Strawberry Cupcakes {gluten-free}

By Kathy C.

Elana's Pantry Strawberry Cupcakes-- Note by Virginia on THM allergy-free Facebook page: "well the coconut flour cake was a hit I used Liquid stevia instead of agave and less of it and then added some of the strawberry juice and to help = the amt of liquid needed I think that made it an S... we had heavy cream sweetened with stevia and strawberry juice for the frosting...

Ingredients

• 1/2 cup coconut flour
• 1 tablespoon arrowroot powder
• 1/4 teaspoon celtic sea salt
• 1/2 teaspoon baking soda
• 4 large eggs
• 1/2 cup agave nectar (see note above: stevia+strawberry juice)
• 1 tablespoon vanilla extract
• 1/2 cup finely chopped fresh strawberries

Details

Servings 8
Adapted from elanaspantry.com

Preparation

Step 1

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

In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.

Scoop ¼ cup of batter into each prepared muffin cup.

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. Let the cupcakes cool in the pan for 1 hour.

Frost with Whipped Cream Frosting or Strawberry Meringue Frosting (pg.92) from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour, and serve.