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5 from 4 votes

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!

Frosted gluten free strawberry cupcakes on a rack.

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!

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 User

Why These Cupcakes Are Great:

  1. They are full of juicy strawberries!
  2. Strawberries are sweet and available all year long.
  3. You can fancy them up for a birthday party!
  4. The cake batter also makes a great layer cake!
  5. These cupcakes are dairy-free; to make the frosting dairy-free, you can sub a vegan dairy-free butter.

If you are looking for more “pink,” you may also love this Gluten Free Pink Lemonade Cupcakes recipe.

Top Pick
King Arthur, Measure for Measure Flour 3 lbs

This is one of my favorite gluten-free flour blends for cookies, cakes, pie crust, biscuits, and muffins! (Do not use this flour blend for yeast recipes.)

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Ingredient Notes:

Photos of the strawberry cupcakes ingredients.
  • 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 just 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, give my Gluten Free Peaches and Cream Cupcakes a try too!

How To Make Gluten Free Strawberry Cupcakes:

Photos of adding the dry ingredients and wet ingredients to bowls.

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.

Photos of the wet and dry ingredients being mixed.

Step 3: Pour the wet ingredients into the dry ingredients and add the sliced strawberries.

Step 4: Mix the wet and dry ingredients gently until barely mixed. I do not recommend using a standing mixer.

HINT: Do not overmix the batter, or your cupcakes will turn out dense.

A photo of the cupcakes ready to bake.

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 bake longer.

Photos of the steps making the strawberry frosting.

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.

Strawberry frosting 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!

A photo of a gluten free strawberry cupcake on a plate.

Frosting Tips:

  • Be sure your butter is 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. You can use any tip. This is a fun video that shows you how to pipe the frosting flowers.

Recipe FAQ:

Do you need to refrigerate strawberry cupcakes?

With the fresh strawberries, you will need to refrigerate these cupcakes. The moisture from the fresh berries can make them go bad quicker.

How do you store strawberry cupcakes?

Store the cupcakes in an air-tight container in the refrigerator. They will keep fresh for up to 2 days.

Can you leave the cupcakes out overnight on the counter?

No, I do not recommend leaving the cupcakes out on the counter. They can mold quickly due to the extra moisture in the strawberries.

How do you frost these cupcakes without a piping bag?

You can frost these cupcakes in lots of ways! Use a small ice cream scoop to drop a small frosting ball on each cupcake. You can also just spread frosting on with a rubber spatula or knife.

Can you make these cupcakes dairy-free?

You can easily make these strawberry cupcakes dairy-free. Use either vegan butter or light oil in place of the butter in the cupcake batter, and use vegan butter for the frosting.

A frosted strawberry cupcake on a white cupcake stand.

More Delicious Gluten Free Cupcake Recipes:

frosted gluten free strawberry cupcakes on a rack.

Gluten Free Strawberry Cupcakes

Sandi Gaertner
These delicious fruity gluten free strawberry cupcakes are perfect for a party! They are easy to make and there is also a dairy-free option.
Love this recipe?Give it a star rating!
5 from 4 votes
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nut free allergen icon
soy free allergy icon
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 cupcakes
Calories 344 kcal

*As an Amazon Associate, I earn a small commission from qualifying purchases.

Ingredients
  

  • 1 ½ cups gluten free flour blend * see note
  • cup sugar
  • 2 teaspoons baking powder aluminum free
  • teaspoon salt
  • 2 eggs large
  • ¾ cup non-dairy milk * see note
  • 6 tablespoons light oil canola or avocado
  • 1 teaspoon pure vanilla extract
  • ½ cup strawberries cut in tiny pieces

For Frosting:

  • 2 ½ cups powdered sugar
  • 3 tablespoons strawberry puree
  • ½ cup butter softened

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

  1. I have tested this recipe with King Arthur Measure for Measure GF. That doesn’t mean others will not work, I just have not tested other flours.
  2. Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
  3. To make this recipe dairy-free, substitute the butter for vegan butter.
  4. I used almond milk but other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  5. These cupcakes will keep fresh for up to 2 days. They must be stored in an air-tight 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

Serving: 1cupcakeCalories: 344kcalCarbohydrates: 49gProtein: 3gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 49mgSodium: 110mgPotassium: 116mgFiber: 2gSugar: 37gVitamin A: 302IUVitamin C: 6mgCalcium: 65mgIron: 1mg
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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.

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8 Comments

    1. 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.

    1. 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.

  1. 5 stars
    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!

    1. 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!!

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