New recipe alert! Gluten free filled strawberry cupcakes with my favorite cream cheese frosting! It’s been a minute since I posted a new recipe here – it’s been a wild (and VERY positive) term here at Oxford and I haven’t been doing much recipe development! The past 8 weeks have been an absolutely whirl wind: falling in love, getting Covid (and isolating with the person I fell in love with), baking lots of stuff but mostly things I’d baked before (“comfort bakes”), working more on my PhD here at Oxford as I prepare for future field work, exploring more of the UK countryside with housemates, and now at the end of term, moving in with my partner and starting a whole new phase of absolute happiness with him and with dear friends here in gorgeous city.
SO, to celebrate ALL of that stuff, and to celebrate the fact that the weather here seems to be cooperating and it’s wonderfully, gloriously spring, I give you: my re-vamped gluten free strawberry cupcake recipe, complete with a bright, just-sweet strawberry filling and smooth cream cheese buttercream! There’s something next-level about filled cupcakes – they feel daunting as a baker but it literally only adds about 10 minutes of prep time and you’re good to go, so make these gluten free FILLED strawberry cupcakes ASAP!
For those of you who are itching for spring, here are a few other recipes that, to me, feel like a burst of the sunny springtime flavors: gluten free kiwi lime tart, gluten free key lime pie, gluten free strawberry rhubarb muffins, gluten free lemon raspberry muffins, gluten free lemon bars, gluten free pistachio raspberry rose cupcakes, or gluten free almond vanilla carrot cake!
Gluten Free Strawberry Cupcakes with Strawberry Filling
Equipment
- Two 12-cup Cupcake pans
- Electric mixer
- Piping bags and tips
Ingredients
For the cupcakes:
- 1 Cup salted butter room temp
- 1 1/2 Cups white sugar
- 3 large eggs
- 2 tsp vanilla extract
- 2 1/4 Cups hulled, chopped fresh strawberries
- 1 Cup milk
- 2 1/2 Cups gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1/2 teaspoon xanthan gum)
- 1 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
For the filling:
- 3/4 Cup hulled, finely chopped fresh strawberries
- 2 tsp lemon juice
- 1 Tbsp white sugar
For the frosting:
- 2 Cups room temp salted butter
- 1 8 oz packages cream cheese
- 3-4 Cups powdered sugar
- 2 tsp vanilla extract
Instructions
- First, preheat the oven to 350° Fahrenheit and line your cupcake pans with cupcake paper liners. Then, make your cupcake batter! In a large bowl, cream together the room temp butter and white sugar. Then add in one egg at a time, beating together in between additions. Finally, puree the chopped strawberries together with the milk, using a blender or food processor, then add the puree into your batter and whisk to combine. Whisk in the vanilla until smooth. Whisk in the flour (and xanthan gum if needed), then add the baking powder and soda, and salt and whisk until smooth.
- Then scoop the batter into cupcake pans and bake for 18-22 minutes or until a skewer into the center of the cupcakes comes out clean. Let cupcakes cool completely before filling and frosting.
- While the cupcakes are cooling, make your filling and frosting! First, finely chop your strawberries, mix with the lemon juice and sugar and set aside to macerate. Then make the frosting! In a large bowl, using an electric mixer, beat the room temp butter for 1-2 minutes until lighter, then add in the cream cheese and one cup of the powdered sugar, and the vanilla extract and beat until smooth. Continue adding powdered sugar until you've reached your desired sweetness and thickness, then scoop frosting into a piping bag with your choice of piping tip.
- Finally, using a spoon or a paring knife, cut out a 1-inch hole in each cupcake (save the piece you cut out), spoon in about a teaspoon of the finely chopped strawberries, then put the cut out piece back on top and press in. Then pipe frosting on top, and serve!
Tag @sisterssansgluten on Instagram if you snap a photo of your cupcakes!
Food photography and styling by Amelia Farber
