Gluten Free Strawberry Cupcakes

5 from 2 votes

Gluten free strawberry cupcakes made with fresh strawberries and strawberry buttercream frosting are so soft and fluffy on the inside with the smooth and silky frosting. This gluten free recipe makes pretty pink cupcakes perfect for Valentine's cupcakes or if you are having a pink theme party.

Prep Time15

Cook Time20

Course: Baking, Dessert

Cuisine: American

Servings: Cupcakes

Calories: 530kcal

Author: Amanda

Ingredients

Ingredients for gluten free strawberry cupcakes

200 grams Unsalted Butter Room temperature
200 grams Fine sugar I used caster sugar
3 Large Eggs Room temperature
200 grams Gluten free all purpose flour AKA gluten free plain flour in the UK
2 teaspoons Baking powder Some brands of baking powder may have ingredients that contain gluten. Always be sure to check the label.
¼ teaspoon Xanthan gum Omit if the flour blend already contains xanthan gum
¼ teaspoon Salt
1 teaspoon Vanilla extract
200 grams Fresh strawberries
3-4 drops Pink or red food coloring Optional

Ingredients for strawberry buttercream

250 grams Unsalted butter Room temperature
300 grams Powdered sugar AKA Icing sugar
2 tablespoons Heavy cream AKA double cream
⅛ teaspoon Salt
1 teaspoon Vanilla extract
20 grams Freeze-dried strawberry powder
Fresh strawberries Optional to decorate

Instructions

How to make gluten free strawberry cupcakes

Preheat the oven to 170°C/325°F/Gas Mark 3. Prepare a 12-hole muffin tray with muffin cases.
In a medium bowl mix together flour, baking powder, salt, and xanthan gum and set aside.
In a large bowl or stand mixer beat sugar and butter together until smooth and fluffy.
Add in the eggs and vanilla extract until fully incorporated. Then add in the flour mixture until fully combined.
Add a few drops of pink food coloring into the cake batter and mix until the batter is evenly pink. Dice the strawberries into small pieces and gently fold them into the cake batter.
Divide the strawberry cake batter between the 12 muffin cases filling to around halfway.
Place the muffin tin in the oven and bake for approximately 20-25 minutes. Insert a skewer into a cupcake after this time if it comes out clean it's ready if not leave it in slightly longer. Transfer to a cooling rack and leave to cool.

How to make strawberry buttercream

With an electric beater or stand mixer beat the butter until it is fluffy and lighter in color.
Sieve powdered sugar into a bowl and mix into the butter a few tablespoons at a time until fully combined.
Add cream, salt, and vanilla to the buttercream and beat well until it is smooth and shiny.
Mix in the freeze-dried strawberry powder until fully combined and the buttercream is an even pink color.
Place the strawberry buttercream in a piping bag with your preferred piping tip. Pipe the buttercream onto the top of the cooled strawberry cupcakes.
Decorate with fresh strawberries if desired.

Notes

Dairy Free - use dairy free butter when making the cupcakes and top them with your preferred dairy free frosting.

Storage - The cupcakes can be made up to 3 days in advance. Although the cupcakes are at their best the day they are made. The strawberry buttercream can be made a few days in advance and stored in the fridge.

Nutrition