Strawberry Cupcakes with Strawberry Buttercream Frosting {Gluten-Free, Dairy-Free Option}

Making the Cupcakes

1. Preheat your oven to 350°F and line a cupcake pan with paper liners.
2. In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the melted coconut oil (or butter) with the sugar until well combined. Add the eggs (or flax eggs) one at a time, mixing well after each. Stir in the vanilla.
4. Add half of the dry ingredients to the wet ingredients, then pour in the almond milk. Mix until just combined, then fold in the rest of the dry ingredients. Gently stir in the chopped strawberries.
5. Scoop the batter into the cupcake liners, filling each about ¾ full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let them cool completely.

Preparing the Frosting

1. In a large bowl, beat the plant-based butter with an electric mixer until creamy.
2. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
3. Add the strawberry puree, vanilla, and a pinch of salt. Beat until smooth and fluffy. If the frosting is too thick, add a splash of almond milk; if too thin, add more powdered sugar.