Independence Day Cupcakes Recipe

Name: Independence Day Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup plus 2 tablespoons coconut flour; 1/2 teaspoon sea salt; 1/4 teaspoon baking soda; 4 large eggs; 1/3 cup grapeseed oil; 1/2 cup agave nectar; 1 tablespoon vanilla extract; Whipped Cream Frosting (page 93); 1/2 cup fresh blueberries; 1/2 cup hulled and halved fresh strawberries

Servings: persons

1
Preheat the oven to 350F.
2
Line 9 muffin cups with paper liners.
3
To make the batter, in a large bowl, combine the coconut flour, salt, and baking soda.
4
In a medium bowl, whisk together the eggs, grapeseed oil, agave nectar, and vanilla extract.
5
Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.
6
Scoop 1/4 cup of batter into each prepared muffin cup.
7
Bake for 18 to 22 minutes, 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.
9
To decorate, top each cupcake with a big dollop of Whipped Cream Frosting or pipe the frosting onto the cupcakes.
10
Distribute the blueberries and strawberries over the frosted cupcakes and serve immediately.

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup plus 2 tablespoons coconut flour, 1/2 teaspoon sea salt, 1/4 teaspoon baking soda, 4 large eggs, and more.

Yes, Independence Day Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Independence Day Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions