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Strawberry Cupcakes

These strawberry cupcakes are an easy dessert recipe.
Course Dessert
Cuisine American
Keyword Strawberry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 330kcal
Cost $.64 per serving


Ingredients for the Cupcakes

  • 2 cups gluten-free flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup coconut milk or other milk
  • 1/3 cup melted coconut oil
  • 2/3 cup pure maple syrup
  • 2 tsp vanilla extract

Ingredients for the Frosting

  • 2/3 cup sliced strawberries
  • 1/2 cup organic palm oil shortening
  • 2 1/2 cups organic powdered sugar


  • Preheat the oven to 350 degrees. Place cupcake liners in a muffin pan.
  • Mix the dry ingredients for the cupcakes in a small bowl. Set aside.
  • Mix the wet ingredients for the cupcakes with an electric mixer. Add the dry ingredients and mix until combined.
  • Fill the cupcake liners 2/3 full. For full-sized cupcakes, bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. For mini-cupcakes, bake for 10-15 minutes or until a toothpick comes out clean. Cool the cupcakes on a wire rack.
  • While the cupcakes are cooling, puree the strawberries in a food processor or blender. This will generate about 1/3 cup of strawberry puree.
  • Using an electric mixer, combine all three frosting ingredients to form a smooth frosting. If it seems a bit too wet, add a little more powdered sugar until the desired consistency is reached. Frost the cupcakes when they're completely cool.


Calories: 330kcal | Carbohydrates: 53g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Sodium: 206mg | Potassium: 86mg | Fiber: 2g | Sugar: 37g | Vitamin A: 360IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg