Strawberry Cupcakes with Strawberry Buttercream {Gluten Free}



Strawberry Cupcakes

  • 1/2 cup of coconut flour
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon of sea salt
  • 4 eggs
  • 1/3 cup of coconut oil
  • 1/2 cup of honey
  • 2 tsp vanilla
  • 1/4 cup pureed fresh strawberries

Strawberry Buttercream Icing

  • 2 tbsp fresh strawberry puree
  • 1/2 cup unsalted butter
  • 1 3/4 cups icing sugar
  • 1/2 tsp vanilla


  1. Preheat your oven to 350 degrees.

Making the Strawberry Cupcakes:

  1. Combine the coconut flour, baking soda and salt. Set aside.
  2. In a mixer combine the eggs, coconut oil, honey and vanilla. Mix well.
  3. Add the flour mix to the egg mixture and blend well.
  4. Stir in the strawberry puree.
  5. Fill your cupcake liners about 3/4 full of batter.
  6. Bake for 20-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  7. Cool completely before frosting.

Making the Strawberry Buttercream Icing:

  1. Puree about 4 strawberries, then measure out 2 tbsp. Set aside.
  2. Sift icing sugar.
  3. In a mixer, beat butter until soft and fluffy.
  4. Add sifted icing sugar, and mix until well combined.
  5. Add vanilla and strawberry puree.
  6. Then ice your cupcakes after they have cooled, and garnish with a little slice of fresh strawberry.