Gluten-Free Strawberries & Cream Cupcakes
Updated Apr 03, 2026, Published Apr 27, 2021
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Light, Fresh & Always a Good Idea
There are certain flavor combinations that just never go out of style, and strawberries and cream is definitely one of them. It’s simple, classic, and somehow feels a little special every single time.
These gluten-free strawberries and cream cupcakes came together one of those “what do I have in the fridge?” kind of days—and honestly, those are often the best recipes. Fresh strawberries, a little cream, and a handful of pantry staples turned into something that tastes like you planned it all along.
The cupcakes themselves are soft, light, and dotted with real strawberries, while the topping is a dreamy, slightly streaky strawberry whipped cream that looks beautiful without needing to be perfect. And if you’re not exactly a piping pro (I’m right there with you), don’t worry, these are very forgiving and still look gorgeous.
Table of Contents
Why You’ll Love These Cupcakes
First, they’re incredibly easy. No complicated steps, no fussy decorating, just simple, fresh ingredients coming together in the best way.
Second, they strike that perfect balance of sweet but not too sweet. The strawberries add natural flavor and brightness, while the whipped cream keeps everything light and airy.
And third, they’re flexible. You can make these with regular sugar for a classic version, or use a non-sugar substitute and they turn out just as delicious. It’s one of those recipes that adapts beautifully to whatever works best for you.
A Few Tips From My Kitchen
- Use fresh, ripe strawberries for the best flavor, they really make the cupcakes shine
- Let your ingredients come to room temperature before baking for a smoother batter and better texture
- Don’t overmix once you add the flour, this keeps the cupcakes light and tender
- Fold the strawberry puree gently into the whipped cream so you get those pretty streaks
My Favorite Part
It’s that topping. The strawberry-streaked whipped cream feels a little rustic in the best way, soft, pillowy, and just sweet enough. No heavy frosting, no overpowering sugar, just fresh, real flavor.
And yes, I’ve absolutely eaten one for breakfast and called it a muffin. No regrets.
Frequently Asked Questions
Yes! These cupcakes work beautifully with both regular sugar and non-sugar alternatives. Just use a baking-friendly substitute for best results.
They can be. Swap the sour cream or yogurt and heavy cream with dairy-free alternatives and you’re good to go.
A good all-purpose gluten-free flour blend works best. Look for one that includes a binder like xanthan gum.
Fresh is best for flavor and texture, but you can use frozen if needed, just thaw and drain them well.
This usually happens from overmixing or using cold ingredients. Make sure everything is at room temperature and mix just until combined.
Yes! Bake the cupcakes ahead but wait to add the whipped cream topping until just before serving for the best texture.
Store in the refrigerator because of the whipped cream topping. Bring to room temperature before serving for the best flavor.
You can freeze the un-frosted cupcakes. Thaw, then top with fresh whipped cream before serving.
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 Sugar or dry sugar alternative, 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.
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!