These gluten free strawberry cupcakes are a delightful treat that captures the essence of summer with their vibrant color and luscious flavor. These delectable cupcakes are a perfect combination of a fluffy, moist crumb and a delicate sweetness, all infused with the essence of ripe strawberries.
Fresh strawberries are pureed to create a smooth and fragrant strawberry puree, which is then incorporated into the batter, lending it a natural pink hue. The puree not only adds a burst of fruity flavor but also contributes to the cupcakes’ exceptional moistness.
As the cupcakes bake in the oven, the heavenly aroma of strawberries wafts through the kitchen, heightening anticipation for the delightful treat to come. The edges turn a delicate golden brown, forming a slight crust, while the centers remain tender and springy to the touch.
Taking a bite into one of these strawberry cupcakes is pure bliss. The cake crumbles softly, revealing a moist and delicate texture that practically melts in your mouth. The strawberry flavor shines through, offering a burst of natural sweetness that perfectly complements the cake. The creamy frosting adds an indulgent element, creating a heavenly balance of flavors.
Whether enjoyed at a summer picnic, birthday celebration, or as a sweet indulgence on any day, these gluten free strawberry cupcakes are a delightful treat that will leave you craving more. Their irresistible combination of fluffy texture, vibrant strawberry flavor, and heavenly frosting makes them a beloved choice for any occasion or simply to satisfy a sweet tooth with a taste of summer.
As with all of my recipes this will work with any commercially available 1:1 flour (the ones pictured were made with Better Batter Original) or you can make your own 1:1 using the second flour blend recipe found here.
Strawberry Cake / Cupcakes
- 330 g 1:1 gluten free flour
- 2 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ tsp salt
- 224 g neutral oil avocado, vegetable, safflower, etc
- 400 g granulated sugar
- 120 g egg whites room temperature (approx. 4 large eggs)
- 2 teaspoons vanilla extract
- 120 g whole milk room temperature (can sub 2%)
- 120 g fresh strawberries pureed until smooth
- pink food coloring optional
Preheat your oven to 350°F (175°C). Line two standard size cupcake/ muffin pans with papers and set aside.
If you are making cake -Grease and flour two 9-inch round cake pans and line the line the bottom with parchment paper.
In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk them together until well combined.
Add the oil (or ghee) to the dry ingredients. Using an electric mixer on low speed or a stand mixer fitted with a paddle attachment, mix the oil into the dry ingredients until the mixture resembles wet sand. This process is called "reverse creaming."
In a separate bowl, whisk together the milk, strawberry puree, eggs, vanilla extract, and food coloring (if using) until well blended.
With the mixer still on low speed, gradually pour about half of the egg mixture into the dry ingredient mixture. Mix until the ingredients are just combined. Scrape down the sides of the bowl with a spatula as needed.
Increase the mixer speed to medium and beat the batter for about 30 seconds. This will help to ensure that the batter is fully mixed.
Reduce the mixer speed to low again and gradually add the remaining milk mixture. Mix until the batter is smooth and well incorporated. Be careful not to overmix or whip too much air into the batter.
Set your batter aside to rest at room temperature for 30 minutes
Divide the batter equally between the prepared cupcake/cake pans. If you are making cakes, smooth the tops with a spatula.
Place the pans in the preheated oven and bake for approximately 20-22 minutes for cupcakes and 25-30 minutes for cakes, or until a toothpick inserted into the center of the cakes comes out clean.
Once baked, remove the cakes/cupcakes from the oven.
Let the cupcakes cool in the pans for a few minutes and then remove to a wire cooling rack. If baking cakes let them cool for about 10 minutes in the pans. Then, transfer the cakes to a wire rack to cool completely before frosting.