Strawberry Cupcakes (Gluten-Free)

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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Strawberry Cupcakes (Gluten-Free) calories by ingredient
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Number of Servings: 8


    1/2 cup coconut flour
    1 tablespoon arrowroot powder
    1/4 teaspoon sea salt
    1/2 teaspoon baking soda
    4 large eggs
    1/2 cup agave nectar
    1 tablespoon vanilla extract
    1/2 cup finely chopped fresh strawberries


Preheat the oven to 350F. 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, 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.
Scoop 1/4 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, then frost and serve.

Serving Size: 8 (1/4 cup) Cupcakes

Number of Servings: 8

Recipe submitted by SparkPeople user PURPLEHEARTS78.

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