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Strawberry cupcakes in a muffin pan.
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5 from 1 vote

Gluten Free Strawberry Cupcakes

Quick, easy and delicious paleo cupcakes!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 584kcal
Cost: $6

Equipment

  • cupcake pan
  • cupcake liners
  • Hand mixer

Ingredients

Cupcakes:

For the strawberry frosting:

Instructions

For the cupcakes:

  • Preheat the oven to 350 degrees F. Mix the dry ingredients and then add in the wet ingredients. Whisk with a hand mixer until smooth. Add in muffin liners to the cupcake molds and bake for 15-20 minutes. Allow the cupcakes to cool before frosting.

For the frosting:

  • Place the strawberries in a food processor and blend until smooth. Then, add the strawberry pure to a saucepan and bring to a boil. Now, add all ingredients in a bowl and mix with a hand mixer until smooth. Set the frosting in the fridge until the cupcakes are cooled and ready to be frosted.

Notes

Storage: This recipe can be stored in an air tight container in the refrigerator for up to one week.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based on 12 servings. 
Servings: This recipe should yield 12 servings. 

Nutrition

Serving: 1cupcake | Calories: 584kcal | Carbohydrates: 26g | Protein: 6g | Fat: 53g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 30mg | Potassium: 81mg | Fiber: 2g | Sugar: 15g | Vitamin A: 81IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 1mg