Strawberry Cupcakes

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Packed full of fresh strawberries these gluten and dairy free strawberry cupcakes are perfect for summer. Light and fluffy cakes with a fresh strawberry flavour.

This strawberry cupcake recipe is so versatile and adaptable for dairy free and gluten free dietary requirements but it’s also great with an option for normal diets too.

Gluten and Dairy Free Strawberry Cupcakes

DF: Dairy Free

GF: Gluten Free

Recipe Tips

Recipe Options for Gluten and Dairy Free Strawberry cupcakes

Packed full of fresh strawberries this recipe is perfect for summer. Light and fluffy cakes with a fresh strawberry flavour. If you wanted to however you can use frozen strawberries, just be sure to thoroughly defrost them first so they don’t cool the batter and delay the baking of the cake.

I like decorating these cupcakes with this cute strawberry buttercream swirl. Check out my recipe for vegan ‘buttercream’.

Strawberries

I really like these cakes with the strawberries pureed, however if you preferred you can chop the strawberries up nice and small (make sure they are small otherwise the cake will be soggy) and have tasty little bursts of strawberry throughout your cup cakes.

What better way is there to enjoy this cake than with a side of fresh strawberries and a drizzle of cream on top in the sunshine on a warm summers day?

This recipe is so versatile and adaptable for dairy free and gluten free dietary requirements but it’s also great with an option for normal diets too. Over the years I’ve learnt some clever little hacks for swapping in and out some staple ingredients including gluten free flour and margarine to achieve these adaptable recipes.

Margarine in Dairy Free Baking

I use margarine in these dairy free strawberry cupcakes. Margarine, derived from hydrogenated vegetable oils such as rapeseed and sunflower oil, stands as a viable butter alternative. Available in both spreadable tubs and solid blocks, I personally prefer using the latter for all my baking endeavours, whether crafting biscuits, cakes, or vegan ‘buttercream’. It’s crucial to opt for margarine derived solely from vegetable oil, as some variants may contain animal fat or added dairy for flavour. The ongoing debate between butter and margarine aficionados has persisted for decades, each boasting unique attributes:

Margarine tends to yield a softer texture due to its higher water content and is often more budget-friendly than butter. However, butter imparts a distinct ‘buttery’ richness, although there are occasions where a more delicate flavour profile is desired. Baking with margarine can sometimes result in a denser crumb, while butter offers a chewier texture with crispier edges, particularly evident in cookies. For cookie recipes, I opt for oil instead of margarine, as it produces a lighter, cake-like texture. Additionally, margarine boasts lower levels of saturated fat, cholesterol, and calories compared to butter, presenting an added health benefit to its culinary versatility.

Gluten Free Flour

Flour is a cornerstone ingredient in my recipes, and I take pride in ensuring they’re adaptable to various dietary requirements, whether it’s gluten and dairy-free like mine, one or the other, or for those fortunate enough to have no dietary restrictions at all. Consequently, my recipes often offer different options depending on your specific dietary needs.

I use gluten free flour in this gluten and dairy free strawberry cupcake recipe. In my experience, I’ve discovered a few clever tricks for substituting gluten-free flour for regular flour:

Using Plain Gluten Free Flour

Firstly, when it comes to plain or self-raising flour, I consistently opt for plain flour, regardless of whether it’s gluten-free or not. This preference stems from my desire to have control over my raising agents, allowing me to add precisely what’s needed. Plus, it streamlines my pantry inventory, reducing clutter and the risk of flour remaining unused for too long, which can attract bacteria growth—a reason why indulging in raw cookie dough isn’t advisable!

Incorporating Cornflour

Another tip involves incorporating cornflour. When using gluten-free flour instead of regular flour, I adjust the ratio by using roughly 10% less flour and replacing it with 10% cornflour/cornstarch. Although cornflour is flavourless in the cake batter, it serves multiple purposes—it acts as a thickening agent, stabilises the eggs in the mixture, and helps enhance the cake’s structure, as gluten-free flour tends to be crumbly. Additionally, I’ve found that adding a dash of cornflour smooths the grainy texture that gluten-free flour can sometimes impart, resulting in a lighter, fluffier cake.

Xanthan Gum

Similarly, xanthan gum plays a vital role, primarily serving as a thickening agent when combined with gluten-free flour. It aids in binding the cake together and preventing crumbliness, although it’s essential to use it sparingly, as too much can weigh down the cake. However, if you’re using regular flour, you can omit this step. Also, remember to check the ingredients of your gluten-free blend, as xanthan gum may already be included in some mixes, particularly those labelled as gluten-free self-raising flour.

Liquid Content

Lastly, adjusting the liquid content may be necessary when substituting gluten-free flour. Due to its absorbent nature, gluten-free flour can sometimes make the batter dry. In such cases, simply adding a splash of milk or dairy-free alternative can help loosen the batter and achieve the desired consistency.

Try the Gluten and Dairy Free Strawberry Cupcake Recipe

This recipe is adaptable for dairy free, vegan and gluten free dietary requirements but it’s also great with an option for normal diets too.

Rebecca K.

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