When I was a kid, my grandma had a strawberry patch in her backyard.
Every summer, she’d hand me a little wicker basket and send me off to pick the ripest berries.
Those warm, sun-kissed strawberries were my favorite treat, and even now, their smell takes me right back. Inspired by those sweet memories, I created these gluten-free strawberry cream cupcakes.
They’re light, fluffy, and packed with fresh strawberry flavor—like a little bite of summer nostalgia.
Tips & Substitutions
- Milk Alternatives: Use almond or oat milk for a dairy-free option.
- Flour Swap: Ensure your gluten-free flour blend includes xanthan gum, or add ½ tsp yourself.
- Strawberry Boost: Toss diced strawberries in a teaspoon of sugar and let them sit for 10 minutes to release their juices.
- Presentation: For a rustic look, pipe the frosting in soft swirls. For a polished finish, use a star-tip piping bag.
Serving Suggestions:
These cupcakes are perfect for summer picnics, birthday parties, or just treating yourself on a lazy Sunday. Serve with a glass of iced tea or a scoop of vanilla ice cream for the ultimate indulgence.

Heavenly Gluten-Free Strawberry Cream Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Fluffy gluten-free cupcakes bursting with fresh strawberries and topped with a luscious strawberry cream frosting.
Ingredients
For the Cupcakes:
- 1 ¾ cups gluten-free all-purpose flour (with xanthan gum)
- 1 cup granulated sugar
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 large eggs
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup milk (or almond milk for dairy-free)
- 1 tsp vanilla extract
- 1 cup fresh strawberries, finely diced
For the Cream Frosting:
- 1 cup heavy whipping cream (or coconut cream for dairy-free)
- 3 tbsp powdered sugar
- ½ tsp vanilla extract
- ½ cup fresh strawberries, pureed
Instructions
Step 1: Prep the Oven and Pan
- Preheat your oven to 350°F.
- Line a 12-cup muffin tin with cupcake liners.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt. Set aside.
Step 3: Combine Wet Ingredients
- In another bowl, whisk the eggs, melted butter, milk, and vanilla until smooth.
- Fold in the diced strawberries.
Step 4: Make the Batter
- Gradually mix the wet ingredients into the dry ingredients. Stir until just combined—don’t overmix, or the cupcakes will be dense.
Step 5: Bake
- Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 6: Prepare the Frosting
- In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla on high speed until soft peaks form.
- Gently fold in the strawberry puree until combined.
Step 7: Decorate
- Spoon or pipe the frosting onto the cooled cupcakes.
- Garnish with a fresh strawberry slice or a sprinkle of powdered sugar for an extra touch.
Notes
Best enjoyed fresh but can be refrigerated in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 16g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg