Gluten Free Strawberry Cupcake Recipe

an unwrapped vanilla and strawberry cupcake with a fresh strawberry on top

Gluten Free Strawberry Cupcake Recipe

This gluten free strawberry cupcake recipe is quick and easy to make and made with simple ingredients you have in your pantry. They are incredibly moist, perfectly sweet and perfect for a treat or to make for a celebration.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 448kcal

Author Monica Stevens Le

Ingredients

Strawberry Buttercream Frosting

1 1/2 cups organic palm shortening
3/4 cup powdered sugar see notes
2 tsp vanilla extract
4 tbsp coconut flour
5 tbsp arrowroot flour
1 bag freeze dried strawberries see notes
2-3 tbsp coconut oil or avocado oil see notes

Vanilla Cupcakes

3 large eggs at room temperature
1/2 cup sugar or monk fruit see notes
1/3 cup melted butter or ghee at room temperature
2 1/2 cups almond flour
1/3 cup non-dairy milk
2 tsp baking powder
pinch of kosher salt
1 tbsp vanilla extract

Instructions

In a stand mixer with a paddle attachment or using a large bowl and an electric hand mixer, add in palm shortening and powdered sugar. Mix on medium high until smooth throughout.
Add the rest of the ingredients except for the coconut oil and mix for about 1 minute. *add about 1/4 cup freeze dried strawberry powder at a time until it reaches color and taste you love.*
Slowly drizzle in coconut oil while turning the mixing speed up to high. You may need a tablespoon more to reach your desired consistency depending on the other brands of products you have used, but I got the perfect texture with 3 tablespoons.
Remove from the mixer and give everything a nice stir. Set aside.
Preheat oven to 350F. Like a cupcake pan with 12 parchment liners and set aside.
In a medium mixing bowl, whisk together eggs, sweetener, milk, melted butter, and vanilla extract.
Stir in baking powder and almond flour, 1/2 cup at a time, stirring gently incorporate the flour to avoid lumps.
Transfer batter evenly into the 12 cupcake liners. Bake for 22–25 mins or until a toothpick inserted in the middle of the cupcakes comes out clean or with few crumbs on it.
Let cool for 30 mins before piping on strawberry buttercream frosting. Enjoy.

Notes

Room temperature ingredients: Be sure your eggs and melted butter are at room temperature before mixing everything together.
Freeze dried strawberries: Add strawberries to a blender or spice/coffee grinder. Pulverize in 2 second intervals until it is a powder consistency.
Sugar: You can alternatively use Lakanto or Swerve here.
Coconut oil: Avocado oil will work well, too.

Nutrition