Gluten-Free Strawberry Cupcakes with Strawberry Coconut Icing

Miranda Strawberry

We are so lucky to live so close to some incredible farms, including Twinkle Berry Strawberry Farm. Yesterday we took the family to their pick-your-own field and we collected these perfect little berries for some healthy baking! It only took us 30 mins to gather a big bucket of strawberries, which is just about the time where the kids attention span runs out so all worked out!

This morning I experimented in the kitchen and through together some of my fave baking ingredients and made a batch of Gluten-Free Strawberry Cupcakes with Strawberry Coconut Icing. They could also act as a yummy muffin without the icing.


Gluten-Free Strawberry Cupcake with Strawberry Coconut Icing 

Makes 9 (full sized muffins)


2 cups local strawberries, washed with tops cut off

1/3 cup pure maple syrup

2 tbsp coconut oil

1 omega-3 egg

1 tsp pure vanilla

1 cup millet flour

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp sea salt


  1. Preheat oven to 350 F
  2. Add 1.5 cups of strawberries to a food processor and pulse until smooth
  3. Add in coconut oil, vanilla and maple syrup and blend
  4. In a medium bowl add millet flour, baking soda, baking powder, sea salt and whisk
  5. Add in the strawberry mixture and the egg
  6. Whisk together
  7. Chop 1/2 cup of strawberries into small pieces and add to the batter
  8. Pour batter into muffin lined tin
  9. Bake on middle rack for 20-22 minutes or until toothpick is dry and muffins are golden brown
  10. Chill before adding icing

Strawberry Coconut Icing 


1 can of full fat coconut milk (hardened part only) save the liquid for another recipe!

6-7 medium local strawberries, washed with tops cut off

1 tbsp pure maple syrup


  1. Leave a can of coconut milk in the fridge overnight
  2. Take the top fat portion of the coconut milk and add to a bowl
  3. Add  strawberries to food processor and pulse until smooth
  4. Add strawberries to the bowl and whip cold coconut milk with an electric hand mixer. Coconut milk needs to be cold when whipping or it will not become creamy.
  5. Chill in the fridge. Add icing to cupcakes when they are chilled.


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