This post contains affiliate links. Please see our disclosure policy.
Gluten-free cupcakes. Strawberries and cream. Hmmm… gluten free strawberries and cream cupcakes! {sigh} Yeah, pretty genius, huh?
Light and moist strawberry flecked cupcakes topped with billowy clouds of strawberry streaked cream, these little strokes of genius are easy to whip up, the perfect balance of sweet but not too sweet and look pretty even if you, like me, are … shall we say, pastry bag challenged.
We had an impromptu little family dinner celebration last night and since family dinner at our house means dessert, celebrations call for gluten-free cupcakes and impromptu means not much time for planning, shopping and baking; I had to whip something up with what I had on hand.
My morning always starts with a splash of heavy cream in a cup of coffee and I often have fresh berries on hand for snacking or smoothies, thus these cupcakes were born out of what is always in my fridge.
I had a couple left over so this morning I had one for breakfast and called it a muffin instead. I think that is perfectly ok, how about you? Especially because these were made with Wholesome Zero, a non-glycemic sugar substitute, I think cupcakes muffins for breakfast was perfectly fine.
Take the eggs, sour cream or yogurt, and butter out of the fridge about half an hour before making the cupcakes to allow them to come to room temperature for the best results.
Gluten Free Strawberries & Cream Cupcakes
Ingredients
- 2 cups strawberries,, hulled, divided
- 1½ cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher or fine sea salt
- ¼ cup sour cream or Greek yogurt, , at room temperature
- 1 teaspoon pure vanilla extract
- 7 tablespoons unsalted butter, – (1 tablespoon shy of a stick) – at room temperature
- 1 cup plus 4 teaspoons Wholesome Zero, divided
- 1 large egg,, at room temperature
- 2 large egg whites,, at room temperature
- 1 cup cold heavy whipping cream
Instructions
- Preheat oven to 350 degrees. Line a 12 cup standard sized muffin pan with paper liners.
- Reserve 3 or 4 of the strawberries for garnish. Puree 1 cup of the strawberries in a blender or food processor until smooth. Cut the remaining strawberries into ¼-inch dice. Measure out 1/3 cup of the strawberry puree for the cupcakes and reserve the remaining puree (you should have a couple tablespoons) for the topping.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda and salt.
- In a small mixing bowl, stir the sour cream or yogurt with the 1/3 cup strawberry puree and vanilla.
- In an electric mixer on high speed, preferably fitted with a paddle attachment, cream together the butter and 1 cup of the Zero until light and fluffy, about 3 minutes. Turn the mixer to low and add the egg and egg whites, one at a time, mixing well with each addition. Add half the dry ingredients and mix on low until combined, then add the strawberry/sour cream (or yogurt) mixture, mixing until combined and finally mix in the remaining flour mixture. Do not over mix. Remove the mixing bowl from the mixer and with a rubber spatula, scrape the sides and bottom of the mixing bowl making sure all ingredients are well combined. Gently fold in the diced strawberries.
- Divide the batter evenly between the prepared muffin cups, filling each almost to the top. Bake for 20-25 minutes or until the tops feel dry and springy and a toothpick inserted in the center of a cupcake comes out clean. Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling.
- Just before serving (or up to a couple hours ahead) whip the heavy cream with the remaining 4 teaspoons of Zero on high until it forms stiff peaks. Gently fold in the reserved strawberry puree leaving it a little streaky.
- Dollop or pipe the strawberry whipped cream on the cupcakes. Cut the strawberries reserved for garnish into slices and top each cupcake with two slices, pointy end pointing up, or any other way you desire.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers’ samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
These are unspeakably gorgeous!
oh my – how perfect would these be for an elegant afternoon tea!
Oh wow! Those look so good!!!
delicious and so pretty!
They look divine! I've started to try GF products lately and have found such differences in how they taste.
They look great!
But I'm afraid the amount of xanthan gum is missing?
Thanks for your nice blog, wish I could fine your GF flour blend in France…
Thanks Flo! I fixed it :)
These look perfectly wonderful!
IF these are anywhere close to as good as your Strawberry Shortcakes (and all of your other recipes I have tested), I am IN!!! These look great!
A fun little end-of-summer treat for the boys. Yum!
Who would have thought gluten free could look so delicious!