Dreamy Gluten Free Strawberry Cupcakes w/ White Chocolate Frosting

Delicious and easy gluten free strawberry cupcakes with almond flour and white chocolate, cream cheese frosting. Made without powdered sugar, refined sugar, or white flour, this recipe is perfect for those looking for a healthier option high in style and nutrition!

How to make gluten free strawberry cupcakes w/ almond flour & white chocolate frosting w/ cream cheese & whipped cream with no powdered sugar

My Strawberry Cupcakes are gluten-free and grain-free with almond and tapioca flour. And they’re naturally sweetened with maple syrup and cane sugar, which is ⅓ of the grams of sugar in traditional strawberry cupcakes. And the light cream cheese frosting is made without any powdered sugar or artificial food coloring. I’ll also show you how to decorate chocolate-dipped strawberries to add a fashionable flair. Everyone will love these regardless of a gluten allergy.

You are going to feel so proud of yourself and bring a huge smile to anyone’s face you serve these cupcakes, too, regardless of whether they eat gluten. And they make the perfect dessert for a Barbie-themed birthday party, special occasion, Valentine’s Day party, romantic dinner, or ‘just because.’ Everyone will love these strawberry cupcakes! 

YouTube video

Why You’ll Love This Gluten-Free Strawberry Cupcake Recipe

  • It is super easy to make and decorate.
  • The flavor-rich ingredients make it taste amazing!
  • It’s naturally sweetened without any processed white sugar.
  • All the ingredients are easily digestible for a gentle tummy.

Ingredients & Substitutions

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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. 

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Dip each strawberry in the dark chocolate and then place on a sheet of parchment paper to set. 

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Mixing cranberries into muffin batter.

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.

  • Store frosted cupcakes in an airtight container in the fridge for up to 5 days.
  • If you want to store the cupcakes for longer, you can freeze them. Wrap each cupcake individually in plastic wrap, then place them in a freezer-safe bag or container. They will last in the freezer for up to 3 months.
  • To thaw frozen cupcakes, let them sit at room temperature for a few hours, or overnight in the refrigerator. 
  • Avoid displaying cupcakes in direct sunlight or heat, as this may cause the frosting to melt.
  • If you are storing cupcakes in a humid environment, you may want to place a piece of parchment paper between each cupcake to prevent them from sticking together

Can I use regular flour instead of almond flour?

No, you cannot use regular flour in this recipe. The almond flour gives the cupcakes their structure and makes them gluten-free. If you do not have almond flour, you can use a gluten-free flour blend that contains almond flour.

Can I use different types of strawberries?

Yes, you can use different types of strawberries in this recipe. Any type of fresh or frozen strawberries will work. However, if you use frozen strawberries, make sure to thaw them completely before adding them to the batter.

Can I make the frosting ahead of time?

Yes, you can make the frosting ahead of time and store it in the refrigerator for up to 3 days. When you are ready to frost the cupcakes, let the frosting come to room temperature and then whip it until it is light and fluffy.

Can I use store-bought frosting?

Yes, you can use store-bought frosting if you prefer. However, I recommend making your own frosting for this recipe. The homemade frosting is much more flavorful and will make your cupcakes taste even better.

Can I use different colors of food coloring?

Yes, you can use different colors of food coloring in this recipe. The amount of food coloring you use will depend on the intensity of the color you want. If you are using a natural food coloring powder, you may need to use more than if you are using a gel food coloring.

How do I store the cupcakes?

The cupcakes can be stored in an airtight container at room temperature for up to 2 days. You can also freeze the cupcakes for up to 3 months. When you are ready to eat the cupcakes, thaw them overnight in the refrigerator and then let them come to room temperature before frosting them.

Do you love strawberries? Check out more of my easy and nutritious strawberry recipes:

How to make gluten free strawberry cupcakes w/ almond flour & white chocolate frosting w/ cream cheese & whipped cream with no powdered sugar

Dreamy Gluten-Free Strawberry Cupcakes w/ White Chocolate Frosting

Gluten-Free diet-friendly recipe
Delicious and easy gluten-free strawberry cupcakes with almond flour and a white chocolate, cream cheese frosting. Made without powdered sugar, refined sugar, or white flour, this recipe is perfect for those looking for a healthier option high in style and nutrition!
5 from 3 votes
Servings 12
Prep Time 30 minutes
Cook Time 27 minutes

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

YouTube video

Nutrition

Calories: 420kcalCarbohydrates: 26gProtein: 8gFat: 33gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.003gCholesterol: 70mgSodium: 264mgPotassium: 120mgFiber: 3gSugar: 15gVitamin A: 588IUVitamin C: 5mgCalcium: 138mgIron: 1mg
Keyword almond flour, cupcakes, gluten free, strawberries, white chocolate
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

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