Gluten-Free Strawberry Cupcakes

I recommend making this reduction several hours (or the prior night) before baking the cake. The strawberry sauce needs to be completely cooled before using in the cake batter.

Remove the stems of the strawberries and cut the strawberries in half. Puree the strawberries in a food processor or blender. I used my NinjaMaster Prep Pro System.

Place the pureed strawberries, sugar, and lemon juice into a small saucepan and stir to combine. Bring to a simmer over medium heat.

Once bubbling, reduce the heat to low and let the strawberries slowly reduce stirring occasionally. Reduce for about 30 minutes. The strawberries sauce will be thick like tomato sauce.

Allow the strawberry reduction to cool before placing it in an airtight container and refrigerating. Do not use hot or warm strawberry reduction to make the cake batter. The strawberry sauce needs to be completely cooled for making the cake.

Preheat oven to 350°F and line muffin pans with liners or spray with gluten-free nonstick cooking spray.

In a measuring, cup add the white vinegar (or lemon juice) to the milk and stir to combine. Let stand for 5 minutes in the refrigerator to stay cold. (homemade buttermilk)

In a large bowl, cream butter and sugar together. Add the pure vanilla extract and mix until fully combined.

Add the eggs to the butter mixture and mix until fully combined.

In a medium bowl, add the gluten-free flour, gluten-free baking powder, baking soda, and salt. Stir to combine the ingredients.

Add the gluten-free flour mixture to the creamed butter mixture. Mix until fully combined. Scrape down the sides of the bowl as needed.

Add the milk to the cake batter and mix until fully combined.

Add the completely cooled strawberry reduction to the cake batter. Mix until fully combined. (Add optional 2 drops of pink or red gel food coloring if you want the cupcake batter pinker)

Scoop the cake batter into the lined muffin pan. I always use a greased ice cream scoop when making cupcakes and muffins. It measures out the perfect amount and is less messy than trying to spoon batter into the pan.

Bake the cake for 20-25 minutes. Check the center of the cupcakes by inserting a toothpick to make sure it is done. Please watch your cupcakes because all ovens are different.

Cool the cupcakes completely before frosting. These cupcakes are a little denser than gluten-free vanilla cupcakes.

Make the strawberry buttercream using the frosting instructions below.

I like to line a piping bag in a tall glass and then add the frosting. It makes it easier and less mess to fill. My favorite frosting tip is the Wilton 1M.

Store leftovers in an airtight container and refrigerate.

Add the freeze-dried strawberries to a food processor or blender and puree into a strawberry powder.

In a large bowl, cream the butter with a mixer.

Add the pure vanilla extract and salt to the creamed butter and mix until fully combined. Use a spatula to scrape down the sides of the bowl before adding the powdered sugar.

Add the powdered sugar one cup at a time. Mix until the frosting is firm.

Add the strawberry powder and mix until fully combined.

Add the milk 1 tablespoon at a time. Mix until fully combined.

If you do not want to use freeze-dried strawberries you can use a 1/4 to a 1/2 cup of the strawberry reduction sauce in its place.  Start with a 1/4 cup and add more if you want more strawberry flavor. The strawberry buttercream will be softer if you use the strawberry sauce in place of the freeze-dried strawberry powder.