Gluten Free Strawberry Filled Cupcakes

Prep Time 15 mins
Cook Time 25 mins
Cooling Time 20 mins
Total Time 1 hr
Cooking Method:
Difficulty: Intermediate
Cooking Temp: 280  C
Servings: 8
Calories: 280 kcal
Ingredient
    Strawberry Filling
  • 2-3 cup Fresh Strawberries, Coarsely Chopped (1 lb)
  • 1/2 cup Granulated Sugar
  • 1-2 tbsp Lemon Juice
  • 1 tbsp Cornstarch
    • Cupcake Batter
  • 4 tbsp Unsalted Butter, Room Temperature
  • 1/4 cup Vegetable Oil (50g)
  • 1 cup Granulated Sugar (200g)
  • 2 Large Eggs, Room Temperature
  • 1 tbsp Vanilla Extract
  • 1 1/2 cups Gluten-free Baking Flour* (240g)
  • 1 1/2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1/4 tsp Kosher Salt
  • 3/4 cup Buttermilk + Plant base milk +1 Tablespoon ACV (190ml)
  • *Ensure your blend contains xanthan gum; if not, add 1/4 tsp xanthan gum to the dry ingredients.
    • Strawberry Cream Cheese Frosting
  • 8 oz Cream Cheese, Softened
  • 4 tbsp Unsalted Butter, Softened
  • 2–3 cups Powdered Sugar
  • 2–3 tbsp Strawberry Puree (Used from the filling recipe)
  • 1/2 tsp Vanilla Extract
  • Pinch of Salt
  • 1/4 cup Freeze-dried Strawberries, Finely Crushed
Preparation
  1. 1
    Strawberry Filling
    1. Combine the chopped 2-3 Cups Strawberries,½ Cup Sugar, and 1-2 Tbs lemon juice. Let sit for about 10 minutes.
    2. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Cook for 5-7 minutes until the strawberries slightly soften.
    3. Remove from heat and allow the filling to cool to room temperature.
  2. 2
    Cupcake Batter
    1. Preheat the oven to 350°F.
    2. In a large bowl, cream 4 Tbs Unsalted Butter, ¼ Cup (50g) Vegetable Oil, and 1 Cup (200g) Sugar until light and fluffy.
    3. Beat in the 2 Large Eggs (one at a time) and add 1 Tbs Vanilla Extract. Mix for about 2 minutes.
    4. In a separate bowl, add 1 ½ Cup GF Flour, 1 ½ Tsp Baking Powder, ¼ Tsp Baking Soda, ¼ Tsp Salt. Whisk until well incorporated.
    5. In a stand mixer or using a hand mixer, begin to combine your wet and dry ingredients. Add half of the dry mixture to your wet ingredients and mix until slightly combined. Add in ½ of ¾ Cup Buttermilk mixture and combine. Continue this process until all ingredients are combined.
    6. Scoop batter into a lined cupcake pan, ensuring that you fill each cupcake tin about ⅔ full. Bake for 18-22 minutes or until a toothpick is inserted into the center and comes out clean.
    7. Allow cupcakes to cool completely.
  3. 3
    Strawberry Cream Cheese Fosting
    1. In a bowl, beat together the 8 oz softened Cream Cheese and 4 Tbs Butter until smooth.
    2. Add in 2-3 Cups of powdered sugar. Be sure that you scoop the powdered sugar into your measuring cup instead of scooping the powdered sugar directly out of the container using the measuring cup, this will ensure that your frosting is not too sweet. Mix until ingredients are combined.
    3. From your strawberry filling you created earlier, remove 2 -3 Tbs and puree. Add this puree to the frosting mixture and whip for 2 minutes.
    4. Add in ½ tsp Vanilla extract, a pinch of salt and ¼ Cup freeze dried strawberries.
    5. Whip for 5 minutes, set mixture to the side.
  4. 4
    Cupcake Assembly
    1. Using an apple corer, or any other circular object that will help you create a well in the cupcakes, start to push into the cupcake about half way down and remove the cake from the center (feel free to snack on the scapes). Repeat this step on each cupcake.
    2. Grab your strawberry filling mixture and place into a piping bag (or use a spoon) and place the filling into the wells created in the cupcakes. Fill just until it reaches the top of the cupcake.
    3. Place your strawberry cream cheese frosting into a piping bag and pipe the frosting into swirls over each cupcake.
    4. Quarter 8-10 strawberries and add one quarter to each cupcake to decorate. (*Optional)
Note

Make sure all your ingredients are at room temperature to ensure a smooth and even batter.


When coring the cupcakes, avoid going too deep to prevent the filling from leaking out the bottom.


Store the cupcakes in an airtight container in the refrigerator if not served immediately. Let them sit at room temperature for about 20 minutes before serving for the best flavor and texture.


Use a cookie scoop to ensure even portions of batter in each cupcake liner.

Keywords: Gluten-Free , Butter Toffee Cookies

Thank you for trying out this recipe! We hope you enjoy making and sharing this delightful treat with your loved ones.