Gluten-Free Strawberry Cupcakes White Chocolate Frosting
Feel proud serving these Gluten-Free Strawberry Cupcakes with White Chocolate Frosting. Made with almond and tapioca flour, naturally sweetened with maple syrup and cane sugar, they’re a delicious treat for any occasion. Top with chocolate-dipped strawberries for extra flair and enjoy with friends and family—gluten-free or not!
These Gluten-Free Strawberry Cupcakes with White Chocolate Frosting are a joy to bake and even more fun to serve! You’re going to feel so proud when you see the smiles on everyone’s faces, whether they follow a gluten-free diet or not. With their light, fluffy texture and natural sweetness from maple syrup and cane sugar, these cupcakes are a better-for-you version of a classic dessert. The frosting is a smooth, light cream cheese blend made without powdered sugar, which perfectly complements the sweet strawberry flavor.
And what really makes them stand out? The option to top them with chocolate-dipped strawberries for a stylish, fun twist! These cupcakes are perfect for any occasion—whether it’s a Barbie-themed birthday party, a romantic dinner, Valentine’s Day, or just because you want to make someone’s day a little sweeter. Trust me, once you make these, they’ll quickly become a favorite!
Why You’ll Love This Gluten-Free Strawberry Cupcake Recipe
- Light and Fluffy: These cupcakes have the perfect texture, even without gluten.
- Naturally Sweetened: Made with maple syrup and cane sugar, they have about a third of the sugar of traditional cupcakes.
- Perfect for Any Occasion: Great for parties, special dinners, or even a ‘just because’ treat.
- Chocolate-Dipped Strawberries: Add a fun and stylish decoration that makes these cupcakes stand out.
Ingredients & Substitutions
Here is everything you need to make the best-tasting gluten free strawberry cupcakes w/ white chocolate frosting:
Eggs: You can substitute flax eggs or chia eggs for the eggs in this recipe. To make a flax egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for 5 minutes. To make a chia egg, mix 1 tablespoon of chia seeds with 3 tablespoons of water and let it sit for 5 minutes.*
Maple syrup: You can substitute honey, agave nectar, or brown sugar for the maple syrup in this recipe.*
Vanilla: You can substitute another extract, such as almond or lemon, for the vanilla in this recipe.*
Coconut oil: You can substitute vegetable oil, canola oil, or melted butter for the coconut oil in this recipe.*
Chopped strawberries: You can substitute other chopped fruits, such as blueberries, raspberries, or blackberries, for the strawberries in this recipe.*
Almond flour: You can substitute other gluten-free flour, such as oat flour, quinoa flour, or millet flour, for the almond flour in this recipe.*
Tapioca flour: Tapioca flour is a starch made from the cassava plant. It helps to bind the ingredients together and gives baked goods a chewy texture. You can substitute cornstarch or arrowroot powder for the tapioca flour in this recipe.*
Baking powder: You can substitute baking soda for the baking powder in this recipe, but add an acid, such as lemon juice or vinegar, to the batter.*
Salt: You can substitute another salt, such as kosher or sea salt, for the salt in this recipe.
Cream cheese: You can substitute vegan cream cheese for the cream cheese in this recipe.*
Vanilla extract: You can substitute another extract, such as almond or lemon, for the vanilla in this frosting recipe.*
Salt: You can substitute another salt, such as kosher salt or sea salt, for the salt in this frosting recipe.
Dry natural food coloring powder: Dry natural food coloring powder is a powder that is made from natural ingredients, such as beets, turmeric, or spirulina. It is used to color frostings. You can substitute liquid food coloring for the dry natural food coloring powder in this frosting recipe.
Strawberries: You can substitute other chopped fruits, such as blueberries, raspberries, or blackberries, for the strawberries in this frosting recipe.
White chocolate chips or wafers: You can substitute semisweet chocolate chips or wafers for the white chocolate chips or wafers in this frosting recipe.
Whipping cream: You can substitute heavy cream or half-and-half for the whipping cream in this frosting recipe.*
*I have not tested this substitution.
How to Make Gluten-Free Frosted Strawberry Cupcakes
Step 1: Make the Frosting
Add the white chocolate chips or wafers to a microwave-safe bowl and microwave in 20-second intervals until melted and smooth.
Add the cream cheese, vanilla, salt, 2 strawberries, dry food coloring powder, and melted white chocolate to a blender or my favorite chopper cup with my immersion blender.
Whip the whipping cream until stiff peaks form or use storebought whipped topping. I quickly whisk mine in a beaker with the whisk attachment on my immersion blender.
Add the whipped cream and cream cheese mixture to a medium-sized mixing bowl and gently stir with a spatula until well blended. Place bowl in the fridge while you make the cupcakes.
Step 2: Make the Cupcakes
Add the wet ingredients, including eggs, maple syrup, vanilla, and coconut oil to a medium-sized mixing bowl. Whisk until well blended.
Add the dry ingredients, including almond flour, tapioca flour, baking powder, and salt to a medium-sized mixing bowl. Whisk until well blended. Stir in 1/2 cup finely diced strawberries.
Line a muffin pan with 12 paper cupcake liners. Pour the batter into the cups about 3/8″ from the top. Bake at 350°F for 25-27 minutes or until the tops are lightly brown and an inserted toothpick comes out clean. Allow the cupcakes to cool on the counter. Then cool completely in the fridge or freezer.
Step 3: Dip the Strawberries
Pour white chocolate and dark chocolate melting wafers and coconut oil into separate microwave-safe bowls. Microwave in 20-second intervals stirring in between until melted and smooth.
Dip each strawberry in the dark chocolate and then place on a sheet of parchment paper to set.
