Gluten-Free Strawberry Cupcakes

  • Cooking and Prep: 1.5 h
  • Serves: 4
  • Contains:

Ingredients (8)

Main ingredients

Start Cooking

Prepare the Cupcakes

Yields 8 cupcakes.

  1. Preheat the oven to 350 degrees Fahrenheit. Line eight muffin cups with paper liners.

  2. In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda.

  3. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined. Fold in the strawberries.

  4. Scoop 1/4 cup of batter into each prepared muffin cup.

  5. Bake 20-25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for one hour. 

  6. Frost with whipped cream frosting and serve.

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