gluten-free strawberry cupcakes

i wanted to make something for a gluten-free friend for her birthday many, many weeks ago. unfortunately with charrette and finals, i didn’t get a chance until this past week. continuing with the strawberries from this past week, here are gluten-free strawberry cupcakes!  gluten-free baking is certainly another beast. there are so many flours and starches to chose from! but here, coconut flour seems like a good idea and i like that these are sweetened with honey or agave nectar. i liked the dense crumb and the fluffy cream cheese frosting. but in the end,  i liked that i could make something (successfully!) for a friend to enjoy, most of all.

gluten-free strawberry cupcakes with cream cheese frosting

from joy the baker

after eating one two, i thought that next time i could lighten this up a bit if i beat the egg whites separately and folded them in at the end, like an angel food cake. if anyone does this, let me know how it turns out. also, these baked up pretty dark in my oven, so keep an eye on them. or use cupcake liners. also, these really do only need 1/2 cup of coconut flour!

1/2 c coconut flour

1 tbsp arrowroot powder

1/4 tsp salt

1/2 tsp baking soda

4 lrg eggs (room temp)

1/2 cup agave nectar or honey

1 tbsp vanilla extract

1/2 c finely diced strawberries, plus more for garnishing

preheat oven to 350. line or grease 8-9 cupcake molds.

whisk together the coconut flour, arrowroot powder, salt, and baking soda. make sure to whisk out any lumps in the coconut flour. in a separate bowl, whisk together the eggs, agave, and vanilla. add the egg mixture to the flour mixture all at once and stir well. the batter will get thicker as you stir. fold in the diced berries. scoop out to the prepared pan and bake about 20 minutes or until cakes are done. cool on a rack and frost.

cream cheese frosting

1/3 cup heavy cream

4 oz cream cheese

1 tsp vanilla

2 tbsp honey

beat the cream to stiff peaks. in another bowl, beat the cream cheese to lighten and beat in the vanilla and honey. fold the whipped cream into the cream cheese mixture and frost your cupcakes!

photo taken at pondicheri, houston, texas

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Filed under fruit, gluten free, sweets

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