Cupcakes are my little love letters to the people I care about. I remember the first time I baked these for a friend who thought she’d never enjoy a soft, fluffy cupcake again because of her gluten allergy.
Seeing her light up with that first bite?
Pure joy.
These yellow cupcakes aren’t just gluten-free—they’re deliciously indulgent, moist, and topped with a buttercream that tastes like summer in a swirl. Let’s bake something memorable together.
Tips and Variations
- Tips for Cupcakes: Use room-temperature ingredients for a smoother batter. For even baking, rotate the pan halfway through.
- Variations: Swap strawberries for raspberries or blueberries in the buttercream. Add a splash of lemon juice to the batter for a citrusy twist.
Serving Suggestions
Top your cupcakes with fresh strawberry slices or a sprinkle of edible glitter for extra pizzazz. Serve at room temperature with a glass of iced tea or lemonade—perfect for picnics or celebrations!
Gluten-Free Yellow Cupcakes with Strawberry Buttercream
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Fluffy yellow cupcakes topped with luscious strawberry buttercream. Perfect for parties or just because!
Ingredients
For the Yellow 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
- 1 tsp pure vanilla extract
- ½ cup whole milk (or unsweetened almond milk for dairy-free)
- ¼ cup sour cream (or plain yogurt)
For the Strawberry Buttercream:
- ½ cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 4 tbsp fresh strawberry puree (blend ripe strawberries)
- 1 tsp vanilla extract
- Pinch of salt
Instructions
For the Cupcakes:
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar together until light and fluffy—about 3 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the dry ingredients in three parts, alternating with the milk and sour cream. Begin and end with the dry ingredients. Mix just until combined—don’t overmix!
- Fill each cupcake liner about two-thirds full. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
For the Strawberry Buttercream:
- Beat the butter until creamy. Gradually add powdered sugar, 1 cup at a time, mixing well after each addition.
- Add the strawberry puree, vanilla, and salt. Beat until fluffy. If the frosting is too soft, chill for 15 minutes before piping.
Notes
For dairy-free, use vegan butter and almond milk. Ensure all ingredients are certified gluten-free.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 27g
- Sodium: 160mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
