Strawberry Cupcakes

Preparation

1. Step 1

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

   Step 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.

   Step 3

   Scoop 1/4 cup of batter into each prepared muffin cup.

   Step 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, then frost and serve.