4 Servings
1 Hour, 30 Minutes
Allergens
Yields 8 cupcakes.
Preheat the oven to 350 degrees Fahrenheit. Line eight muffin cups with paper liners.
In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda.
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.
Scoop 1/4 cup of batter into each prepared muffin cup.
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.
Frost with whipped cream frosting and serve.
