Strawberry Cupcakes
These strawberry cupcakes are a delightful treat that perfectly balances the flavors of coconut, sweet strawberries, and hints of vanilla. The moist and fluffy texture of these gluten-free goodies will surely satisfy your sweet cravings. With a touch of agave nectar sweetness and a burst of fresh strawberry goodness in every bite, these cupcakes are a must-try for any occasion.
— Constant Cookbook
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
- 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
Yield
Makes 8 cupcakes
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