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Indulge in the sweet, fruity delight of these Gluten-Free Strawberry Cupcakes! Perfect for any occasion, these cupcakes are moist, flavorful, and topped with a luscious strawberry buttercream frosting. Whether you’re celebrating a special event or just craving a delicious treat, these Gluten-Free Strawberry Cupcakes are sure to impress.
I first made these Gluten-Free Strawberry Cupcakes for my daughter’s birthday party. She has a gluten intolerance, and I wanted to ensure she could enjoy a special treat just like everyone else. The look on her face when she took the first bite was priceless. Now, these cupcakes are a family favorite, and I love making them for gatherings and special occasions.
Get ready to bake up a batch of these irresistible Gluten-Free Strawberry Cupcakes. Follow the simple steps below to create a delightful treat that everyone will love.
What to Expect
- Time: Approximately 1 hour (including cooling time)
- Difficulty: Intermediate
Before You Begin
Before you start baking these Gluten-Free Strawberry Cupcakes, make sure you have all the ingredients ready. It’s also a good idea to make the strawberry reduction ahead of time, as it needs to be completely cooled before using it in the cupcake batter. Additionally, ensure all your ingredients are at room temperature for the best results.
Ingredients You’ll Need
| Strawberry Reduction | ▢2 pounds fresh strawberries (32 ounces) |
|---|---|
| ▢4 tablespoons granulated sugar | |
| ▢1 tablespoon lemon juice | |
| Optional Strawberry Cupcakes | ▢1/2 cup unsalted butter, For dairy-free use Smart Balance butter. |
| ▢1 3/4 cup granulated sugar | |
| ▢1 teaspoon pure vanilla extract | |
| ▢3 large eggs, room temperature | |
| ▢2 1/2 cups gluten-free all-purpose flour with xanthan gum, I like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. | |
| ▢2 teaspoons gluten-free baking powder | |
| ▢1 teaspoon baking soda | |
| ▢1/2 teaspoon salt | |
| ▢1/2 cup milk, Dairy-free use unsweetened almond milk. | |
| ▢2 teaspoons white vinegar | |
| ▢1 1/2 cups strawberry reduction | |
| ▢2 drops pink or red gel food coloring, Optional if you want the cupcakes really pink. | |
| Strawberry Buttercream Frosting | ▢1 cup unsalted butter, softened, Dairy-free use Smart Balance butter |
| ▢1 cup freeze-dried strawberries | |
| ▢1 teaspoon pure vanilla extract | |
| ▢2-4 tablespoons milk, Dairy-free use unsweetened almond milk | |
| ▢4 cups powdered sugar | |
| ▢1/8 teaspoon salt |
Step-by-Step Guide
- Strawberry Reduction: Remove the stems of the strawberries and cut them in half. Puree the strawberries in a food processor or blender. Place the pureed strawberries, sugar, and lemon juice into a small saucepan and stir to combine. Bring to a simmer over medium heat. Once bubbling, reduce the heat to low and let the strawberries slowly reduce, stirring occasionally, for about 30 minutes. The strawberry sauce will be thick like tomato sauce. Allow the strawberry reduction to cool before placing it in an airtight container and refrigerating.
- Preheat Oven: Preheat your oven to 350°F and line muffin pans with liners or spray with gluten-free nonstick cooking spray.
- Prepare Buttermilk: In a measuring cup, add the white vinegar to the milk and stir to combine. Let stand for 5 minutes in the refrigerator to stay cold.
- Cream Butter and Sugar: In a large bowl, cream butter and sugar together. Add the pure vanilla extract and mix until fully combined. Add the eggs to the butter mixture and mix until fully combined.
- Combine Dry Ingredients: In a medium bowl, add the gluten-free flour, gluten-free baking powder, baking soda, and salt. Stir to combine the ingredients.
- Mix Wet and Dry Ingredients: Add the gluten-free flour mixture to the creamed butter mixture. Mix until fully combined. Scrape down the sides of the bowl as needed. Add the milk to the cake batter and mix until fully combined.
- Add Strawberry Reduction: Add the completely cooled strawberry reduction to the cake batter. Mix until fully combined. Add optional 2 drops of pink or red gel food coloring if you want the cupcake batter pinker.
- Bake Cupcakes: Scoop the cake batter into the lined muffin pan. Bake the cupcakes for 20-25 minutes. Check the center of the cupcakes by inserting a toothpick to make sure it is done. Cool the cupcakes completely before frosting.
