By Wendy Stoltz / Last Modified On January 15, 2023
These lovely and delicious Gluten-Free Strawberry Cupcakes are simple to make. They are tender and flavorful and only use a few ingredients. The combination of strawberries and lemon are out-of-this-world good in these gluten free strawberry lemonade cupcakes.
Looking for more amazing cupcake recipes? Try my Gluten-Free Pina Colada Cupcakes. My Gluten-Free Vanilla Bean Cupcakes are also tender and perfect in every way.
Gluten-Free Strawberry Cupcakes
My youngest had a birthday coming up and what better way to celebrate than to make the cupcake she had been requesting - Gluten-Free Strawberry Lemonade Cupcakes!
This recipe is basically a gluten free lemon cupcake with a smooth, rich strawberry buttercream frosting. You can make these gluten free strawberry lemon cupcakes into a cake by doubling the recipe and using cake pans. Lemons and strawberries are an amazing combination.
Fresh Lemon Juice vs. Bottle Lemon Juice
Not all lemon juice is created equal. In my experience, bottled lemon juice is finicky in baking. It sometimes causes the batter to become gummy, leaving a soft gooey center after the cupcakes bake up. Unless a recipe calls for bottled lemon juice, I recommend using fresh lemon juice in this gluten free strawberry cupcake recipe.
How to make gluten free strawberry cupcakes:
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In an electric mixer on medium-high speed, beat the butter and sugar together until light, and fluffy.
- Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
- Scrape the sides of the bowl and add the lemon zest, lemon juice, and vanilla extract. Mix until combined.
- Reduce the mixer speed low. Add the dry ingredients to the wet ingredients and beat until combine.
- Add the buttermilk and mix just until combined.
- Divide the batter between the muffin cups.
- Bake for approximately 23-25 minutes or until just slightly golden and the centers are set. Remove cupcakes from the oven and cool completely before frosting.
These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.
How to make strawberry frosting:
- Wash and slice strawberries and add them to a small mixing bowl.
- Muddle the strawberries until juicy and no lumps remain; set aside.
- In a medium mixing bowl, beat butter until smooth and creamy. Add in powdered sugar ½ cup at a time, alternating with 1 teaspoon strawberry puree, until all powdered sugar and strawberry puree is incorporated.
- Continue to mix until the frosting is at desired consistency.
These numbered steps match the numbered photos above and are for illustration purposes only. Please see the printable recipe card below.
Working with Gluten Free Flour
When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weigh the gluten-free flour but I don't have the ingredient weights for all my recipes yet.
Why did my cupcakes sink?
There are several reasons why cupcakes sink, one is from over beating the batter and adding too much air. Also, cupcakes often will sink when there is too much moisture. This is more common in humid climates where added moisture can collect naturally in ingredients such as flour.
When this occurs, cupcakes may rise rapidly and then fall during baking. In higher elevations, the leavening agent works twice as hard and may cause the batter to rise rapidly and sink before it’s had a chance to set up.
Dairy Free Gluten Free Strawberry Cupcakes
To make these gluten free strawberry lemonade cupcakes dairy free simply swap the buttermilk for a dairy free milk (like almond milk) and the butter for a dairy free butter.
Tips for making gluten free strawberry cupcakes
There are a couple of tips and tricks to getting the right texture with gluten-free strawberry cupcakes.
It's best to use room temperature ingredients.
Follow the recipe. So many people comment on recipe posts saying that they made a ton of substitutions and the recipe didn’t turn out.
Other than the dairy substitute, I haven’t tried other substitutes in this recipe. If you use substitutions, you are doing so at your own risk.
Mix for the time listed in the recipe and do not over-mix. This adds air which in turn helps the cupcakes rise.
Once you add your flour mixture, you’ll only want to beat until combined. Beating any longer will cause the batter to stiffen.
You can use fresh or frozen and defrosted strawberries in this recipe.
While you can make a cake out of this strawberry cupcake recipe, I have a Gluten Free Strawberry Cake recipe without lemon you might like.
Looking for more strawberry recipes? You'll want to make my Gluten Free Strawberry Shortcake. My Strawberries and Cream Overnight Oats are also amazing.
Did you make these gluten-free strawberry cupcakes? Stop back by and let me know what you thought!
Gluten-Free Strawberry Lemonade Cupcakes
These lovely and delicious Gluten-Free Strawberry Lemonade Cupcakes are perfect for summer! These Gluten Free Strawberry Cupcakes are tender and refreshing.
Ingredients
For the Lemon Cupcakes:
- 11/2 cups all-purpose gluten-free flour blend
- 11/2 teaspoons gluten-free baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, room temperature
- Zest from one large lemon
- 2 tablespoon fresh lemon juice
- ¼ teaspoon gluten-free vanilla extract
- ½ cup buttermilk
For the Strawberry Buttercream Frosting:
- ½ cup strawberries, sliced
- ½ cup butter (1 stick), room temperature
- 16 oz powdered sugar
Instructions
- For the Lemon Cupcakes - Preheat the oven to 350 degrees F. Line a standard muffin tin with paper liners; set aside.
- In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
- In an electric mixer on medium-high speed, beat the butter and sugar together until light, and fluffy.
- Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
- Scrape the sides of the bowl and add the lemon zest, lemon juice, and vanilla extract.
- Mix until combined.
- Reduce the mixer speed low. Add the dry ingredients to the wet ingredients and beat until combine.
- Add the buttermilk and mix just until combined.
- Divide the batter between the muffin cups. Bake for approximately 23-25 minutes or until just slightly golden and the centers are set.
- Remove cupcakes from the oven and cool completely before frosting.
- While the cupcakes are cooling, make the frosting.
