These fluffy gluten-free strawberry cupcakes are packed with real strawberry flavor in every bite. There are juicy fresh strawberries folded into the vanilla cake batter and blended into the creamy strawberry buttercream frosting. Whether you are baking them for a birthday party, Valentine’s Day, or just a fun afternoon treat, these cupcakes are a showstopper with their bright color, soft crumb, and sweet fruity finish.
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❤️ Sandi’s Recipe Summary
1. I use fresh strawberries in both the cupcakes and the frosting!
2. No gelatin, artificial flavoring, or freeze-dried fruit; just fresh berries!
3. Light and fluffy texture, with a soft crumb that is hard to find in gluten-free baking.
4. Easy to adapt! Bake as cupcakes or turn into a strawberry layer cake.
5. Topped with strawberry buttercream, chocolate shavings, and fresh berry slices to make them pretty!
These gluten-free strawberry cupcakes are made with real strawberries, not freeze-dried or artificial flavorings. Fresh berries are baked into the soft vanilla cake and blended into the creamy strawberry buttercream for a true fruity flavor in every bite.
They’re light, fluffy, and easy to make for a birthday, a potluck, a holiday, or just craving something fruity and fun, this recipe lets you make beautiful cupcakes with bakery-style results. No one will guess are gluten-free.
While visiting, check out all of my delicious gluten-free cupcake recipes! You are sure to find a new favorite! If you want another pink dessert, you may also love these Gluten-Free Pink Lemonade Cupcakes.
Ingredient Notes and Easy Swaps:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten-Free Flour Blend – I tested this recipe using King Arthur’s Measure for Measure. If you use a different blend, you may need to adjust the liquid slightly based on the starch ratio. Reader Tested Blends: Dove’s Farm (UK), Namaste, and Better Batter.
- Xanthan Gum – If your gluten free flour blend does not contain a binder like xanthan gum or guar gum, please add 3/4 teaspoon to help with structure and softness.
- Baking Powder – I like to use aluminum-free baking powder for a cleaner flavor.
- Non-Dairy Milk or Milk – I used almond milk, but other dairy-free kinds of milk and regular milk will work, except canned coconut milk.
- Strawberries – Fresh is best! Frozen berries release too much liquid and may make the cupcakes soggy.
- Eggs – Use large eggs at room temperature for best texture.
- Butter – Use unsalted butter for a creamy flavor.
- Vanilla Extract – Use pure vanilla for a deeper flavor that complements the strawberries.
Substitutions:
- Make them dairy-free using plant-based butter and milk.
- Make them gum-free using my DIY Gluten-Free All-Purpose Flour Blend.
A Note From My Kitchen
If you are baking gluten-free cupcakes for the first time and feeling unsure, I share lots of tips to help. I remember how stressful it was to make treats for everyone in my family. These strawberry cupcakes are a great place to start because the batter is simple to mix by hand, and the fresh berries add so much natural sweetness and moisture.
Just go slowly, and don’t worry if the batter looks a little different than what you’re used to. Gluten-free flour blends can vary, but I’ve added notes in the post to help you adjust if needed.
Try my Gluten Free Peaches and Cream Cupcakes for a summer party or cookout.
How to Make Gluten-Free Strawberry Cupcakes (Step-By-Step)
Step 1: Whisk your dry ingredients together first to evenly distribute the leavening.
To measure your gluten free flour, I recommend using the spoon method or leveling method. Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour. Use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
Step 2: In a smaller bowl, add the wet ingredients and whisk to blend.
Step 3: Pour the wet ingredients into the dry ingredients and add the sliced strawberries. Add the chopped strawberries last and mix just until combined. Do not overmix the batter, or your cupcakes may turn out dense.
Step 4: Mix the wet and dry ingredients gently until barely mixed. I do not recommend using a standing mixer.
🎂 Batter Tip: Every gluten-free flour blend behaves differently. Add a tablespoon of milk (or more) if your batter feels too thick (like cookie dough). If it is runny, add a bit more flour. It should look like standard cake batter. It should be thick but pourable.
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Step 5: Add parchment paper cupcake liners to a muffin tin. Once you try parchment paper liners, you will never go back to regular paper liners. Nothing sticks to these, which means you have perfect cupcakes when people remove the liners!! Fill each 3/4 with gluten free cupcake batter.
Bake the cupcakes and test for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cupcakes need to be baked longer.
Make the Strawberry Buttercream Frosting:
Puree your strawberries until smooth, then whip with softened butter and powdered sugar. Start on low speed to avoid a powdered sugar cloud, then increase to high until the frosting is thick, fluffy, and holds its shape. I love this Cuisinart Smart Stick, which has a mini food processor attachment, which is amazing for smaller quantities like this.
Whip the frosting until it is thick and creamy. If you want to make another cupcake flavor to serve with these cupcakes with fresh strawberries, try my incredible Gluten-Free Chocolate Cupcakes, too!
Creamy Frosting Tips
- Be sure your butter is at room temperature, not melted.
- If your frosting is too soft, chill it for 10 to 15 minutes before piping. You can also add a little more powdered sugar if needed.
- I used a star tip to pipe the frosting into a pretty design.
- Change it up using some of these fun flavors of gluten-free frosting.
Cupcake Troubleshooting:
Having issues with your cupcakes? Here are a few quick tips to help you get perfect results:
- Cupcakes are sinking in the middle: This usually means the cupcakes were underbaked or you opened the oven door while they were baking. Be sure to bake until a toothpick comes out clean and avoid peeking before 18 minutes.
- Cupcakes are too dense: This can have a few different causes. Try not to overmix your batter. Stir just until the dry ingredients are moistened. Also, make sure your baking powder is fresh. Also, check the batter consistency to ensure it isn’t too dry.
