBook, plus recipes and health tips, delivered to your inbox.
Cherie says
Are you books available for the iPad?
Elana says
Cherie, yes they are!
lynn thiessen says
Folks should check out Bruce Fife’s suggestion for cooking with coconut flour………..he uses liquid lecethin and coconut oil to prep pans for baking……..works great. lyn
Elana says
Thanks Lynn!
Jules says
Made a batch last night- I did about 1/4c honey, a few TBS of sugar/stevia blend, and about 1 TBS coconut oil to make up for some of the moisture from not using agave. Couldn’t find my arrowroot, so I subbed potato starch. I topped them with cream cheese frosting- really good cupcakes! :)
Elana says
Thanks Jules! Glad you liked these cupcakes :-)
Kaitlyn says
I made these last night and subbed 1/2 cup agave with 1/4 cup honey and 1/4 cup buttermilk. They turned out wonderfully, better than anything else I’ve made with coconut flour.
Elana says
Kaitlyn, so glad to hear these were wonderful and better than anything else you’ve made with coconut flour!
Kari says
Anyone have ideas for how to make this recipe into a cake rather than a cupcake? Healthiest Strawberry cupcake recipe I have found yet but need a round cake for my daughter’s birthday. Any thoughts on cooking times, etc? Thx!
Elana says
Kari, here’s a cake recipe for you:
https://elanaspantry.com/paleo-vanilla-birthday-cake/
Enjoy!
Elana
Debbie says
I just tried these tonight and they are delicious! Very sweet, nice strawberry flavor and really moist. Thanks for a great recipe!
Elana says
You’re welcome Debbie! Glad to hear this was a great recipe :-)
Samantha says
Hi Elana! I made this cupcake last night and baked it at 350.. i put the timer on for 20 minutes and came back to check on them at 16 minutes and the tops were starting to burn. I immediately checked to see if they were done (and they were) and took them out. Unfortunately, not only did the tops have black bits but later when we ate them the bottom’s were burnt too. Not sure what I did wrong or if my oven is just gets too hot. The top half that wasn’t burned was moist but the bottom, not so much. Any suggestions?
Elana says
Samantha, definitely sounds like your oven needs to be recalibrated :-)
JENNIFER says
Hello Elana, I want to surprise my niece by having a gluten free cake at my daughters first birthday party. My niece sent me a copy of your recipe a few months ago, and I’d like to know how to adapt the recipe to make it for a 9″ round 2 layer cake and a 6″ round 2 layer cake. I hope to hear from you soon.
Elana says
Jennifer, I haven’t tried that so not sure how it would work with this recipe, but here’s a great birthday cake recipe for you that’s very healthy!
https://elanaspantry.com/paleo-vanilla-birthday-cake/
Enjoy!
Elana
S says
Hi Elana,
Am overjoyed to have stumbled upon your site – cant wait to try the chocolate recipes in particular, as well as the almond bread (the primary reason for stumbling upon your site actually). I have one Q for you though – you are so beautiful and slim, how on earth is that possible with all the baking that you do? Granted you dont use wheat products but still, dessert is still dessert! I love baking and have gained a stone in one year! So what’s your secret if you dont mind my asking?
Elana says
S, I exercise for an hour minimum everyday, rain or shine :-)
Carly says
I am so excited to try these for my daughter’s 3rd birthday party tomorrow! A couple of her friends have Celiac’s and this is a great alternative (to traditional cupcakes) for her Strawberry Shortcake themed birthday party :-)
Elana says
Happy birthday to your daughter Carly!