Fresh gluten-free strawberry cupcakes with strawberry buttercream frosting. Moist and tender strawberry cupcakes topped with strawberry buttercream. No artificial colors or flavors, just fresh strawberries in every bite. With a dairy-free option. 

Original recipe posted May 2018, recipe completely updated July 2022.

Gluten-Free Strawberry Cupcakes

These gluten-free strawberry cupcakes are made with fresh strawberries, not like the strawberry cake mixes you find in the store. They are moist and made with real ingredients. No artificial colors or flavors, just fresh strawberries in every bite.

This recipe has been updated from the original recipe I posted in 2018. I have found that using a strawberry reduction sauce in place of strawberry puree makes for a better texture and a more flavored strawberry cupcake. I have included the easy steps to make the strawberry reduction sauce in the recipe card below.

You can see just how easy these gluten-free strawberry cupcakes are to make in the detailed recipe photo steps or in the recipe video.

Ingredients In Gluten-Free Strawberry Cupcakes

Strawberries: These are the star ingredients for these gluten-free cupcakes. This recipe uses fresh strawberries for the cupcakes and freeze-dried strawberries for the strawberry buttercream.

Butter: The softened butter is used as the fat in the recipe. It’s the fat in the recipe that helps make the cake not too dense. It is also used as the base for the buttercream frosting.

Granulated Sugar: Not only does sugar sweeten the cupcakes, but it helps the cake be soft and moist.

Eggs: The eggs help give structure to the cupcakes. The height and texture of the cake are determined by the balance between the eggs and the gluten-free flour.

Pure Vanilla Extract and Salt: These ingredients enhance the flavor of the strawberry cupcakes.

Gluten-Free All-Purpose Flour With Xanthan Gum: Using a gluten-free flour blend made with rice flour, starches, and xanthan gum mimics the taste and texture of traditional all-purpose flour. I bake with Pillsbury gluten-free flour.

Baking Powder and Baking Soda: Baking powder and baking soda are what help these gluten-free cupcakes rise.

Milk: Milk not only adds flavor but also protein and moisture to the cupcakes. It is also important for a soft crumb. This recipe also works well with dairy-free milk.

White Vinegar: It is used to make homemade buttermilk. It interacts with baking soda to help the cupcakes rise. It helps the cupcakes have a moist texture.

Powdered Sugar: It sweetens the buttercream frosting and gives it structure and firmness.

How To Make Gluten-Free Strawberry Cupcakes

The recipe ingredients and the full instructions are on the recipe card at the bottom of the page. 

Strawberry Reduction
I recommend making it several hours (or the prior night) before baking the cake. The strawberry sauce needs to be completely cooled before using in the cupcake batter.

• Remove the stems of the strawberries and cut the strawberries in half. Puree the strawberries in a food processor or blender. I used my NinjaMaster Prep Pro System. (photo 1)
• Place the pureed strawberries, sugar, and lemon juice into a small saucepan and stir to combine. Bring to a simmer over medium heat.
• Once bubbling, reduce the heat to low and let the strawberries slowly reduce stirring occasionally. Reduce for about 30 minutes. The strawberry sauce will be thick like tomato sauce. (photo 2)
• Allow the strawberry reduction to cool before placing it in an airtight container and refrigerating. Do not use hot or warm strawberry reduction to make the cake batter. The strawberry sauce needs to be completely cooled for making the cake.

Strawberry Cupcakes

• Preheat oven to 350°F and line muffin pans with liners or spray with gluten-free nonstick cooking spray.
• In a measuring cup, add the white vinegar (or lemon juice) to the milk and stir to combine. Let stand for 5 minutes in the refrigerator to stay cold. (homemade buttermilk)
• In a large bowl, cream butter and sugar together. Add the pure vanilla extract and mix until fully combined.
• Add the eggs to the butter mixture and mix until fully combined. (photo 3)
• In a medium bowl, add the gluten-free flour, gluten-free baking powder, baking soda, and salt. Stir to combine the ingredients.
• Add the gluten-free flour mixture to the creamed butter mixture. Mix until fully combined. Scrape down the sides of the bowl as needed. (photo 4)
• Add the milk to the cupcake batter and mix until fully combined.
• Add the completely cooled strawberry reduction to the cupcake batter. Mix until fully combined.
• (Add optional 2 drops of pink or red gel food coloring if you want the cupcake batter pinker) (photos 5 & 6)
• Scoop the cake batter into the lined muffin pan. I always use a greased ice cream scoop when making cupcakes and muffins. It measures out the perfect amount and is less messy than trying to spoon batter into the pan.
• Bake the cupcakes for 20-25 minutes. Check the center of the cupcakes by inserting a toothpick to make sure it is done. Please watch your cupcakes because all ovens are different. (photo 8)
• Cool the cupcakes completely before frosting. These cupcakes are a little denser than gluten-free vanilla cupcakes. 
• Make the strawberry buttercream using the frosting instructions below.
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  I like to line a piping bag in a tall glass and then add the frosting. It makes it easier and less messy to fill. My favorite frosting tip is the Wilton 1M.
  
