Gluten Free Cupcakes - Strawberry - Vegan - Dairy Free

Gluten Free Strawberry Cupcakes Recipe

by Carol Kicinski on May 12, 2011

Ahhh, strawberry season! Don’t you just love it? Pints and pints of gorgeous strawberries, lusciously ripe, inexpensive and just waiting to be turned into all sorts of gluten-free treats.

You may have noticed I have a fondness for gluten-free cupcakes. I mean seriously… who doesn’t love a cupcake? And do you want to know what the number one request I get for recipes is? Vegan gluten-free cupcakes; obviously I am not the only person who loves cupcakes!

This recipe is a double strawberry whammy – strawberries in the cupcakes and the frosting. The batter for the cupcakes is made with my gluten-free vegan cupcake “secret weapon” Vegenasie, an egg-free mayonnaise substitute and for the strawberry “cream cheese” frosting I used a combination of Vegan Gourmet cream cheese alternative with Earth Balance’s non-dairy butter substitute and just a touch of coconut oil for a rich, creamy texture. Resist the temptation to overload the frosting with too many strawberries, they will exude liquid that will make the frosting too difficult to set up and work with. I know this because it took me three tries to get the frosting perfect! I also found that if I used the cream cheese alternative and Earth Balance straight out of the fridge (cold), it worked better. Depending on the type of powdered sugar you use and the humidity, the amount of powdered sugar in the frosting will vary. If you want it stiff enough to pipe, just keep adding more sugar until it holds it shape well.  Another tip – if garnishing with strawberries (recommended, to make them oh.. so pretty!) do so just before serving, otheriwse the strawberries will weep out liquid on the frosting.

Rejoice in beautiful, red, ripe strawberries while they are here! What’s your favorite way to use strawberries?  Tell me!

Gluten Free Vegan Strawberry Cupcakes

Gluten Free Strawberry Cupcakes Recipe

Ingredients

Cupcakes

1½ cups good quality gluten-free flour*
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher or fine sea slat
½ cup Vegenaise
1 cup sugar
1 cup dairy free milk or water (I like to use a combination of half coconut milk and half water)
1 tablespoon freshly squeezed lemon juice
2 teaspoons pure vanilla extract
1 cup fresh strawberries, very finely chopped

Frosting

¼ cup Vegan Gourmet cream cheese alternative
¼ cup Earth Balance
1 tablespoon coconut oil
¼ teaspoon kosher or fine sea salt
2 teaspoons pure vanilla extract
1 tablespoon freshly squeezed lemon juice
¼ cup finely chopped strawberries
4 – 5 cups (or more) powdered sugar

Garnish – optional

Strawberries
Mint leaves

* You can make your own gluten-free flour blend by whisking together 1 cup superfine white rice flour, 1/3 cup potato starch (not potato flour), 3 tablespoons tapioca starch and 1 teaspoon xanthan gum

Directions

Preheat oven to 350 degrees. Line 12 standard sized muffin cups with paper liners.

Combine the flour, baking powder, baking soda and salt in a mixing bowl and whisk to combine. In another mixing bowl whisk together the Vegenaise, sugar, dairy free milk, lemon juice and vanilla until smooth. Add the wet ingredients to the dry ingredient and stir to combine. Let sit for 5 minutes to thicken up. Stir in the strawberries and divide the batter among the prepared cups filling each cup almost full. Bake for 30 – 35 minutes or until golden brown, the cupcakes feel firm to the touch and a tooth pick inserted into the center comes out clean. The strawberries will make these cupcakes very moist.

Let cool in the pan for 5 minutes then remove to a wire rack to finish cooling. While the cupcakes cool, make the frosting.

Combine the Vegan Gourmet cream cheese alternative, Earth Balance and coconut oil in a mixing bowl of an electric mixer, preferably fitted with a paddle attachment, and beat at medium-high speed until smooth. You may have to scrape down the sides of the bowl a couple times to ensure the mixture is completely smooth. Add the salt, vanilla, lemon juice and strawberries and mix to combine. Sift in 4 cups of powdered sugar and mix, starting on low speed, to combine. You may need to add more sugar because you want the frosting to be the consistency of either stiffly whipped cream or buttercream frosting. Refrigerate the frosting for about 10 minutes before frosting the cupcakes.

