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+ servings
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

Equipment

  • Mixing Bowls
  • Stand Mixer
  • Muffin Pan
  • Oven

Ingredients
  

Cake:
  • 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
Frosting:
  • 1 cup powdered sugar
  • 5 tbsp butter softened to room temp
  • 3/4 cup Cool Whip
  • 1 tbsp milk
  • 1/2 tsp vanilla

Instructions
 

  • 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.

Nutrition

Calories: 339kcalCarbohydrates: 35gProtein: 6gFat: 21gSaturated Fat: 7gCholesterol: 82mgSodium: 149mgPotassium: 30mgFiber: 2gSugar: 30gVitamin A: 387IUCalcium: 86mgIron: 1mg
Keyword strawberry, almond, dessert, gluten free, cupcake, cupcakes
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