These incredible fluffy gluten free strawberry cupcakes are filled with pieces of juicy strawberry and topped with strawberry buttercream frosting. Decorate with chocolate shavings and a slice of fresh strawberry!
I haven’t created a new gluten free cupcake recipe in ages, and I am really excited about my new recipe. Fresh strawberries are available all year long, and they add so much flavor to my gluten free strawberry recipe. I even use those juicy strawberries to flavor the frosting!
Add some chocolate shavings, and you have the perfect cupcakes for Valentine’s Day or any occasion! While you are visiting, be sure to check out all of my delicious gluten free cupcakes recipes!
Why we love the strawberry flavor in these gluten-free strawberry cupcakes:
- They are full of juicy strawberries!
- Strawberries are sweet and available all year long.
- You can fancy them up for a birthday party!
- The cake batter also makes a great layer cake!
- These cupcakes are dairy-free; to make the frosting dairy-free, you can substitute a vegan dairy-free butter.
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!”
charlotte b., facebook comment
If you are looking for more “pink,” you may also love this Gluten Free Pink Lemonade Cupcakes recipe.
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Allergen Information:
These homemade strawberry cupcakes are gluten-free, nut-free, oat-free, and soy-free. You can easily make them dairy-free using plant-based butter.
Ingredient Notes:
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 Gluten-Free Blend. That doesn’t mean others will not work; I have not tested other flours, and I can not guarantee the recipe will work if you use other mixes.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- Baking Powder – I like to use aluminum-free baking powder.
- Non-Dairy Milk – I used almond milk, but other dairy-free kinds of milk will work; but I do not recommend canned coconut milk.
- Strawberries – Please use fresh strawberries. I do not recommend using frozen strawberries. They have too much liquid and can make your cupcakes soggy.
- Eggs – Size Large.
- Butter – Use unsalted butter.
- Vanilla Extract – I recommend using pure vanilla extract.
If you love fruity cupcakes, try my Gluten Free Peaches and Cream Cupcakes.
Step-By-Step Photos and Directions:
Step 1: In a large bowl, add the dry ingredients and whisk to blend.
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.
👀 Sandi Says: Do not overmix the batter; your cupcakes will turn out dense.
Step 4: Mix the wet and dry ingredients gently until barely mixed. I do not recommend using a standing mixer.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 5: 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 be bakedlonger.
Step 6: Time to make the frosting! Puree the strawberries in a blender or Cuisinart. I love this Cuisinart Smart Stick, which has a mini food processor attachment.
Step 7: Sorry for that blurry photo. Basically, it is the strawberry, butter, and powdered sugar in the standing mixer.
Step 8: Whip the frosting until it is thick and creamy. Pipe or spread it on the cooled cupcakes and enjoy!
If you want to make another cupcake flavor to serve with the strawberry cupcakes, try my incredible Gluten Free Chocolate Cupcakes, too!
Tips for decorating with frosting:
- Be sure your butter is at room temperature, not melted.
- You can chill the frosting before piping it if it needs to be firmer.
- I used a star tip to pipe the frosting, but you can use any tip. This is a fun video that shows you how to pipe the frosting flowers.
- Check out these fun flavors of gluten-free frosting.
Frequently Asked Questions:
Store the cupcakes in an airtight container in the refrigerator. They will keep fresh for up to 2 days.
With the fresh strawberries, you will need to refrigerate these cupcakes. The moisture from the fresh berries can make them go bad quicker.
No, I do not recommend leaving the cupcakes out on the counter. They can mold quickly due to the extra moisture in the strawberries.
More Delicious Gluten Free Cupcake Recipes:
- Gluten Free Churro Cupcakes
- Fluffy Gluten Free Banana Cupcakes
- Classic Gluten Free Vanilla Cupcakes
- Gluten Free Mocha Cupcakes
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Gluten Free Strawberry Cupcakes
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 * 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 strawberry puree
- ½ cup unsalted butter softened to room temperature
Instructions
- Preheat the oven to 350º F.
- In a large bowl, add the dry ingredients and whisk to blend.
- In a smaller bowl, add the wet ingredients and whisk to blend.
- Pour the wet ingredients into the dry ingredients and add the sliced strawberries.
- Mix the wet and dry ingredients gently until just barely mixed. I do not recommend using a standing mixer.
- 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 the strawberries in a blender or Cuisinart. I love this Cuisinart Smart Stick which has a mini food processor attachment.
Frosting:
- Add the frosting ingredients 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. That doesn’t mean others will not work, I have not tested other flours.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- I used almond milk but other dairy-free kinds of 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, you may need to adjust your moisture levels in your baked goods.
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.
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!!