Strawberry Cupcakes – a delicious recipe with Coconut Flour, Arrowroot Powder, Salt, Baking Soda, Eggs, Vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F. Line 8 muffin cups with paper liners.
2
In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda.
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, then fold in the strawberries.
5
Scoop 1/4 cup of batter into each prepared muffin cup.
6
Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached.
7
Let the cupcakes cool in the pan for 1 hour.
8
Frost with Whipped Cream Frosting or Strawberry Meringue Frosting (also from the book), and serve.
214
kcal
Calories
10
g
Fat
14
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cups Coconut Flour, 1 Tablespoon Arrowroot Powder, 1/4 teaspoons Celtic Sea Salt, 1/2 teaspoons Baking Soda, and more.
Yes, Strawberry 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.
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