Description
These Gluten Free Strawberry Cupcakes are the best gluten free cupcakes for any occasion. Explosive strawberry flavor will leave you coming back for seconds!
Ingredients
Scale
- 1 3/4 cup Bob’s Red Mill 1 to 1 gluten free flour
- 1 1/4 cup sugar
- 1 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1 stick Earth Balance Butter ( salted ) softened – not melted
- 1/2 cup egg whites
- 1/2 cup unsweetened cashew milk
- 3/4 cup chopped fresh strawberries
- 1 tsp. strawberry extract
- 1 tsp. vanilla extract
- 1 tbsp. apple cider vinegar
Strawberry Frosting
- 2 sticks Earth Balance Butter room temp or softened ( not melted )
- 3 cups powdered sugar
- 1 –1/2 tsp. strawberry extract
- 1 tsp. vanilla extract
- pink food coloring
Instructions
- Preheat oven to 340 degrees and line a cupcake tin with cupcake liners.
- In a medium bowl combine/mix all dry ingredients and set aside.
- In a large bowl add butter and egg whites and blend until combined.
- Add and stir in strawberry extract, vanilla extract, cashew milk, and acv. Batter may separate a little – this is totally fine.
- Slowly add in dry ingredients and blend until combined.
- Gently fold in chopped strawberries.
- Using a cookie scoop, scoop batter into cupcake liners. Fill each liner about 2/3 full.
- Place in the oven and bake approximately 20 to 23 minutes. Oven temperatures may vary. Check with a toothpick for doneness.
- Let cool completely before frosting.
Strawberry Frosting
- in a large bowl blend butter until smooth.
- Add in strawberry extract, vanilla extract, and *desired amount of food coloring and blend together.
- Add powdered sugar in small increments and carefully blend into butter mixture.
- Continue to blend scraping down the sides of the bowl until smooth and creamy.
- Scoop Frosting into piping bags and pipe onto cooled cupcakes.
- Enjoy!
- Prep Time: 25
- Cook Time: 20
- Category: american
- Method: bake
- Cuisine: dessert