- The batter was too thick or too runny: Gluten-free flour blends can vary because each has a different starch-to-grain ratio. If the batter seems dry and clumpy, add a tablespoon or two of milk; if it is too loose, mix in more flour.
- Frosting is runny or will not hold its shape: Chill it for 15 minutes, if this doesn’t help, add more powdered sugar 1 tablespoon at a time, until it stiffens up.
Frequently Asked Questions:
Store the cupcakes in an airtight container in the refrigerator. Because they contain fresh strawberries, they will stay fresh (aka not get soggy) for about 2 days. For best texture, let them come to room temperature before serving.
Yes. The moisture from the fresh berries makes them more perishable than typical cupcakes. Refrigerating them helps prevent mold and keeps the texture from becoming soggy.
No, I do not recommend it. The fresh strawberries can spoil quickly if left at room temperature, especially in warmer months. Keep them chilled for food safety.
No, my recipe is specifically tested using fresh strawberries for fresh fruit flavors.
More Gluten-Free Cupcake Recipes:
I have lots of great gluten-free cupcake flavors to explore. Here are some of my favorites:
Love This Recipe?
💬 Did you make this gluten-free strawberry cupcake recipe? Drop a comment below, and let me know how it turned out! ⭐⭐⭐⭐⭐ If you could, please include which flour blend you used. Thank you!
Fluffy Gluten Free Strawberry Cupcakes (Dairy-Free Option!)
Equipment
Ingredients
- 1 ½ cups gluten free flour blend * see note
- ⅔ cup cane sugar
- 2 teaspoons baking powder aluminum free
- ⅛ teaspoon salt
- 2 large eggs
- ¾ cup non-dairy milk or regular milk * see note
- 6 tablespoons light oil canola or avocado
- 1 teaspoon pure vanilla extract
- ½ cup fresh strawberries cut in tiny pieces
For Frosting:
- 2 ½ cups powdered sugar
- 3 tablespoons 4 fresh strawberries
- ½ cup unsalted butter or dairy-free butter softened to room temperature
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Instructions
- Preheat the oven to 350º F. Use the bake setting, not the convection setting. Position the oven rack in the middle position.
- In a large bowl, add 1 1/2 cups gluten free flour blend, 2/3 cup cane sugar, 2 teaspoons baking powder, and 1/8 teaspoon salt and whisk to blend.
- In a smaller bowl, add 2 large eggs, 3/4 cup non-dairy milk or regular milk, 6 tablespoons light oil, and 1 teaspoon pure vanilla extract. Whisk to blend.
- Pour the wet ingredients into the dry ingredients and add the chopped 1/2 cup fresh strawberries.
- Mix the wet and dry ingredients gently until just barely mixed. I do not recommend using a standing mixer because it tends to overmix the cupcake batter.
- HINT: Do not overmix the batter or your cupcakes will turn out dense.
- Add parchment paper cupcake liners to a muffin tin. Fill each 3/4 with gluten free cupcake batter.
- Bake the cupcakes for 20-22 minutes. To test for doneness, insert a toothpick into the center of the cupcake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cupcakes need to bake longer.
- Time to make the frosting! Puree 3 tablespoons 4 fresh strawberries in a blender or Cuisinart. I love this Cuisinart Smart Stick which has a mini food processor attachment.
Frosting:
- Add 2 1/2 cups powdered sugar, strawberry puree, 1/2 cup unsalted butter or dairy-free butter to a standing mixer. Be sure the butter is not too hot from softening. Whip for 3 minutes until it is fluffy.
Notes
- I have tested this recipe with King Arthur Measure for Measure GF. Other blends will work. My rule of thumb is if your batter or dough is too runny, add more flour, and if it is too thick, add more liquids.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
- To make this recipe dairy-free, substitute the butter with vegan butter and milk.
I used almond milk but other dairy-free kinds of milk and regular milk will work but I do not recommend canned coconut milk. - These cupcakes will keep fresh for up to 2 days if stored in an airtight container in the refrigerator.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Gluten-Free Related Reading
Gluten-free baking is like a science experiment. There are so many things you need to understand the different components of baking without gluten. My Gluten-Free Resources Section is here to help teach you the tools you need to know to become a confident gluten free baker.
My Best Gluten-Free Baking Tips For Better Baking!
Why Binders Are Important In Gluten-Free Baking
The Best Gluten Free Flour Blends – And how to use them!
I truly hope you enjoy this recipe. I have been testing and creating gluten-free recipes for over 15 years. Creating gluten-free recipes that do not taste gluten-free is my goal for every recipe. Sometimes I only have to test a new recipe a couple of times, and others it takes multiple times. I do this so you get reliable, delicious results every time!
Can you recommend an egg replacement?
Hi Kim, I haven’t tested egg replacers in this recipe. I am spot-checking some egg replacers in recipes, given the shortage of eggs…but I don’t have the time to test all all of my recipes. If you try it, please let me know how it turns out.
Super delicious!
I am so glad you loved them, Allison!
Thinking about making and freezing the cupcakes for an upcoming birthday. Any tips for freezing??
Hi Corinne, for freezing, let them cool to room temperature. I freeze them unfrosted. Place them into a freezer bag and lay flat in the freezer until they are frozen. Then you can move them in the bag so they are easier to store.
Just tried this recipe for the first time. I used regular milk, and Doves Farm flour (I’m in the UK). I’ve never made strawberry cupcakes before, but these are absolutely gorgeous! The recipe is simple, the cakes are delicious. The buttercream icing is amazing. I’ll definitely be making them again. I think they’ll be a favourite with all the family. Thank you!
Hi Charlotte, I am thrilled you loved this recipe. I haven’t used Doves flour, but I am sure other readers of mine in the UK will love knowing this flour works. Thank you so much!!