Cupcakes,  dessert,  Desserts

Gluten Free Strawberry Cupcakes

Strawberries are a fruit loved the world round. You see strawberry images on clothing and accessories; and you see strawberry flavored everything in the grocery store. But just switching from strawberry flavoring to a real, fresh strawberry? Absolutely to die for. One of my first memories of my parent’s produce garden was picking the sun-warmed strawberries and biting into them, just for them to be gone in just one quick bite. These gluten free strawberry cupcakes really bring me back to those simpler summers.

For the simplest and easiest of desserts, we have to look at strawberries and cream. Now these gluten free strawberry cupcakes are filled with fresh strawberries, pureed and naturally tinted pink. The berries give the cake itself a very dense sponge consistency, but the moistness and flavor really add on. Topping them with cream cheese frosting was a personal choice. You could definitely use our chantilly cream frosting for more of the fresh cream taste. However, as a huge fan of good cream cheese frosting (trust me, I could just eat the whole bowl. Take it away from me!), the frosting really does add to the fresh summery vibe you get from these cupcakes.

Honestly, I could just eat these cupcakes plain, like muffins. I ate three at one time (please, someone take them away from me!) with no regrets! When making these gluten free strawberry cupcakes, the key point is using fresh strawberries and blending them in a food processor or a blender. The fresh flavor is very distinctive compared to using strawberry jams or preserves.

If you liked this recipe be sure to check out some of our other strawberry recipes: strawberry rhubarb cupcakes, strawberry lemonade tier cake, and the strawberry and orange blossom swiss roll!

Print Recipe
4.50 from 2 votes

Gluten Free Strawberry Cupcakes

A summer-y gluten free cupcake full of fresh strawberries and topped with sweet cream cheese frosting!
Prep Time30 minutes
Cook Time30 minutes
Cooling Time15 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Diet: Gluten Free
Keyword: cream cheese, cupcakes, gluten free, strawberries and cream, strawberry
Servings: 24 cupcakes
Calories: 350kcal
Author: Kendra Farber

Equipment

  • Cupcake pans
  • Electric mixer

Ingredients

For the Cupcakes:

  • 3 Cup gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1 teaspoon xanthan gum)
  • 1/4 Cup coconut flour
  • 1 Tbsp baking powder
  • 1 Tsp salt
  • 1 Cup salted butter softened, at room temperature
  • 2 1/2 Cup white sugar
  • 3 eggs
  • 1 egg white
  • 1 Cup milk
  • 1 1/2 Tsp vanilla extract
  • 2 Cup fresh strawberries puréed

For the Cream Cheese Frosting:

  • 2 8 oz. cream cheese softened, room temperature
  • 1/2 Cup salted butter softened, room temperature
  • 2 Cup powdered sugar
  • 1 Tsp vanilla extract

Instructions

  • Preheat the oven to 350° Fahrenheit and line two cupcake trays with paper liners then set aside. In a medium bowl, whisk together the dry ingredients for the cupcakes – the flour, coconut flour, baking powder, and salt – then set aside. In a large bowl, cream together the softened butter and white sugar until fluffy and a pale yellow color. While beating, add in the rest of the wet ingredients – the eggs, milk, vanilla, and puréed strawberries. When fully mixed, add in the dry ingredients mixture and stir until combined. Spoon batter into prepared cupcake pans – each cup should be about 2/3-3/4 full. Bake for 30 minutes in your preheated oven, or until an inserted toothpick comes out clean. Remove from oven and let cool completely before frosting.
  • While cupcakes are cooling, make the frosting. In a large bowl, using an electric mixer, beat the room-temperature cream cheese and butter, vanilla extract, and powdered sugar until smooth.Scoop frosting into a piping bag and pipe onto cooled cupcakes, then serve!

Tag @sisterssansgluten on Instagram if you snap a photo of your cupcakes!

Food photography and styling by Amelia Farber

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