I made these cupcakes after a long hunt for a treat that didn’t feel like a compromise.
My nephew, who’s gluten-intolerant, once looked so sad blowing out birthday candles on a dry, crumbly cupcake.
That day, I vowed to create something that feels indulgent but is safe for him—and anyone else avoiding gluten. These are tender, sweet, and bursting with fresh strawberry flavor.
Tips & Variations
- Substitute: If strawberries aren’t in season, use blueberries or raspberries.
- Make it dairy-free: Replace butter with vegan butter and Greek yogurt with coconut yogurt.
- Extra flavor: Mix a little lemon zest into the batter for a fresh citrus twist.
Serving Suggestions
These cupcakes are perfect for birthdays, picnics, or a guilt-free dessert on a lazy Sunday. Arrange them on a white cake stand with fresh strawberries scattered around for a simple yet elegant presentation.
Perfectly Moist Gluten-Free Strawberry Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Tender, sweet, and naturally flavored strawberry cupcakes made gluten-free. Perfect for any occasion.
Ingredients
For the cupcakes:
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- ½ cup plain Greek yogurt (or dairy-free yogurt)
- ½ cup finely chopped fresh strawberries
For the frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 3 tbsp strawberry puree (blend fresh strawberries until smooth)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
Make the Cupcakes:
- Preheat your oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Fold in the yogurt until smooth. Gradually add the dry ingredients, mixing just until combined. Gently fold in the chopped strawberries.
- Divide the batter evenly among the cupcake liners, filling each about ¾ full. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely on a wire rack.
Make the Frosting:
- Beat the butter until creamy. Gradually add the powdered sugar, mixing well.
- Stir in the strawberry puree, vanilla, and salt. Beat until smooth and fluffy. Add more powdered sugar if needed for a thicker consistency.
Assemble:
- Once the cupcakes are cool, frost them generously. Garnish with a small fresh strawberry slice if you’re feeling fancy.
Notes
Use fresh, ripe strawberries for the best flavor. Store frosted cupcakes in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 230
- Sugar: 22g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
