Strawberry Cupcakes

These gluten-free, vegan cupcakes are absolutely delicious.   I love using fresh, seasonal fruit in my dessert, and this treat will please any audience.  They look so pretty on the plate, too!

Ingredients for the cupcakes:
2 cups gluten-free flour*
1 tsp. baking powder
½ tsp. baking soda
1 cup rice milk or other unsweetened non-dairy milk
1/3 cup coconut oil
2/3 cup maple syrup
2 tsp. vanilla extract

  1. Preheat the oven to 350 degrees.  Place cupcake liners in a muffin pan.
  2. Mix the dry ingredients in a small bowl.  Set aside.
  3. Mix the wet ingredients with an electric mixer.  Add the dry ingredients and mix until combined.
  4. Fill the cupcake liners 2/3 full.  For full-sized cupcakes, bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.  For mini-cupcakes, bake for 10-15 minutes or until a toothpick comes out clean.

Ingredients for the frosting:
2/3 cup sliced strawberries
2/3 cup Spectrum Organic shortening (one ingredient is palm oil)
2 ¼ cup confectioners sugar (this is a rare use of processed sugar in my kitchen)

  1. Puree the strawberries in a food processor.
  2. Using an electric mixer, combine all three ingredients to form a smooth frosting.  If it seems a bit too wet, add a little more shortening and confectioners sugar until the desired consistency is reached.

Price Breakdown

Store-bought gluten-free desserts tend to be very expensive, and the quality isn’t always very good.  These cupcakes, on the other hand, are affordable and delicious!  This recipe makes 12 full-sized cupcakes, and the total cost is $7.61.  This comes out to $.64 per cupcake.  I don’t spend a lot of time in those fancy cupcake shops, but I do know that they’re charging a lot more than 64 cents for a beautiful, delicious, gluten-free, vegan cupcake.  If they even make one.

Don’t miss my gluten-free giveaway!  Details can be found here.

*My gluten-free flour mix consists of 4 parts brown rice flour, 2 parts tapioca flour, 1 part potato starch, and ½ tsp. xanthan gum for every cup of flour in the recipe.

Note:  If you’re not avoiding gluten or dairy, you can use white whole wheat flour and cow’s milk for the cupcakes and butter or cream cheese for the frosting.  They’re delicious either way!

This is part of Make Your Own Monday, Melt in Your Mouth Monday, Make it Gluten-Free Tuesdays, Gluten-Free Wednesdays, What’s in the Box, Fit and Fabulous Fridays, and  Allergy-Free Wednesday.


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