These gluten free Strawberry Cupcakes with Strawberry Cream Cheese Frosting are based on whole food ingredients, like almond meal and buckwheat flour. Being sweetened with pure maple syrup makes these small batch cupcakes a healthier (yet delicious and moist) option. When you bite into one of these cupcakes you can expect them to taste just sweet enough.
While the optional Strawberry Cream Cheese Frosting does contain dairy, the cupcakes themselves are dairy free. If you are needing an entirely dairy free cupcake, you can opt to frost them with this Paleo Cream Cheese Frosting, or leave them plain, which is equally as delicious!
If you love the sound these cupcakes, you might also like to try my Gluten Free Blueberry and Lemon Muffins.
For the dairy free strawberry cupcakes you will need:
- Almond Flour - or blanched almond meal. Sometimes blanched almond meal is quite course, if this is the case then simply add the almond meal to a food processor or blender and blend until you have a finer consistency.
- Coconut Flour
- Tapioca Starch - also known as tapioca flour.
- Baking Powder - I always opt for a gluten free, aluminium free baking powder available at my local bulk foods store.
- Coconut Oil - I recommend using extra virgin, cold pressed coconut oil. The measurement for coconut oil in this recipe is based on liquified coconut oil - if your coconut oil is solid it simply needs to be warmed to turn to a liquid.
- Eggs - Large eggs work best and opt for free range where possible.
- Pure Maple Syrup - this is listed twice in the recipe as it is used in both the strawberry puree and to sweeten the cupcake batter.
- Apple Cider Vinegar - apple cider vinegar is added to lighten up the cupcake mixture.
- Vanilla Extract - I always choose vanilla extract and not vanilla essence as vanilla essence is usually flavoured rather then based on true vanilla bean.
- Strawberries - this recipe uses fresh strawberries, not frozen.
Strawberry Cream Cheese Frosting
For the strawberry cream cheese frosting I have used:
- powdered sugar
- strawberry puree (as per recipe instructions)
- lactose free cream cheese
As I have used lactose free cream cheese, the frosting recipe isn't dairy free. However, if you wish to make this recipe dairy free you can use our Paleo Cream Cheese Frosting instead and simply add two tablespoons of the strawberry puree.
You could also use a vegan cream cheese in place of the lactose free cream cheese.
How to Make Gluten Free Strawberry Cupcakes
To make these gluten free and dairy free cupcakes, follow the below instructions.
STEP 1: Mix together dry ingredients. Sieve the tapioca starch, coconut flour and baking powder into a bowl. Add the almond flour and whisk to combine.
STEP 2: Mix together the wet ingredients. Add the eggs to a bowl and lightly whisk. Add the maple syrup, vanilla extract, apple cider vinegar and melted coconut oil and whisk to combine.
STEP 3: Add the wet & dry ingredients together. Pour the wet ingredients into the dry ingredients and whisk to combine.
STEP 4: Spoon batter into cupcake papers. Use an ice cream scoop to equally divide the gluten free dairy free cupcakes batter between 9 cupcake papers placed in a muffin tin. Bake for 30 minutes.
STEP 5: Allow to cool. Once the gluten free strawberry cupcakes are baked, remove from oven and allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Once cooled, frost with Strawberry Cream Cheese Frosting if desired.
How to Store Gluten Free Dairy Free Cupcakes
Because these Gluten Free Strawberry Cupcakes are based on almond flour, it is definitely recommended to store these cupcakes in the fridge after the first day. Almond flour tends to go rancid quite quickly at room temperature so storing in the fridge will keep these cupcakes fresh.
Due to the nature of gluten free flours and coconut oil, storing in the fridge will make the cupcakes quite firm. To soften, simply warm in the microwave for 20-30 seconds. You can even warm them up if they have the Strawberry Cream Cheese frosting!
- 1 Electric Beaters
- 1 Whisk
- Measuring Cups and Spoons
- Muffin tin
- Cupcake Papers
- Ice Cream Scoop
- 2 cups almond meal
- ½ cup tapioca starch
- ¼ cup coconut flour
- 2 teaspoon baking powder aluminium free
- ½ cup pure maple syrup
- 3 large eggs
- ½ cup coconut oil warmed to liquify
- 2 teaspoon Apple cider vinegar
- 2 teaspoon vanilla extract
- 250 g strawberries tops removed and halved
- 2 tablespoon pure maple syrup
Strawberry Cream Cheese Frosting
- 250 g cream cheese
- 2 tablespoons strawberry puree
- ⅓ cup powdered sugar
- Preheat the oven to 170 degrees Celsius. Line a muffin tray with 9 cupcake papers.
- First make the strawberry puree by adding the strawberries and pure maple syrup to a small saucepan on a low-medium heat. Stir frequently while the strawberries saute to break them up. Once the strawberries are liquified and bubbling, remove from the heat and set aside to cool. Once cooled, use a stick blender to puree.250 g strawberries, 2 tablespoon pure maple syrup
- In a large bowl sieve, the coconut flour, tapioca starch and baking powder. Add the almond meal and whisk to combine.½ cup tapioca starch, ¼ cup coconut flour, 2 teaspoon baking powder, 2 cups almond meal
- Add the eggs to a medium sized mixing bowl and whisk to combine. Add the coconut oil, apple cider vinegar and vanilla extract and whisk to combine.3 large eggs, ½ cup coconut oil, 2 teaspoon Apple cider vinegar, 2 teaspoon vanilla extract, ½ cup pure maple syrup
- Pour the wet ingredients into the dry ingredients and mix to combine. Use an ice cream scoop to spoon batter into papers so that it fills ⅔ of the way up. (This recipe makes approximately 9 cupcakes depending on how large the cupcake papers are).
- Use a teaspoon to create a well in the top of each cupcake. Spoon in a teaspoon of strawberry puree into each cupcake and use the spoon to swirl the puree into the top of the cupcakes.2 tablespoons strawberry puree
- Place into the oven and bake for 30 minutes or until golden brown and cupcake springs back when pressed gently in the centre. Once baked, remove from the oven and allow to cool for ten minutes in the tin before transferring to a wire crack to cool completely.
- To make the frosting, add cream cheese, two tablespoons of strawberry puree and powdered sugar to a bowl. Use electric beaters to beat until smooth and creamy. Add the frosting to a piping bag with nozzle and pipe onto the tops of each cooled cupcake.250 g cream cheese, ⅓ cup powdered sugar, 2 tablespoons strawberry puree
StorageStore cupcakes in the fridge. After the first day, warm before serving (20 - 30 seconds in the microwave) to soften.
Dairy FreeTo make this recipe completely dairy free omit using the strawberry cream cheese frosting. Alternatively you can use a vegan cream cheese in the strawberry cream cheese frosting or use our Paleo Cream Cheese Frosting recipe.
Did you make this recipe? Let us know how you went by rating the recipe and commenting below.
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