Strawberry Cupcakes
Ingredients
The batter
-
½
cup
coconut flour
-
¼
teaspoon
sea salt
-
½
teaspoon
baking soda
-
4
large
eggs
-
½
cup
honey
-
1
tablespoon
vanilla extract
-
1
tablespoon
fresh lemon juice
-
zest of one
lemon
The strawberries
-
½
cup
finely chopped strawberries
Instructions
- Preheat the oven to 350°F and line a muffin tin with 8 paper liners.
- In a medium bowl, combine all ingredients except for the fresh strawberries and stir until a moist batter forms.
- Fold in the chopped strawberries.
- Scoop the batter into the prepared paper liners using a ¼ cup measure.
- Bake for 20 minutes or until lightly golden and firm in the center.
- Allow to cool completely before serving, and frost with Creamy Cashew Icing if desired.
Nutrition Facts (estimated)
Servings
8
Calories
71
Total fat
3g
Total carbohydrates
5g
Total protein
3g
Sodium
188mg
Cholesterol
81mg
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