Gluten Free Strawberry Cupcakes

by - November 14, 2017

One of the perks of living in southern California is that we have an abundance of fresh strawberries from spring until fall.  Though they are harder to find in the fall, we still have them.  I am a little obsessed with strawberries.  My boys are just as obsessed as I am and we grow them in our yard and eat them as much as we can. My oldest son has a birthday at the beginning of June and for his birthday he requested strawberry cupcakes.  Now, he isn't a huge fan of pink and I told him that the cupcakes would be bright pink but he did not care.  That is how much we love strawberry. My seven-year-old boy was ready to overlook bright pink cupcakes because they are that good. I did add some blue sprinkles to them, which made him happy but they were worth it. This recipe uses fresh strawberries not only in the batter but in the frosting as well.  They are real strawberry flavor and not the fake strawberry flavor. They are light and fluffy and so good.

 I also recently went to a baby shower for a dear friend who was expecting a little girl.  I knew these sweet cupcakes would be perfect to celebrate this little angel.  They were a huge hit in a room where I was the only one that is gluten free.  No one even guessed that they were gluten free and to my boys dismay there were not very many left over for them to eat.
I love to make these mini size but they can be made into regular size using the same recipe.  I just think they are so cute when they are little and they are perfect size to just pop in  your mouth.  Another great thing about them is that the cupcakes are dairy free.  If you want to make them all dairy free just use margarine and dairy free cream cheese for the frosting and you have a great dairy free strawberry cupcake. I got this recipe from The Cake Mix Doctor Bakes Gluten-Free. I love this cookbook and love every recipe and if you don't have it you need to get it right now.  It will make your life so much better because all her recipes are so good and so easy to make.  She really made me believe in good gluten free food and set me on the path to explore more. Check out my YouTube channel for more great recipes and product reviews.

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Gluten Free Strawberry Cupcakes
These cupcakes are moist and have the best strawberry flavor. They can be easily made dairy free as well.
  • paper liners for cupcake pans (mini or regular)
  • 1 package (16 ounces, 2 cups) fresh strawberries
  • 1 package (15 ounces) yellow gluten free cake mix
  • 3 tablespoons strawberry gelatin
  • 1/4 cup unsweetened applesauce
  • 1/4 cup vegetable oil
  • 3 large eggs
  • 1 large or 3 small strawberries for frosting
  • 6 ounces cream cheese at room temperature
  • 6 tablespoons unsalted butter at room temperature
  • 4 cups powdered sugar, sifted
1. Preheat oven to 350 degrees F. Line cupcakes pan with paper liners and set aside.2. Rinse and drain strawberries and pat them dry on paper towels. Set aside 1 large or 3 small berries to use in the frosting. Cut the green caps off the berries and mash with a fork or place in a blender and pulse until you have a smooth puree. You need 3/4 cup of pureed strawberries. Set it aside.3. Place cake mix, strawberry gelatin in a mixer and stir to combine. Add the reserved strawberry puree and the applesauce, oil, and eggs and beat with mixer on low speed until the ingredients are just incorporated. Increase mixer speed to medium and beat the batter until smooth, 1 to 1/2 minutes longer. Spoon or scoop the batter into the lined cupcakes pans, filling each two-thirds full. 4. Place the pans in the oven and bake the cupcakes until the tops spring back when lightly pressed with a finger, about 22-24 minutes. Transfer the pans to a wire rack and let cupcakes cook for 5 minutes. Run a knife around the edge of the cupcake pan and transfer the cupcakes to wire racks to cool completely before frosting, 20 minutes longer.5. Make strawberry cream cheese frosting. Rinse and pat the strawberries dry and cut the green cap off the and chop the berry into small pieces. Place the chopped berry in a bowl and mash it with a fork until pureed. Add the cream cheese and butter and beat with a mixer on low speed until combined. Stop the machine and add the powdered sugar. Beat with the mixer on low speed until combined. Increase the mixer speed to medium-high and beat the frosting until fluffy. The frosting can be made a day ahead and refrigerated, covered. Let the frosting return to room temperature before using.6. Spoon or pipe frosting on top of cupcakes and spread until covered. Sprinkle with gluten free sprinkles if desired.
Prep time: Cook time: Total time: Yield: 36 Mini Cupcakes or 18 regular cupcakes

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  1. Seeing beautiful cupcakes like yours make me wish we had strawberries in the east. Or that I was in North America during spring and summer to enjoy them.

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