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Gluten-Free Strawberry Cupcakes

Gluten-Free Strawberry Cupcakes
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Indulge in the delightful world of Gluten-Free Strawberry Cupcakes! These moist and fluffy treats are bursting with fresh strawberry flavor, making them a perfect dessert for any occasion—be it birthdays, summer picnics, or just a sweet treat at home. Topped with a luscious strawberry buttercream frosting, these cupcakes not only taste amazing but also look stunning with their vibrant pink hue. Easy to make and versatile for various dietary needs, they’re sure to impress family and friends alike. Give this simple recipe a try and enjoy a deliciously fruity experience!

Ingredients

Scale
  • 2 pounds fresh strawberries
  • 4 tablespoons granulated sugar
  • 1 tablespoon lemon juice (Optional)
  • 1/2 cup unsalted butter (or 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
  • 2 teaspoons gluten-free baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup milk (or 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)
  • 1 cup unsalted butter (softened, or dairy-free use Smart Balance butter)
  • 1 cup freeze-dried strawberries
  • 1 teaspoon pure vanilla extract
  • 2–4 tablespoons milk (or dairy-free use unsweetened almond milk)
  • 4 cups powdered sugar
  • 1/8 teaspoon salt

Instructions

  1. Wash and blend strawberries until smooth; mix with sugar and lemon juice, then let sit.
  2. Preheat oven to 350°F (175°C) and line muffin tin with cupcake liners.
  3. Cream together softened butter and sugar until light and fluffy.
  4. Add eggs one at a time, then stir in vanilla.
  5. In another bowl, combine gluten-free flour, baking powder, baking soda, and salt; alternate adding dry ingredients with milk to the creamed mixture.
  6. Fold in strawberry mixture and vinegar gently until combined.
  7. Fill cupcake liners two-thirds full and bake for about 20 minutes or until a toothpick comes out clean.
  8. Cool completely before frosting with strawberry buttercream.

Nutrition

Find it online: https://nobakeheaven.com/gluten-free-strawberry-cupcakes/