Strawberry Cupcakes (Grain-free, Dairy-free)

I love finding excuses to bake.

Watching the Olympics this week?

Yes, we definitely need cupcakes for that.

And, just in case you feel bad about eating cupcakes while watching top athletes push themselves to their limits, I’m happy to inform you that these cupcakes are grain-free, naturally sweetened, and bursting with antioxidant-rich strawberries!

Now, that’s something even an athlete can feel good about eating.

Strawberry Cupcakes (Grain-free)
makes 8 cupcakes

adapted from Elana’s recipe

Ingredients:

1/2 cup coconut flour
1/4 teaspoon sea salt
1/2 teaspoon baking soda
4 large eggs
1/2 cup honey
1 tablespoon vanilla extract
1 tablespoon fresh lemon juice
zest of one lemon
1/2 cup finely chopped strawberries

Directions:

Preheat oven to 350F, and line a muffin tin with 8 paper liners.

In a medium bowl, combine all of the ingredients– except for the fresh strawberries– and stir well, until a moist batter forms. Fold in the strawberries, then scoop the batter using a 1/4 cup into the prepared paper liners.

Bake for 20 minutes at 350F, or until the cupcakes are lightly golden around the edges and firm in the center.

Allow to cool completely before serving, and frost with Creamy Cashew Icing, if desired.

4.86 from 7 votes
Print
These cupcakes are grain-free, naturally sweetened, and bursting with antioxidant-rich strawberries!
Servings: 8
Author: Detoxinista.com
Ingredients
  • 1/2 cup coconut flour
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon baking soda
  • 4 large eggs
  • 1/2 cup honey
  • 1 tablespoon vanilla extract
  • 1 tablespoon fresh lemon juice
  • zest of one lemon
  • 1/2 cup finely chopped strawberries
Instructions
  1. Preheat oven to 350F, and line a muffin tin with 8 paper liners.
  2. In a medium bowl, combine all of the ingredients-- except for the fresh strawberries-- and stir well, until a moist batter forms. Finally, fold in the strawberries.
  3. Scoop the batter using a 1/4 cup into the prepared paper liners.
  4. Bake for 20 minutes at 350F, or until the cupcakes are lightly golden around the edges and firm in the center.
  5. Allow to cool in the pan for 30 minutes, and cool completely before serving. Frost with Creamy Cashew Icing, if desired.

Enjoy!

Reader Feedback: What’s your favorite cupcake flavor? Are you enjoying the Olympics this week?

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Meet Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned certified nutritionist consultant, trying to make healthy living as easy as possible. I believe in eating delicious whole foods on a regular basis to help naturally support the body’s detox organs— no juice fasting required. (Unless you want to!) If you make one of my healthy recipes, tag @detoxinista on Instagram or Facebook so I can see!

34 thoughts on “Strawberry Cupcakes (Grain-free, Dairy-free)

  1. Angela @ Eat Spin Run Repeat

    These are so cute! I love watching the Olympics, and will probably clock more TV hours this month than I have all year. As for cupcakes, I’m going to be boring and say vanilla bean (simple but just so freakin’ good). I’m more of a muffins gal, so if it’s muffins we’re talking about, carrot cake and lemon poppyseed are tied for the top!

    Reply
  2. Candice

    Any good uses for almond pulp from homemade almond milk? I have been making my own and hate to waste. I do not have a dehydrator so the recipe can not require that tool. Thanks! I will definitely try these cupcakes sometime!

    Reply
    1. Megan Post author

      I hate wasting almond pulp, too! I have yet to find a “good” recipe for it, but I’m still working on it. I’ll let you know if I come up with anything good! 🙂

      Reply
      1. Candice

        Thanks for the reply. I have had success with Choosing Raw’s almond pulp hummus, but I am looking for more options. I will be on the lookout for your new discovery 🙂

        Reply
  3. Lisa

    These are the sweetest little cupcakes! I love making excuses to bake as well.
    I definitely enjoy the olympics, but am not a fan of sitting in front of the TV for hours, so I mostly just record the sports I love and then can watch them later on.
    I’m not much of a cupcake fan, they taste too much like cake to me. I love pumpkin or banana muffins though!

    Reply
    1. Megan Post author

      I’m not a fan of sitting in front of the TV for so long, either. Thank goodness for DVRs! 🙂

      I’m with you on the pumpkin and banana muffins, too. YUM.

