Strawberry Cupcakes
My younger son loves these cupcakes and calls them Strawberry Spongecakes. These pink-flecked pleasers are best made at the height of strawberry season.
Sweetness: Medium
Recipe information
Yield
makes 9
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Line 8 muffin cups with paper liners.
Step 2
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.
Step 3
Scoop 1/4 cup of batter into each prepared muffin cup.
Step 4
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.