Gluten Free Strawberry Cupcakes

Light, fluffy Gluten Free Strawberry Cupcakes bursting with real strawberry flavor! Easy recipe with fresh strawberry syrup perfect for beginners.

You know what takes me straight back to childhood birthday parties? The smell of strawberry cake baking in the oven—all sweet and fruity and promising pure joy. When I first went gluten-free, I thought those days were behind me forever.

But here’s the thing: these Gluten Free Strawberry Cupcakes are even better than the boxed mix version I grew up with. They’re made with real strawberries turned into the most gorgeous homemade syrup that goes into both the batter and the frosting. No artificial flavoring here, just pure strawberry deliciousness.

Whether you’re planning a spring birthday celebration or just craving something sweet and cheerful on a Tuesday afternoon, these Strawberry Cupcakes (Gluten-Free) are about to become your new favorite. They’re tender, moist, and bursting with real fruit flavor—and nobody will ever guess they’re gluten-free.

Ingredients

For the Strawberry Syrup

• 1 pound strawberries (frozen or fresh, hulled and roughly chopped)
• ¼ cup (50 g) granulated sugar
• ⅛ teaspoon kosher salt
• ¼ cup (2 fluid ounces) lukewarm water

For the Cupcakes

• 1 ¾ cups (245 g) all-purpose gluten free flour blend (I used Better Batter)
• ¾ teaspoon xanthan gum (omit if your blend already contains it)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup (200 g) granulated sugar
• 8 tablespoons (112 g) unsalted butter, at room temperature
• 1 (50 g, weighed out of shell) egg, at room temperature, beaten
• 1 (25 g) egg white, at room temperature
• 2 teaspoons pure vanilla extract
• 1-2 drops red gel food coloring (optional)
• ⅓ cup (2.7 fluid ounces) strawberry syrup, at room temperature
• ⅓ cup (2.7 fluid ounces) milk, at room temperature

For Strawberry Frosting (Optional)

• 14 tablespoons (196 g) unsalted butter, at room temperature
• 3.5 cups (400 g) confectioners’ sugar, plus more as necessary
• ½ teaspoon kosher salt
• 3 tablespoons (1.5 fluid ounces) strawberry syrup, at room temperature
• Milk by the half-teaspoonful, as necessary

For Strawberry Glaze (Optional)

• 1 ½ cups (173 g) confectioners’ sugar
• Strawberry syrup and water as needed

Instructions

Make the Strawberry Syrup

In a medium-size, heavy-bottom saucepan, combine the strawberries, sugar, salt, and water, stirring everything together. Place the mixture over medium heat and cook, stirring occasionally to keep it from sticking, until the strawberries turn soft and jammy and the liquid reduces by about a quarter—this takes roughly 10 minutes. Your kitchen will smell absolutely amazing.

Remove the pan from the heat and grab your stick blender to puree everything until silky smooth. If you don’t have a stick blender, let the mixture cool for a few minutes, then carefully transfer it to a regular blender or food processor. Set your gorgeous strawberry syrup aside to cool completely while you make the cupcake batter.

Make the Cupcake Batter

Preheat your oven to 350°F and either grease or line a standard 12-cup muffin tin with paper liners. In a small bowl, whisk together the gluten free flour blend, xanthan gum (if using), baking powder, baking soda, and salt until everything’s evenly distributed. Set this bowl aside for now.

In a large bowl using a hand mixer, or in your stand mixer fitted with the paddle attachment, beat the butter and sugar together until the mixture looks light, fluffy, and pale—almost like whipped frosting. Add the egg, egg white, and vanilla extract, mixing until everything’s beautifully combined. If you want that classic pink color, add the optional red gel food coloring now and mix it in.

Add about half of your dry ingredients to the butter mixture and mix on low speed until just combined—you don’t want to overmix these Gluten-Free Fresh Strawberry Cupcakes. Pour in the strawberry syrup and milk, mixing gently, then add the remaining dry ingredients. Mix just until you can’t see any more flour streaks, and your batter is ready.

