Strawberry Cupcakes

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.

Gluten and dairy free
Strawberry cupcakes

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.

DF: Dairy Free

GF: Gluten Free

Ingredients

  • 200g Gluten free flour (or 225g normal flour for non gluten free option)
  • 225g Caster sugar
  • 225g Margarine
  • 25g Cornflour (omit with non gluten free option)
  • 3 Eggs
  • 4-5 Fresh or frozen strawberries.
  • 2-3 drops Strawberry flavouring (optional)
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Xanthan gum (omit with non gluten free option)

For the Icing

Strawberry cupcake ingredients

Recipe Tips

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.

gluten and dairy free strawberry cupcakes

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 and dairy free strawberry cupcakes


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.

gluten and dairy free strawberry cupcakes

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.

Tried this recipe? Please leave a star rating

Rating: 1 out of 5.
gluten and dairy free strawberry cupcakes

Strawberry Cupcakes

Sweet and so pretty!
Prep Time 15 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American
Servings 12
Calories 283 kcal

Ingredients
  

  • 200 Gluten free flour Or 225g normal flour for non gluten free option
  • 225 Caster sugar
  • 225 Margarine
  • 25 Cornflour/cornstarch Omit for non gluten free option
  • 3 Eggs
  • 4-5 Fresh or frozen strawberries
  • 2-3 Drops Strawberry flavouring Optional
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Xanthan gum Omit for non gluten free option

Instructions
 

  • Preheat the oven to 190°C or 180°C fan.
  • Whisk together the sugar and margarine until smooth, light and fluffy.
  • Weigh out the dry ingredients and mix together.
  • Whisk the eggs into the batter one at a time long with a table spoon of dry ingredients, allow to completely combine before adding another egg.
  • Sift in the remaining dry ingredients and mix gently by hand until fully incorporated.
  • Mix in the strawberry puree and flavouring.
  • Divide the batter amongst 12 muffin cases. Bake at 190°C/180°C fan for 22-28 minutes. Allow to cool before icing.
  • Ice the cakes with my Vegan 'Buttercream' Recipe. Enjoy…

Notes

Nutritional information is an estimate and exact values may vary. Nutritional values without icing.
Keyword cupcake, dairy free, gluten free, strawberry

Latest Recipes:

  • Chocolate Chip Cookies

    Chocolate Chip Cookies

    Gluten Free Option | Dairy Free Option | Chocolate chip cookies are the simplest recipe ever! So quick and easy to make and such a tasty treat.


  • Coffee and walnut Cookies

    Coffee and walnut Cookies

    Gluten Free Option | Dairy Free Option | I love these coffee and walnut cookies from the soft, chewy cookie base to the crispy walnut pieces and the melty dark chocolate!


  • Jammy Biscuits

    Jammy Biscuits

    Gluten Free Option | Dairy Free Option | These jammy biscuits are my take on the British classic, and of course they can be made gluten or dairy free


  • Vegan Chocolate Banana Cake

    Vegan Chocolate Banana Cake

    Gluten free option | Dairy free option | This vegan chocolate banana cake is light and fluffy, chocolatey and moist.


  • Fudgy Brownies

    Fudgy Brownies

    Gluten free option | Dairy free option | These fudgy brownies are my go-to recipe whenever I need an easy crowd pleaser! Mouthfuls of chocolate heaven.


Latest Blog Posts:

  • Gluten Free and Low FODMAP in Porto, Portugal

    Gluten Free and Low FODMAP in Porto, Portugal

    So here is a quick guide to my experience of eating gluten free (and low FODMAP) in Porto, Portugal.


  • How to Bake Gluten and Dairy Free – Cookie Edition

    How to Bake Gluten and Dairy Free – Cookie Edition

    Other blogs in the How To Series: How to Bake Gluten and Dairy Free – Cupcake Edition Let’s talk about the oil in these cookies. Now, it seemed really odd to me when I first used oil in my cookie recipe, but I’d been struggling for ages to bake a good cookie after making the…


  • Eating Low FODMAP in Corfu on Honeymoon

    Eating Low FODMAP in Corfu on Honeymoon

    If you read my blog post Baking my Own Wedding Cake then you would know that in June 2022 I married my favourite person. Two days later we jetted off to Corfu, Greece to spend two weeks in the sun for our honeymoon. Here is may experience of Eating Low FODMAP and gluten free in…


  • Gluten Free in Cologne, Germany

    Gluten Free in Cologne, Germany

    Hey, I’m Becky, founder of DeliciouslyFreeCupcake which was influenced by my gluten free and low FODMAP diet. Check out My low FODMAP journey. Having to eat this way often makes travelling pretty daunting. But travelling and eating food are two of the best things in life and two things I am absolutely never going to…


  • How to Bake Gluten and Dairy Free – The Cupcake Edition

    How to Bake Gluten and Dairy Free – The Cupcake Edition

    Like many others I didn’t have to start eating gluten and dairy free until my twenties. But this left me with so many of my favorite recipes that I was no longer able to eat. Because of this I’ve put a lot of research into adapting these recipes for my new dietary requirements. So I’m…


Similar recipes:

How to Bake Gluten and Dairy Free – Cookie Edition

How to Bake Gluten and Dairy Free – The Cupcake Edition

Chocolate Fudge Cake

Lemon and Elderflower Sponge Cake

Coffee and Walnut Cake

Comments

Leave a Reply

gluten and dairy free strawberry cupcakes