These cupcakes are hands down some of the best cupcakes I’ve had since going gluten-free. They are moist and sweet with a delicious texture that leaves you wondering if what you ate was really gluten-free. That is a good thing! They are topped with a fluffy strawberry buttercream that puts them over-the-top. You can also double the recipe and make 2 9-inch layer cakes. I now know exactly what I want for my birthday cake this year!
I know cupcakes are probably so 2009 right now. But it’s a trend I hope never dies. I am a true cupcake lover. And while my husband will never understand fancy cupcake boutiques that charge $4 a cupcake, I will love them forever.
These cupcakes are perfect for Valentine’s Day! The are festive and beautiful. Just as a tip, if you want to decorate these with fresh strawberries more than a few minutes before serving, I would suggest dipping strawberry halves in chocolate and letting it harden before placing them on the buttercream. This will help stop the strawberries from macerating (a fancy word for getting all watery) when they hit the sugar. I learned this the hard way. Luckily these cupcakes were photographed and promptly eaten by my family before a true fresh-strawberry-and-sugar disaster developed! I hope you like them as much as we do!
- 1/2 cup almond flour
- 1/4 cup sorghum flour
- 1/4 cup sweet rice flour*
- 1/2 cup potato starch
- 1 tablespoon whole psyllium husks
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar (I used organic evaporated cane juice
- 2 tablespoon coconut oil, melted
- 2 teaspoons vanilla
- 1 cup unsweetened almond milk, slightly warm
- 1 egg
- 1/2 cup finely diced strawberries
- 1/4 cup butter (or Earth Balance Buttery Sticks for dairy-free), room temperature
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons strawberry preserves
- 1-2 tablespoons of almond milk
- Optional: 3 tablespoons of finely crushed freeze-dried strawberries (this will make the frosting more pink and up the strawberry flavor)
- Preheat the oven to 350F. Line a standard muffin pan with paper cupcake liners
- In the bowl of a stand mixer, combine the almond flour, sorghum flour, sweet white rice flour, potato starch, psyllium husks, baking powder, baking soda, salt and sugar. Mix to thoroughly combine.
- Combine the coconut oil, vanilla, almond milk and egg in a glass measuring cup and whisk to combine.
- With the mixer running, slowly pour the wet ingredients into the dry. Mix until well combined. Add the strawberries and mix briefly to evenly incorporate.
- Scoop the batter evenly into the 12 lined cupcake cups. Bake for 20-25 minutes until a toothpick inserted into the center of a cupcake comes out clean. Remove and cool on a wire rack.
- While the cupcakes cool, make the frosting. In a large bowl, combine the butter, powdered sugar, vanilla and strawberry preserves. Using a hand or stand mixer, beat the mixture until light and fluffy, about 2 minutes. Add almond milk, 1 tablespoon at a time, until you reach a thick, but spreadable consistency. Beat in the freeze-dried strawberries, if using.
- When the cupcakes are completely cool, frost them and decorate as desired. Enjoy!
*Sweet white rice flour is different than regular rice flour in that it has slightly elastic properties. This makes the cupcake non-crumbly and gives it structure, without making it gummy.
*You can double this recipe and make two 9-inch cakes for a layer cake.