Strawberry Cupcakes with Strawberry Buttercream Frosting {Gluten-Free, Dairy-Free Option}

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. 

It’s just about summer-time here in North Florida and strawberries are in an abundance. I love baking with fresh berries this time of year!

I first made these cupcakes last year for my daughter’s 12th birthday party.

My daughter loves the color pink and her party theme was, pink of course, so I knew I wanted to make her strawberry cupcakes.

These cupcakes are made with fresh strawberries, not like the strawberry cake mixes you find in the store.

They are moist and tender and made with real ingredients. No artificial colors or flavors, just fresh strawberries in every bite.

Don’t be intimated by using fresh strawberries in your baking. You can see just how easy if it to bake with fresh strawberries in the steps below.

How To Make These Easy Strawberry Cupcakes – Step By Step

First, make sure you wash and remove the stems from the fresh strawberries,  then cut them in half to make it easier puree. Puree the strawberries in a food processor or blender. (photo 1)

I used my NinjaMaster Prep Pro System, which is both a blender and a food processor. You will want to make 1 cup of strawberry puree, so you have enough for both the cupcakes and the strawberry buttercream frosting. (photo 2)

I have a Kitchen-Aid stand up mixer, but you can also use a hand mixer for this recipe as well. The next step is to cream your butter and sugar together. I like to cut my butter into smaller pieces to make it easier to cream. (photo 3)

Once you’ve creamed your butter and sugar together until its nice and fluffy add in your pure vanilla extract.

Now it’s time to add the eggs one at a time. (photo 4)

I always like to combine my dry ingredients ahead of time. I just add them to a medium-sized bowl and whisk the ingredients a few times to make sure they are combined. (photo 5)

Pour the dry ingredients into the creamed butter and egg mixture and mix until fully combined. At this point, it will start to look like traditional cake batter.

Now you are going to add the 1 1/2 cups of strawberry puree and the buttermilk to the batter. (photo 6)

If you don’t have buttermilk you can make your own by adding 1 tablespoon of white vinegar (or lemon juice) to the milk and letting it sit for a few minutes. That’s what I always do.

I like to line my muffin pans with cupcake liners, but you can also use gluten-free cooking spray too.

I always use an ice cream scoop when making muffins and cupcakes. It measures out the perfect amount and is less messy than trying to spoon batter in the pan. I like to check my cupcakes with a toothpick to make sure they are done too. (photo 7)

Please make sure to completely cool the cupcakes before frosting.  Make sure you remove the cupcakes from the baking pans to cool. I like to use a cooling rack because it speeds up the process. (photo 8)

Easy Strawberry Buttercream Frosting

These gluten-free Strawberry Cupcakes are topped with the prettiest Strawberry Buttercream Frosting. The frosting is also made with pureed strawberries.

Making homemade frosting is so easy! Once you make your own, you’ll never go back to store-bought again.

I use my Kitchen-Aid mixer to make the frosting, but you can use a hand-mixer with a large bowl too.

Cream the butter until it’s nice and smooth. Make sure you scrape down the sides of the bowl with a spatula before you add the strawberry puree. (photo 1)

Start by adding 1/4 cup of the strawberry puree to the butter and mix until it’s fully combined. Also, add the pure vanilla extract and lemon juice at this time.

Once it’s well mixed together scrape down the sides of the bowl again before adding the powdered sugar. (photo 2)

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.

Add the powdered sugar one cup at a time and keep mixing until the frosting becomes firm. Take a taste test and see if the frosting is strawberry enough for you if you want more strawberry flavor add another 1/4 cup of the strawberry puree. Depending on how firm you want the frosting you may need to add more powdered sugar. (photo 3)

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. (photo 4)

I live in Florida, so I always refrigerate the frosting before I pipe it on the cupcakes. I prefer a firmer frosting.

I also like to slice the remaining strawberries in half and use them to decorate the top of the cupcakes.

I have also included a dairy-free option to my gluten-free strawberry cupcakes recipe.  My husband, my youngest son, and I are all dairy-free.

I promise it is just as delicious made with the dairy-free butter and dairy-free milk. So, you too can enjoy gluten-free and dairy-free strawberry cupcakes.

These gluten-free cupcakes were a hit at my daughter’s Birthday party! I promise no one will even know that they are gluten-free.

Every bite is bursting with fresh strawberry flavor, making them the perfect summer cupcake.

