By Wendy Stoltz / Last Modified On May 4, 2023

These gluten-free strawberry cupcakes are perfect for summer (really any time of the year!), thanks to the delightful combination of fresh strawberries and lemon. They're tender, light, fluffy, and easy to make with simple ingredients. These gluten-free cupcakes are topped with divine strawberry buttercream frosting, which will surely be a hit at any summer gathering.

Looking for more amazing cupcake recipes? You can explore more gluten-free dessert recipes and find various options, from cakes to shortcakes and cupcakes!

If you're a strawberry lover, then be sure to check out the Gluten-Free Strawberry Cake recipe and Gluten-Free Strawberry Shortcake recipe, both of which are sure to please. Try my Gluten-Free Pina Colada Cupcakes for a tropical twist.

And if you're looking for a classic vanilla cupcake, be sure to try the Gluten-Free Vanilla Bean Cupcakes recipe. With these recipes, you can enjoy baking and delicious cupcakes without worrying about gluten.

Sign up for Udemy's Gluten-free cooking courses with expert instructors and easy-to-follow recipes; you'll learn how to create delicious gluten-free meals that the whole family will love.

Gluten-Free Strawberry Cupcakes Recipe

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.

Why You’re Going to Love These Gluten-Free Strawberry Cupcakes

Great texture - The cupcakes have a beautifully moist and tender crumb that's perfectly balanced with a light and fluffy texture. The gluten-free flour blend in this recipe provides an exceptional texture comparable to traditional cupcakes made with wheat flour.

Perfect for summer - The combination of juicy fresh strawberries and tangy lemon in these cupcakes make them a refreshing treat that's perfect for the warmer weather. The flavors balance each other out perfectly, creating a delightful strawberry flavor explosion in every bite.

An easy-to-follow recipe - This recipe is incredibly simple and straightforward, with easy-to-find ingredients that are accessible. The recipe instructions are easy to understand and follow so that you can make these delicious cupcakes with confidence and ease.

Divine frosting - The cupcakes are crowned with a delicious and creamy strawberry buttercream frosting, which adds an extra layer of sweetness and fruity strawberry flavor to every bite. The frosting is smooth and rich and perfectly complements the tender and flavorful cupcakes.

Ingredients in Gluten-Free Strawberry Cupcakes

All-purpose gluten-free flour blend - A combination of gluten-free flours (gluten-free flour blend) and starches that mimic the texture and structure of wheat flour in baked goods.

Gluten-free baking powder - A leavening agent that helps the cupcakes rise by releasing carbon dioxide gas when mixed with liquid.

Salt - Enhances the cupcakes' flavor and balances the sugar's sweetness.

Butter - Provides moisture and richness to the cupcakes. Use unsalted butter as we add the salt above. It also provides richness and creaminess to the frosting and helps it hold its shape.

Granulated sugar - Sweetens the cupcakes and provides structure and tenderness to the cupcakes.

Eggs - Bind the ingredients together and add structure to the cupcakes.

Lemon zest - Adds a bright, citrusy flavor to the cupcakes.

Lemon juice - Provides acidity to the cupcakes and helps activate the baking powder.

Gluten-free vanilla extract - Adds flavor and aroma to the cupcakes.

Buttermilk - Adds acidity and tenderness to the cupcakes.

Strawberries - Fresh strawberries are sliced and pureed to create a sweet and fruity flavor in the frosting.

Powdered sugar - Sweetens the frosting and provides structure to hold its shape. The fine texture of powdered sugar also helps the frosting become smooth and creamy.

Equipment Needed for These Gluten-Free Strawberry Cupcakes

Standard muffin tin - Used to bake cupcakes.

Cupcake liners - Placed in the muffin tin to prevent the cupcakes from sticking and make cleanup easier. If you prefer more sustainable, use these reusable silicon liners.

Mixing bowl - Used to mix together the dry ingredients. Another bowl is used to make the frosting.

Electric mixer - This is used to beat the butter and sugar and mix the wet and dry ingredients. You can also use your blender, whisk or food processor. 

If you have any questions about making Gluten-Free Strawberry Cupcakes, please leave a comment, and we will get back to you as soon as possible.

