Strawberry Cupcakes (with Arrowroot)

Recipe from Elanas Pantry


  • ½ cup coconut flour

  • 1 tablespoon arrowroot powder

  • ¼ teaspoon celtic sea salt

  • ½ teaspoon baking soda

  • 4 large eggs

  • ½ cup agave nectar or honey

  • 1 tablespoon vanilla extract

  • ½ cup finely chopped fresh strawberries


  1. Preheat the oven to 350°F. Line 8 muffin cups with paper liners.

  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.

  3. Scoop cup of batter into each prepared muffin cup.

  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.

  5. Frost with Whipped Cream Frosting or Strawberry Meringue Frosting