Frost cupcakes and refrigerate until serving time.  If desired garnish with strawberry slices and mint leaves just before serving.

Servings

This gluten free recipe makes 12 vegan cupcakes.

Need a quick meal?

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“The “Simply” in ‘Simply … Gluten-Free Quick Meals’ doesn’t just make for a catchy title. The recipes in this cookbook truly are quick and easy to prepare. – A. C.

“I set the timer on two separate nights and made two complete meals from Carol’s latest cookbook in 30-40 minutes. They not only pleased my family, but gave me new recipes and techniques to get dinner on the table faster every night.” – W. K.

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Ready for dessert?

Simply...Gluten-Free DessertsSimply…Gluten-Free Desserts is now available, with over 135 recipes not featured in my blog.

Available at bookstores including Barnes & Noble, Borders, Powells, Books-a-Million and Amazon. You can get it also HERE.

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“I am amazed! This recipe is BETTER than the ‘regular-with-gluten’ recipe! Thanks so much, Carol” – V. P.

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Categories:    Dessert
  • http://madamegluten-freevegetarian.blogspot.com/ Tina @ madame gluten-free vegetarian

    These are gorgeous Carol! I was just asked to bake something for the teachers at my son’s school — these look perfect! –Tina.

    • http://www.simplygluten-free.com Carol Kicinski

      That would probably earn you an “A” :) Thank you!

  • http://beabsorbed.blogspot.com/ Dawn Farias

    These look fabulous, Carol! I also love strawberry season – so ripe, tasty and affordable. Definitely one of the best examples of how it’s so much better to eat things when they’re in season.

    • http://www.simplygluten-free.com Carol Kicinski

      Thanks Dawn, I couldn’t agree more, eating seasonal is always better!

  • http://www.cookitallergyfree.com/blog Kim (Cook It Allergy Free)

    Can I just tell you how much I love that secret weapon of yours?? I tried it in one of my cake recipes and it was so so moist and rich! LOVED it! I am totally going to try this recipe. Strawberry cupcakes are a weakness of mine. And, of course, I have to say it…your photos are amazing! ;)

    • http://www.simplygluten-free.com Carol Kicinski

      Right? It just really makes moist baked goods and so perfect for vegan cakes and cupcakes. Thank you!

  • http://glutenfreeeasily.com Shirley @ gfe

    As I tweeted, these cupcakes are seriously gorgeous! Love all these photos, so I can only imagine how great these taste, Carol. Divine!

    xo,
    Shirley

    • http://www.simplygluten-free.com Carol Kicinski

      Thank you Shirley!

  • http://intolerantchef.blogspot.com/ InTolerantChef

    Love strawberries and these look fantastic! Delicious!

    • http://www.simplygluten-free.com Carol Kicinski

      Thank you so much!

  • http://cookingglutenfree.blogspot.com CassidyS

    I love vegenaise, I use it in my cupcakes too! Delicious!

    • http://www.simplygluten-free.com Carol Kicinski

      I know, makes them so moist like those mayonaisse cakes my grandma used to make :)

  • http://mydarlinglemonthyme.blogspot.com emm

    Your vegenasie cupcakes have me intrigued. Now I just have to track some down! These look amazing. I love your creative frosting ingredients too, as always.

    • http://www.simplygluten-free.com Carol Kicinski

      Thanks Emm! I find Vegenaise in my natural foods store in the refrigerator section – it is a fresh product so it is not with all the other mayo substitutes on the shelf.

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  • http://www.sheletthemeatcake.com Maggie

    You are such a cupcake lover, which makes you even more lovable :) These look sooooo good. And I love your secret weapon: veganaise! What a great idea. I always pick up great tips from you Carol (styling and presentation, ingredients, method – you’re amazing). xo

    • http://www.simplygluten-free.com Carol Kicinski

      Oh thank you Maggie!

