Gluten-Free Strawberry Cupcakes with Strawberry Buttercream
Watch more on Instagram @unbelievablygf
These gluten-free strawberry cupcakes are as delicious as they are adorable. Soft, tender cake made with real freeze-dried strawberries, topped with a fluffy strawberry buttercream and a shower of sprinkles. And yes, they’re completely, unbelievably gluten-free.
I made mine heart-shaped for Valentine’s Day with a little tinfoil trick (more on that below), but they’re perfect for birthdays, showers and any day that needs something pink and pretty.
Jump to RecipeWhy Freeze-Dried Strawberries?
Fresh strawberries add too much water to cake batter and the flavor bakes out. Freeze-dried strawberries, ground into a fine powder, give you a big, bright strawberry flavor and a natural pink color with no extra liquid. They go in both the cake and the buttercream.
The Tinfoil Heart Trick
To get heart-shaped cupcakes, place a small ball of tinfoil between the liner and the pan on one side of each cup. It pinches the liner into a heart point as the cupcake bakes. Fill the liners as usual and bake.
Tips for the Fluffiest Buttercream
- Use room-temperature butter so it whips up light and smooth.
- Beat it a full 10 minutes total. It sounds like a lot, but that’s what makes it airy.
- Want a stronger strawberry flavor? Add more puree, plus a little extra powdered sugar to keep it pipeable.
Watch Me Make Them
Save these for Valentine’s Day, Galentine’s, birthdays and showers, and tag @unbelievablygf when you make them!
Save this recipe for later on Pinterest!
24
cupcakes30
minutes22
minutesIngredients
- Cupcake batter
½ cup (110 g) unsalted butter, room temperature
⅓ cup (75 g) vegetable oil
1¾ cups (350 g) granulated sugar, divided (¾ cup for creaming, 1 cup reserved)
4 large eggs, room temperature
1 Tbsp vanilla extract
1¾ cups (300 g) cup-for-cup gluten-free baking flour
1 cup finely ground freeze-dried strawberries
¼ cup (30 g) cornstarch
2 tsp baking powder
½ tsp baking soda
½ tsp kosher salt
1 cup (240 g) milk, room temperature
1 Tbsp apple cider vinegar
- Strawberry buttercream
1½ cups (340 g) unsalted butter, room temperature
5 cups (550 g) powdered sugar, sifted
2 Tbsp milk, room temperature (regular or plant-based)
2–3 Tbsp strawberry puree (see below)
Pinch of kosher salt
Optional: 1–2 Tbsp finely ground freeze-dried strawberry powder
- Strawberry puree
¼ cup freeze-dried strawberries
1–2 tsp water
Directions
- Cupcakes
- Preheat oven to 350°F. Line a 24-cup muffin pan with liners. Combine the milk and apple cider vinegar and set aside.
- In a medium bowl, whisk the gluten-free flour, ground freeze-dried strawberries, cornstarch, baking powder, baking soda and salt.
- In a large bowl with the paddle attachment, beat the butter with ¾ cup of the sugar on medium-high until light and fluffy.
- Add the remaining 1 cup sugar and the oil and mix until smooth. Add the eggs two at a time, beating well after each, then stir in the vanilla.
- On low speed, add half the dry ingredients until just combined. Pour in the milk mixture and mix until almost combined. Add the rest of the dry ingredients and beat briefly until smooth and pudding-like.
- Fill liners about two-thirds full. Bake 18–22 minutes, until a toothpick comes out clean and the edges are golden (mini cupcakes 12–15 minutes).
- Cool 5 minutes in the pan, then move to a wire rack to cool completely.
- Strawberry puree
- Soak ¼ cup freeze-dried strawberries in 1–2 tsp water for a few minutes, then blend until smooth and thick.
- Strawberry buttercream
- Beat the butter on low until smooth. Gradually add the powdered sugar and milk on low until combined.
- Add the strawberry puree, optional strawberry powder and a pinch of salt.
- Beat just below the highest speed for 5 minutes, scrape the bowl, then beat 5 more minutes until light and airy. Adjust to taste.
- Pipe onto completely cooled cupcakes and finish with sprinkles or a dusting of strawberry powder.
Notes
- For heart shapes, tuck a small ball of tinfoil between the liner and the pan on one side of each cup before baking. For a deeper cake pan, bake 25–35 minutes.
