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Gluten-Free Strawberry Shortcake Cupcakes

A single Gluten-Free Strawberry Shortcake Cupcake topped with whipped cream and fresh strawberries on a white plate.
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Bake light, fluffy gluten-free vanilla cupcakes topped with fresh macerated strawberries and vanilla bean whipped cream, capturing the classic strawberry shortcake flavor in a convenient cupcake form.

Ingredients

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  • 1 3/4 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup whole milk
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar (for cream)
  • 1/2 teaspoon vanilla bean paste
  • 3 cups fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar (for strawberries)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and 1 cup of granulated sugar with an electric mixer until light and fluffy, about 3 minutes.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix the batter.
  6. Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
  7. Bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
  8. While the cupcakes cool, prepare the strawberries: Toss the sliced strawberries with 2 tablespoons of sugar. Let them sit at room temperature for at least 20 minutes to macerate and release juices.
  9. Prepare the whipped cream: In a chilled bowl, beat the heavy whipping cream, 2 tablespoons of powdered sugar, and vanilla bean paste until stiff peaks form.
  10. Once the cupcakes are completely cool, pipe or spoon a generous amount of vanilla bean whipped cream onto each cupcake. Top with a spoonful of the macerated strawberries and a little of the released juice.

Notes

  • Use a high-quality gluten-free flour blend that contains xanthan gum for the best cake structure.
  • For a firmer frosting that holds up longer, substitute 1/4 cup of the heavy cream with 2 ounces of softened cream cheese when making the whipped topping.
  • Do not skip macerating the strawberries; this step concentrates their flavor and creates a light syrup for the cake.

Nutrition

Find it online: https://afripaket.com/gluten-free-strawberry-shortcake-cupcakes/