Gluten Free Strawberry Filled Cupcakes
Light and fluffy gluten free vanilla cupcakes are filled with a luscious strawberry cake filling and topped with a gorgeous swirl of naturally flavored strawberry frosting.
Servings: 12
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Ingredients
For the Strawberry Filling
- 1 pound Fresh Strawberries
- 1/4 cup Granulated Sugar
- 1 Tablespoon Fresh Lemon Juice
For the Cupcakes
- 2 ½ cups Gluten Free Flour, see notes
- 1 ¼ teaspoons Xanthan Gum (omit if your blend contains it)
- 1 ½ cups Granulated Sugar
- 2 teaspoons Baking Powder (aluminum free)
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Fine Sea Salt
- 3 Large Eggs, room temperature
- 3/4 cup Vegetable Oil, see notes
- 1 Tablespoon Pure Vanilla Extract
- 15 oz Sour Cream, room temperature
For the Strawberry Frosting
- 1 ½ cups Unsalted Butter, softened
- 6 cups Powdered Sugar
- 3 cups Freeze Dried Strawberries
- 1 ½ teaspoons Pure Vanilla Extract
- 6-8 Tablespoons Heavy Cream
Instructions
Make the Strawberry Cake Filling
- Add the strawberries, sugar, and lemon juice to a medium saucepan and heat on medium heat.
- Use a potato masher to crush the berries until no large berry pieces remain but are still slightly chunky.
- Bring the mixture to a simmer, then allow the mixture to cook for 25-30 minutes. Stir often to prevent it from sticking and burning. Cook until it reaches a thick, jam-like consistency.
- Remove from the heat and allow to cool completely. It will set and thicken more after cooling. Remove from the heat and allow to cool completely. It will set and thicken more after cooling.
Make the Cupcakes
- Preheat oven to 350℉ and line 2 standard muffin tins with paper liners or spray with non-stick spray.
- In a large bowl, whisk together the gluten free flour, xanthan gum, sugar, baking powder, baking soda, and salt. Set aside.
- In a separate medium bowl, whisk together the eggs, oil, and vanilla. Whisk in the sour cream until combined.
- Pour the wet ingredients into the dry ingredients and stir until the dry ingredients are completely incorporated.
- Divide the batter evenly between the 24 cups. Bake for 18-22 minutes or until a tester comes out clean or the cupcakes springs back when lightly touched in the center.
- Cool cupcakes completely on a cooling rack before filling.
Make the Frosting
- Pulse the freeze-dried strawberries in a food processor until they are the consistency of a fine powder. Set aside.
- Add the softened butter to the bowl of a stand mixer and beat just until the butter has lightened in color and texture.
- Add in half of the sugar and mix until combined Then add in the remaining sugar and beat until it's thoroughly incorporated.
- Add in the vanilla extract, cream, and freeze-dried strawberry powder.
- Whip on medium speed for 3-5 minutes until the icing is smooth and fluffy.
Fill and Assemble
- Once the cupcakes are completely cooled, use a paring knife to cut a hole out of the center of the cupcakes.
- Fill each cupcake with the cooled strawberry filling.
- Frost the cupcakes as desired, (I like to use an extra large open star tip) garnish with a fresh strawberry half.
Notes
- I prefer to use my Nightshade Free Gluten Free Flour Blend in this recipe.
- Canola Oil, Avocado Oil, or a neutral tasting baking oil could also be used instead of Vegetable Oil.
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Disclaimers
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.
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