Whether you’re just dairy-free, dairy-free and gluten-free, or shun dairy and grains altogether, this recipe for strawberry coconut flour cupcakes is for you. It’s a rather wholesome dessert that’s made with simple, natural, grain-free ingredients, but still tastes light, fluffy, and delicious!
Dairy-Free & Grain-Free Strawberry Coconut Flour Cupcakes
This recipe for strawberry coconut flour cupcakes is from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour by Elana Amsterdam. We originally shared this recipe back when her book was released in 2011. But we’ve since updated this post with more information and answers to your FAQs!
What Can I Substitute for the Coconut Flour?
Coconut flour is one of those rare ingredients that doesn’t have a great 1:1 substitute. It’s the backbone of this recipe, and many other ingredient changes would need to be made if you used a different flour. Coconut flour is extremely dry and sucks up liquid like nobodies business. If using another flour, you’d most likely need to increase the flour quantity. But again, that would be a different recipe and would require testing.
What Can I Substitute for the Arrowroot Starch?
Elana crafts her recipes very carefully, so she doesn’t like it when people make substitutes. But, in a pinch tapioca starch or cornstarch should work just fine.
Aren’t Eggs Dairy?
You’re in luck! Eggs are from chickens, not cows, and are naturally dairy-free. If you confuse eggs with dairy, you’re not alone. See this post for more information: Are Eggs Dairy?
Can I Use Another Sweetener?
You can substitute another liquid sweetener for the agave nectar. As mentioned in the paleo option, you can use honey. Agave nectar has the “cleanest” taste, but corn syrup or maple syrup could be used in a pinch. Maple syrup will influence the flavor a bit.
Will Other Fruit Work or Can I Omit the Fruit?
Other chopped fruit should work great! If you do opt to omit the fruit, this will remove a little bit of the moisture. Some liquid might need to be added (perhaps a tablespoon), but it’s hard to say without testing.
Is it really 1 Tablespoon Vanilla? Should it be 1 Teaspoon?
It is 1 tablespoon. Elana uses higher amounts of vanilla extract in her recipes to balance the flavor. It overrides most of the coconut flour flavor and complements the strawberries.
Special Diet Notes: Strawberry Coconut Flour Cupcakes
By ingredients, this recipe is dairy-free / non-dairy, gluten-free, grain-free, nut-free, peanut-free, soy-free, and vegetarian.
For paleo strawberry coconut flour cupcakes, you can substitute honey for the agave nectar.
- 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
- 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.
Top Your Cupcakes with this Italian Meringue Frosting!
