Gluten and Dairy Free Fresh Strawberry Cupcakes
This post is SPONSORED by Hamilton Beach. With the whisper of spring in the air I love embracing all of the colors and flavors of this time of year. I adore using all of the beautiful fresh produce of the season and these Gluten and Dairy Free Fresh Strawberry Cupcakes are one of my favorites.
Baking and cooking in general are always elevated with the ingredients we use as well as the tools in our kitchen. These sweet and easy cupcakes are a celebration of both.
Tools of the Trade
Gluten and Dairy Free Fresh Strawberry Cupcakes are as fun to make as they are to eat. With simple ingredients they come together as quickly as they disappear.
It’s no secret how much I love to bake. From the process of planning and buying ingredients to the prep, and finally writing out my recipes after perfecting them. I appreciate all of the details.
I also appreciate the tools that help make baking easier and more fun. Almost all of my recipes start the same way…mix for five minutes, or add butter and sugar to a bowl and mix for three minutes. Hamilton Beach 7 Speed Hand Mixer with Easy Clean Beaters is the ultimate tool to have in my baking and cooking arsenal.
It’s slow start technology keeps my counters and clothing mess free. While it reduces splatters it also allows me to gently add in the next ingredients required in my recipe, such as the eggs for these Gluten and Dairy Free Fresh Strawberry Cupcakes.
I love the versatility of this mixer. It comes with three different beaters to accommodate multiple types of recipes. It’s perfect for creaming the butter and sugar in a cake for that tender moist bite as well and beating frosting into creamy, fluffy clouds. And the fact that it’s easy clean allows me more time to bake instead of tackling a pile of dishes.
In addition to its versatility, I also love that it’s available at Target. This not only makes it versatile but easily accessible. You can stock up on your baking supplies and pick up your new favorite kitchen tool!
Pretty in Pink Gluten and Dairy Free Fresh Strawberry Cupcakes
Get out your Hamilton Beach mixer and favorite mixing bowl. I will walk you through each step of baking these beautiful confections.
- Pregame! Preheat your oven to 350 degrees. Line your cupcake pan with liners. This recipe makes 12 cupcakes.
- Make sure your Dairy Free butter is at room temperature. Add it and your sugar to a bowl and mix on high for five minutes until it’s light and fluffy. This process is called creaming.
- Add your wet ingredients. The slow start technology of the Hamilton Beach 7 Speed Hand Mixer makes this step mess free. Mix until everything is combined.
- Fold in your strawberries. Fresh is best.
- Divide the batter between the 12 cupcake tins. Bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow your Gluten and Dairy Free Fresh Strawberry Cupcakes to cool completely before frosting them.
- To make your frosting add all of your ingredients to a bowl and mix until smooth, creamy, and fluffy. Just like with the cake you want your Dairy Free butter to be at room temperature.
- While this recipe is written to be Dairy and Gluten Free, you can easily substitute ingredients.
- Pipe on your frosting to the cooled cupcakes.
- Share and enjoy your gorgeous creations!
Are you looking for more cupcake inspiration? Make sure you check out my recipe for Gluten Free Oregon Blackberry Lemon Cupcakes. Now let’s get baking!
Gluten and Dairy Free Fresh Strawberry Cupcakes
Equipment
- mixing bowls
- 12 tin cupcake pan
- Cupcake liners
Ingredients
Strawberry Cupcakes
- 1 1/2 cups Gluten Free 1.1 flour
- 3/4 cup sugar
- 1/2 cup Dairy Free butter, room temperature
- 5.3 oz Dairy Free yogurt, unsweetened
- 1/3 cup Dairy Free milk
- 2 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp strawberry extract
- 1 cup strawberries, finely chopped
Strawberry Buttercream Frosting
- 1 cup Dairy Free butter, room temperature
- 4 1/2 cups confectioners' sugar
- 1 tsp strawberry extract
- 1 tbsp Dairy Free milk
Instructions
Strawberry Cupcakes
- Preheat oven to 350 degrees. Line a cupcake pan with 12 liners.
- Add the butter and sugar to a mixing bowl and mix on high for 5 minutes until the mixture is light and fluffy.
- Add in the wet ingredients and mix until combined.
- Add the dry ingredients and mix until just combined.
- Fold in the fresh strawberries.
- Divide the batter between the cupcake pan.
- Bake for 25-30 minutes, or until a toothpick comes out clean.
- Allow to cool completely before frosting.
Strawberry Buttercream Frosting
- Add all of the ingredients to a bowl and mix on high until light and fluffy.
- Pipe your frosting onto your cupcakes.
- Garnish with fresh strawberries if desired.
- Enjoy!