- For the Strawberry Buttercream Frosting - Muddle strawberries until juicy and no lumps remain; set aside.
- In a medium mixing bowl, beat butter until smooth and creamy.
- Add in powdered sugar ½ cup at a time, alternating with 1 teaspoon strawberry puree, until all powdered sugar and strawberry puree is incorporated and the frosting is at desired consistency.
- Frost cupcakes and enjoy!
Notes
- It's best to use room temperature ingredients.
- Follow the recipe. So many people comment on recipe posts saying that they made a ton of substitutions and the recipe didn’t turn out.
- Other than the dairy substitute, I haven’t tried other substitutes in this recipe. If you use substitutions, you are doing so at your own risk.
- Mix for the time listed in the recipe and do not over-mix. This adds air which in turn helps the cupcakes rise.
- Once you add your flour mixture, you’ll only want to beat until combined. Beating any longer will cause the batter to stiffen.
- You can use fresh or frozen and defrosted strawberries in this recipe.
Nutrition Information:
Yield:
12Serving Size:
1 cupcakeAmount Per Serving: Calories: 403Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 72mgSodium: 343mgCarbohydrates: 64gFiber: 1gSugar: 54gProtein: 2g
Raia
I love the lemon and strawberry combo! Delicious!
chrystal
It's a favorite of mine too 🙂
Emily @ Recipes to Nourish
These are so pretty! Love the flavor combo, perfect for summertime gatherings.
chrystal
Thank you Emily. My daughter was pretty smitten with them at her b-day party. Everyone loved them!
Amanda
Beautiful cupcakes and the flavor combination is terrific!
chrystal
Thank you Amanda!
Celeste
Well, you've done it again. I love alllll your cupcakes and can't wait to try this one because it's a favorite flavor combo of mine!
chrystal
I'm sure you'll love these!
jules
These are right up my ally! Feel free to send one (or more) my way!
~jules
chrystal
Can you move closer to me? Then we can swap.
Elle @ Only Taste Matters
These look amazing. What a fantastic combination! Pinned!
Sharon @ What The Fork Food Blog
Thanks for celebrating my birthday with me - these cupcakes are the perfect birthday treat!
chrystal
Super happy too celebrate with you my friend!!
Jane, The Heritage Cook
These are absolutely adorable Chrystal! What a great idea to use the beautiful berries in the market right now!
chrystal
Thank you Jane 🙂
Bethany
These cupcakes look delicious! So fresh and so pretty, too!
Michelle
These look amazing. How long does the frosting stay put for? We are planning a birthday party at a park and I would need to pack the cupcakes to go with us hours before we'd enjoy them at the end of the party. Does the frosting melt or stay firm?
chrystal
I would refrigerate the cupcakes the night before (or for a few hours), this will allow it to stay put for sure, and it will soften before your guests eat them 🙂 The frosting isn't delicate, but you could do that just in case.
Best,
Chrystal
Andrea M.
Could a person use frozen strawberries for the frosting?
chrystal
Of course! Just defrost them 🙂
Mary Lou Makin
Is there a substitute that would work in these for the buttermilk? I can't have dairy and these look amazing.
chrystal
Hi Mary Lou,
You can use the same amount of dairy-free milk plus 1 teaspoon of white vinegar. Let it sit 5 minutes before adding it to your batter.
Best,
Chrystal
Samina
Hi Chrystal,
I tried the strawberry lemonade cupcakes today. I followed the recipe as is except for dairy substitute for butter milk (half cup almond milk mixed with 1tsp vinegar), the cupcakes were fantastic!!!
But something happened with the frosting although the taste was good I don't know why it curdled and it was runny.
I used 8 oz of powdered sugar (4oz wholesome organic & 4oz swerve)
1/4 cup muddled strawberries and 1/4th cup Earth balance butter (salted)
All the ingredients at room temperature
Still we enjoyed the cupcakes, thank you!
chrystal
I am so glad you like them.
Best,
Chrystal
Izzy
I made these for the first time yesterday and OH MY GOODNESS they're absolutely delicious. The strawberry frosting is the best frosting I've ever had and the cupcake had the perfect amount of lemon flavor. I will definitely continue to make these! Thank you!
chrystal
I'm so glad you like them. Thank you for letting me know.
Best,
Chrystal
Samina
Hi Chrystal,
I am planning to make these cupcakes today. I made sure I had all the ingredients needed and I just noticed that there's salt in the earth balance buttery sticks I have. I can omit the salt in the recipe and make the cupcakes but what about the frosting?? Any suggestions?
chrystal
Sorry, I am just getting to your comment Samina. Are you using the earth balance in the cupcakes? You can omit the salt. Don't worry about the frosting. I make frosting all the time with salted butter.
Best,
Chrystal
Samina
Yes I am using Earth balance for the cupcakes. I was worried about the frosting but now I can make it since you tried with salted butter too.
Thank you so much
Leila
Hello,
These Cupcakes look so delicious. I am new to Glutenfree baking, and I was wondering if I can use this recipe for making a cake. would that work?
Thanks
Leila
chrystal
Yes, you can use this recipe or you can use my chocolate cake recipe.
Best,
Chrystal
Georgina
Hello! I love your recipes!! Wondering for these strawberry cupcakes if I can use whole milk instead of buttermilk?
Also, I’d like to add fresh or freeze-dried strawberries to the cake batter so that the cupcakes will taste like strawberries instead of just lemon… is there a way to do this you could recommend? They are for a friend’s birthday and they wanted strawberry everything! Thank you so much.
chrystal
Hi Georgina,
You can use whole milk. Also, a few readers have added freeze dried strawberries with success.
Best,
Chrystal