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Created by:
Kristy Still
Gluten-Free Strawberry Shortcake Cupcakes
Course
Recipes
Cuisine
American
Servings
24
Make the best Strawberry Cupcakes with this gluten-free option!
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Prep Time
15
minutes
mins
Cook Time
14
minutes
mins
Total Time
29
minutes
mins
Ingredients
1x
2x
3x
Cupcakes
2 1/2
Cups
All-Purpose Flour or Gluten-Free All-Purpose Flour
2 1/2
Tsp
Baking Powder
1
Tsp
Baking Soda
1
Tsp
Salt
4
Eggs
Room Temp
1 1/2
Cups
Granulated Sugar
3
Tsp
Vanilla Extract
1
Cup
Cooking Oil
Vegetable or Canola
1
Cup
Buttermilk
or Milk + Vinegar
Frosting
4
oz
Cream Cheese
Softened
1/4
Cup
Granulated Sugar
1
Tsp
Vanilla
1 1/2
Cups
Heavy Whipping Cream
1/2
Cup
Strawberries
Sliced and Chopped
Instructions
Preheat oven to 350 degrees and fill the pan with cupcake liners.
Whisk together flour, baking powder, soda, and salt. Set Aside.
In a large bowl, beat the eggs, add sugar and continue beating for about 30 seconds.
Add oil and vanilla extract, beat until well combined.
Gradually add dry ingredients alternating with buttermilk.
Beat until well combined, the batter will be thin.
Divide into cupcake liners, 2/3 full.
Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean.
Cool completely.
Before frosting use a small knife or the end of a decorating tip to make a circle on top of the cupcake.
Carefully add about 1/4 Tsp of berries to it and then replace with the cake that you took out, to make smooth.
Then, prepare the frosting.
To make Frosting:
In a large mixing bowl, combine cream cheese, sugar, and vanilla.
Beat until creamy.
Gradually add whipping cream, beat until stiff peaks form.
Once done add a spoonful of frosting to each cupcake or use a decorating bag and tip of your choice and frost.
Top with fresh strawberries.
Notes
If needed to convert regular milk to the buttermilk, use 1 cup regular milk + 1 Tbsp white vinegar.
Nutrition
Serving:
1
g
|
Calories:
295
kcal
|
Carbohydrates:
31
g
|
Protein:
4
g
|
Fat:
17
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
11
g
|
Cholesterol:
53
mg
|
Sodium:
253
mg
|
Fiber:
1
g
|
Sugar:
16
g
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