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Gluten-Free Strawberry Shortcake Cupcakes

A close-up of a Gluten-Free Strawberry Shortcake Cupcakes topped with whipped cream and macerated strawberries.
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Bake light, fluffy gluten-free vanilla cupcakes topped with fresh macerated strawberries and stabilized whipped cream for individual servings of strawberry shortcake.

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 salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk (dairy or non-dairy)
  • 1 pound fresh strawberries, hulled and sliced
  • 2 tablespoons granulated sugar (for strawberries)
  • 1 teaspoon lemon juice (for strawberries)
  • 1 1/2 cups heavy whipping cream, cold
  • 1/4 cup powdered sugar (for cream)
  • 1/2 teaspoon vanilla extract (for cream)

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, and salt. Set aside.
  3. In a large bowl, cream the softened butter and 1 cup of granulated sugar together until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of 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.
  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 cupcakes cool, prepare the strawberries: Gently toss the sliced strawberries with 2 tablespoons of sugar and 1 teaspoon of lemon juice. Let them macerate for at least 15 minutes.
  9. Prepare the whipped cream: In a chilled bowl, beat the cold heavy whipping cream, powdered sugar, and 1/2 teaspoon of vanilla extract until stiff peaks form.
  10. Once cupcakes are completely cool, top each with a generous dollop of stabilized whipped cream. Spoon the macerated strawberries and a little of their juice over the cream.

Notes

  • Use a gluten-free flour blend that already contains xanthan gum for the best cake structure.
  • For a dairy-free option, substitute the butter with a solid vegan butter stick and use your preferred non-dairy milk and cream alternative that whips well.
  • To keep the whipped cream stable longer, you can add 1 teaspoon of cornstarch to the powdered sugar before whipping.

Nutrition

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