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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.
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Carol…I'm so glad you introduced yourself to me…it gave me a chance to come explore your fantastically educational site.
I am not celiac…however, I am showing intolerance towards wheat products. I am therefore starting to experiment gluten free recipes.
So far my favourite all around flour is Sweet Sorghum which I used successfully in my fig upside down cake.
I find these cupcakes great…especially with a few strawberries lingering around ;o)
BTW…I also took a look at your pineapple cake…yummy!
Flavourful wishes,
Claudia
This looks and sounds just as good as cheesecake filled strawberries! Yum! Count me in! I think I'll make these for my grandkids this week! Their whole family will love these. Their on a eating healthy kick! What a great way to introduce them to the gluten-free lifestyle. Thanks for your wonderful recipes.
these are really pretty! My daughter would go nuts for them – she's a big fan of anything strawberry.
Lovely clicks, good to be here. Great to find a site with Gluten free recipes!
Best wishes.
SO DELICIOUS! I made these for a work goodbye party and they were a hit! Thank goodness I made two batches. Thanks!
in the ingredients you call for egg whites and in the method you say to mix in the yolks one at a time. So do I need 2 egg whites or 2 egg yolks. Thanks?
These look delicious! I want to make these for my friends birthday but I am a little confused. The ingredients list calls for 1 whole egg and 2 egg whites but in the method it says to add the egg yolks 1 at a time. Do I need 2 yolks or 2 whites? Thanks!
Hi Mandi -it is egg whites. Thanks for noticing the typo – I have corrected it in the post and the printable version.
xo,
carol
Yum! I've been thinking about making a peaches and cream cupcake lately, so I may try adapting your recipe. Thanks!!
Hi Carol, I just want to say that I bought your books and have had so many successes using your recipes. After so many expensive trial and errors and let’s just say, awful gluten-free experiments, I am so happy to have found your site and work. It is so nice to finally be able to trust the person writing the recipe and know it will work. This may sound like a dumb question but what is the best way to store these overnight? Also, I want to make your pumpkin bread from your book and it is grain free but I would like to make them with the flour blend what is the exchange for the almond flour? Thank you, Faith
Hi Faith, thank you so much for your lovely kind words! There are no stupid questions. The best way to store these cupcakes would be in the fridge, unfrosted, covered with plastic wrap (I usually store cupcakes in the cupcake pan with plastic wrap over the top) It would be best to whip your cream and frost them before serving and not try to do that part and store overnight.
Recipes that are formulated to be made with nit flours don’t usulally trnslate into flour recipes. I am not sure how to advise you on that one, sorry!