  • Katherine

    Oh, my word…. these turned out perfect…. I am trying to avoid rice so I used the following for flour: 3/4 sorghum flour, ¼ soy flour, 3 T tapioca flour, 1/3 C potato starch, 1 t xanthum gum. I don’t think these need frosting. I don’t have the vegan cream cheese so I just ate these as muffins… and my oh my were they wonderful :P :)

    • http://www.simplygluten-free.com Carol Kicinski

      Thank you Katherine! I am glad you enjoyed them. I often eat cupcakes for breakfast and call them muffins – I agree, they don’t really need the frosting, it is just the icing on the cake so to speak :)

  • ratih

    Gorgeous cupcake Carol!!! I was very exited in giving it a try until I saw it required a secret weapon (can’t find any in this country, buying from amazon will be to expensive). Can it be substitute? Thanks

    • http://www.simplygluten-free.com Carol Kicinski

      Can you get any kind of egg free mayonaise substitute where you live? If so you can substitute that. It needs to be egg free to keep the recipe vegan so if that is not an issue you can just use mayo.

      • ratih

        OOOOhhhh dear….. then I can only dream to give this recipe a try. We are allergic to eggs and soy. The only existing vegan mayo from what I know is homemade and contains soy milk.

        • http://www.simplygluten-free.com Carol Kicinski

          Veganaise now has soy free mayonaise :)

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  • http://www.strawberrycupcakes.net/ Jan

    Your recipe for gluten-free vegan cupcakes look fantastic. I love strawberry season – so fresh and delicious. I’m excited to try your recipe, I hope my family will like them!!

  • Jess

    I have tried these twice now and cannot get them to cook in the center without getting crispy on the outside, any suggestions? I’ve chopped the strawberries as fine as I can and I tried turning the oven down but still cannot get them to cook all the way through. I bake a lot and have never had this problem before, hope you can help.

    • http://www.simplygluten-free.com Carol Kicinski

      Hi Jess, I sent you an email with a couple questions I need answers to so I can help debug.

  • http://www.glutenfreegidget.com Katrina (GF Gidget)

    These look amazing! So pretty, too!

    • http://www.simplygluten-free.com Carol Kicinski

      Thank you Katrina!

  • Ivonne

    Can I substitute sugar with stevia or agave? I would love to make these for my daughter’s 5th birthday buy she’s allergic to sugar. What other modifications would I need to make with the substituted sweetner? Thanks for your help!

    • http://www.simplygluten-free.com Carol Kicinski

      I am no expert in cooking with stevia since I personally don’t care for it. I bake with agave all the time. Use the same amount of agave as sugar and add an additional 1/4 cup flour. Cupcakes baked with agave tend to stick to the paper cupcake liners a bit. You can either just ignore that fact or use reusable silicon cupcake liners sprayed with a touch of gluten free non-stick cooking spray. Happy birthday to your daughter and I hope she enjoys them!

  • Kathy

    Hi Carol,

    These cupcakes are delicious! They are still sweet without the frosting. I am going make more since I bought 2 lbs. of strawberries. Thank you for the recipe.

    • Carol Kicinski

      Thank you Kathy!

  • Michelle Henderson

    I am totally going to make these cupcakes for my friend’s birthday! She just had a baby today and she needs something delicious to perk up with. These would be perfect! Thanks for another great recipe, Carol.

    • Carol Kicinski

      How sweet of you! I hope she enjoys them and thank YOU!

  • healing123

    Can you tell me if the type of veganiase or if it matters, we use the one that is soy, egg free. Thank you, these look wonderful

    • Carol Kicinski

      I use the soy free too but it doesn’t matter except obviously don’t use the new ones that are flavored (like the tartar or horseradish). All of Vegenaise products are egg free.

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  • Meera

    We are GFDF so was wondering would the taste be drastically different if I were to use real Mayo? Thanks! Photos are amazing. My daughter asked for cupcakes for her birthday so I am making these on Saturday! :)

    • Carol Kicinski

      No, you can use real mayo no problem – just use a good one :) Happy Birthday to your daughter!!!

      • Meera

        Thanks Carol

        • Carol Kicinski

          My pleasure!

  • Nicholl

    Do you have a suggestion for baking time if I make this as a cake?

    • Carol Kicinski

      Hi Nicholl, I would add about 10 minutes. This tends to be mosit as a cupcake and it will be even more mosit as a cake, start checking it after about 35 minutes – you want a clean tooth pick when inserted into the center.

  • Marrie

    Thanks for this awesome looking recipe! will have to give it a try!! Would it be possible to eliminate the veganisse from the recipe completely? Can’t find it over here, thanks!

    • Carol Kicinski

      Are you vegan? If not then you could use regular mayo instead. Otherwise I am not sure what you would use instead unless you can find another good vegan mayo substitute.

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