I’m a confessed choco-holic. However, there’s just something about strawberry cupcakes that I adore! Especially gluten free strawberry cupcakes!
The gorgeous shade of pink and hint of sweet strawberry flavor (from REAL strawberries) makes these cupcakes a winner. The cute heart decoration is guaranteed to put a smile on anyone’s face — whether it’s the kiddos or your sweetheart.
Strawberry Cupcakes Ingredients
- 1 1/2 cup brown rice flour
- 3/4 cup tapioca flour
- 1/2 salt
- 1 tsp baking soda
- 3 tsp baking powder
- 1 tsp anthem gum
- 4 eggs
- 1 1/2 cup sugar
- 2/3 cup mayonnaise
- 1 cup almond milk (or non-dairy milk)
- 1 1/2 tsp vanilla extract
- 1 tablespoon strawberry puree
Strawberry Icing Ingredients
- 1 can whipped vanilla icing
- 1/4 cup strawberry puree
- 1/2 cup coconut oil
For the Strawberry Puree
- 16oz (1lb) carton fresh strawberries
STEP ONE: Set aside 4-5 strawberries for your heart decorations. Cut the tops (leaves) off the rest of the strawberries and make your strawberry puree using a food processor or juicer.
We made our strawberry puree with our Breville Juice Fountain because it removes the seeds and pulp for a finer puree. If using a food processor, you might want to pour your puree through a sieve or strainer.
STEP TWO: Preheat oven to 350°F. Combine wet ingredients in a large mixing bowl with hand mixer or stand mixer.
STEP THREE: Sift together dry ingredients in a separate large mixing bowl. Pour dry ingredients into the bowl containing wet ingredients and mix until well combined.
STEP FOUR: Pour batter into silicon baking cups (we love these because they are reusable AND nonstick, so your cupcakes will pop right out!) Bake for 18 minutes at 350°F.
STEP FIVE: To make the frosting, whip together 1 can vanilla icing, 1/4 cup strawberry puree and 1/2 cup coconut oil in a medium mixing bowl until fluffy. We used an icing bag to swirl the frosting in the shape of a rose.
STEP SIX: Slice the strawberries you set aside earlier. Using a paring knife, cut a v-shape out of the top of each slice so it looks like a heart. Place on top of your frosted cupcakes for a festive, edible decoration.
TIP: Any unused frosting can be refrigerated for up to a week. When needed, simply allow to come back to room temperature and whip up again with a whisk.
Kitchen tools you might find useful for this recipe:
Pin this Gluten Free Strawberry Cupcakes Recipe on Pinterest:
You might also love these Valentine’s Day treats:
For a non-gluten free version, check out these Natural Strawberry Vanilla Cupcakes on Sugar Spice & Glitter!
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