Description

Indulge in the delightful flavors of homemade gluten-free strawberry cupcakes, crafted with fresh strawberries and topped with a creamy strawberry buttercream frosting. These light and fluffy treats are perfect for any occasion—be it birthdays, picnics, or family gatherings. Everyone will love their irresistible taste, regardless of dietary needs. With easy-to-follow steps, this recipe is approachable for both novice and experienced bakers alike. Elevate your dessert experience by customizing these cupcakes with your favorite toppings!

Ingredients

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2 pounds fresh strawberries
4 tablespoons granulated sugar
1 tablespoon lemon juice (Optional)
1/2 cup unsalted butter (or dairy-free alternative)
1 3/4 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs (room temperature)
2 1/2 cups gluten-free all-purpose flour with xanthan gum
2 teaspoons gluten-free baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk (or dairy-free alternative)
2 teaspoons white vinegar
1 1/2 cups strawberry reduction
2 drops pink or red gel food coloring (Optional)
1 cup unsalted butter, softened (or dairy-free alternative)
1 cup freeze-dried strawberries
2–4 tablespoons milk (or dairy-free alternative)
4 cups powdered sugar
1/8 teaspoon salt

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Instructions

Preheat oven to 350°F (175°C).
Blend fresh strawberries with sugar to make puree; set aside.
Cream softened butter and sugar in a bowl; add eggs and vanilla.
In another bowl, combine dry ingredients; mix into wet alternately with milk and vinegar.
Fold in strawberry puree gently.
Fill cupcake liners two-thirds full and bake for about 20 minutes until a toothpick comes out clean.
Cool completely before frosting with strawberry buttercream.

Nutrition

Serving Size: 1 serving
Calories: 280
Sugar: 24g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 1g
Protein: 3g
Cholesterol: 70mg