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.

Dairy free Gluten-Free Strawberry Cupcakes: Gluten-Free Delight

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

Scale

— 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

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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