Looking for more gluten-free dessert recipes?

• Gluten-Free Cinnamon Roll Cake
• Gluten-Free Kentucky Butter Cake
• Gluten-Free Coconut Cream Pie

5 from 1 vote

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Strawberry Cupcakes with Strawberry Buttercream {Gluten-Free, Dairy-Free Option}

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. 

Course Dessert

Cuisine American

Keyword gluten-free cupcakes, gluten-free strawberry cupcakes, strawberry cupcakes

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 24 cupcakes

Calories 230 kcal

Author Audrey from Mama Knows Gluten Free

Ingredients

Cake

• 1 1/2 cups gluten-free flour (I like 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.)
• 1/4 teaspoon xanthan gum (leave out if your flour already has it)
• 1 1/2 cup granulated sugar
• 1 1/2 teaspoons gluten-free baking powder
• 1/2 teaspoon salt
• 1/2 cup buttermilk (or add 1 tablespoon of white vinegar to milk to make buttermilk. Dairy-free use almond, cashew or coconut milk)
• 1/4 cup butter (dairy-free use Earth Balance or Smart Balance butter)
• 1/2 teaspoon pure vanilla extract
• 3 large eggs , room temperature
• 1 1/2 cups strawberry puree
• red food coloring (optional if you want the cupcakes really pink)

Strawberry Buttercream Frosting

• 1 cup butter , softned
• 1/4-1/2 cup strawberry puree (start with 1/4 cup and add more if you want more strawberry flavor)
• 1/4 teaspoon pure vanilla extract
• 1/4 teaspoon lemon juice
• 3 cups powdered sugar
• red food coloring (optional if you want the cupcakes really pink)

US Customary - Metric

Instructions

1. Preheat oven to 350° F. Use cupcake liners or spray a with muffin pans with gluten-free cooking spray.

2. 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)
   

3. In a large bowl cream butter and sugar together. Add the pure vanilla extract and mix until fully combined.

4. Add one egg at a time to the butter mixture and mix until fully combined.

5. In a medium bowl add the gluten-free flour,  xanthan gum (leave out if your flour already has it), gluten-free baking powder and salt. Stir to combine the ingredients. 

6. Add the gluten-free flour mixture to the creamed butter mixture. Mix until fully combined. 

7. Add the strawberry puree and the buttermilk to the cake batter. Mix until fully combined. (Add optional red food coloring if you want the cupcake batter pinker)

8. Scoop the cake batter into the lined muffin pans. (I like to use an ice cream scoop) 

9. Bake cupcakes for 20 minutes. Please watch your cupcakes because all ovens are different. Use a toothpick to check and see if the centers are done.

10. Cool completely before frosting. 

Strawberry Buttercream Frosting

1. In a large bowl cream the butter using a stand-up mixer or hand a mixer. Use a spatula to scrape down the sides of the bowl before adding the next ingredients. 

2. Add the strawberry puree, lemon juice and pure vanilla extract to the butter and mix until fully combined.  Use a spatula to scrape down the sides of the bowl before adding the powdered sugar.  (Add optional red food coloring if you want the frosting pinker)

3. Add the powdered sugar one cup at a time. Mix until the frosting is firm.

4. If you want a firmer frosting, refrigerate the frosting for a few minutes before either piping or spreading on top of the cupcakes. I like to line a piping bag in a tall glass and then add the frosting. It sure is less messy. My favorite frosting tip is the Wilton 1M.

5. Cupcakes can be stored in an air-tight container, but keep the frosting refrigerated and frost cupcakes when ready to serve.

6. Enjoy!

Recipe Notes

1. Mama says, "Always check your labels!"
2. I like 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.

Nutrition Facts

Strawberry Cupcakes with Strawberry Buttercream {Gluten-Free, Dairy-Free Option}

Amount Per Serving (1 cupcake)

Calories 230 Calories from Fat 90

% Daily Value*

Total Fat 10g 15%

Saturated Fat 6g 30%

Cholesterol 46mg 15%

Sodium 147mg 6%

Potassium 61mg 2%

Total Carbohydrates 33g 11%

Sugars 28g

Protein 1g 2%

Vitamin A 6.7%

Vitamin C 5.2%

Calcium 3.2%

Iron 2.4%

* Percent Daily Values are based on a 2000 calorie diet.