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
Strawberry Cupcakes (Grain-free, Dairy-free)
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

These cupcakes are grain-free, naturally sweetened, and bursting with antioxidant-rich strawberries!

Course: Dessert
Servings: 8
Calories: 71 kcal
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?

Leave a Reply

Your email address will not be published. Required fields are marked *

Comments

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!

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!

Krista

Will frozen strawberries work in this recipe?

    Megan

    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!

Rachel Druckenmiller

Megan, these were SO delicious! I could’ve eaten a whole bowl of the icing, and the combo was just perfect! I write a dairy-free, gluten-free blog and am a fellow IIN grad. I love the work you are doing and wanted to let you know you inspire me! Here’s my spotlight of the recipe: http://rachelsnourishingkitchen.wordpress.com/2014/06/23/strawberry-lemon-cupcakes-with-creamy-cashew-frosting/

    Megan

    I’m so glad you enjoyed them!

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!)

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

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!

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!

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.

Never Miss a Post!

Get a FREE 3-Day Detox Plan when you sign up for my email newsletter