Imagine biting into a light, fluffy cupcake bursting with fresh strawberry flavor, topped with cloud-like whipped cream - and guess what? It's completely gluten-free! These Strawberry Shortcake Cupcakes are not just a dessert; they're a magical experience that proves dietary restrictions never mean compromising on taste or joy. Whether you're gluten-sensitive, health-conscious, or simply a dessert lover looking for something extraordinary, this recipe will transform your baking game forever.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Gluten Free
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 1 cup milk
- 2 eggs
- 1 tbsp baking powder
- 1/4 tsp salt
- 2 cups fresh strawberries, sliced
- Whipped cream (for topping)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with gluten-free cupcake liners.
- In a medium mixing bowl, sift together the gluten-free all-purpose flour, baking powder, and salt to ensure no lumps remain.
- In a separate large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition to ensure complete incorporation.
- Gradually add the dry flour mixture to the wet ingredients, alternating with milk, mixing on low speed until just combined. Be careful not to overmix.
- Fold in half of the sliced fresh strawberries gently into the batter, reserving the remaining strawberries for topping.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, top each cupcake with fresh whipped cream and garnish with the remaining sliced strawberries.
- Serve immediately and enjoy your gluten-free strawberry shortcake cupcakes.
Tips
- Always sift your gluten-free flour to prevent lumps and ensure a smooth, tender texture.
- Use room temperature butter and eggs for better incorporation and a more consistent batter.
- Don't overmix the batter - this can lead to dense, tough cupcakes.
- For extra moisture, consider adding a tablespoon of vanilla extract to enhance flavor.
- Choose fresh, ripe strawberries for the most vibrant taste and appearance.
- Let cupcakes cool completely before adding whipped cream to prevent melting.
- For a professional touch, use a piping bag to create beautiful whipped cream swirls.
- Store cupcakes in an airtight container in the refrigerator and consume within 2-3 days.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 9g
Cholesterol: 65mg
