Strawberry Cupcakes (grain-free, gluten-free)

These grain-free and gluten-free strawberry cupcakes have a great texture thanks to a mix of almond and coconut flours!

These strawberry cupcakes are grain-free and gluten-free but still so tasty!

So this is a pretty last minute attempt at something for July 4th! I wanted to post this in the morning before folks in the US even woke up but the sunshine prevented me from sitting at my computer. When it’s sunny, do I go outside and finally soak up some Vitamin D? Nope. I get baking and take pictures! So at least I’ll have something for y’all next week. :)

The cookie tart I posted on Monday was whole grain and I thought it’d be nice to do something for the gluten-free crowd this time. And I desperately wanted to post strawberry cupcakes! But why is it that every grain-free cupcake or muffin recipe I try from the internet comes out soggy? What am I doing wrong? Or is grain-free stuff usually soggy? I can’t do soggy.

It took me a few attempts, but I finally came up with some pretty delicious strawberry cupcakes! I say pretty delicious because in reality, what I really want is this strawberry cake. It uses strawberry Jell-o mix… but at least there’s no cake mix involved! Not that I really have anything against mixes.

These strawberry cupcakes are grain-free and gluten-free but still so delicious!

I’ve made that version of strawberry cake a few times and brought it to work to share. The Americans and Brits pounced on it. The Germans were a bit more wary (probably rightly so ;)) about the bright artificial red color. But I love it despite it’s scary color!

Anyway, these cupcakes. I tried several other recipes I found but they were, to be honest, a bit gross. I must have done something wrong. So I just gave up and adapted one of my other recipes. I basically messed around with the liquids in this grain-free lemon muffin recipe and wanted to call it a day. But those darn strawberries! They made it soggy. So I messed around some more and coated the strawberries in coconut flour and finally… strawberry cupcakes.

And the frosting is one of my favorite frosting recipes ever. It’s just cream cheese, Greek yogurt and powdered sugar. Nice and light! I know that if you’re interested in making grain-free strawberry cupcakes, you’re probably not into eating powdered sugar. What you could do is grind coconut sugar in a coffee grinder until it’s like powdered sugar. But keep in mind that they taste of the frosting won’t be the same at all. It’s be darker and a little caramel-y.

And if you want to, I’m pretty sure you could pipe this. After the frosting sat in the refrigerator for an hour, it seemed firm enough to pipe. Still pretty soft, but pipeable. But then you’d need to double the frosting recipe. What I call for is only enough to top them like in the pictures. And for some weird reason, these are much better when refrigerated! When warm, they’re no good at all. So chill them first before enjoying!

And look who got patriotic sprinkles. :D Happy 4th of July!

Grain-free / Gluten-free Strawberry Cupcakes

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Rated 5.0 by 1 reader
Strawberry Cupcakes (grain-free, gluten-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 8 cupcakes

Ingredients

    For the cupcakes:

  • 96 grams (~1 cup but please weigh!) almond flour
  • 2 tablespoons (16 grams) coconut flour
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • ¼ cup (56 grams) coconut oil or butter, melted
  • 3 eggs
  • 3 tablespoons (60 grams) honey
  • 1 tablespoon vanilla
  • 2 tablespoons plain Greek yogurt (or strawberry or vanilla)
  • ⅔ cup (90 grams) strawberries, hulled, chopped to ¼", and patted dry
  • 1 teaspoon coconut flour
  • For the frosting:

  • 4 ounces (112 grams) cream cheese (reduced fat is okay)
  • ½ cup plain Greek yogurt (or vanilla, but then reduce the sugar)
  • ½ teaspoon vanilla
  • 100 grams sifted powdered sugar

Directions

    For the cupcakes:

  1. Preheat the oven to 375°F (175°C). Line a cupcake pan with 8 cupcake liners.
  2. In a medium bowl, mix together the dry ingredients (almond flour through salt) and set this aside.
  3. In another medium bowl, mix together the coconut oil through Greek yogurt.
  4. Add the dry ingredients to the wet and stir just until combined.
  5. Put the chopped strawberries (that have been patted dry!) in the bowl that you had the dry ingredients in.
  6. Add the teaspoon of coconut flour and coat the strawberries in the flour.
  7. Fold the strawberries into the batter. Do not over mix or the resulting cupcakes will have a bad texture.
  8. Bake the cupcakes for 15 - 18 minutes or until a toothpick inserted in the middle comes out clean and the cupcakes are firm to the touch. Let them cool for 5 minutes in the pan and then turn the cupcakes out onto a wire rack to cool completely.
  9. For the frosting:

  10. Beat the cream cheese, Greek yogurt and vanilla together in a medium bowl until well combined.
  11. Gradually add in the powdered sugar. Add more or less to taste.
  12. When the cupcakes are completely cool, spread on the frosting.
  13. Store covered in the refrigerator for up for 4 days.

Notes

  • These are much better cold. Refrigerate the cupcakes even if not frosting!

