White Chocolate Cherry Cupcakes

1. 1

   Preheat the oven to 350F.

2. 2

   Line 11 muffin cups with paper liners.

3. 3

   In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda; set aside 1 tablespoon of this coconut flour mixture.

4. 4

   In a medium bowl, whisk together the eggs and agave nectar.

5. 5

   Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined.

6. 6

   Sprinkle the reserved tablespoon of coconut flour mixture over the cherries, tossing to coat thoroughly.

7. 7

   Fold the cherries and white chocolate chips into the batter.

8. 8

   Scoop 1/4 cup of batter into each prepared muffin cup.

9. 9

   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.

10. 10

    These cupcakes brown very quickly, but they are not done until they pass the toothpick test.

11. 11

    Let the cupcakes cool in the pan for 1 hour, then frost and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.