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Gluten-Free Strawberry Shortcake Cupcakes

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Gluten-Free Strawberry Shortcake Cupcakes

We’re all about these easy gluten-free strawberry cupcakes by Gathered Nutrition. They are made with coconut flour. They have a fluffy and spongy shortcake-like texture, with a light and sweet flavor.

Gluten-Free Strawberry Shortcake Cupcakes

Gluten-Free Strawberry Shortcake Cupcakes

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 10 Cupcakes
Calories: 223kcal
Print Recipe

Ingredients

  • 1/2 cup salted butter melted and cooled
  • 6 eggs
  • 1/3 cup honey
  • 1 Tbsp milk of choice
  • 2 tsp vanilla extract
  • 1/2 cup coconut flour
  • 1/2 tsp sea salt
  • 1 tsp baking powder
  • 3/4 cup fresh California strawberries finely diced (plus more, for topping)

Instructions

  • 3/4 cup fresh California strawberries, finely diced (plus more, for topping)
  • Preheat oven to 350°F and line a muffin tin with 10 cupcake liners.
  • In a large bowl, whisk the butter, eggs, honey, milk, and vanilla together until smooth.
  • Add the coconut flour, sea salt, and baking powder. Use a whisk to combine everything into a smooth batter (the batter should be wet, don’t worry!), then fold in the diced strawberries.
  • Use a cookie scoop (or spoon) to fill each cupcake liner ¾ full.
  • Bake for 18-20 minutes, until a toothpick comes out clean. Allow cupcakes to cool for 5 minutes, then transfer to a cooling rack to cool completely.
  • Once completely cooled, top with whipped coconut cream (or regular whipped cream) and sliced strawberries.

Nutrition

Serving: 1  cupcake | Calories: 223kcal | Carbohydrates: 18g | Protein: 5g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 136mg | Sodium: 296mg | Fiber: 2g | Sugar: 13g
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