Gluten Free Strawberry Cupcakes
A summer-y gluten free cupcake full of fresh strawberries and topped with sweet cream cheese frosting!
Prep Time30 minutes mins
Cook Time30 minutes mins
Cooling Time15 minutes mins
Total Time1 hour hr 15 minutes mins
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
Cupcake pans
Electric mixer
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
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!