Whenever I bake these chocolate strawberry cupcakes, I’m reminded of the times I’d spend with my grandma in her kitchen. She always believed in using fresh, locally grown produce, especially when it came to strawberries.
That simple wisdom stuck with me. Fresh, juicy strawberries mixed into rich chocolate batter?
Pure happiness in every bite—and totally gluten-free!
These cupcakes are moist, naturally sweet, and have that perfect balance of chocolate and berry goodness.
Plus, they’re healthier than most store-bought versions, so I don’t feel guilty going back for seconds (or thirds)!
Tips for Flavor Boost
- Roast the strawberries lightly in the oven for a richer flavor before folding them into the batter.
- If you’re out of strawberries, raspberries or blueberries work just as well.
- For a dairy-free twist, use dark chocolate chips labeled dairy-free.
Serving Suggestions
Top each cupcake with a dollop of whipped coconut cream and a fresh strawberry slice. These cupcakes are perfect for birthdays, picnics, or just an afternoon snack!
Gluten-Free Chocolate Strawberry Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Moist gluten-free chocolate cupcakes with fresh strawberries baked in. Lightly sweet, chocolatey, and perfect for any occasion!
Ingredients
- 1 cup gluten-free all-purpose flour (I use Bob’s Red Mill)
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs (room temperature)
- 1/2 cup coconut sugar (or regular sugar if you prefer)
- 1/3 cup avocado oil (or melted coconut oil)
- 1 tsp pure vanilla extract
- 1/2 cup almond milk (or any plant-based milk)
- 1/2 cup fresh strawberries (diced small)
- 1/4 cup mini chocolate chips (optional, for extra indulgence)
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt. Set it aside.
- In another bowl, beat the eggs and coconut sugar until light and fluffy. Stir in the oil and vanilla extract.
- Slowly add the dry ingredients to the wet, alternating with the almond milk, until just combined.
- Gently fold in the diced strawberries and chocolate chips (if using). Don’t overmix!
- Scoop the batter evenly into the lined muffin cups, filling each about 3/4 full.
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let them cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use fresh strawberries for best results. Store in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