Bake the Cupcakes

Fill each prepared muffin cup about three-quarters full with batter, giving the pan a gentle shake to even everything out. Pop the tin into the center of your preheated oven and bake for about 19 minutes, or until a toothpick inserted into the center comes out clean. The tops should spring back lightly when you touch them.

Let the cupcakes cool in the tin for 10 minutes—this helps them set properly—then transfer them to a wire rack to cool completely. Well… I know it’s tempting to frost them while they’re warm, but trust me on this one! If you have extra batter, repeat the baking process with any remaining mixture.

Make the Optional Frosting

In your stand mixer or a large bowl with a hand mixer, beat the butter on medium speed until it’s light and fluffy—this takes about 4 minutes and makes all the difference in texture. Add the confectioners’ sugar and salt, beating on low speed until the sugar disappears into the butter and you don’t have a powdered sugar cloud in your kitchen.

Add the strawberry syrup and beat until the frosting is smooth and holds its shape when you lift the beater. The frosting should be thick enough to pipe or spread easily. Add more confectioners’ sugar by the tablespoon if it’s too thin, or a half-teaspoon of milk at a time if it’s too thick.

Once your Gluten-Free Strawberry Cake Cupcakes are completely cool, frost them generously and top each with a tiny dollop of the remaining strawberry syrup for extra flavor. Man, oh man, they’re pretty!

Make the Optional Strawberry Glaze

Place the confectioners’ sugar in a small bowl and stir in about 1 tablespoon of strawberry syrup until you have a very thick paste. Add more syrup by the half-teaspoon until it’s thick enough that stirring takes real effort—you want it almost stiff at this stage.

Now add water literally one drop at a time, mixing thoroughly after each addition, until the glaze becomes thickly pourable. Dip the top of each cooled cupcake (still in its liner) upside-down into the glaze, bobbing it up and down a couple times. Slowly lift the cupcake out while still upside-down to break the trail of glaze, then flip it right-side up and let it set at room temperature.

Substitutions

Flour Blend: If you don’t have Better Batter, any quality all-purpose gluten-free flour blend with xanthan gum works beautifully for these Gluten Free Strawberry Cupcakes. I’ve had great success with King Arthur Measure for Measure and Bob’s Red Mill 1-to-1. Just make sure your blend is designed for baking and contains a binder.

Butter: You can swap the butter for vegan butter or dairy-free margarine if you’re avoiding dairy. Stick with a high-quality brand that has at least 70% fat content, or your cupcakes might turn out a bit flat. I’ve tried this with Miyoko’s and Earth Balance with excellent results.

Milk: Any milk alternative works perfectly here—almond milk, oat milk, or coconut milk all do the job. Just use unsweetened varieties so you’re not adding extra sugar to your Strawberry Cupcakes (Gluten-Free). I personally love the slight richness that oat milk brings to the batter.

Strawberries: Frozen strawberries actually work just as well as fresh for the syrup, which makes this recipe perfect year-round. According to research on frozen produce nutrition, frozen fruit is picked at peak ripeness and can be just as nutritious as fresh. No need to thaw them first—just toss them right into the pot!

Egg White: If you only have whole eggs, you can use an additional egg yolk instead of the separate egg white. Your cupcakes will be slightly richer and a touch denser, but still absolutely delicious for any Gluten-Free Strawberry Shortcake Cupcakes craving.

Troubleshooting

Cupcakes Sinking in the Middle: This usually means your oven temperature was too high or you opened the oven door too early. Use an oven thermometer to verify your temp is accurate, and resist peeking until at least 15 minutes into baking. The structure needs time to set before any drafts hit it.

Dry or Crumbly Texture: Gluten Free Strawberry Cupcakes can dry out if you overmix the batter or overbake them. Mix just until the flour disappears, and start checking for doneness at 17 minutes. Remember, they’ll continue cooking slightly as they cool in the pan.

Gummy or Dense Centers: Your flour blend might be the culprit here—some blends are too heavy for delicate cupcakes. Make sure you’re using a blend specifically designed for cakes and not one that’s better suited for bread. Also, measure your flour by weight if possible, or at least fluff it before spooning into your measuring cup.

