Gluten and Dairy Free Fresh Strawberry Cupcakes
Moist and tender white cake cupcakes are infused white bites of fresh strawberries and topped with a strawberry buttercream icing.
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Servings: 12
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!
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