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 Cake
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.
-
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 {Dairy-Free & Vegan Option}
- Gluten-Free Vanilla Cupcakes {Dairy-Free Option}
- Gluten-Free Angel Food Cake {Dairy-Free}
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Gluten-Free Strawberry Cupcakes
Ingredients
Strawberry Reduction
- 2 pounds fresh strawberries (32 ounces)
- 4 tablespoons granulated sugar
- 1 tablespoon lemon juice Optional
Strawberry Cupcakes
- ½ cup unsalted butter For dairy-free use Smart Balance butter.
- 1 ¾ cup granulated sugar
- 1 teaspoon pure vanilla extract
- 3 large eggs , room temperature
- 2 ½ cups gluten-free all-purpose flour with xanthan gum 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.
- 2 teaspoons gluten-free baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup milk Dairy-free use unsweetened almond milk.
- 2 teaspoons white vinegar
- 1 ½ cups strawberry reduction
- 2 drops pink or red gel food coloring Optional if you want the cupcakes really pink.
Strawberry Buttercream Frosting
- 1 cup unsalted butter, softened Dairy-free use Smart Balance butter
- 1 cup freeze-dried strawberries
- 1 teaspoon pure vanilla extract
- 2-4 tablespoons milk Dairy-free use unsweetened almond milk
- 4 cups powdered sugar
- ⅛ teaspoon salt
Instructions
Strawberry Reduction
- I recommend making this reduction several hours (or the prior night) before baking the cake. The strawberry sauce needs to be completely cooled before using in the cake 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.
- 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 strawberries sauce will be thick like tomato sauce.
- 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.
- 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.
- Add the milk to the cake batter and mix until fully combined.
- Add the completely cooled strawberry reduction to the cake batter. Mix until fully combined. (Add optional 2 drops of pink or red gel food coloring if you want the cupcake batter pinker)
- 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 cake 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.
- 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.
- I like to line a piping bag in a tall glass and then add the frosting. It makes it easier and less mess to fill. My favorite frosting tip is the Wilton 1M.
- Store leftovers in an airtight container and refrigerate.
Strawberry Buttercream Frosting
- Add the freeze-dried strawberries to a food processor or blender and puree into a strawberry powder.
- In a large bowl, cream the butter with a mixer.
- 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.
- Add the strawberry powder and mix until fully combined.
- Add the milk 1 tablespoon at a time. Mix until fully combined.
Fresh Strawberries
- If you do not want to use freeze-dried strawberries you can use a ¼ to a ½ cup of the strawberry reduction sauce in its place. Start with a ¼ cup and add more if you want more strawberry flavor. The strawberry buttercream will be softer if you use the strawberry sauce in place of the freeze-dried strawberry powder.
Video
Notes
- 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.
- I recommend that the strawberry reduction be made several hours (or the prior night) before baking the cupcakes. 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 pink or red gel food coloring if you want brighter pink-colored cupcakes. I used 2 drops. I did not use any food coloring in the frosting.
- I used unsweetened almond milk and Smart Balance butter for the dairy-free option.
- Mama says, "Always check your labels!"
Nutrition
james says
why do you recommend almond or coconut milk for this recipe, what is soy milk be a better alternative for regular milk given it’s higher protein content is more similar to milk when compared to almond milk?
Audrey says
Hi James! I personally bake with unsweetened almond milk or coconut milk. I have not tested my recipes with soy milk, as I do not care for it. But I would think that it will work well in any of my recipes.
Kristi says
We made these cupcakes this weekend for my mother-in-law’s birthday, and they were absolutely delicious! They were moist and the icing was addicting! We will be making these again soon!
Payton says
most successful gluten free/dairy free dessert I’ve ever made. thank you so much for the recipe!
Tanya Page says
Living in South Africa fresh strawberries are not always an option. I’ve tried it now with both tinned strawberries and fresh. Both times it was a massive success.
Thank you for sharing your recipes with us.
Denise Michelle says
Amazing! I never write reviews, but just had to. These came out perfectly and were so easy to make. I opted for a beat root powder instead of food coloring in the batter. For the frosting, I substituted a half a cup vegan cream cheese, essentially doing half cream cheese half vegan butter, and also added crumbled up freeze dried raspberries and strawberries. The frosting was divine and the cupcakes were absolutely delicious! Thank you so much for sharing this recipe, much gratitude mama!
