Dairy-Free Strawberry Coconut Flour Cupcakes
 
Prep time
Cook time
Total time
 
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:
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
  1. Preheat your oven to 350°F and line 8 muffin cups with paper liners.
  2. In a large bowl, whisk together the coconut flour, arrowroot powder, baking soda, and salt.
  3. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract.
  4. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
  5. Fold in the strawberries.
  6. Scoop ¼ cup of batter into each prepared muffin cup.
  7. 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.
  8. 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