These tender, light gluten free strawberry cupcakes are made with a simple cooked strawberry syrup for bright berry flavor, then finished with either a smooth strawberry glaze or a fluffy strawberry frosting.
Why this recipe works
When strawberries are at their best, they are fragrant, deeply colored, and naturally sweet. They are wonderful in gluten free baking, but because strawberries contain so much moisture, adding them directly to cupcake batter can make the texture heavy or uneven.
This recipe solves that problem by using a cooked strawberry syrup. The strawberries are simmered with sugar, salt, and a little water until softened and slightly reduced, then blended into a smooth syrup. This gives the cupcakes a more concentrated strawberry flavor without adding too much excess liquid.
Frozen strawberries work especially well here. They are picked when ripe, are usually more affordable than fresh berries, and are ideal because the fruit is cooked before being added to the batter. Fresh strawberries can also be used, but they should be ripe, bright red, and fragrant for the best flavor.
The result is a soft gluten free strawberry cupcake with a delicate crumb, a sweet berry aroma, and enough strawberry flavor to shine through the vanilla and butter. You can keep the finish simple with a glossy glaze or make them more bakery-style with strawberry frosting.
For the strawberry glaze
The strawberry glaze is made with confectioners’ sugar and the same strawberry syrup used in the cupcakes. It is thick, smooth, and naturally colorful because it is not baked after mixing.
For the best texture, add the liquid slowly. Start by stirring a small amount of strawberry syrup into the confectioners’ sugar until it forms a very thick paste. Then add more syrup or water only a few drops at a time until the glaze becomes thick but pourable. If it becomes too thin, add a little more confectioners’ sugar to bring it back to the right consistency.
About the food coloring
Red gel food coloring is optional. The strawberry syrup looks bright before baking, but the heat of the oven can make the finished cupcakes look more golden or light brown than pink.
If you want a clearly pink strawberry cupcake, use just 1 to 2 drops of red gel food coloring. Gel coloring is more concentrated than liquid food coloring, so it adds color without changing the moisture balance of the batter. Liquid food coloring is not recommended because you would need too much of it to get a noticeable color, and that can affect both texture and flavor.
You do not need food coloring for the glaze or frosting. Since those toppings are not baked, the strawberry color remains much more vibrant on its own.
Ingredients and substitutions
Dairy free
To make the cupcakes dairy free, replace the milk with your favorite nondairy milk. Unsweetened almond milk is a good option. For the butter in the cupcakes, use a vegan butter that behaves similarly to dairy butter in baking. Some buttery spreads may add too much moisture and can make the cupcakes denser.
For the frosting, vegan butter can also be used. If you prefer not to make a dairy free buttercream, the strawberry glaze is the simpler option.
Egg free
This recipe uses one whole egg and one egg white. You may try replacing the whole egg with a chia egg made from 1 tablespoon ground white chia seeds mixed with 1 tablespoon lukewarm water and allowed to gel. For the egg white, 2 tablespoons of applesauce may be worth trying, although the texture may vary.
FAQs
This cupcake batter is designed for individual cupcakes, so it is best used as written. A full cake may require a different formula and baking time.
Yes. Frozen strawberries are a great choice because they are cooked into a syrup before being added to the batter. There is no need to use fresh strawberries unless you have ripe, flavorful ones available.
No. Food coloring is completely optional. It only affects the color of the cupcakes, not the flavor. Without it, the cupcakes may bake up with a more natural golden or light brown color.
Gluten Free Strawberry Cupcakes Recipe
Equipment
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Blender, stick blender, or food processor
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Stand mixer fitted with paddle attachment or handheld mixer
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Standard muffin tin
Ingredients
For the strawberry syrup
- 1 pound strawberries, frozen or fresh, hulled and roughly chopped
- ¼ cup (50 g) granulated sugar
- ⅛ teaspoon kosher salt
- ¼ cup (2 fluid ounces) lukewarm water
For the cupcakes
- 1 ¾ cups (245 g) all purpose gluten free flour blend
- ¾ teaspoon xanthan gum, omit if your flour blend already contains it
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup (200 g) granulated sugar
- 8 tablespoons (112 g) unsalted butter, at room temperature
- 1 egg (50 g, weighed out of shell), at room temperature and beaten
- 1 egg white (25 g), at room temperature
- 2 teaspoons pure vanilla extract
- 1 to 2 drops red gel food coloring, optional
- ⅓ cup (2.7 fluid ounces) strawberry syrup, at room temperature
- ⅓ cup (2.7 fluid ounces) milk, at room temperature
For strawberry frosting, optional
- 14 tablespoons (196 g) unsalted butter, at room temperature
- 3.5 cups (400 g) confectioners’ sugar, plus more if needed
- ½ teaspoon kosher salt
- 3 tablespoons (1.5 fluid ounces) strawberry syrup, at room temperature
- Milk, at room temperature, by the half-teaspoonful as needed
For strawberry glaze, optional
- 1 ½ cups (173 g) confectioners’ sugar
- Strawberry syrup, added by the teaspoonful and then by the drop
Instructions
Make the strawberry syrup
- Place the strawberries, sugar, salt, and water in a medium heavy-bottom saucepan. Stir to combine.
- Cook over medium heat, stirring occasionally, until the strawberries soften and the liquid reduces by about one-quarter, about 10 minutes.
- Remove the pan from the heat. Blend the mixture until smooth with a stick blender, or let it cool briefly and process it in a blender or food processor.
- Set the strawberry syrup aside until it cools to room temperature.
Make the cupcake batter
- Preheat the oven to 350°F. Grease or line the wells of a standard 12-cup muffin tin.
- In a small bowl, whisk together the gluten free flour blend, xanthan gum, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using a handheld mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy.
- Add the egg, egg white, and vanilla extract. Mix until fully combined. If using red gel food coloring, add it now and mix until evenly incorporated.
- Add about half of the dry ingredients and mix just until combined. Add the strawberry syrup and milk, then mix again. Add the remaining dry ingredients and mix only until the batter is smooth and combined.
Bake the cupcakes
- Fill the prepared muffin wells about three-quarters full and gently shake the pan to help the batter settle evenly.
- Bake in the center of the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 19 minutes.
- Let the cupcakes cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Repeat with any remaining batter.
Make the optional frosting
- Beat the butter on medium speed until light and fluffy, about 4 minutes.
- Add 3 ½ cups confectioners’ sugar and the salt. Beat on low speed until the sugar is absorbed into the butter.
- Add the strawberry syrup and beat until smooth. The frosting should be fluffy and thick enough to hold its shape.
- Adjust the consistency with more confectioners’ sugar or milk by the half-teaspoonful as needed.
- Once the cupcakes are completely cool, frost them generously and add a small spoonful of strawberry syrup on top if desired.
Make the optional strawberry glaze
- Place the confectioners’ sugar in a small bowl. Add about 1 tablespoon of strawberry syrup and stir until a very thick paste forms.
- Add more syrup by the half-teaspoonful only as needed. The mixture should be thick and somewhat difficult to stir.
- Add water by the drop, mixing completely after each addition, until the glaze is thick but pourable.
- Dip the top of each cooled cupcake into the glaze while holding it in its liner. Gently bob it in the glaze, lift it slowly to break the glaze trail, then turn it right side up.
- Let the glazed cupcakes set at room temperature before serving.
Notes
Nutrition
| Calories: 196 kcal
| Carbohydrates: 32 g
| Protein: 2 g
| Fat: 7 g
| Saturated Fat: 4 g
| Sodium: 186 mg
| Fiber: 1 g
| Sugar: 18 g
Nutrition information is automatically calculated and should only be used as an approximation.
