June 16, 2016 2:33 pm

These strawberry cupcakes have been on regular rotation at Filmore HQ… They go perfectly with our new iced latte for a summer time afternoon pick me up! Why not make a batch up ready to grab for when that sweet tooth kicks in? The recipe couldn’t be easier and we’ve even kept it dairy and gluten free, so more of you Filmorites can channel your inner (healthy) baker!

To make 12 cupcakes:

  • 1/2 cup fresh strawberries, finely chopped
  • 215g buckwheat flour
  • 1 tsp baking powder
  • pinch of sea salt
  • 200g coconut sugar
  • 120g coconut oil, melted
  • 2 pasture raised eggs
  • 180ml almond milk
  • 1 cap vanilla extract
  • coconut yogurt, to serve


Simply combine the buckwheat flour, baking powder, salt and coconut sugar in a bowl and stir well.

In a separate bowl, whisk the eggs and add in the milk with coconut oil, vanilla extract and strawberries.

Pour the wet mix in to the dry and stir well. Divide evenly in to a cupcake tray and bake for 15 minutes, until golden on top.

Serve with coconut yoghurt and dig in!