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    Allianna's Kitchen » Recipes » Desserts

    Published: Aug 22, 2019 · Modified: May 3, 2023 by Allianna Moximchalk · This post may contain affiliate links · 4 Comments

    Gluten Free Strawberry Cupcakes

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    These Gluten Free Strawberry Cupcakes are super easy and fun to make! They only require 15 minutes of hands-on time and are perfect for strawberry season. The moist and fluffy grain free cupcakes combined with the silky dairy free frosting is delightful.

    Strawberry cupcakes in cupcake pan with almond slivers and fresh strawberry garnish.

    When I started working on my way of eating I didn’t want to lose my favorite sweets in the process. These cupcakes fit the bill in making sure I can fill my sweet cravings without having to worry about any of the additives from the cupcakes I grew up eating. It allows me to enjoy the sweets without feeling sick afterwards.

    Jump to:
    • Why You Will Love This Recipe
    • Ingredients
    • Substitutions and Variations
    • Step by Step Instructions
    • Equipment Needed
    • Expert Tips
    • Recipe FAQ’s
    • Storage Instructions
    • Other Strawberry Recipes You Will Love
    • Want a free guide of my go to healthy alternatives?
    • Gluten Free Strawberry Cupcakes

    Why You Will Love This Recipe

    • These cupcakes are super easy to make and require minimal hands on time. 
    • This recipe is naturally grain free, gluten free, and dairy free. 
    • It contains my favorite spring fruit, strawberries! 
    • If you are a big strawberry dessert fan like me, you will also LOVE my Gluten Free Strawberry Pretzel Cake. 
    • The fluffy, soft and moist vanilla cupcake combined with the creamy, silky, fruity frosting is so darn good!
    • You can prepare these homemade cupcakes in advance which makes them a great option for parties and family gatherings.
    • The cupcake itself freezes super well which means you can make the cupcakes a week in advance and just prepare the frosting when you are ready to serve them!

    Ingredients

    Wet ingredients for strawberry cupcakes in glass bowls.
    Strawberry cupcake dry ingredients in glass bowls.

    For the cupcake-

    • Eggs– This is the binder for this recipe and a must. Do not substitute with a flax egg as it will not work. 
    • Coconut milk-To keep the cupcakes nice and moist. You can also use almond milk!
    • Vanilla extract-For flavor. 
    • Maple syrup-To sweeten the cupcakes. You can also use honey but note it will not be as sweet. 
    • Coconut sugar-My favorite healthier option to sweeten my treats. You can also use ground maple sugar here too. 
    • Almond flour-The main flour base. I like to get almond flour from Costco. They have the best bang for your buck there!
    • Tapioca flour-This helps bind everything together with the eggs. You can use tapioca flour and arrowroot flour interchangeably in this recipe. 
    Strawberry cupcake frosting ingredients in glass bowls.

    For the strawberry frosting-

    • Palm oil shortening-This is the base of the frosting. Palm oil shortening is palm oil without all of the fat. When you remove some of the fat, it makes this silky and smooth texture which is the key for frosting.
    • Coconut oil-To keep the frosting nice and silky. 
    • Tapioca flour-This is to keep the frosting held together. 
    • Honey or maple syrup-To sweeten the frosting. I like maple syrup!
    • Strawberries-To make these cupcakes strawberry flavored!

    See the recipe card below for a full list of ingredients and measurements.

    Substitutions and Variations

    • For extra strawberry flavor, you can mix fresh or freeze dried strawberries into the cupcake batter.
    • You can use any types of toppings for the cupcakes. I love to use fresh strawberries and almond slices for additional flavor and a cruch.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    Step by Step Instructions

    Dry cupcake ingredients in a glass mixing bowl.
    First, preheat the oven to 350 degrees F. Next, mix all of the dry ingredients in a bowl.
    Wet cupcake ingredients in a glass mixing bowl.
    Now, mix all of the wet ingredients in a bowl.
    Wet and dry cupcake ingredients mixed in a glass mixing bowl.
    Next, combine the wet and dry ingredients and mix until well combined.
    Cupcake batter in a cupcake pan.
    Add the cupcake liners into the cupcake pan and divide the batter between the cupcakes. Next, bake the cupcakes for 15-20 minutes at 350 degrees F.
    Strawberries in a food processor.
    While the cupcakes are baking, place the strawberries into the food processor and blend until smooth.
    Strawberry sauce in a sauce pan with a whisk.
    Then, add the strawberry mixture to the saucepan and bring to a boil so the syrup forms.
    Strawberry cupcake frosting in a bowl.
    Place the syrup and all other ingredients in a bowl and whip with a hand held food mixer. Place the frosting in the fridge to set until the cupcakes are cold and ready to frost.
    Strawberry cupcakes in a muffin pan.
    Once the cupcakes come out, allow them to cool for 10 minutes, then frost them. Sprinkle optional nuts on top and top with an optional fresh strawberry.

