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Gluten-Free Strawberry Cupcakes with Whipped Cream Frosting

Yield
Cupcakes
Prep time
1 hr
Course
Desserts
Special Diets
Ovo-vegetarian | Lacto-vegetarian
Food Allergies
Gluten-free | Wheat-free | Celiac
Occasions
Kid Friendly
Source

Adapted from www.elanaspantry.com

Description

These not-too-sweet cupcakes have a moist crumb and delicate strawberry flavor. They are a hit with everyone!

Ingredients

1⁄2 ccoconut flour
1 Tarrowroot powder
1⁄4 tsalt
1⁄2 tbaking soda
4 eggs (large)
1⁄2 cagave nectar (plus 2 tbsp, divided)
1 Tvanilla extract
1⁄2 cstrawberries (finely chopped)
1 cheavy cream

Instructions

Preheat the oven to 350˚F. Line 8 muffin cups with liners.

In a large mixing bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a separate bowl, whisk together the eggs, agave, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until thoroughly combined. Fold in the strawberries.

Pour 1/4 cup of cupcake batter into each liner, and bake for 20-25 minutes, until a toothpick comes out with just a few crumbs.

While the cupcakes are baking, make the frosting. Combine the heavy cream and remaining 2 tablespoons of agave in a large bowl. Whip with a hand blender until stiff peaks form. 

Allow the cupcakes to cool for 1 hour in the pan before frosting them.