Mary Motte says
Excellent recipe. I used my own gluten free flour blend, the cupcakes turned out moist and tender. The icing is delicious. I made them for my husband so our daughter could enjoy some also, she has been on a gluten free diet for many years. Will be making this again. Thanks.
Martha Tabis says
Fresh strawberries make all the difference- moist and flavorful without being heavy.
The frosting is HEAVENLY!!! and also good with Mama Audrey’s Easy Gluten-Free Chocolate Cake.
Lauren Walker says
These are PERFECTLY delicious. My family was amazed at how tasty they were! Thank you for your awesome recipe!
Tammy L Parsons says
Hi i was asked make strawberry gluten free wedding cake would this recipe be suitable for this? I have made cupcakes many times and is truly loved by many. So wanted use for cake. Thanks Tammy
Audrey says
Hi Tammy! I am so happy that you have enjoyed the cupcakes. I have not tried this recipe as a cake, but I don’t think you will have a problem converting the recipe and baking it in cake pans to make a cake. You will need to double the recipe depending on what size cake pans you use and bake the cakes for an additional 5-10 minutes. I hope everyone enjoys the cake!
Trinity says
Recipe was great! The instructions were super easy to follow and even though my cupcakes didn’t turn out as pretty they tasted pretty good ❤️ Baby steps. Thanks Audrey!
Audrey says
Thank you so much Trinity for the wonderful 5-star recipe review! I am so happy that you enjoyed the strawberry cupcakes and you found the recipe easy to follow. I’m sure your cupcakes were pretty friend, you’ve got this!???? You are so welcome, I love sharing what I make for my family. Thanks again!
Maribeth Strand says
I want to make these for granddaughters birthday. If I make on Thursday, and frost on Saturday morning, will cupcakes be ok made 2 days ahead? Should I freeze them?
Audrey says
Hi Meribeth! Gluten-free baked goods area always best the day they are baked. You could freeze them and defrost at room temperature before frosting them. I know a lot of moms keep frozen cupcakes (frosting and all) for their gluten-free kids to bring to parties. I hope she enjoys the cupcakes. Wishing your granddaughter a happy birthday!
Brittany humphrey says
So yummy and easy recipe to follow. My daughter loved these for her birthday!!
Audrey says
Thank you so much for the wonderful 5-star recipe review! I am so happy that your daughter loved the cupcakes for her birthday. I created this recipe for my daughter’s 12th birthday. I am glad that you found the recipe easy to follow too. Thanks again!
Dawn says
I have missed strawberry cake the past 5 years so I finally got around to making these for myself for Mother’s Day. Let’s just say I may have trouble sharing…….
Audrey says
This makes my heart so happy to hear Dawn! I am so happy that you enjoyed the strawberry cupcakes. Thank you so much for the wonderful 5-star recipe review!
christine bashara says
Do you need to strain the puree to remove the seeds?
Audrey says
Hi Christine! I did not strain the strawberry puree and did not notice any problems with seeds. I hope you enjoy the cupcakes!
Landry says
Hi, I am going to make these for my daughters birthday. Very excited! Do you know how many strawberries you need for the 1.5 cups puréed for the cake and .5 cups for the frosting? I want to make sure I buy enough strawberries! Thank you 🙂
Audrey says
Hi Landry! It all depends on the size of the strawberries. I always buy a few of the extra large containers of strawberries because I never know how big someone of them are, or if some of them may be too ripe. It’s always best to buy more than to not have enough. I made this recipe for my daughter’s 12th birthday. I hope your daughter enjoys the cupcakes. Wishing her the happiest of Birthdays!
Landry says
Thanks for your response! So, I’m making these Friday morning to be eaten Saturday lunchtime. Should I put them in the fridge overnight or are they okay on the counter until I serve them??
Audrey says
Hi Landry! You are so welcome. The cupcakes can be left on the counter in an air-tight container, but if you are going to frost them you will need to refrigerate them because the strawberry buttercream is a little softer than traditional buttercream. The strawberries add moisture to the frosting.