How to Make Gluten-Free Strawberry Cupcakes

Gluten-Free Strawberry Cupcakes

1. Whisk together the flour, baking powder, and salt; set aside.
2. In an electric mixer on medium-high speed, beat the butter and sugar together until light and fluffy.
3. Reduce the mixer speed to medium and add the eggs one at a time, mixing thoroughly after each addition.
4. Scrape the sides of the bowl and add the lemon zest, lemon juice, and vanilla extract. Mix until combined.
5. Reduce the mixer speed to low. Add the dry ingredients to the wet ingredients and beat until combined.
6. Add the buttermilk and mix just until combined.
7. Divide the cupcake batter between the muffin cups.
8. 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.

How to make the strawberry frosting:

1. Wash and slice strawberries and add them to a small mixing bowl.
2. Muddle the strawberries until juicy and no lumps remain; set aside.
3. In a medium mixing bowl, beat butter until smooth and creamy. Add in powdered sugar ½ cup at a time, alternating with 1 teaspoon of strawberry puree, until all powdered sugar and strawberry puree is incorporated.
4. Continue to mix until the frosting is at desired consistency.

These numbered steps match the numbered photos above and are only for illustration. Please see the printable recipe card below.

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.

Use room-temperature ingredients - 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.

Dairy substitute - 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.

Do not over-mix - 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.

Use fresh or frozen strawberries - You can use fresh or frozen and defrosted strawberries in this recipe.

Add food coloring - If you want the cupcakes to be pink, add in some food coloring. 

Frequently Asked Questions

How Do You Work 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 overbeating 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.

Is It Better To Use 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 Do You Make Dairy-Free Gluten-Free Strawberry Cupcakes?

To make these gluten-free strawberry lemonade cupcakes dairy free, swap the buttermilk for dairy-free milk (like almond milk) and the butter for dairy-free butter.

What Substitutions / Replacements Can I Make in These Gluten-Free Strawberry Cupcakes?

Dairy-Free - Follow the suggestions above.

Eggs - You can use a flax egg or applesauce instead of the eggs for egg replacement. I have, however, not tried this yet.

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.

Continue to Content

Yield: 12 cupcakes

Gluten-Free Strawberry Cupcakes

Print

These gluten-free strawberry cupcakes are perfect for summer (really any time of the year!), thanks to the delightful combination of fresh strawberries and lemon. They're tender, light, fluffy, and easy to make with simple ingredients.

Prep Time 10 minutes

Cook Time 25 minutes

Additional Time 10 minutes

Total Time 45 minutes

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

1. For the Lemon Cupcakes - Preheat the oven to 350 degrees F. Line a standard muffin tin with paper liners; set aside.
2. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
3. In an electric mixer on medium-high speed, beat the butter and sugar together until light, and fluffy.
4. Reduce the mixer speed to medium and add the eggs one at at time, mixing thoroughly after each addition.
5. Scrape the sides of the bowl and add the lemon zest, lemon juice, and vanilla extract.
6. Mix until combined.
7. Reduce the mixer speed low. Add the dry ingredients to the wet ingredients and beat until combine.
8. Add the buttermilk and mix just until combined.
9. Divide the batter between the muffin cups. Bake for approximately 23-25 minutes or until just slightly golden and the centers are set.
10. Remove cupcakes from the oven and cool completely before frosting.
11. While the cupcakes are cooling, make the frosting.
12. For the Strawberry Buttercream Frosting - Muddle strawberries until juicy and no lumps remain; set aside.
13. In a medium mixing bowl, beat butter until smooth and creamy.
14. 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.
15. 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.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

• 
  Hamilton Beach 6-Speed Electric Hand Mixer with Whisk, Traditional Beaters, Snap-On Storage Case, White
• 
  Pyrex Smart Essentials 3-Piece Prepware Mixing Bowl Set, 1-Qt, 1.5-Qt ,and 2.5-Qt Glass Mixing Bowls, Dishwasher, Microwave and Freezer Safe
• 
  Amazon Basics Reusable Silicone Baking Cups, Muffin Liners - Pack of 12, Multicolor
• 
  Eoonfirst Standard Size Baking Cups Food-Grade Greaseproof Paper Cupcake Liners 200 Pcs (Natural)
• 
  USA Pan Bakeware Muffin Pan, 12-Well, Aluminized Steel

Nutrition Information:

Yield:

12

Serving Size:

1 cupcake
Amount Per Serving: Calories: 448Total Fat: 16gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 72mgSodium: 139mgCarbohydrates: 72gFiber: 1gSugar: 55gProtein: 4g

This nutrition info is based on the exact ingredients and brands used at the time. It may not be 100% accurate. Please check your ingredients nutrition labels.

Did you make these gluten-free strawberry cupcakes? Stop back by and let me know what you thought!