Gluten Free Strawberries and Creme Cupcakes

Light and fluffy almond cake is filled with a tangy strawberry jam and topped with a light-as-air frosting in this strawberries and creme cupcake.

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Gluten Free Strawberries and Creme Cupcakes

IMG_9948Ever since one of my best friends was told she’s severely gluten-intolerant, I’ve been trying to create baked goods that are delicious but totally gluten free. I’ve found that a lot of GF baked goods out there tend to be dense, heavy, and flavorless – she told me she agreed. So, the quest to create a better GF goodie began.

Along the way, I’ve created some seriously delicious gluten-free treats:

However, these cupcakes may have just taken the #1 ranking.

A better gluten free cake

cupcake bakedMy issue with a lot of other gluten free recipes is that they end up being really dense, depending on the flour you use. I’ve found that super fine almond flour (the kind you would use for macarons) is the best one for cakes/cupcakes that are light and fluffy, so that’s how this recipe starts.

Know what else makes this cake recipe great? The fact that it’s just a few ingredients and comes together SO quickly. It’s really as simple as stir, pour, bake, and enjoy! The cake itself is comprised of:

  • Eggs
  • Almond flour
  • Baking powder
  • Sugar
  • Vanilla
  • Milk

Gluten Free Strawberries and Creme CupcakesYep – that’s it! A bunch of stuff you probably already have at home. This cake comes out so light and fluffy, has a super soft vanilla flavor, and is complemented by the strawberry filling and fluffy frosting to create a strawberries and cream dream. It’s fluffy, tart, sweet, creamy, cakey – seriously, it’s everything.

I’ve made this recipe for multiple parties and events and most times, people have no idea it’s gluten-free (but there’s the bonus of your GF friends not feeling left out). 

Filling & Frosting

strawberriesThe filling I used is a strawberry jam that I made myself because I accidentally bought 2 pounds of strawberries. I get my groceries delivered and didn’t read closely enough, so I was quite surprised when I got a literal vat of berries. To make my own jam, I just combined 1 lb cut and washed berries with 1 1/4 cups of sugar, 1/2 tsp lemon zest, and 2 tbsp lemon juice. Just let the berries and sugar simmer together for 5 minutes, crushing the berries once soft. Then, add lemon zest and juice, and boil for ~20 min (going for a temp of about 220).  Let it cool, jar it, and enjoy it for the next two weeks!IMG_9968

The frosting is a pretty standard buttercream base (butter + powdered sugar), but it’s lightened up with the addition of Cool Whip whipped topping, which leaves it super light and fluffy. It’s perfect for this delicate little cupcake, as it complements the flavors in it without being overpowering. It’s also a great frosting recipe to keep on hand, since it goes on just about anything!


Gluten Free Strawberries and Creme Cupcakes

Gluten Free Strawberries and Creme Cupcakes

Jacklin Altman
Light and fluffy almond cake is filled with a tangy strawberry jam and topped with a light-as-air frosting in this strawberries and creme cupcake. This small batch recipe yields 6 cupcakes. Double everything for 1 dozen!
5 from 1 vote
Prep Time 20 minutes
Cook Time 22 minutes
Decorating Time 45 minutes
Course Dessert
Cuisine American
Servings 6
Calories 339 kcal


  • Mixing Bowls
  • Stand Mixer
  • Muffin Pan
  • Oven


  • 2 eggs
  • 1 cup almond flour
  • 1/2 tsp baking powder
  • 1/4 cup sugar
  • 1/2 tsp vanilla
  • 1 tbsp milk
  • Jam of choice or see above to make your own strawberry jam
  • 1 cup powdered sugar
  • 5 tbsp butter softened to room temp
  • 3/4 cup Cool Whip
  • 1 tbsp milk
  • 1/2 tsp vanilla


  • Preheat oven to 350F
  • Whisk eggs and sugar together in a bowl for about a minute, until the mixture is pale and fluffy
  • Add vanilla and salt, stir to combine
  • Add baking powder and almond flour, whisk together until mixture is uniform
  • Pour into cupcake wrappers/molds in a muffin tin
  • Bake for ~18-22 minutes, until cupcakes are lightly golden and a toothpick comes out clean
  • If you’re making your own jam, make it while your cupcakes are baking and then cool it in the fridge. Combine 1 lb strawberries with 1 1/4 cup of sugar over medium heat and bring it to a boil in a saucepan. Once boiling, add 2 tbsp lemon juice and 1/2 tsp lemon zest and simmer for 20 minutes, crushing berries to create a jam.
  • While cupcakes are cooling, make your frosting. First, whip your softened butter in a stand mixer until it's fluffy, then add powdered sugar, vanilla, and cool whip and whip it until it's uniform. Add milk 1/2 tsp at a time until you get the desired consistency.
  • Once jam and cupcakes are cooled, cut halfway down to the center of the cupcake with a pairing knife and turn it so you cut out a little cone shape. Fill with jam. You can choose to cover it back up with cake or just leave it open, since it will be frosted anyway.
  • Frost your filled cupcakes and ENJOY! Store in an airtight container in the fridge.


Calories: 339kcalCarbohydrates: 35gProtein: 6gFat: 21gSaturated Fat: 7gCholesterol: 82mgSodium: 149mgPotassium: 30mgFiber: 2gSugar: 30gVitamin A: 387IUCalcium: 86mgIron: 1mg
Keyword dessert, gluten free, cupcake, cupcakes, strawberry, almond
Tried this recipe?Add your thoughts below in the comments or post on social media and tag @foodbythegram!

1 thought on “Gluten Free Strawberries and Creme Cupcakes”

  1. Pingback: Gluten Free PB&J Thumbprint Cookies - Food By The Gram

5 from 1 vote (1 rating without comment)

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