These GAPS strawberry cupcakes are the perfect springtime or birthday treat for anyone who wants to avoid grains and refined sugar.
This recipe was created by Marisa of Bumblebee Apothecary. Marisa is a mom of 4, a certified GAPS™ (Gut and Psychology Syndrome) Diet coach, and founder of the blog Bumblebee Apothecary where she shares nourishing recipes, natural remedies, and DIY skincare and home products. Thank you for sharing this delicious recipe, Marisa!
Anyone who is following the GAPS diet or another grain-free diet usually comes up against a big challenge before too long: what to do about dessert?
Have no fear! These GAPS strawberry cupcakes are so pretty and delicious that anybody on or off the GAPS diet will enjoy them. They’re entirely flourless and easy to whip up in a blender. They’re also fun to decorate!
Check out my GAPS eggnog and Nourishing Traditions lemon mousse if you’re looking for more nutrient-dense dessert options. I also love this virgin pina colada recipe and these coconut popsicles.
How to make GAPS diet cupcakes
For these grain-free cupcakes, you’ll need coconut butter, also known as coconut manna. You can find this in most health food stores or online here. Or, you can easily make your own.
These cupcakes are sweetened with dates. Dr. Natasha, the creator of the GAPS diet, recommends dried fruit as a preferred sweetener for baked goods on GAPS instead of heating raw honey. You can either use dried dates that you blend (see instructions on how to make date paste here) or date syrup without additives.
Top these cupcakes with your favorite frosting! I like to use coconut cream frosting, which is delicious!
How long do they last?
These cupcakes will last at room temperature for about a day. After that, store them in the refrigerator for several days, or keep them in the freezer for a few months.
We like to keep a stash of these in our freezer, already frosted, and take them out whenever we need a quick treat.
When can I enjoy cupcakes on the GAPS diet?
These cupcakes can be introduced on intro stage 6 and full GAPS.
Dr. Natasha recommends keeping sweet things and baked goods to a minimum and enjoying them once in a while, not on a daily basis. We like to keep these for special times like birthdays and celebrations.
More healthy treat recipes:
GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride.
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GAPS Strawberry Cupcakes
These GAPS strawberry cupcakes are the perfect springtime or birthday treat for anyone who wants to avoid grains and refined sugar.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 15 oz. jar coconut butter or coconut manna or 2 cups homemade coconut butter
- 6 large dates or 1/3 cup date syrup
- 1/2 cup shredded coconut
- 10 eggs, preferably from chickens on pasture
- 12 strawberries with tops removed and sliced into half-inch sized pieces
- 1 tsp. mineral salt
- 1 1/2 tsp. baking soda
- 2 tsp. vanilla extract
Instructions
- Preheat the oven to 300ºF
- Soften coconut butter by putting the jar in a pan of water and heating it over medium heat until it is pourable
- If using whole dates, blend dates in a blender (or food processor) with coconut butter until smooth.
- Add shredded coconut to coconut butter date mixture and blend until smooth.
- Transfer mixture to a mixing bowl.
- Add remaining ingredients and mix to incorporate.
- Pour batter into cupcake liners in a cupcake tin, filling about 3/4 full.
- Bake for 30 minutes.
- Allow to cool before frosting and decorating.
Frosting Options
You can top these cupcakes with whipped cream (culture the cream first for GAPS), honey buttercream frosting (see ideas for how to color it pink below!), or honey cream cheese frosting. Or, for a dairy-free option, make this coconut whipped cream.
Whipped Cream Frosting
- (If on GAPS) make cultured cream with 1 pint of cream, preferably raw and from grass-fed cows.
- Chill cream, then whip with a hand mixer until soft peaks form.
- Add 1 tsp. vanilla extract and 1 TBSP raw honey, and whip until combined.
Honey Buttercream Frosting
- Whip 1 cup room temperature butter (preferably grass-fed) with a hand mixer until fluffy.
- Add 1 tsp. vanilla extract and 2 TBSP raw honey and whip until combined.
- To make the pink frosting, cook some raspberries in a pot on the stove over medium heat with a bit of water until soft, then strain the juice from the berries and whip it into the frosting.
Honey Cream Cheese Frosting
- Whip 12 oz. room temperature cream cheese (preferably probiotic with no additives) and 1/2 cup room temperature butter with a hand mixer until it is light and fluffy.
- Add 2 tsp. vanilla extract, 2 TBSP raw honey, a pinch of salt
- Whip until combined.
We like to add sliced strawberries and mint leaves on top for a fancy decoration!
Nutrition Facts
- Serving Size: 1 cupcake
- Calories: 356
- Sugar: 11.5g
- Fat: 31g
- Carbohydrates: 20g
- Fiber: 8g
- Protein: 8g
About Marisa
I’m Marisa. I’m a mom of 4, a certified GAPS™ (Gut and Psychology Syndrome) Diet coach, and founder of the blog Bumblebee Apothecary where I share nourishing recipes, natural remedies, and DIY skincare and home products. Reversing chronic health issues with diet changed my life, and now I help busy people make natural living doable and fun.
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This recipe for the strawberry filling is perfect for cupcakes or any other kind of cake. The filling is made with fresh strawberries, so it has a light and natural flavor.