Strawberry Cupcakes (Gluten-Free)
- Number of Servings: 8
Ingredients
1/2 cup coconut flour1 tablespoon arrowroot powder1/4 teaspoon sea salt1/2 teaspoon baking soda4 large eggs1/2 cup agave nectar1 tablespoon vanilla extract1/2 cup finely chopped fresh strawberries
Preheat the oven to 350F. Line 8 muffin cups with paper liners.
ĦIn a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, honey, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.
ĦScoop 1/4 cup of batter into each prepared muffin cup.
ĦBake 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, then frost and serve.
Serving Size: 8 (1/4 cup) Cupcakes
Number of Servings: 8
Recipe submitted by SparkPeople user PURPLEHEARTS78.
ĦIn a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, honey, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.
ĦScoop 1/4 cup of batter into each prepared muffin cup.
ĦBake 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, then frost and serve.
Serving Size: 8 (1/4 cup) Cupcakes
Number of Servings: 8
Recipe submitted by SparkPeople user PURPLEHEARTS78.
Nutritional Info Amount Per Serving
- Calories: 139.7
- Total Fat: 3.3 g
- Cholesterol: 92.5 mg
- Sodium: 187.4 mg
- Total Carbs: 24.1 g
- Dietary Fiber: 3.3 g
- Protein: 4.2 g