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Gluten-Free Strawberry Cupcakes

Gluten-Free Strawberry Cupcakes

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Indulge in the delightful taste of homemade Gluten-Free Strawberry Cupcakes, perfect for any occasion! Bursting with the flavor of fresh strawberries and topped with a creamy strawberry buttercream frosting, these cupcakes are not only gluten-free but also simple to make.

Ingredients

Scale
  • 2 pounds fresh strawberries
  • 4 tablespoons granulated sugar
  • 1 tablespoon lemon juice (optional)
  • 1/2 cup unsalted butter or dairy-free butter
  • 1 3/4 cups granulated sugar
  • 1 teaspoon pure vanilla extract
  • 3 large eggs
  • 2 1/2 cups gluten-free all-purpose flour with xanthan gum
  • 2 teaspoons gluten-free baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk or unsweetened almond milk (dairy-free)
  • 2 teaspoons white vinegar
  • 1 1/2 cups strawberry reduction
  • 2 drops pink or red gel food coloring (optional)
  • 1 cup unsalted butter, softened or dairy-free Smart Balance butter
  • 1 cup freeze-dried strawberries
  • 24 tablespoons milk or unsweetened almond milk (dairy-free)
  • 4 cups powdered sugar
  • 1/8 teaspoon salt

Instructions

  1. Make the strawberry reduction by simmering fresh strawberries with sugar and lemon juice until thickened; set aside to cool.
  2. Preheat your oven to 350°F (175°C).
  3. Cream together butter and granulated sugar until fluffy; add eggs and vanilla.
  4. In another bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
  5. Gradually mix dry ingredients into the wet mixture along with milk and vinegar; fold in cooled strawberry reduction.
  6. Fill cupcake liners two-thirds full with batter and bake for about 20 minutes until a toothpick comes out clean.
  7. Cool completely before frosting with strawberry buttercream made from softened butter, powdered sugar, freeze-dried strawberries, and strawberry reduction.

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