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 tablespoon 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.
Andréa Janssen says
I love strawberry cupcakes and these cupcakes with the strawberry topping are so delicious. Thank you for sharing the recipe.
Thank you, Andrea!
Capri Lilly says
These strawberry cupcakes were so moist and delicious! I had so much fun making them and even more fun eating them!
You've never been strawberry picking?? It's the best fun! We go quite often, along with cherry picking too. Nothing quite beats all those fresh strawberries. Loving this recipe! I was looking for a cupcake recipe to make for a birthday and this is just perfect!
I really don't know why I have never gone! Thanks, Amy!
Lesli Schwartz says
My gluten-free niece was just asking about a good cupcake recipe. Will definitely share this with her!
Yay! Thanks for sharing, Lesli!
These strawberry cupcakes are perfect! They have the perfect soft and fluffy texture, and the strawberry frosting is the best finishing touch. Thanks for sharing!
This is one of the best gluten-free cupcakes recipe out there ! It is really moist and soft and I had been having them almost everyday the past week!
Thank you, Meesha!
Strawberry picking is so fun. We have a cute place here to pick strawberries. We get SO many and I have to use them up so quickly. I really appreciate strawberry recipes to try. This one looks amazing!
Thanks, Leslie! It's definitely on my to-do list!
That strawberry frosting....what perfect little swirls....is so tasty. These are going to make a regular appearance around here.
Yay! Thanks, Debra!
These sound so sweet and delicious! Perfect for my daughters birthday!
Thanks, Maren! Enjoy and happy birthday to your daughter!
Strawberry picking is so much fun. You should definitely do it next season. That strawberry frosting looks amazing.
I'm definitely planning on it! Thanks, Sanna!
These cupcakes look delicious! They're soft and tender and such a fun treat to make. I love that they use frozen strawberries so that I can make them all year long.
Thanks, Maria! That's exactly why I chose to use frozen berries!
Stine Mari says
I usually don't believe these kind of recipes can measure up to the real thing, but decided to try yours today. They came out fantastic!
Thank you so much!
Chef Dennis says
I had no idea Bob's made an egg replacement for baking. You're cupcakes look ah-mazing and I can't wait to try them!!
It's been a lifesaver for me! Thank you!
Taleen, you're going to make my GF free friends fall in love with me all over again. Thank you so much for allowing me to provide a strawberry cupcake recipe for all my buddies no matter their dietary restrictions.
That makes me so happy! Thanks, Marta!
Amy Liu Dong says
This is such a pretty and a delicious cupcake.
I love anything about strawberry and I will def making this recipe.
Yay! Thank you!
I love strawberry cupcakes at any time of the day. This recipe is making me drool...
I do too! Thanks, Diana!
Julie @ Running in a Skirt says
These look like perfect fluffy strawberry cupcakes! Such a great version and I can't wait to try the ASAP. That icing is delightful.
Thank you, Julie!
I love how flavorful these look, plus the fact that they are gluten-free and I don't have to convert anything!! How clever to use freeze-dried strawberries in the frosting so it stays the right consistency.
Thanks, Beth! It definitely helps keep the moisture in check.
My family loves strawberry cupcakes but I have never tried making a gluten free version. Thanks for sharing. This looks fantastic.
Yay! Thank you, Kushigalu!
Jacqueline Debono says
I'm lucky enough to be able to strawberry pick in my own garden! I also have a lot of wild strawberry plants which produce tiny but very flavourful strawberries! . Those would be divine in these cupcakes!
Wow, that sounds so dreamy! Those would definitely work great here.
These strawberry cupcakes look so elegant and fluffy! The fact that it is also gluten-free makes it even better. I would love to make these for the friend gathering I'm going to have soon! They look so perfect and very cute. I can't wait to make them, thank you for sharing this recipe!
Thanks so much, Ramona! Enjoy!
Gail Montero says
Looks so pretty! Love that it's gluten-free so hubby and I can enjoy these when we fancy a yummy treat!
Thanks, Gail! Enjoy!
These cupcakes look absolutely delicious. I am in love with your buttercream frosting and the beautiful color it has got with dried strawberries. Wonderful share!
Thank you, Sapana!
I've been on the lookout for a good gluten free cupcake recipe, and this one did not disappoint. I went really well with the strawberry frosting. Thanks for sharing!
Thank you so much!