Strawberry Cream Cupcakes (Gluten Free)
Cupcakes are pure joy, and these gluten-free strawberry cream cupcakes don’t taste like a compromise. A tender GF vanilla base gets a strawberry cream center and pretty pink frosting.
Use a 1:1 flour blend with xanthan gum for structure. Don’t overbake — pull them when a toothpick has a few moist crumbs.
Ideal for birthdays, bake sales, and after-school surprises.
Soft gluten-free vanilla cupcakes filled with strawberry cream and topped with a swirl of frosting — birthday-party perfect and kid-approved.
Strawberry Cream Cupcakes (Gluten Free)
Soft gluten-free vanilla cupcakes filled with strawberry cream and topped with a swirl of frosting — birthday-party perfect and kid-approved.
Servings: 12 cupcakes
Ingredients
Cupcakes
- 1 1/2 cups gluten-free 1:1 flour blend
- 1 tsp gluten-free baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1/2 cup milk
Strawberry cream & frosting
- 1/2 cup strawberry jam seedless if preferred
- 8 oz cream cheese softened
- 1/4 cup butter softened
- 2 cups powdered sugar
- 1/2 tsp vanilla extract
- 2 tbsp finely chopped strawberries optional
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners.
- Whisk flour, baking powder, and salt. Cream butter and sugar; beat in eggs and vanilla. Alternate adding dry ingredients and milk.
- Fill liners 2/3 full. Bake 16–18 minutes until a toothpick is nearly clean. Cool completely.
- Core a small hole in each cupcake and fill with strawberry jam.
- Beat cream cheese, butter, powdered sugar, vanilla, and chopped strawberries into frosting. Pipe onto cupcakes.
Notes
Store refrigerated if using cream-cheese frosting; bring to room temp before serving.
Freeze unfrosted cupcakes up to 1 month.
Freeze unfrosted cupcakes up to 1 month.
