• 1 1/2 cups all purpose gluten free flour (I used King Arthur)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter at room temperature
  • 1 cup granulated sugar
  • 1 egg plus egg whites
  • 2 teaspoons pure vanilla extract
  • 1/4 cup whole milk or milk alternative
  • 1 cup pureed strawberries (I used frozen strawberries, thawed out)


  1. Preheat oven to 350°F.
  2. Line a 12-18 cup muffin tin with paper liners and set aside. (I’m exactly sure how many it makes since I did mini muffin size.)
  3. In a medium bowl, whisk flour, baking powder and salt.
  4. Beat butter on medium-high speed for 2-3 minutes, until light and fluffy, scraping the bowl as needed.
  5. Gradually add the sugar and beat until well combined.
  6. Reduce the mixer to low and add the egg, egg whites, and vanilla extract.
  7. With the mixer on low, Slowly add the flour and milk alternately until it’s just combined, scraping the sides of the bowl as necessary.
  8. Add the pureed strawberries and mix.
  9. Fill the muffin cups 2/3 full with the cake batter.
  10. Bake for 18-20 minutes, until a toothpick inserted into the center of the cupcakes comes out clean. Transfer cupcakes to a wire rack to cool completely before icing.


3/4 cup Spectrum Naturals Organic Shortening
3/4 cup butter, softened
1 lbs Powdered sugar
1/3 cup heavy whipping cream
1/2 teaspoon salt
1 teaspoon vanilla

You can use all shortening or all butter, but I really like the way it looks and tastes with a blend of both. Dissolve the salt and vanilla with the heavy whipping cream. Beat the butter and shortening for a couple of minutes and then slowly add the powdered sugar and cream mixture. Once it’s all incorporated beat it on high for several minutes until it’s light and fluffy.

I line my piping bag with strawberry jam (without chunks or it will clog the tip) and then fill it with frosting. It makes a nice design when I pipe it on the cupcakes.

Optional Filling:


  • cups hulled strawberries, crushed
  • 1⁄2 cup sugar
  • 1 tablespoon unflavored gelatin
  • tablespoons cold water
  • tablespoons boiling water
  • 1⁄2 cup whipping cream


  1. Add sugar to strawberries and set aside.
  2. Soften gelatin in cold water, then add boiling water and stir until gelatin is dissolved.
  3. Stir gelatin mixture into strawberries and allow to cool.
  4. Whip cream until stiff.
  5. Fold whipped cream into strawberries when it (the strawberry mixture) is the consistency of heavy syrup.
  6. Refrigerate until set.
  7. Before you frost the cupcakes pipe some filling into each one