What I love about GF Strawberries and Cream Cupcakes
I’ve been thinking… with my blog being named “Strawberry Cream Kitchen” I really should have more “strawberries and cream” recipes on here! I have been wanting to make these GF Strawberries and Cream Cupcakes for the longest time and I’m so happy that I finally did! They’re just the most perfect, light and fluffy vanilla cupcake stuffed to the brim with whipped cream and topped with a strawberry cream cheese frosting! They’re just so good.
These sweet little cupcakes are the perfect summer dessert to share with friends and family whether you’re hosting a dinner party, birthday party or any other type of celebration! The recipe is fairly simple. You need a little time, but it’s worth it – I promise! The cupcakes are completely gluten-free and grain-free and full of delicious summer berry flavours. You can never go wrong with strawberries and cream.
Recipe Notes
A few things to keep in mind:
- Almond flour – Almond flour is one of my favourite flours to bake with because it is naturally gluten-free, grain-free, higher in protein and lower in carbs. Paired with a little tapioca flour, it makes the perfect baking blend. Be sure to use almond flour and not almond meal.
- Tapioca flour – Tapioca flour is very fine in texture, so it balances out the more coarse texture of the almond flour. You can find this at most grocery stores or your local health food store.
- Sour cream – Sour cream keeps the cupcakes moist and tender. You could also substitute extra thick, plain greek yogurt for sour cream if desired.
- Strawberries – You will need frozen strawberries in order to make the strawberry coulis for the frosting and a few fresh strawberries for garnishing the cupcakes. You can also use fresh strawberries.
- Cream cheese – Cream cheese adds a tangy flavour to the frosting. You will want cream cheese in the brick form for this recipe, not spreadable cream cheese.
- OPTIONAL: Camomile flowers – if you want to garnish the cupcakes, camomile flowers make the prettiest little garnish. If you don’t have them, don’t sweat it! A slice of strawberry is all you need.
Happy baking my lovelies!
FAQ:
The cupcakes and frosting can both be made up to two days in advance. Simply store them both in an airtight container until you’re ready to assemble. Be sure to remove the frosting from the fridge at least 15 minutes before you are going to transfer to a piping bag so that it can soften to room temperature, making it easier to pipe.
Unfortunately, wheat flour does not measure 1:1 to almond flour therefore making it an unsuitable substitute. It can be done, but I don’t recommend it unless you know the exact conversion.
Once you’ve frosted the cupcakes and you’re ready to serve, they can sit at room temperature for up to 30 minutes. In order to keep the frosting solid and able to hold up for longer periods of time, I recommend putting the frosted cupcakes back into the fridge for at least 30 minutes before serving. Then, they will be able to sit out for longer.
Yes, you can use fresh strawberries for sure.
Adding fresh blended strawberries instead of coulis certainly will not create the same vibrant, sweet strawberry flavour that we get from the coulis. Not only this, but it also may add too much moisture to the frosting overall, causing it to be too runny.
GF Strawberries and Cream Cupcakes
Equipment
- 2 Muffin Tins
- 1 Stand Mixer or Hand Mixer
- 1 Large Sieve
- 1 Cupcake Corer
Ingredients
For the cupcakes:
- 2 cups almond flour
- 3/4 cup tapioca flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup unsalted butter at room temperature
- 3/4 cup organic granulated sugar
- 3/4 cup + 2 tbsp full-fat sour cream at room temperature
- 2 eggs at room temperature
- 2 tsp pure vanilla extract
- sliced strawberries for garnishing
- camomile flowers for garnishing (optional)
For the whipped cream:
- 1/2 cup cold whipping cream
- 1 tsp pure vanilla extract
- 2 tbsp powdered sugar sifted
For the strawberry frosting:
- 1 cup organic frozen sliced strawberries heaping
- 1 1/2 tbsp organic granulated sugar
- 1 tsp lemon juice
- 1 1/2 bricks cream cheese at room temperature, about 375g
- 3/4 cup unsalted butter at room temperature
- 1 1/2 cups powdered sugar sifted
- 1 1/2 tsp pure vanilla extract
- 1 small pinch sea salt
Instructions
- Preheat the oven to 350F and line a cupcake tin with 18 paper liners.
Make the cupcakes:
- In a medium-sized bowl, whisk together the almond flour, tapioca flour, baking powder, baking soda and salt. Set aside.
- In another bowl, beat the butter and sugar until combined. Then, add the sour cream, eggs, vanilla and lemon juice and beat again until combined.
- Scoop the batter evenly into the 18 cupcake liners so that they are about 1/2 full. Bake in the preheated oven for 17 minutes or until a toothpick inserted comes out clean.
- Make the whipped cream: in the bowl of a stand mixer fitted with the whisk attachment, add the cold whipping cream and beat on high for 2 minutes or until stiff peaks begin to form. Add the vanilla extract and powdered sugar and beat again until combined. Set aside to chill in the fridge.
- Make a strawberry coulis for the frosting: add the frozen strawberries, granulated sugar and lemon juice to a small saucepan and bring to a boil over medium-high heat. Then, reduce to low heat and simmer for about 15 minutes or until reduced. Let cool.
- Place a bowl under a large sieve and add the strawberry sauce to it. With a spatula, begin pressing the strawberry mixture through the sieve to eliminate any seeds, scraping the under side of the sieve from time to time to separate the coulis from the sieve.
- You will need about 4 1/2 tbsp coulis for the frosting. Set it aside.
Make the frosting:
- Add the cream cheese and butter to the same bowl of the stand mixer fitted with the whisk attachment and beat on medium-high speed for 1-2 minutes until light and fluffy.
- Add the vanilla extract and the reserved strawberry coulis and beat again, scraping down the sides until combined. Finally, add the powdered sugar and a tiny pinch of salt and beat on medium speed until completely combined.
Assemble the Cupcakes:
- Using a cupcake corer, remove the inside core of each cupcake. Add the whipped cream to a piping bag and cut off the tip. Then, fill each cupcake hole with whipped cream.
- Fit another piping bag with the star tip and add the strawberry frosting into it. Cut the end of the piping bag off and frost the cupcakes generously.
- Top the cupcakes with sliced strawberries and camomile flowers, if desired. Then, they're ready to serve!
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