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These not-too-sweet cupcakes have a moist crumb and delicate strawberry flavor. They are a hit with everyone!
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Ingredients
For 8 COM_JOOMRECIPE_SERVING_TYPE_
gluten-free-strawberry-cupcakes-with-whipped-cream
- 1/2 c coconut flour
- 1 T arrowroot powder
- 1/4 t salt
- 1/2 t baking soda
- 1/2 c agave
- 4 eggs
- 1 T vanilla extract
- 1/2 c strawberries
- 1 c heavy cream
Gluten-Free Strawberry Cupcakes with Whipped Cream Frosting Directions
- 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.