GAPS Strawberry Cupcakes Recipe (2024)

April 20, 2023 | 1 Comment

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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 blogBumblebee Apothecarywhere she shares nourishing recipes, natural remedies, and DIY skincare and home products. Thank you for sharing this delicious recipe, Marisa!

Anyone who is followingthe GAPS dietor 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 myGAPS eggnogandNourishing Traditions lemon mousseif you’re looking for more nutrient-dense dessert options. I also love thisvirgin pina colada recipeand thesecoconut 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 onlinehere. Or, you can easilymake 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) ordate syrup without additives.

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:

Homemade marshmallows
Chocolate coconut bars
How to make jello from scratch
Coconut ice cream

GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride.

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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

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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 thiscoconut 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 blogBumblebee Apothecarywhere 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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