    Equipment Needed

    • Cupcake pan
    • Mixing bowls
    • Cupcake liners
    • Hand mixer
    • Saucepan
    • Food processor

    Expert Tips

    • Tip # 1: A great way to know if the cupcakes are cooked through is to use a toothpick and place in the center of the cupcakes. When the toothpick comes out clean the cupcakes are cooked through.
    • Tip # 2: If you are taking the cupcakes to a gathering, I like to place the frosting in a pipping bag with a star tip. This gives the icing a beautiful design on top of the cupcakes.
    • Tip # 3: I love to use silicone cupcake liners! It makes it easier clean up and also allows for the option of taking the cupcakes out of the liners easier before placing on a serving platter.

    Recipe FAQ’s

    Why do I need to allow the frosting to set?

    The strawberry puree adds some liquid to it and by placing it in the refrigerator it allows the frosting to set up making it easier to spread on the cupcakes.

    Can I use freeze dried strawberries?

    Yes! You sure use fresh, frozen, or freeze dried strawberries for this dish.

    Can I freeze the cupcakes?

    Yes! However, wait to frost them. If you are freezing your cupcakes, be sure to remove the liner as the liner will get funky in the freezer. The cupcakes will last for a month in the freezer. You can also use silicone muffin liners so they cupcakes pop right out. I love them! They clean up so much easier. 

    What if my frosting still appears runny when I get it out of the refridgerator?

    If your frosting appears to be too runny to frost the cupcakes, place the frosting back in the fridge to allow it to harden up. 

    How full should I fill my cupcake liners?

    Do not fill the cupcake liners up past ¾ of the cup to help prevent the cupcakes from overflowing. 

    Strawberry cupcake with a strawberry on top on a small white plate.

    Storage Instructions

    • These cupcakes can be stored in an air tight container in the refrigerator for up to one week.

    Other Strawberry Recipes You Will Love

    • strawberry banana smoothie bowl in a bowl with berries on top
      Strawberry Banana Smoothie Bowl (Paleo, Dairy Free)
    • strawberry poppyseed salad 1 scaled
      Panera Inspired Strawberry Poppyseed Salad
    • close up photo of a strawberry covered in dairy free chocolate and sea salt
      Vegan Chocolate Covered Strawberries
    • Close up photo of strawberry gluten free muffins in a bowl.
      Healthy Gluten Free Strawberry Muffins

    Want a free guide of my go to healthy alternatives?

     
    download your FREE guide
    Strawberry cupcakes in a muffin pan.

    Gluten Free Strawberry Cupcakes

    Course Dessert
    Cuisine American
    Prep Time 15 minutes minutes
    Cook Time 15 minutes minutes
    Total Time 30 minutes minutes
    Servings 12 cupcakes
    Author Allianna Moximchalk
    584kcal
    Cost $6
    Print Recipe Pin Recipe

    Equipment

    • cupcake pan
    • cupcake liners
    • Hand mixer

    Ingredients

    Cupcakes:

    • 2 eggs
    • 1/2 cup coconut milk
    • 1/4 cup coconut oil
    • 1 tsp vanilla extract
    • 1/4 cup maple syrup
    • 1/4 cup coconut sugar
    • 2 cups almond flour
    • 1/3 cup tapioca flour

    For the strawberry frosting:

    • 1 cup palm oil shortening
    • 1 cup coconut oil
    • 1/3 cup tapioca flour
    • 1/3 cup honey or maple syrup
    • 1 cup strawberries chopped

    Instructions

    For the cupcakes:

    • Preheat the oven to 350 degrees F. Mix the dry ingredients and then add in the wet ingredients. Whisk with a hand mixer until smooth. Add in muffin liners to the cupcake molds and bake for 15-20 minutes. Allow the cupcakes to cool before frosting.

    For the frosting:

    • Place the strawberries in a food processor and blend until smooth. Then, add the strawberry pure to a saucepan and bring to a boil. Now, add all ingredients in a bowl and mix with a hand mixer until smooth. Set the frosting in the fridge until the cupcakes are cooled and ready to be frosted.

    Notes

    Storage: This recipe can be stored in an air tight container in the refrigerator for up to one week.
    Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based on 12 servings. 
    Servings: This recipe should yield 12 servings. 
    Quick, easy and delicious paleo cupcakes!
    Serving: 1cupcake | Calories: 584kcal | Carbohydrates: 26g | Protein: 6g | Fat: 53g | Saturated Fat: 31g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 30mg | Potassium: 81mg | Fiber: 2g | Sugar: 15g | Vitamin A: 81IU | Vitamin C: 7mg | Calcium: 59mg | Iron: 1mg
    Tried this recipe?Tag me on instagram @alliannaskitchen!

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    Reader Interactions

    Comments

    1. Michelle says

      March 15, 2023 at 3:23 pm

      Can you use something in place of the tapioca flour in the frosting?

      Reply
      • Allianna Moximchalk says

        March 16, 2023 at 8:42 am

        You could try arrowroot!

        Reply
    2. Lori says

      February 23, 2022 at 2:05 pm

      The strawberry frosting is SO GOOD. It is fresh and sweet and the perfect toping for these vanilla cupcakes.

      Reply
      • Allianna Moximchalk says

        February 23, 2022 at 2:06 pm

        So glad you enjoyed!

        Reply

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    Hi, I'm Allianna! Allianna's Kitchen started by accident after battling an undiagnosed autoimmune disease for nearly my whole life.

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