Strawberries and Cream Gluten Free Cupcakes
My birthday was last week, which was the perfect excuse for making myself some delicious cupcakes. I’ve tried so many different gluten free cupcake recipes over the past couple of years, and most of them have fallen flat (bother literally and figuratively!). These yummy strawberries and cream gluten free cupcakes are the exception! They’re flavorful and surprisingly light, even though the recipe uses dense all-purpose gluten free flour.This post contains affiliate links, which means I may earn a commission if you click a link (at no additional cost to you). Thanks for your support!
These strawberries and cream gluten free cupcakes are beautiful inside and out. And biting into them to discover the hidden strawberries and cream filling is a fun surprise! Not only are the cupcakes tasty and pretty, they’re also fairly easy to make — even with the homemade whipped cream inside and on the top.
To make these yummy cupcakes, you’ll need some traditional cake-making ingredients, like gluten free flour (I used Krusteauz all-purpose flour this time), eggs, butter, and sugar. The secret to making these gluten free cupcakes moist and fluffy is the addition of sour cream.
Mix the cupcakes as directed in the recipe, then add them to your cupcake tin, filling each wrapper about two-thirds of the way full. After baking the cupcakes, place them on a cooling rack and allow them to cool completely. Then, use a small spoon or large piping tip to hollow out a small hole in each cupcake. Make sure not to make the hole go all the way down to the cupcake wrapper, because the cupcake will fall apart when the wrapper is removed!
Now is the time to prepare your strawberries and whipped cream. Chop the strawberries into small chunks and sprinkle a little sugar on top. Give the sugar a few minutes to soak into each strawberry while you make some whipped cream. Homemade whipped cream is actually pretty easy to make, but if you’re not up for it — canned whipped cream or Cool Whip would be just as good!
To make whipped cream, simply pour your heavy whipping cream into the bowl of your stand mixer or a large bowl if using a hand mixer. The key to making good whipped cream is to make sure everything you’re using is well chilled before you begin whipping. Stick the bowl and whisk attachment or beaters of your hand mixer in the freezer for a few minutes before you begin to whip. When your utensils are nice and cold, pour the whipping cream into your bowl and beat it with powdered sugar and vanilla until soft peaks begin to form.
To make the strawberries and cream filling for these cupcakes, spoon some whipped cream into a piping bag, then pipe a dollop of whipped cream into each cupcake hole. Add some strawberries on top, making sure to push the strawberries down into the whipped cream at the bottom. Then, top each cupcake with more whipped cream as if it were icing.
To decorate these filled cupcakes, I sliced some strawberries in half and topped some of the cupcakes with a strawberry, as well as leaving some plain. Since these strawberries and cream gluten free cupcakes have fresh whipped cream on them, I would suggest serving them right away or refrigerating them until you’re ready to eat them.
These beautiful strawberries and cream gluten free cupcakes were the perfect way to celebrate my birthday. The cake is light and fluffy, and just the right amount of sweet and the whipped cream and strawberry filling is a great way to take the plain vanilla cupcakes up a notch. They would be a great addition to any Spring or Summer gathering — especially Mother’s Day!
Strawberries and Cream Gluten Free Cupcakes
These strawberries and cream cupcakes are a delicious gluten free spring dessert.
Ingredients
For the Cake
- 2 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (one stick) unsalted butter, room temperature
- 1 ½ cup sugar
- 4 egg whites, room temperature
- 1 teaspoon vanilla extract
- 2/3 cup milk
- 2/3 cup gluten free sour cream
For the filling
- 2 cups diced strawberries
- 1 teaspoon sugar
- 1 pint heavy whipping cream, chilled
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees and place cupcake liners in two muffin pans. Chill the bowl and whisk attachment to your stand mixer in the refrigerator or freezer for making the whipped cream.
- Wisk the flower, baking powder, baking soda, and salt in a medium bowl until well combined. Set aside.
- Cream butter and sugar together on medium speed using a stand mixer or hand mixer.
- Add egg whites and vanilla, then beat on high for 30 seconds.
- Add flour mixture, milk, and sour cream. Mix on low until combined them raise speed to high and beat for an additional 30 seconds.
- Fill each cupcake line half full with batter.
- Bake for 18 to 22 minutes, or until the tops are lightly golden and a toothpick inserted in the middle comes out clean.
- Cook pans on a cooling rack for 10 minutes, then remove and allow to cool completely.
- Using a large piping tip or small spoon, scoop out a small well in the center of each cupcake and set aside.
- Mix the diced strawberries and sugar in a small bowl and set aside.
- Add the chilled cream, powdered sugar, and vanilla to your cold bowl and whip with the whisk attachment until soft peaks begin to form.
- Put the whipped cream in a piping bag and pipe a small amount in the bottom of each cupcake well.
- Fill the rest of the well with diced strawberries.
- Pipe the top of each cupcake with whipped cream.
- Garnish with sliced strawberries if desired.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 186Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 91mgCarbohydrates: 24gFiber: 1gSugar: 15gProtein: 3g
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Emily is a midwestern mom of two boys. She loves all things DIY — from home renovations to kids birthday party planning. Whether she’s making a new farmhouse craft for her home or helping her kids with a cool activity, you can bet she’s in the middle of some kind of DIY project (or three) right now!
Perfect timing! I’m going to my friend’s house this weekend and she’s gluten-free. Looks delicious!
I’m sure she’d love them!
They look delicious! So happy is finally strawberry season
I’m happy it is too! Strawberry season is my favorite season!
Those cupcakes look so good! I should take advantage of strawberry season and make them 🙂
You definitely should! They’re delicious!
My mouth was watering as I was reading your post. LOL. This is such a creative way to integrate fresh fruit into cupcakes. Looks yummy and dare I say healthy too. YUM 😋
They were delicious…and a little bit healthier than regular cupcakes!
Oh, these look so so good! Strawberry shortcake is one of my favorite cakes and I love how you turned it into little cupcakes!
I love strawberry shortcake too!
These look so good! I love that they’re gluten-free, too!
Thanks Crystal! I love taking traditional recipes and making them gluten free.