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.

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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.

Strawberry Cupcakes (Grain-free, Dairy-free)

4.88 from 8 votes

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

prep10 mins cook20 mins total30 mins

Servings:8

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 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

• 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. Finally, fold in the strawberries.
• 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 in the pan for 30 minutes, and cool completely before serving. Frost with Creamy Cashew Icing, if desired.

Nutrition

Calories: 71kcal | Carbohydrates: 5g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 81mg | Sodium: 188mg | Potassium: 44mg | Fiber: 2g | Sugar: 1g | Vitamin A: 120IU | Vitamin C: 6mg | Calcium: 14mg | Iron: 0.6mg

Author: Megan Gilmore

Course: Dessert

Cuisine: American

Keyword: dairy free, dessert, grain free, paleo

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Per Serving: Calories: 71, Fat: 3g, Carbohydrates: 5g, Fiber: 2g, Protein: 3g

Enjoy!

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