GF Strawberries and Cream Cupcakes
GF Strawberries and Cream Cupcakes
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.
What you will need to make GF Strawberries and Cream Cupcakes
Here’s a list of ingredients that you will need:
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. Make sure you are using almond flour and not almond meal.
Tapioca flour - Tapioca flour is very fine in texture, so it helped to balance out the more coarse texture of the almond flour. You can find this at most grocery stores or your local health food store.
Unsalted butter - You will need butter, at room temperature for both the cupcake batter and the frosting. Always use unsalted butter for baking and add salt later in order to control the salt levels.
Sugar - You will need both granulated sugar and powdered sugar for these cupcakes. Granulated sugar is used in the cupcake batter and strawberry coulis while powdered sugar is used in the whipped cream and frosting.
Sour cream - Adding sour cream to the cupcake batter helps to keep them nice and moist and tender. You could also substitute extra thick, plain greek yogurt for sour cream if desired.
Eggs - You just need 2 eggs for this recipe.
Lemon juice - Lemon juice works alongside the sour cream to activate the baking soda while also providing the slightest lemon flavour to the batter.
Whipping cream - You will need 1/2 cup cold whipping cream for the whipped cream centre of the cupcakes. You can whip it using a stand mixer or hand mixer, whatever you have.
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.
Cream cheese - A cream cheese frosting is my favourite type of frosting for cakes and cupcakes! It just adds a yummy, tangy flavour to the frosting. I recommend using a brick of cream cheese as opposed to a spreadable version.
OPTIONAL: Camomile flowers if you want to garnish the cupcakes.
I grew camomile flowers for the first time this year and they have just made the prettiest little garnish for these cupcakes. If you don’t have them, don’t sweat it! A little sliced strawberry is all you need for a pretty little garnish.
You will also need a few pantry basics:
Baking powder
Baking soda
Salt
Pure vanilla extract
Happy baking my lovelies!
GF Strawberries and Cream Cupcakes
GF Strawberries and Cream Cupcakes
Ingredients
- 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 granulated sugar
- 3/4 cup + 2 tbsp full-fat sour cream, at room temperature
- 2 eggs, at room temperature
- 2 tsp pure vanilla extract
- 2 tbsp lemon juice
- sliced strawberries, for garnishing
- *optional* camomile flowers, for garnishing
- 1/2 cup cold whipping cream
- 1 tsp pure vanilla extract
- 2 tbsp powdered sugar, sifted
- 1 1/2 cups frozen, sliced strawberries
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 block cream cheese, at room temperature
- 1/2 cup unsalted butter, at room temperature
- 1 cup powdered sugar, sifted
- 1 tsp pure vanilla extract
- small pinch salt
Instructions
- Preheat the oven to 350F and line a cupcake tin with 18 paper liners.
- 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 2/3 the way full. Bake in the preheated oven for 17-18 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. Set 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 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.
- 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!