Landry says
Gotcha! Thanks for the quick response! I’ll be making these today, DF as well. Thanks for the recipe 🙂
Audrey says
You are so welcome Landry, I love sharing what I make for my family!
Chris says
These are phenomenal! thank you for this recipe. I had a bunch of strawberries in my freezer from the Pick-Your-Own place that I picked last Spring; this recipe helped me to use some of them up. Keep up the good recipe work!
Audrey says
Thank you so much Chris for the amazing 5-star recipe review! I am so happy that you enjoyed the strawberry cupcakes. I’ve never been strawberry picking, it sounds like fun and I bet you get the most delicious strawberries. Thank you so much for your kind words and encouragement!
Tara says
When you use the almond milk, do you still add the lemon juice/vinegar? Thanks!
Audrey says
Hi Tara! Yes I still add the vinegar/lemon juice to the almond milk (or other dairy-free milk). I hope you enjoy the cupcakes!
Marina says
Do you use the smart balance sticks or the tub?
Audrey says
Hi Marina! I usually buy the Smart Balance tub because I can’t always find the sticks. Both work great for dairy-free baking.
April says
May I sub out the butter and is oil? Allergies to palm oil:(
Audrey says
Hi April! If you have allergies to palm oil and you do not have allergies/sensitivities to dairy you can use butter. I use Smart Balance butter for the dairy-free option, but I use unsalted butter for the traditional gluten-free recipe. I hope you enjoy the cupcakes!
Andrea says
Hello gorgeous I am going to make this recipe my question is you use the pilsbury gluten free flour and that’s what I have in hand also because it has a mix of things can I omit the xanthan gum or do you still use it? Also have you ever tried the recipe halved? If I follow exactly except use half of suggested measurements will the result be the same?
Audrey says
Hi Andrea and thank you so much for your kind words! If you use the Pillsbury gluten-free you will not need to add the xanthan gum to it (it already has it in it). I have not halved the recipe but I am sure if you halved the ingredients correctly they would turn out the same. I hope you enjoy the strawberry cupcakes!
Andrea j says
Thank you so much I’m making them right now
Audrey says
You are so welcome Andrea! I hope you enjoy the cupcakes.????
D Dsouza says
Can I use normal ingredients which are not gluten free instead of all the gluten free ingredients you mentioned.
Audrey says
Hi D! I have never tried this recipe with wheat flour and I cannot have it. I only bake with gluten-free flour. Thanks for asking!
Sharon says
The cake ingredients has a dairy-free option for butter, but that’s not listed in the frosting ingredients. Can dairy-free butter be used for the frosting as well, or only real butter?
Audrey says
Hi Sharon I use Smart Balance dairy-free butter when I make dairy-free frosting. Thanks for catching the oversight! I corrected it. I hope you enjoy the cupcakes.
Debi says
Hi,
I was thinking about making this recipe for a gender reveal party. (Spoiler, it’s a girl). So I have two questions. What temperature and how long would I need to cook it if I made it into a layer cake instead? Also, is the cake itself very pink without any food coloring?
Audrey says
Hi Debi! I would start at 20 minutes, just like the cupcakes, if you are baking it in an 8-inch cake pan. Test the center with a toothpick to see if it’s done. If it’s not done, allow it to continue to bake at 5-minute increments. Most cakes bake for 30 minutes. The pinkness of the cake will depend on how red your strawberries are. Congratulations on your baby girl! I hope you enjoy the strawberry cake.
Tessa Simpson says
My teen and her friend begged me to bake and really wanted something strawberry….then I remembered this one! They loved them!! That frosting, drool!! We used Pamela’s Baking Mix, and since I was low on fresh strawberries, we we thawed some frozen and pureed those. Probably should have added a touch more flour…the frozen strawberries probably added a bit more fluid. So tender, so delicious!! Oh and they used half monk fruit for the sweetener.
Audrey says
I am so glad that you, your daughter and her friend enjoyed the cupcakes Tessa! I’ve never tried monk fruit as a sweetener. I’ll have to give it a try. Thank you so much for the wonderful recipe rating!