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Strawberry Cupcakes

Gluten free strawberry cupcakes....who says you can't enjoy delicious cupcakes too?

These gluten free strawberry cupcakes are light, fluffy, extremely moist and absolutely delicious. The best part of these cupcakes are that they are even more delicious the next day. Did I mention they are also super simple? The entire family can enjoy these cupcakes.

Each cupcake is generously frosted with a hint of freeze dried strawberries and cream cheese, topped with fresh strawberries for that extra hint of strawberry. Like there wasn't already enough! Store these cupcakes in the fridge and let the beautiful strawberry flavours further infuse.

Follow along with the video below:

For these cupcakes, I chose Bob’s Red Mill Gluten Free 1 to 1 Baking Flour. This particular flour already contains xanthan gum. Xanthan gum is required in gluten free baking because it provides the elasticity and acts as a binding agent for the flour, more importantly it is responsible for holding onto moisture, which is exactly what gluten free flour often lacks. Find yourself a gluten free flour blend that has xanthan gum already added, but if it doesn't, it's not the end of the world! Simply buy xanthan gum separately from your local supermarket and add about 1/2 tsp to your recipe.

To make this recipe dairy free:

  • Swap greek yogurt for a plain dairy free yogurt

  • I recommend using either soy or almond milk for this recipe!

  • Swap cream cheese for a dairy free cream cheese

If you enjoyed this recipe, I would love to hear from you!

Strawberry Cupcakes

Serves: 12 Prep Time: 15 mins Bake Time: 20 mins Total Time: 35 mins


90g canola oil or other neutral tasting oil

40g plain greek yogurt

2 eggs, room temperature

100g raw caster sugar

30ml milk of your choice

140g strawberry jam

½ tsp vanilla extract

180g gluten free flour, sifted (I used Bob’s Red Mill Gluten Free 1 to 1 Baking Flour)

30g freeze dried strawberries, blended to a fine powder (this will also be used in the cream cheese frosting)

1 tsp baking powder

¼ Tsp bicarbonate soda

¼ tsp salt

Strawberry cream cheese frosting:

250g cream cheese (I used Philadelphia)

½ tsp vanilla extract

200g icing sugar

1 tbsp freeze dried strawberry powder (prepared earlier)


  1. Preheat the oven to 180° C (fan forced) and line a cupcake tray with cupcake liners.

  2. In a bowl of a standstill mixer with a whisk attachment, on a medium-high speed beat together the canola oil, greek yogurt, eggs, sugar, milk, strawberry jam and vanilla extract. Add the gluten free flour, 1 tbsp freeze dried strawberry powder, baking powder, bicarbonate soda and salt. Gently fold together the batter with a spatula until fully combined.

  3. Divide the batter evenly into each cupcake liner, filling each cupcake liner half of the way. Bake for 20-23 minutes or until a toothpick comes out clean. Allow the cupcakes to cool on a wire rack.

To make the frosting:

  1. In a standstill mixer with a paddle attachment, on a high speed beat together the cream cheese and vanilla extract until almost fully whipped. Add the icing sugar and 1 tbsp of the freeze dried strawberry powder, beat until the frosting is light and fluffy.

  2. Using a piping bag with a 1cm round piping tip, frost each cupcake.

  3. Enjoy!

Store these cupcakes in the fridge for up to 5 days.

Nutrition Information (per serve):

Calories: 346

Fat: 16g

Carbohydrates: 46.8g

Protein: 4.2g

Nicole Marie


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