These Gluten Free Strawberry Cupcakes with Strawberry Buttercream are moist, rich and bursting with strawberry 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!
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!
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).
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!Print
Recipe adapted from Comfy Belly