Strawberry Cupcakes with Strawberry Buttercream {Gluten Free}

Every once in a while I need a cupcake.  It just has to be done.
I need a moist yummy caked topped with copious amounts of rich buttercream icing.  Yum.

So because I felt like it, I made some.  Why not?  Why save cupcakes for special occasions?  Sometimes a Tuesday night is special enough.  😉

Oh these cupcakes.  Let me tell you about these cupcakes.  They’re most, rich & bursting with flavour.
The addition of fresh strawberry puree to both the cupcake and the icing makes these cupcakes ah-mazing!  No need for artificial colouring or flavouring when you have fresh berries around!

Gluten Free Strawberry Cupcakes with Strawberry Buttercream {A Pretty Life}

Even if you aren’t gluten free, these are worth making.
Don’t be afraid of making these…the ingredients are not complicated.  The only items that you may not have in your pantry are the coconut flour and coconut oil.  You can find coconut flour in most grocery stores (in Canada it’s super cheap at Bulk Barn), and the coconut oil you can find anywhere (it’s cheapest and most delicious from Costco).

Whisk

Also, you might have noticed the ‘fancy’ cupcake liners that I used here (I use that term lightly).  Often gluten free cupcakes and muffins stick to regular muffin liners (and I mean stick, like half the muffin sticks to the paper), so it is recommended that you use parchment paper liners.  I didn’t have any around so I figured you could make your own right?  But of course…guess who’s got a really simple tutorial for making your own?  Martha.  Of course.  You can find the simple tutorial here.  I followed it, but made my squares quite a bit smaller.  I like the effect of them – kind of pretty meets rustic.

Anyway, I hope you enjoy this recipe as much as we did!

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Strawberry Cupcakes with Strawberry Buttercream {Gluten Free}

Servings 8 -10

Ingredients

Strawberry Cupcakes

  • 1/2 cup of coconut flour
  • 1/4 teaspoon of baking soda
  • 1/4 teaspoon of sea salt
  • 4 eggs
  • 1/3 cup of coconut oil
  • 1/2 cup of honey
  • 2 tsp vanilla
  • 1/4 cup pureed fresh strawberries

Strawberry Buttercream Icing

  • 2 tbsp fresh strawberry puree
  • 1/2 cup unsalted butter
  • 1 3/4 cups icing sugar
  • 1/2 tsp vanilla

Instructions

  1. Preheat your oven to 350 degrees.

Making the Strawberry Cupcakes:

  1. Combine the coconut flour, baking soda and salt. Set aside.
  2. In a mixer combine the eggs, coconut oil, honey and vanilla. Mix well.
  3. Add the flour mix to the egg mixture and blend well.
  4. Stir in the strawberry puree.
  5. Fill your cupcake liners about 3/4 full of batter.
  6. Bake for 20-25 minutes, or until a toothpick inserted in the center of a cupcake comes out clean.
  7. Cool completely before frosting.

Making the Strawberry Buttercream Icing:

  1. Puree about 4 strawberries, then measure out 2 tbsp. Set aside.
  2. Sift icing sugar.
  3. In a mixer, beat butter until soft and fluffy.
  4. Add sifted icing sugar, and mix until well combined.
  5. Add vanilla and strawberry puree.
  6. Then ice your cupcakes after they have cooled, and garnish with a little slice of fresh strawberry.

Recipe adapted from Comfy Belly

1inchwoodenspoonandpinkbowl

And if you can imagine, these cupcakes are even better the next day.
You know, if they even last that long!
Have a delicious day!
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Sharing with Whipperberry, Tatertots & Jello, Funky Junk Interiors, It’s Overflowing, I Heart Naptime, Under the Table and Dreaming, The 36th Avenue

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15 Comments

  • Reply janet @ ordinary mom June 14, 2013 at 9:55 AM Those look yummy! I may have to make us some of those. And I love the idea of DIY cupcake holders. I may just do that when I run out. ha! :)
    • Reply Jo-Anna June 15, 2013 at 3:29 PM Thanks Janet! I love the internet - there's a way to make anything haha!
  • Reply Ali June 14, 2013 at 10:54 AM Yummy!! These sounds delicious and look beautiful! Yay for pink foods :)
    • Reply Jo-Anna June 15, 2013 at 3:29 PM Yay for pink foods is right, lol!!
  • Reply Heather June 14, 2013 at 2:09 PM Those look like HEAVEN!
    • Reply Jo-Anna June 15, 2013 at 3:24 PM Oh they were, hee hee!
  • Reply Our Sunday Best Link Party #2! June 16, 2013 at 7:54 PM [...] 2 Ingredient Blueberry Jam  |  Strawberry Cupcakes with Strawberry Buttercream {Gluten Free}  | |  Contributor Post at Whipperberry  [...]
  • Reply Alisa June 18, 2013 at 9:59 AM These are so adorable - I've been looking for a good coconut flour cupcake for my husband. Thus far, they've been a little too muffin-like. I look forward to trying these. And the buttercream looks so heavenly! So easy to make dairy-free for our house, too.
  • Reply Gluten Free Strawberry Cupcakes + Strawberry Buttercream Icing (Rating: 10/10) | The Palace at 4am August 21, 2013 at 3:36 PM […] (adapted from the icing recipe here) […]
  • Reply Nancy March 3, 2015 at 5:10 PM I made these for my daughter's birthday party and they are amazing. I did add some Trader Joe's Freeze Dried Strawberries (crushed) to the batter. The frosting tastes like strawberry ice cream. This recipe is a keeper in my book. Thank you for sharing!
  • Reply Ashley July 1, 2015 at 8:45 PM I appreciate this recipe but unfortunately I noticed that the batter wasn't thick enough to bake in the time listed. It took quite a bit longer - about 10 minutes, I think? And so the cupcakes looked and smelled just a bit burnt. I've had similar problems with coconut flour recipes before and almost always have an easy fix by adding 3 Tablespoons-1/4 cup of all purpose gluten free flour. Other folks might be trying to avoid that, but I know I like to share tricks for the quirks that come up in our own individual kitchens, I guess. But a great recipe!!
  • Reply Rajiv Kumar July 12, 2017 at 1:33 AM After seeing your this recipe I could not stop myself without Making this cake. I made it, it was really fantastic!!!! https://www.cakengifts.in/cake-delivery-in-noida
  • Reply Maggie Schumann August 28, 2017 at 7:43 AM Can I replace the coconut flour with almond flour?
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