Recipe by  | www.texanerin.com

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30 comments on “Strawberry Cupcakes (grain-free, gluten-free)” — Add one!

  • sailee says
    July 18, 2014 @ 8:11 am

    Hi can u give the recipe for whole wheat vanilla cake or cupcakes?

    Reply
    • Erin replies to sailee
      July 20, 2014 @ 9:22 am

      If I had one, I would. I haven’t come across a good whole wheat vanilla or yellow cake / cupcake recipe. Sorry about that!

      Reply
  • Thalia @ butter and brioche says
    July 12, 2014 @ 8:27 am

    Yum! these look so cute.. love the recipe and that it’s grain and gluten free. definitely craving a cupcake now. thanks for the awesome recipe and inspiration!

    Reply
  • Diane says
    December 4, 2013 @ 7:36 pm

    I noticed on the frosting that it is asking for 4 ounces of cream cheese 225 grams… 225 grams is over 1 cup of cream cheese, just thought you might want to fix that! Love the recipe☺️

    Reply
    • Erin replies to Diane
      December 4, 2013 @ 8:31 pm

      Thank you SO much for pointing that out! 225 grams is indeed the full 8 ounce package. I’ve corrected it to 112 grams! Thanks again and so happy that you like the recipe! :)

      Reply
  • Georgia @ The Comfort of Cooking says
    July 9, 2013 @ 1:03 am

    These little cupcakes look so cute and delicious, Erin!

    Reply
  • Carolyn says
    July 8, 2013 @ 1:25 pm

    Love that these are GF!

    Reply
    • Erin replies to Carolyn
      July 20, 2013 @ 4:58 pm

      I thought you might like them! ;)

      Reply
  • Rose - The Clean Dish
    ♥♥♥♥♥
    says
    July 8, 2013 @ 5:51 am

    Erin, you know I’m not the cupcake kinda girl but I will definitely try these! They look absolutely amazing and I love the list of ingredients. :)

    It’s funny that you say you end up with soggy cupcakes a lot of times when trying grain free. I have the opposite problem; they seem to come out to dry for me haha! Weird :)

    Reply
  • Martine @ Chompchomp says
    July 7, 2013 @ 5:39 am

    Adorable little things! I love using coconut and almond flours together. The almond stops the coconut flour making things too crumbly. Great recipe!

    Reply
    • Erin replies to Martine @ Chompchomp
      July 20, 2013 @ 5:02 pm

      Oh goodness. Sorry for the slow reply, Martine! Don’t know how I missed this. And interesting about the almond / coconut flour thing. I never make goodies with just coconut flour so maybe that’s what explains why I never have crumbly baked goods. Thanks for your comment! :)

      Reply
      • nadia replies to Erin
        May 26, 2014 @ 7:38 pm

        Omg!!!! That’s why my other cupcakes came out crumbly and didn’t even bake in the oven,.,, because of just using the coconut flour. I can’t wait to try this wonderful recipe

        Reply
        • Erin replies to nadia
          May 27, 2014 @ 8:40 am

          Exactly! If I bake something grain-free, it has to have a mix of almond flour and coconut flour. Sometimes the almond flour only goodies are too soggy and coconut flour goodies too dry. So a mix is perfect. :) I hope you’ll enjoy the cupcakes!

    • nadia replies to Martine @ Chompchomp
      May 26, 2014 @ 7:41 pm

      I felt the same with just using coconut flour…it made my cupcks sooo dry and swallowed up all my liquid ingredients

      Reply
      • Erin replies to nadia
        May 27, 2014 @ 8:38 am

        Yeah! I’m not a fan of coconut flour only goodies (though there are a few exceptions!)

        Reply
  • Jen L | Tartine and Apron Strings says
    July 6, 2013 @ 4:02 am

    Bookmarking this…! Thanks for featuring a grain-free / gluten-free cupcake recipe! I am always on the look out for fresh recipes to try – something different! Can’t wait to try this!

    Reply
  • Lisa {AuthenticSuburbanGourmet} says
    July 4, 2013 @ 8:56 pm

    What a cute cupcake! I can’t believe it is good for you. Hope you are having a great 4th of July abroad!!!

    Reply
  • The Café Sucre Farine says
    July 4, 2013 @ 2:03 am

    These are so pretty, they’re making me smile! And they sound fabulous too!

    Reply
  • Becca from Cookie Jar Treats says
    July 4, 2013 @ 12:36 am

    I hate using cake mixes. Maybe I’m just getting too snobbish to use them haha. But oddly enough if something calls for flavoring a cake with Jell-O or pudding I have no problem using it. Oh well :P

    These cupcakes are adorable! :) Happy 4th of July!

    Reply
  • Laura (Tutti Dolci) says
    July 3, 2013 @ 10:33 pm

    I love anything with strawberries, these cupcakes would be perfect for the 4th! :)

    Reply
  • Erin @ Dinners, Dishes and Desserts says
    July 3, 2013 @ 10:15 pm

    I love anything with strawberries this time of year – the cupcakes sound perfect!

    Reply

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