Strawberry Cupcakes (with Arrowroot)

Recipe from Elanas Pantry

Ingredients

• ½ cup coconut flour

• 1 tablespoon arrowroot powder

• ¼ teaspoon celtic sea salt

• ½ teaspoon baking soda

• 4 large eggs

• ½ cup agave nectar or honey

• 1 tablespoon vanilla extract

• ½ cup finely chopped fresh strawberries

Instructions

1. Preheat the oven to 350°F. Line 8 muffin cups with paper liners.

2. In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.

3. Scoop cup of batter into each prepared muffin cup.

4. Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.

5. Frost with Whipped Cream Frosting or Strawberry Meringue Frosting