These strawberry cupcakes are SO light, soft, and fluffy. The chunks of juicy, tart strawberries balance out the sweetness perfectly.
Time for a poll: how many of you out there go strawberry picking? I, for one, have never been. Crazy, right? There are actually a few farms in the Los Angeles area that allow visitors to pick strawberries.
How great would it be if I told you these cupcakes were made with my own freshly picked berries? Well… they’re not. They’re made with frozen berries straight out of my freezer. Because how quick and convenient is that?! I’m still adding strawberry picking to my summer bucket list.
Anyway, I am so, so excited to tell you about these strawberry cupcakes. Truly. They’re completely irresistible. In terms of the flavor, they’re just sweet enough… but then you get pieces of strawberry scattered throughout, which adds just a little bit of tartness. It just tastes so fresh… kind of like my strawberry lemonade bars and strawberry cream cheese cookies.
And then there’s the texture, which is perfect. If you’ve tried my easy vanilla cupcakes, then you know what I mean about the texture. This recipe is essentially an adaptation of that one, because why mess with something that already has so much GOOD going for it? You know what I mean?
If I haven’t talked these up enough already, let me just mention the strawberry buttercream frosting. We’re using freeze dried strawberries, which not only give this frosting that beautiful pink hue, they also give it a special hint of strawberry flavor.
Why You’ll Love These Strawberry Cupcakes…
- They are SO pillowy soft. Trust me when I tell you, the texture is BEYOND.
- No fancy equipment or ingredients needed. And I can almost guarantee you already have the ingredients on hand… except maybe the freeze dried strawberries, but those can be found in pretty much any grocery store or online 🙂
- The strawberry buttercream frosting is the perfect finishing touch. The cupcakes are delicious on their own, but they are not very sweet, so I really think the frosting puts these over the top (in a good way).
What You’ll Need…
- The dry ingredients: gluten free flour + baking powder + salt.
- The moisture: a bit of vegetable oil (I use canola) + milk.
- The flavor: sugar + vanilla extract + frozen strawberries.
- Instead of eggs: Bob’s Red Mill Egg Replacer.
- For the frosting: unsalted butter + freeze dried strawberries + powdered sugar + milk.
How To Make…
We’re going to start by combining our dry ingredients in a small bowl. In a second, larger bowl, mix the oil with the prepared egg replacer, sugar, and vanilla.
And now we’re going to add our dry ingredients to the wet ingredients, alternating with whole milk. Start with a third of the dry mix first, then half the milk, then another third of dry mix, then the rest of the milk, and finally the rest of your dry mix — make sure to stir between each addition so that everything is nice and combined.
As your final step, you will stir the frozen, chopped strawberries into your batter. You can use fresh strawberries here too, if you want to — I just seem to always have berries in my freezer, so that is typically what I use! Bake on 350ºF for about 18 minutes and make sure your cupcakes have cooled completely before frosting!
For the strawberry buttercream frosting, you’re going to beat the butter until it’s nice and fluffy. Then add in some powdered sugar and freeze dried strawberries (make sure to use a food processor or blender first to grind up the strawberries into a powder).
Add the milk, one tablespoon at a time, until you have the right consistency. Then pipe or spread the frosting onto your cooled cupcakes!
What do we think? Have my piping skills improved? I’m working at it! 🙂
For More Gluten Free Cupcake Recipes, Check Out My:
- Carrot cake cupcakes
- Hot cocoa cupcakes
- Cream soda cupcakes
- Easy vanilla cupcakes
- Coconut cream cupcakes
Did you make my strawberry cupcakes? I’d love to hear about it! Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog.
Strawberry Cupcakes – Gluten Free, Eggless
For the cupcakes:
- 1 ½ cups (222g) gluten free flour (I use Bob's Red Mill 1 to 1)
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅓ cup (80ml) vegetable or canola oil
- 1 tablespoon Bob's Red Mill Egg Replacer mixed with 2 tbsp water
- ⅔ cup (133g) granulated sugar
- 1 tablespoon vanilla extract
- ½ cup (120ml) whole milk room temperature
- ¾ cup (100g) frozen strawberries chopped
For the strawberry buttercream frosting:
- 1 cup (226g) unsalted butter room temperature
- 3 cups (340g) powdered sugar
- 1 cup (10g) freeze dried strawberries
- 3-4 tablespoons whole milk
- Preheat oven to 350°F. Line a muffin tin with cupcake liners.
- In a medium bowl, whisk the flour, baking powder, and salt. In a separate bowl, combine the oil, egg replacer, sugar, and vanilla.
- Add the dry ingredients to the wet ingredients in thirds, alternating with the milk and making sure to start and end with dry ingredients (the order should be: dry ingredients, milk, dry ingredients, milk, dry ingredients; mixing slightly after each addition until everything is combined). Gently stir in the chopped strawberries.
- Spoon batter into the cupcake liners, a little over halfway full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.
For the strawberry buttercream frosting:
- Using a food processor, blend the freeze dried strawberries into a powder. Set aside.
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat butter until light and creamy, about 5 minutes.
- Add powdered sugar and freeze dried strawberries, and continue to beat until combined. Add milk one tablespoon at a time while continuing to beat until the buttercream is the desired consistency. Spread or pipe onto cooled cupcakes.
- Be sure to follow the instructions on the package of Bob’s Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
- If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.