Gluten-Free Strawberry Cupcakes

The recipe for these strawberry cupcakes came together swiftly. It calls for coconut flour, a little arrowroot powder, and quite a few eggs. (Coconut flour sucks up moisture; it takes a surprising amount of eggs and sweeteners to balance out the small amount of flour here.) Elana also prefers agave nectar in her recipes. I made this recipe twice — once with honey, and once with agave nectar. The one with the agave nectar was far superior; I think that the quality of moisture in the two sweeteners is different. So do stick with the recipe exactly as written.

How do these taste, then? They are incredibly delicious. I do not eat gluten-free, most of the time (although I like having a few good gluten-free recipes for friends living with celiac disease). But simply as a lover of cake and all things sweet, I found these cupcakes delightful. They are moist, with a sponge cake texture, and a delicate strawberry flavor. I topped mine with a simple unsweetened whipped cream. My husband, who is not a fan of very sweet desserts, loved these. They were fruity enough, and not too sweet, and yet with a delicate texture and moist crumb.

Two thumbs up for Elana’s method, at least in this recipe! I’m looking forward to experimenting with more recipes in this book, and trying out some of the almond flour recipes as well.

Have you tried any recipes from this new book? What did you think?

Gluten-Free Strawberry Cupcakes

Makes 8

Sweetness: Medium

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 350°F. 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, 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.

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.