Growing up, I loved picking strawberries at my grandparent’s farm. The juicy sweetness of a freshly picked strawberry feels like a hug from summer.
When I bake these gluten-free strawberry cupcakes, it’s like bringing that sunshine to the table.
They’re moist, bursting with real strawberry flavor, and topped with the creamiest frosting you’ll ever taste. Oh, and they’re so easy to make, even on a busy day!
Tips and Variations
- Freshness First: Use the ripest strawberries you can find for maximum flavor.
- Dairy-Free Option: Swap cream cheese and butter with plant-based versions.
- Make It Vegan: Replace eggs with flax eggs (1 tbsp flaxseed meal + 2.5 tbsp water per egg).
- Add Some Zing: A dash of lemon zest in the batter brightens the flavor.
- Storage: Store frosted cupcakes in the fridge for up to 3 days.
Serving Suggestions
Serve these with a glass of lemonade for a refreshing pairing. If it’s a celebration, plate them on a tiered stand with some fresh strawberries scattered around—Pinterest-worthy perfection!
Strawberry Cupcakes with Whipped Cream Cheese Frosting
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Moist, gluten-free cupcakes packed with fresh strawberries and topped with a whipped cream cheese frosting that’s simply irresistible.
Ingredients
For the Cupcakes:
- 1 cup (120g) gluten-free all-purpose flour (with xanthan gum)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (100g) granulated sugar
- 1/4 cup (60ml) vegetable oil or melted coconut oil
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup (80ml) buttermilk (or dairy-free milk with 1 tsp lemon juice)
- 1/2 cup (120g) fresh strawberries, finely diced
For the Frosting:
- 8 ounces (225g) cream cheese, softened
- 1/4 cup (60g) unsalted butter, softened
- 1 cup (120g) powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup (60ml) heavy whipping cream (for extra fluff)
Instructions
- Preheat and Prep
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. This keeps cleanup easy and the cupcakes looking picture-perfect. - Mix the Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. This ensures even distribution—no clumps here! - Combine the Wet Ingredients
In a separate large bowl, whisk the sugar and oil until combined. Beat in the eggs one at a time, then stir in the vanilla extract. Mix in the buttermilk gently. - Bring It All Together
Gradually add the dry ingredients to the wet ingredients. Stir until just combined—don’t overmix. Fold in the diced strawberries for that fruity burst in every bite. - Bake
Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting. - Make the Frosting
Beat the cream cheese and butter until smooth. Add powdered sugar and vanilla extract, mixing until fluffy. Slowly whip in the heavy cream until the frosting is light and airy. - Frost and Decorate
Pipe or spread the frosting generously over the cooled cupcakes. Garnish with a fresh strawberry slice or a sprinkle of freeze-dried strawberry powder if you’re feeling fancy.
Notes
Make sure cupcakes are fully cooled before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: 1 cupcake
- Method: 210
- Cuisine: 18g
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 18g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
