Dairy-Free Strawberry Coconut Flour Cupcakes
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
These naturally grain-free and gluten-free cupcakes are light, airy, and just sweet enough. Be sure to use the strawberry version of the dairy-free meringue frosting recipe.
Author:
Elana Amsterdam
Recipe type:
Dessert
Cuisine:
American
Serves:
8 cupcakes
Ingredients
½ cup coconut flour
1 tablespoon arrowroot starch
½ teaspoon baking soda
¼ teaspoon sea salt
4 large eggs
½ cup agave nectar
1 tablespoon vanilla extract
½ cup finely chopped fresh strawberries
Strawberry Meringue Frosting
Instructions
Preheat your oven to 350°F and line 8 muffin cups with paper liners.
In a large bowl, whisk together the coconut flour, arrowroot powder, baking soda, and salt.
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 ¼ cup of batter into each prepared muffin cup.
Bake the cupcakes for 20 to 25 minutes, or 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 1 hour, then frost and serve.
Notes
Reprinted with permission from
Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour
. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey.
Nutrition Information
Serving size:
1 cupcake (without frosting)
Calories:
101
Fat:
.8g
Saturated fat:
.5g
Carbohydrates:
22.8g
Sugar:
16.7g
Sodium:
138mg
Fiber:
3.2g
Protein:
1.1g
Recipe by
Go Dairy Free
at https://godairyfree.org/recipes/strawberry-coconut-flour-cupcakes
3.5.3229