Gluten-Free Strawberry Cupcakes
1/2 cup coconut flour
1 tablespoon arrowroot powder
1/4 teaspoon salt
1/2 teaspoon baking soda
4 large eggs
1/2 cup agave nectar
1 tablespoon pure vanilla extract
1/2 cup finely chopped fresh strawberries (plus more for topping the frosting)
Place a rack in the center of the oven and preheat to 350 degrees F. Line a cupcake pan with 8 or 9 foil or paper liners. Set aside.
In a large bowl, whisk together coconut flour, arrowroot powder, salt, and baking soda. If the coconut flour has a few stubborn lumps in it, make sure to whisk them out.
In a medium bowl, whisk together eggs, agave, and vanilla extract. Add the wet ingredients, all at once, to the dry ingredients and whisk together. You can do this by hand or with a handheld mixture. Whisk until all ingredients are well combined. You’ll feel the mixture begin to thicken as you stir.
Fold in the strawberries.
Scoop batter into lined cupcake pan. Fill papers to two-thirds full.
Bake for 20 to 25 minutes, or until a wooden skewer inserted in the center of a cupcake comes out with just a few moist crumbs. Remove from oven. Allow cupcakes to cool in the pan for 10 minutes before removing from the pan to cool completely on a wire rack. Once completely cool, frost with cream cheese frosting.
Cupcakes will keep, in an airtight container in the fridge for up 2 or 3 days.
Cream Cheese Frosting
makes: enough to smear 8 or 9 cupcakes. If you’d like to pipe this frosting, I suggest doubling the recipe.
1/3 cup heavy cream, whipped to stiff peaks
4 ounces cream cheese, at room temperature
2 tablespoons agave nectar
dash of pure vanilla extract
In a large bowl, whip heavy cream into stiff peaks using a whisk or a handheld mixer. In a separate large bowl, whip the cream cheese, agave, and vanilla together until smooth and pliable. Using a rubber spatula, fold the whipped cream into the cream cheese mixture. Fold until evenly combined.
Spread onto cooled cupcakes or place in a piping bag to pipe over cupcakes. Sprinkle with small diced strawberries.
Frosting will keep, in an airtight container in the fridge for 2 or 3 days.