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5 from 6 votes

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 230kcal
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 unsalted 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 dairy-free use Smart Balance butter
  • 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)

Instructions

  • Preheat oven to 350° F. Use cupcake liners or spray a with muffin pans with gluten-free cooking spray.
  • 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)
  • In a large bowl cream butter and sugar together. Add the pure vanilla extract and mix until fully combined.
  • Add one egg at a time to the butter mixture and mix until fully combined.
  • 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. 
  • Add the gluten-free flour mixture to the creamed butter mixture. Mix until fully combined. 
  • 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)
  • Scoop the cake batter into the lined muffin pans. (I like to use an ice cream scoop
  • 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.
  • Cool completely before frosting. 

Strawberry Buttercream Frosting

  • 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. 
  • 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)
  • Add the powdered sugar one cup at a time. Mix until the frosting is firm.
  • 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.
  • Cupcakes can be stored in an air-tight container, but keep the frosting refrigerated and frost cupcakes when ready to serve.
  • Enjoy!

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 used cashew milk and Smart Balance butter for the dairy-free-option.
  • I always use a greased ice cream scoop when making muffins and cupcakes.
  • Store in an air-tight container and refrigerate. 
  • Mama says, "Always check your labels!"

Nutrition

Serving: 1cupcake | Calories: 230kcal | Carbohydrates: 33g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 46mg | Sodium: 147mg | Potassium: 61mg | Sugar: 28g | Vitamin A: 335IU | Vitamin C: 4.3mg | Calcium: 32mg | Iron: 0.4mg
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