Pour the melted white chocolate into a snack-sized plastic bag or piping bag. Cut a small triangular shape from the bottom corner. Then pipe white lines onto each strawberry and place them on the parchment paper to set.
Step 4: Frost the Cupcakes
Insert a jumbo star frosting tip into a piping bag. Cut the end of the bag to fit the tip. Fill with frosting and fold down the open end of the piping bag. Gently squeeze the bag until the frosting emerges to remove any air bubbles.
Begin piping along the outer edge of the top of the cupcake in a circular motion. Gradually move inward to create a swirl and then lift at the top. Sprinkle with white ball sprinkles. Then gently top with a chocolate-covered strawberry.
Strawberry White Chocolate Cupcake Recipe Notes
Wet Ingredients: Ensure the eggs, maple syrup, and coconut oil are at room temperature to create a smoother batter. Cold ingredients can cause the coconut oil to solidify.
Dry Ingredients: Use fine almond flour for a lighter texture. Blanched almond flour without almond skins works best for a finer crumb.
Mixing Batter: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to dense cupcakes.
Chocolate-Covered Strawberries: Make sure the chocolate is completely melted and smooth before dipping the strawberries. Let the dipped strawberries set on parchment paper to avoid sticking.
Decorating Cupcakes: Use a jumbo star frosting tip for a decorative swirl. Start from the outer edge and move inward in a circular motion to create a beautiful frosting pattern.
Dietary Considerations: -These cupcakes are gluten-free and can be enjoyed by individuals with gluten sensitivities. They are also rich in almond flour and natural ingredients, making them a healthier treat option.
Delicious Serving Suggestions
- Top with chocolate-dipped strawberries: For an elegant touch, dip fresh strawberries in chocolate and place them on top of each cupcake.
- Serve at special events: These cupcakes are perfect for a Barbie-themed party, Valentine’s Day, or a romantic dinner.
- For a casual treat: Serve them as an everyday dessert when you want something fun and delicious to share with friends and family.
Do you love strawberries? Check out more of my easy and nutritious strawberry recipes:
- Gluten-Free Freeze Dried Strawberry Frosted Cookie Recipe
- Strawberry Cheesecake Cottage Cheese Ice Cream
- Gluten Free Strawberry Cheesecake Cottage Cheese Ice Cream Sandwiches
- Chocolate Dipped Strawberry Greek Yogurt Popsicles
Gluten-Free Strawberry Cupcakes White Chocolate Frosting
Ingredients
Wet Ingredients:
- 2 eggs
- 1/2 cup maple syrup
- 2 teaspoons vanilla
- 1/4 cup coconut oil
- 1/2 cup chopped strawberries
Dry Ingredients:
- 1-1/4 cups almond flour
- 1/2 cup tapioca flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Frosting:
- 8 oz cream cheese
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons dry natural food coloring powder
- 2 strawberries
- 1/2 cup white chocolate chips or wafers
- 1 cup whipping cream
Chocolate Covered Strawberries:
- 12 strawberries (small/medium size)
- 1/2 cup chocolate chips (or chocolate melting wafers)
- 1/2 teaspoon coconut oil
- 1/4 cup white chocolate chips (or white chocolate melting wafers)
- 1/4 teaspoon coconut oil
Instructions
White Chocolate Frosting:
- Add the white chocolate chips or wafers to a microwave-safe bowl and microwave in 20-second intervals until melted and smooth.
- Add the cream cheese, vanilla, salt, 2 strawberries, dry food coloring powder, and melted white chocolate to a blender or my favorite chopper cup with my immersion blender.
- Whip the whipping cream until stiff peaks form or use storebought whipped topping. I quickly whisk mine in a beaker with the whisk attachment on my immersion blender.
- Add the whipped cream and cream cheese mixture to a medium-sized mixing bowl and gently stir with a spatula until well blended. Place the bowl in the fridge while you make the cupcakes.
Cupcakes:
- Preheat the oven to 350°F.
- Add the wet ingredients, including eggs, maple syrup, vanilla, and coconut oil to a medium-sized mixing bowl. Whisk until well blended.
- Add the dry ingredients, including almond flour, tapioca flour, baking powder, and salt to a medium-sized mixing bowl. Whisk until well blended. Stir in 1/2 cup finely diced strawberries.
- Line a muffin pan with 12 paper cupcake liners. Pour the batter into the cups about 3/8" from the top. Bake at 350°F for 25-27 minutes or until the tops are lightly brown and an inserted toothpick comes out clean. Allow the cupcakes to cool on the counter. Then cool completely in the fridge or freezer.
Chocolate Dipped Strawberries:
- Pour white chocolate and dark chocolate melting wafers and coconut oil into separate microwave-safe bowls. Microwave in 20-second intervals stirring in between until melted and smooth.
- Dip each strawberry in the dark chocolate and then place on a sheet of parchment paper to set.
- Pour the melted white chocolate into a snack-sized plastic bag or piping bag. Cut a small triangular shape from the bottom corner. Then pipe white lines onto each strawberry and place them on the parchment paper to set.
Decorating the Cupcakes:
- Insert a jumbo star frosting tip into a piping bag. Cut the end of the bag to fit the tip. Fill with frosting and fold down the open end of the piping bag. Gently squeeze the bag until the frosting emerges to remove any air bubbles.
- Begin piping along the outer edge of the top of the cupcake in a circular motion. Gradually move inward to create a swirl and then lift at the top. Sprinkle with white ball sprinkles. Then gently top with a chocolate-covered strawberry.
Video
Hi Nicole 🙂 What kind of dry food coloring powder did you use? Could red beet root powder work without changing the flavor?
Hi Victoria, that is an excellent question! Yes, I used red beet powder and did not notice a change in the flavor 🙂 Here is the powder I used… https://amzn.to/3QWW5nS
Great, thank you very much!