Gluten-Free Strawberry Cupcakes with Whipped Cream Frosting

Serving size:
 8 Cupcakes


    • 1 T
    • arrowroot powder
    • 1⁄4 t
    • salt
    • 1⁄2 t
    • baking soda
    • 1⁄2 c
    • agave (plus 2 tbsp, divided)
    • 4
    • eggs (large)
    • 1 T
    • vanilla extract
    • 1 c
    • heavy cream
1 hour
Ready in
1 hour


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

Adapted from


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.


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