Gluten-Free Strawberry Shortcake Cupcakes
Strawberry shortcakes get a makeover with these gluten-free strawberry shortcake cupcakes. Vanilla cupcakes are filled with a strawberry filling and topped with whipped cream for the ultimate summertime dessert.
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Ingredients
For the Cupcake:
- 1 1/4 cups gluten free flour blend
- 1/4 tsp xanthan gum - if your blend doesn't already contain it
- 2 tablespoons cornstarch
- 1/2 tablespoon baking powder
- 1/4 tsp salt
- 3/4 cups sugar
- 6 tablespoons unsalted butter - at room temperature
- 2 eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
For the Strawberry Filling:
- 2 cups strawberries - diced
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
For the Whipped Cream Topping:
- 1 cup heavy cream - very cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
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Instructions
For the Cupcakes:
- Preheat oven to 350 degrees Fahrenheit. Line a muffin tin with 12 paper liners. Set aside.
- In a large bowl, combine gluten-free flour blend, xanthan gum (if using), cornstarch, baking powder, and salt. Whisk to combine. Set aside.
- Cream butter and sugar in a bowl with an electric mixer until light and fluffy, about 2 minutes.
- Add eggs and continue mixing until eggs are incorporated. Then, add milk and vanilla extract and mix until combined.
- Gradually add in the flour mixture and mix until no streaks of flour remain.
- Pour cupcake batter into the cups with either a spoon or an ice cream scoop, about 2/3 of the way full.
- Bake for 20-25 minutes, or until golden brown. Cool completely.
For the Strawberry Filling:
- In the meantime, to make the strawberry filling, add diced strawberries, sugar and vanilla extract to a medium bowl.
- Let sit for 30 minutes to let the sugars release from the strawberries.
For the Whipped Cream Topping:
- To make the whipped cream, add heavy cream, powdered sugar and vanilla extract to a bowl.
- Whip using an electric mixer fitted with a whisk attachment for 3-4 minutes, until medium peaks form. Be careful not to over mix.
- Refrigerate until ready to use.
To Assemble Cupcakes:
- To fill cupcakes, take a spoon and scoop out a cone from the top of the cupcake.
- Take a spoonful of the the strawberry filling and fill the cupcakes.
- Using a pastry bag and 1M tip, pipe the whipped cream around the edge of the cupcakes. You can also spoon the whipped topping over the strawberry filling instead. Serve immediately.
Nutrition
Calories: 254kcal | Carbohydrates: 29g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 74mg | Potassium: 126mg | Fiber: 2g | Sugar: 18g | Vitamin A: 523IU | Vitamin C: 14mg | Calcium: 64mg | Iron: 1mg