      Reply
  4. Amy Rock

    You do know the way to my heart…cupcakes! Dessert! Chocolate! I already made these cupcakes but I did change one tiny part because I didn’t have a lemon. I used a lime instead and it turned out really well! So good! Thanks for all the yummy recipes. I haven’t watched much of the olympics as I’m not a huge fan of sitting in front of the TV. I have caught some highlights on the large TVs while at the gym though! I’m not sure if it would be a good idea to eat a cupcake at the gym while catching highlights of the olympics…they might frown on that. 🙂

    Reply
    1. Megan Post author

      You’d probably get some funny looks at the gym if you brought a cupcake with you! Ha ha. The lime sounds like a delicious alternative! 🙂

      Reply
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  6. Carole

    I just made my first batch of these awesome muffins! This is an amazing recipe – not only because it tastes WONDERFUL but every bite I take I can’t help wondering how in the world there is NO flour in the recipe while the look and taste says there is! But there isn’t! This ticks all the boxes, as it were, for a healthy delicious snack muffin..I will be making this again and again. This time the only slight difference from the recipe was that I used Organic crunchy peanut butter…Thank you for your culinary adventurous spirit!

    Reply
  7. Kristen

    So many good recipes! May make this one for Valentine’s as well, although I will need to pick up some pastured eggs 🙂 For me I love finding an excuse for going to the grocery store! lol

    Reply
  8. Emily

    I found your blog a few months ago. Since then, Ive been making your recipes. You are awesome! Everything I’ve made of yours has come out so good. You are the ONLY blogger I trust to give me great recipes EVERY TIME. I made these cupcakes tonight and they were another great recipe. Keep doing what you do! 🙂

    Reply
  9. J

    yummy! just made these and they have a lot of flavor! Don’t skip the lemon juice and zest…that is key to this lovely cupcake

    Reply
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  12. Annette

    Hi! I just made this batter and for some reason it came out dry and clumpy. I’m not sure what I did wrong…
    My honey was a bit less than 1/2 a cup but I’m not sure what it could have been…hmmm.
    So I added some almond milk to moisten and we’ll see what happens!

    Reply
  13. Emily

    Thanks so much for sharing this recipe!! This weekend was my fathers birthday and we had a lot of company. I decided to make these cupcakes even though no one but me is gluten free! I omitted the lemon zest because I couldn’t find my zester but it still tasted great! And I added more strawberries because they are just so delicious! After everyone took big bites and asked for seconds, I shared that these were gluten free and processed sugar free. They were quite surprised! Hopefully, everyone will start to realize that you can enjoy your food without the white flour and white sugar!!! Thanks again!

    Reply
  14. Christina Kingery

    I just made these cupcakes tonight and they were SO YUMMY!!!! 🙂 I made them into little bite-size muffins, and then made a “whip cream” to top them with out of coconut cream with whisked in honey and vanilla extract! Thanks for the great recipe! Will make again for sure!

    Reply
    1. Megan Post author

      I haven’t tried that myself, but I assume it would work as long as you thaw and drain them beforehand. Please let us know if it works for you!

      Reply
  15. Katherine

    This recipe is so great, thank you! I have made these several times and they always come out perfectly. My daughter loves them. I sometimes make them with frozen blueberries instead of strawberries (I put in about 3/4 cup for those) and they work just as well as the strawberries. I’m not sure if it’s the lemon juice and baking soda reacting, but they are always so light and fluffy (but still moist) – just perfect, thank you! (I have made them as minis too, just as good!)

    Reply
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  17. lourdes

    Has anybody tried this as a cake? It’s my daughter’s birthday and I’m looking for a good and clean recipe
    Thanks

    Reply
  18. Marianna Clement

    So I want to make these and the vanilla cupcakes for my daughters 2nd birthday. I did a test run yesterday (1/2 batch of each) and while I like them and think they taste great, they didn’t turn out “cupcakey” at all. Very much like a muffin…The only substitution I made was Brown Rice Syrup instead of maple syrup in the Vanilla ones, but they actually turned out a like more like cupcakes then the strawberry. I’m wondering what I did wrong. They definitely didn’t rise like yours in the picture. My cake for her 1st bday last year was an epic fail (she and I still loved it and ate every fruit and veggie filled bite, but I didn’t make our guests eat it!), so I really want to make these work!!

    Also, for the person that asked about frozen strawberrries…that’s what i used, but they turned out very wet. I’m going to use real strawberries next time!

    Any advice would be great!! Birthday party is this Saturday!

    Reply
  19. natalie

    Just made these with banana instead, and they came out amazing! I decreased the amount of honey because the banana was sweet enough, honestly I don’t even think you would need the honey but I like my sweets pretty sweet! I topped with the cashew frosting, delish!

    Reply
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  21. Amanda

    These are incredible!! I substituted on flax egg since I only had 3 eggs and used maple syrup since I didn’t have honey. The texture was fluffy and soft in the middle and a nice crunch on the out side. I just spooned it on parchment paper too, since I didn’t have a cupcake tin. Topped with tofutti cream cheese, fresh strawberries and blue berries.

    Reply

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