Gluten-Free Strawberry Cupcakes
Recipe By Elana Amsterdam
- Cooking and Prep: 1.5 h
- Serves: 4
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Contains:
Ingredients (8)
Main ingredients
Start Cooking
Prepare the Cupcakes
Yields 8 cupcakes.
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Preheat the oven to 350 degrees Fahrenheit. Line eight muffin cups with paper liners.
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In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda.
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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.
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Scoop 1/4 cup of batter into each prepared muffin cup.
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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.
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Frost with whipped cream frosting and serve.
