Gluten Free Strawberry Cupcakes
I may be a confessed choco-holic, but I just adore these luscious gluten free strawberry cupcakes!!
Luscious Gluten Free Strawberry Cupcakes Recipe
The gorgeous shade of pink and hint of sweet strawberry flavor (from REAL strawberries) is what really makes these cupcakes a winner.
Plus, an adorable strawberry “heart” on top is guaranteed to put a smile on anyone’s faceย โ whether it’s the kiddos or your sweetheart.
But my favorite part about these gluten free strawberry cupcakes is that they won’t hurt your tummy! (No wheat, no gluten, no dairy!)
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Gluten Free 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 xanthan gum
- 4 eggs
- 1 1/2 cups 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
Free printable copy of this recipe available at bottom of post.
Keep reading for photo step-by-step-instructions orย click here to jump to printable recipe.ย
How to make gluten free strawberry cupcakes
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 ourย 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.
Preheat oven to 350ยฐF. Combine wet ingredients in a large mixing bowl with hand mixer or stand mixer.
Sift together dry ingredients in a separate large mixing bowl. Pour dry ingredients into the bowl containing wet ingredients and mix until well combined.
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 350ยฐF.
To make the strawberry frosting and decorate
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 toย swirl the frosting in the shape of a rose.
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:
More of our favorite Valentine’s Day treats:
Conversation Heart Marshmallow Pops
“Queen of Hearts” Homemade Strawberry Pop Tarts
Grab a free printable copy of our gluten free strawberry cupcakes recipe:
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Gluten Free Strawberry Cupcakes
Ingredients
- 1 1/2 cups brown rice flour
- 3/4 cup tapioca flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3 teaspoon baking powder
- 1 teaspoon xanthan gum
- 4 eggs
- 1 1/2 cups sugar
- 2/3 cup mayonnaise
- 1 cup almond milk or non-dairy milk
- 1 1/2 teaspoons 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
- 16 oz fresh strawberries 1 pound carton
Instructions
To make the gluten free strawberry cupcakes
- 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. Strain if needed.
- Preheat oven to 350ยฐF. Combine wet ingredients in a large mixing bowl with hand mixer or stand mixer.
- Sift together dry ingredients in a separate large mixing bowl. Pour dry ingredients into the bowl containing wet ingredients and mix until well combined.
- Pour batter into silicon baking cups and bake for 18 minutes at 350ยฐF.
To make the strawberry frosting and decorate:
- 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 toย swirl the frosting in the shape of a rose.
- 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.
- 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.
Notes
Nutrition
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p style=”text-align: center;”>For a non-gluten free version, check out these Natural Strawberry Vanilla Cupcakes on Sugar Spice & Glitter!
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I haven’t used brown rice flower before. They look so yummy and cute!
We use brown rice flour a lot…love it! Brown rice noodles are a great sub for regular pasta too!
So delicious! They look really cute! I love the heart shaped strawberries. What a fun little detail!
Thanks Lee! I love the strawberries too…they are the perfect toppers for any Valentine’s dessert ๐
These are so adorable! Can’t wait to try it out for Valentine’s Day!
Best,
Caroline Simmons