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–+ servings

Gluten-Free Strawberry Cupcakes White Chocolate Frosting

Gentle Tummy
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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:

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

Did you make this recipe?Please let me know in the comments below how it turned out :)