  
• Store leftovers in an airtight container or cover the cake with plastic wrap and refrigerate.

Strawberry Buttercream

• Add the freeze-dried strawberries to a food processor or blender and puree them into a strawberry powder. (photo 1)
• In a large bowl, cream the butter with a mixer. (photo 2)
• Add the pure vanilla extract and salt to the creamed butter and mix until fully combined. Use a spatula to scrape down the sides of the bowl before adding the powdered sugar.
• Add the powdered sugar one cup at a time. Mix until the frosting is firm. (photo 3)
• Add the strawberry powder and mix until fully combined. (photo 4)
• Add the milk 1 tablespoon at a time. Mix until fully combined. (photo 5)

Tips For Baking The Best Gluten-Free Strawberry Cupcake

• I recommend that the strawberry reduction be made several hours (or the prior night) before baking. The strawberry sauce needs to be completely cooled before using in the cake batter.
• Freeze-dried strawberries can be found with the dried fruit in the grocery store. I purchased at both Walmart and Aldi. Do not use dried strawberries. You need freeze-dried strawberries.
• Use 2-3 drops of gluten-free pink or red gel food coloring if you want a brighter, pink-colored cake. I used 2 drops. I did not use any food coloring in the frosting.
• Line the muffin pans with cupcake liners.
• Allow the cupcakes to cool before frosting.

Pro Tip For Frosting Cupcakes

• If you want to have smoother frosting and be a little fancier, you can shift your powdered sugar. I only do this for special occasions, like Birthday parties.
• When I pipe frosting onto cupcakes I use a trick where I line a large cup with the piping bag. It makes the process much less messy!
•  My favorite frosting tip is the Wilton 1M.
• I also like to slice the remaining strawberries in half and use them to decorate the top of the cupcakes.

Gluten-Free Flour

This gluten-free strawberry cake was made with Pillsbury gluten-free flour. It is a cup-for-cup all-purpose gluten-free rice flour blend and already has the xanthan gum and starches in it.

Most gluten-free all-purpose flour blends have starches and xanthan gum already in them. The xanthan gum helps replace the elasticity and texture of gluten.

So make sure to check the ingredients of your gluten-free flour so as not to add any extra xanthan gum to your flour if it already includes it. If you do, you will get gummy cupcakes!

This gluten-free cupcake recipe with not work with almond, oat, or coconut flour.

My favorite gluten-free flour is Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.

Tip For Measuring Gluten-Free Flour

It is super important to use a measuring cup made for dry ingredients (not a pyrex liquid measuring cup) to measure gluten-free flour. I measure the gluten-free flour with the “spoon & level” method.

I use a large spoon to scoop the flour into the measuring cup. Then I use the back of a knife to level off the top of the measuring cup.

Please do not scoop the flour directly out of the bag with your measuring cup. If you do, you could end up with more flour than is called for in the recipe.

Ingredient Substitutions for Gluten-Free Strawberry Cake

I have test-baked these gluten-free strawberry cupcakes with dairy-free ingredient substitutions.

For Dairy-Free:

For the milk, you can substitute it with unsweetened almond milk or unsweetened coconut milk.
For the butter, you can use dairy-free or vegan butter. I like Smart Balance buttery spread.

Easy Gluten-Free Strawberry Cupcakes

If you love strawberries, you are going to enjoy these easy-to-make, from-scratch, gluten-free strawberry cupcakes! Every bite is bursting with fresh strawberry flavor, making them the perfect summer cupcake.

More Gluten-Free Desserts To Try!

• Gluten-Free Strawberry Shortcake
• Gluten-Free Vanilla Cupcakes
• Gluten-Free Angel Food Cake
• Gluten-Free Red Velvet Cupcakes