- Prepare Frosting: Add the freeze-dried strawberries to a food processor or blender and puree into a strawberry powder. In a large bowl, cream the butter with a mixer. Add the pure vanilla extract and salt to the creamed butter and mix until fully combined. Add the powdered sugar one cup at a time. Mix until the frosting is firm. Add the strawberry powder and mix until fully combined. Add the milk 1 tablespoon at a time. Mix until fully combined.
- Frost Cupcakes: Once the cupcakes are completely cooled, frost them with the strawberry buttercream frosting. Enjoy your delicious Gluten-Free Strawberry Cupcakes!
Pointers for Perfection & How to Store
For the best results, ensure that your strawberry reduction is completely cooled before adding it to the cupcake batter. This will prevent the batter from becoming too thin. Additionally, make sure all your ingredients are at room temperature for even mixing and baking.
To store your Gluten-Free Strawberry Cupcakes, keep them in an airtight container in the refrigerator. They will stay fresh for up to 5 days. You can also freeze the cupcakes for up to 3 months. Just make sure to thaw them in the refrigerator before serving.
For more delicious gluten-free recipes, check out this Gluten Free Mini Tart.
Print
Dairy free Gluten-Free Strawberry Cupcakes
- Total Time: 40
- Yield: 24 cupcakes 1x
- Diet: Gluten Free
Description
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 to the fresh summery vibe. They are best made with real, fresh strawberries rather than jams or preserves for a distinctive, authentic flavor.
Ingredients
— The Cupcakes —
3 cups gluten free 1-1 flour mix (ensure it contains xanthan gum, or add 1 tsp)
1/4 cup coconut flour
1 tablespoon baking powder
1 teaspoon salt
1 cup salted butter, softened at room temperature
2 1/2 cups white sugar
3 large eggs
1 egg white
1 cup milk
1 1/2 teaspoons vanilla extract
2 cups fresh strawberries, pureed
Instructions
1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line muffin tins with cupcake liners (yields approximately 24-28 cupcakes).
2. Prepare Strawberries: Hull and wash fresh strawberries. Place them in a food processor or blender and blend until completely pureed. Measure out 2 cups of puree.
3. Mix Dry Ingredients: In a medium bowl, whisk together the gluten free 1-1 flour, coconut flour, baking powder, and salt. Set aside.
4. Cream Butter & Sugar: In a large bowl or stand mixer, cream the softened salted butter and white sugar together until light and fluffy.
5. Add Eggs: Beat in the eggs and the egg white one at a time, followed by the vanilla extract, mixing well after each addition.
6. Combine Batter: Alternate adding the dry flour mixture and the milk to the wet ingredients, beginning and ending with the flour. Mix until just combined.
7. Add Strawberries: Gently fold in the fresh strawberry puree until the batter is an even pink color.
8. Bake: Fill cupcake liners about 2/3 to 3/4 full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops bounce back when lightly touched.
9. Cool: Allow to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
10. Frost: Once completely cool, frost with your favorite cream cheese frosting or chantilly cream.
Notes
Flour Blend: This recipe uses a mix of 1-to-1 gluten free flour and coconut flour. The coconut flour helps absorb the extra moisture from the fresh strawberry puree.
Texture: Because of the fresh fruit content, these cupcakes have a dense, moist sponge consistency similar to a muffin.
Frosting Suggestion: The fresh strawberry flavor pairs perfectly with a tang cream cheese frosting, though a lighter whipped cream frosting works well too.
- Prep Time: 20
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 235
- Sugar: 22
- Sodium: 160
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 2
- Cholesterol: 40
Your Burning Questions Answered!
- Can I use fresh strawberries instead of freeze-dried ones for the frosting?
- Yes, you can use a 1/4 to 1/2 cup of the strawberry reduction sauce in place of the freeze-dried strawberries. Start with a 1/4 cup and add more if you want more strawberry flavor. Keep in mind that the frosting will be softer if you use the strawberry sauce.
- Can I make these cupcakes ahead of time?
- Absolutely! You can make the strawberry reduction and the cupcakes a day ahead. Just make sure to store them properly in the refrigerator. You can also freeze the cupcakes for up to 3 months.
What is the best gluten-free flour to use for these cupcakes?
I recommend using Pillsbury gluten-free all-purpose flour with xanthan gum. Not all gluten-free flours are created equal, so you may experience different baking results depending on the blend you choose.
Dig In & Enjoy!
These Gluten-Free Strawberry Cupcakes are a delightful treat that everyone will love. With their moist texture and delicious strawberry flavor, they are perfect for any occasion. So, gather your ingredients, follow the simple steps, and enjoy baking these wonderful cupcakes. For more delicious ideas, follow me on Pinterest.