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
- 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 a 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 to low. Add the dry ingredients to the wet ingredients and beat until combined.
- Add the buttermilk and mix just until combined.
- Divide the cupcake 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.
How to make the 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 of 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 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.
Gluten-Free Strawberry Cupcakes
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.
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
- 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!
- 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.
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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
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!
I love the lemon and strawberry combo! Delicious!
It's a favorite of mine too 🙂
Emily @ Recipes to Nourish
These are so pretty! Love the flavor combo, perfect for summertime gatherings.
Thank you Emily. My daughter was pretty smitten with them at her b-day party. Everyone loved them!
Beautiful cupcakes and the flavor combination is terrific!
Thank you Amanda!
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!
I'm sure you'll love these!
These are right up my ally! Feel free to send one (or more) my way!
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!
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!
Thank you Jane 🙂
These cupcakes look delicious! So fresh and so pretty, too!
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?
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.
Could a person use frozen strawberries for the frosting?
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.
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.
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!
I am so glad you like them.
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!
I'm so glad you like them. Thank you for letting me know.
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?
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.
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
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?
Yes, you can use this recipe or you can use my chocolate cake recipe.
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.
You can use whole milk. Also, a few readers have added freeze dried strawberries with success.
Hi there! How many grams of flour do you typically measure in this recipe (for the 1 1/2 cups) ?
To convert cups to grams of gluten-free flour, it depends on the type of flour you are using. Different types of gluten-free flours have different weights per cup, so it's important to check the specific weight of the flour you are using.
As a general rule, 1 cup of gluten-free flour typically weighs around 120-140 grams. Based on this, 1 1/2 cups of gluten-free flour would weigh around 180-210 grams.
However, I would still recommend checking the specific weight of the gluten-free flour you are using to get a more accurate measurement. You can usually find this information on the package of the flour