Frosting Won’t Thicken: The butter and strawberry syrup need to be at room temperature, not cold or warm. If your frosting is too soft, pop it in the fridge for 10 minutes, then re-whip. If it’s too stiff, add milk literally by the quarter-teaspoon until you reach the perfect spreading consistency.

Strawberry Syrup Too Thin: If your syrup didn’t reduce enough during cooking, simply return it to the pot and simmer for a few more minutes. You want it thick enough that it coats the back of a spoon. Let it cool completely before adding it to your batter—warm syrup can mess with your cupcake texture.

Storage and Meal Prep

Store your frosted Gluten Free Strawberry Cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate them for up to 5 days. The frosting might firm up in the fridge, so let them sit at room temperature for about 20 minutes before serving. They taste even better the next day once all those strawberry flavors have had time to meld together!

For longer storage, freeze unfrosted cupcakes in a freezer-safe container for up to 3 months. Wrap them individually in plastic wrap first, then place them all in a larger container or freezer bag. Thaw them overnight in the refrigerator or at room temperature for a couple hours, then frost fresh. The strawberry syrup also freezes beautifully for up to 6 months in a sealed jar.

Serving Suggestions

These Strawberry Cupcakes (Gluten-Free) are perfect for spring and summer gatherings—think Mother’s Day brunches, graduation parties, or Fourth of July celebrations. Serve them alongside fresh berries and a dollop of whipped cream for an elegant dessert that feels special. They pair beautifully with vanilla ice cream too!

For a fun twist, turn these into an interactive dessert bar by setting out bowls of extra strawberry syrup, fresh sliced strawberries, and whipped cream so everyone can customize their own. Kids absolutely love this approach, and it takes the pressure off you to make everything picture-perfect. Check out my complete gluten-free cookie collection for more crowd-pleasing dessert ideas.

Variations

Dairy-Free Version: Make these completely dairy-free by using your favorite plant-based butter and milk alternatives. The cupcakes stay just as tender and flavorful—honestly, I served these at a party once and nobody could tell they were both gluten-free and dairy-free. Use coconut cream instead of butter in the frosting for an ultra-rich tropical twist.

Kid-Friendly Mini Cupcakes: Bake these in a mini muffin tin for adorable bite-sized treats that are perfect for little hands and lunchboxes. Reduce the baking time to about 10-12 minutes, and watch them carefully since they bake quickly. You’ll get roughly 36 mini Gluten-Free Fresh Strawberry Cupcakes from this recipe.

Mixed Berry Version: Swap half the strawberries for raspberries or blueberries in your syrup for a gorgeous mixed berry flavor. The tartness from raspberries especially balances the sweetness beautifully. This variation is stunning for patriotic holidays when you want red, white, and blue treats on the table.

Chocolate-Dipped: Once the glaze sets on your cupcakes, dip half of each one in melted chocolate for a chocolate-covered strawberry vibe. Use dark, milk, or white chocolate depending on your preference. This makes them feel extra fancy for wedding showers or Valentine’s Day celebrations.

Reduced Sugar: You can cut the sugar in the cupcakes down to ¾ cup if you prefer less sweetness, especially if you’re planning to use the frosting. The strawberry syrup adds natural sweetness too, so these Gluten-Free Strawberry Cake Cupcakes don’t need quite as much sugar as traditional recipes. Just know they won’t be quite as tender with less sugar.

Gluten Free Strawberry Cupcakes FAQs

These Gluten Free Strawberry Cupcakes prove that gluten-free baking can be just as delicious—if not more so—than traditional recipes. The secret is in that homemade strawberry syrup and taking the time to properly cream your butter and sugar. Whether you’re new to gluten-free baking or you’ve been at it for years, these cupcakes deliver the tender, moist texture and real fruit flavor you’ve been craving.

For more beginner-friendly baking tips and trusted gluten-free recipes that actually work, explore my detailed meal prep strategies to make your week easier. And according to authoritative nutrition research from the Celiac Disease Foundation, following a strict gluten-free diet is essential for managing celiac disease—but that doesn’t mean sacrificing the treats you love!