Gluten-Free Strawberry Cupcakes with Real Strawberry Frosting
Everyone will love this gluten-free version of the original Strawberry Cupcakes + Real Strawberry Frosting recipe from Sprinkles. Made with real berries!
Servings: 12 cupcakes
Calories: 472kcal
Equipment
- 1 muffin tin and cupcake liners
Ingredients
for the Gluten-Free Strawberry Cupcakes:
- ⅔ cup fresh or frozen whole strawberries thawed if frozen
- 1 ½ cups Gluten Free AP flour blend sifted (you can use ½ cup each of Sweet Rice Flour, Tapioca Flour & Coconut Flour)
- 1 ¾ tsp. xanthan gum or gum free baking binder if your blend does not already contain it
- 1 ½ tsp. baking powder
- ¼ tsp. coarse salt
- ¼ cup whole milk room temperature (soy, coconut or almond is ok)
- 1 ½ tsp. vanilla extract
- ½ cup unsalted butter (1 stick) room temperature (or butter-flavored shortening)
- 1 cup sugar
- 1 large egg room temperature
- 2 large egg whites room temperature
for the Real Strawberry Frosting:
- ½ cup frozen whole strawberries thawed
- 1 cup unsalted butter (2 sticks) firm and slightly cold
- Pinch coarse salt
- 3 ½ cups confectioners' sugar sifted
- ½ tsp. vanilla extract
Instructions
for the Gluten-Free Strawberry Cupcakes:
- Preheat oven to 350°. Line a 12-cup muffin tin with cupcake liners; set aside.
- Place strawberries in a small food processor; process until pureed. You should have about ⅓ cup of puree. Add a few more strawberries if necessary, or save any extra puree for frosting; set aside.
- In a medium bowl, whisk together Gluten Free flour, xanthan gum or binder (if needed), baking powder and salt; set aside. In a small bowl, mix together milk, vanilla and strawberry puree; set aside.
- Fit the bowl of an electric mixer with the paddle attachment, cream butter on medium-high speed, until light and fluffy. Gradually add sugar and continue to beat until well combined and fluffy. Reduce the mixer speed to medium and slowly add egg and egg whites until just blended.
- With the mixer on low, slowly add half the flour mixture; mix until just blended. Add the milk mixture; mix until just blended. Slowly add remaining flour mixture, scraping down sides of the bowl with a spatula, as necessary, until just blended.
- Divide batter evenly among prepared muffin cups. Transfer muffin tin to oven and bake until tops are just dry to the touch, 22 to 25 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely in tin before icing.
for the Real Strawberry Frosting:
- Place strawberries in the bowl of a small food processor; process until pureed. In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and salt on medium speed until light and fluffy. Reduce mixer speed and slowly add confectioners' sugar; beat until well combined. Add vanilla and 3 tablespoons strawberry puree (save any remaining strawberry puree for another use); mix until just blended.
- Do not overmix, or the frosting will incorporate too much air. Frosting consistency should be dense and creamy, like ice cream.
Notes
The Real Strawberry Frosting v=can be stored in a sealed container in the refrigerator for up to one week.
Nutrition
Calories: 472kcal | Carbohydrates: 64g | Protein: 3g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 60mg | Potassium: 114mg | Fiber: 2g | Sugar: 52g | Vitamin A: 739IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 1mg