I never really think of summer and cupcakes going together because cupcakes are usually a heavy, dense dessert. But, I think this chocolate strawberry cupcake recipe could be served all summer long!
You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter. I discuss my fluoride-free journey on TikTok and in my newsletter.
Is there anything better than chocolate and strawberries? It's one of my favorite combinations! These cupcakes are comprised of a delicious, moist and buttery strawberry cake topped with rich and chocolatey buttercream frosting. A winning combination!
I've made strawberry buttercream before, but I thought this strawberry cupcake would be best with a decadent chocolate frosting. It's seriously good and the cake has an amazing strawberry flavor. And, it's the perfect treat!
If you're looking for more chocolate strawberry recipes, check out my strawberry chocolate patties and my chocolate strawberry madeleines.
Jump to:
Ingredients
- Gluten-free flour: I use Caputo's or King Arthur's.
- Baking powder: I use this brand.
- Fluoride-free salt: I use Redmond Real Salt.
- Organic eggs: if limiting fluoride exposure, high-quality, organic eggs are necessary.
- Organic sugar: I use this brand.
- Organic unsalted butter: make sure this is a high-quality, organic butter if you're limiting fluoride exposure.
- Organic strawberry powder: I use these freeze-dried strawberries and pulse them in the food processor to make powder.
- Organic milk: organic milk is necessary if limiting fluoride exposure. You can also use distilled water if milk isn't available.
- Organic powdered sugar: I use this brand.
- Unsweetened cocoa powder: I use this brand.
- Organic fresh strawberries: if you're trying to limit fluoride exposure, make sure the strawberries are organic and that you wash them very well. Even organic foods contain pesticides, some of which contain fluoride.
See recipe card for quantities.
Instructions
Preheat the oven to 350 degrees and line a muffin tin with 6 paper muffin liners.
In a large bowl, combine salt, flour, baking powder, and strawberry powder.
Beat eggs, sugar, and melted butter together in a medium bowl using a whisk.
Slowly add the flour mixture. Mix until combined.
Pour the milk into the mixture slowly.
Divide the batter evenly between the 6 muffin tins.
Bake for 15 minutes or until a toothpick comes out clean from the center of a cupcake.
Remove the cupcakes from the oven and let the cupcakes cool completely before frosting.
Whip butter in a mixing bowl using an electric mixer on medium speed. If you're using a standing mixer, use the paddle attachment on medium speed. Mix for 2-3 minutes before the next step.
Slowly alternative adding the powdered sugar and cocoa powder. Reduce the speed to medium.
Depending on the consistency, mix in 1 or 2 tablespoons of organic milk or distilled water. Beat for another 3-5 minutes.
Put the frosting in a piping bag fitted with a metal tip.
Frost the cupcakes with the frosting and top with a fresh strawberry.
Store the cupcakes in an airtight container in the refrigerator for up to 5 days.
Hint: Use a cookie scoop to fill each cupcake liner. Find the cookie scoop here.
Equipment
- Cookie scoop - to fill each cupcake liner.
- Non-toxic cupcake pan - a great option if you're limiting fluoride exposure.
- Electric mixer - love this one because it's cordless! It also comes in some really pretty colors.
- Glass mixing bowls - are a great alternative to plastic mixing bowls that can be toxic.
- Wooden spatula - a non-toxic alternative to spatulas.
Storage
Store the cupcakes in an airtight container in the refrigerator for up to 5 days.
FAQ
You totally can, but if you're limiting fluoride exposure I would skip this step. Unless the vanilla extract is from Italy or France or another place where there is no fluoridation in the water, it's hard to know for sure if it's fluoride-free.
I use natural paper cupcake liners because I like them more than cupcake tins. I use the brand If You Care.
Fill the cupcake liners ¾ of the way full. I use a cookie scooper and do two scoops in each liner. Find the cookie scoop here.
Use medium or small-sized strawberries for the top of each cupcake. I cut each strawberry in half, but you can keep the strawberries whole.
What makes this recipe low in fluoride?
This recipe is low in fluoride because it uses all organic, high-quality ingredients and avoids the biggest high fluoride foods like raisins, wine from California, and certain dry ingredients like oatmeal.
Top tip
If you can't find strawberry powder, make your own! I use these strawberries and pulse them in the food processor to make powder. Store them in an airtight container in a cool dry place.
Chocolate Strawberry Cupcakes (low fluoride, gluten-free)
Equipment
- Non-toxic cupcake pan
Ingredients
The Cupcakes
- 1 ¼ cups gluten-free flour
- 1 ½ teaspoon organic baking powder
- ½ teaspoon fluoride-free salt
- 1 organic egg
- 1 cup organic granulated sugar
- 4 tablespoons organic unsalted butter melted
- 1 tablespoon organic strawberry powder
- ¼ cup organic milk
The Frosting
- 1 stick organic unsalted butter softened
- 2 cups organic powdered sugar
- ½ cup organic cocoa powder
- 1-2 tablespoons organic milk or distilled water
- 6 strawberries
- A pinch of salt
Instructions
- The Cupcakes
- Preheat the oven to 350 degrees and line a muffin tin with 6 paper muffin liners.
- In a large bowl, combine salt, flour, baking powder, and strawberry powder.
- Beat eggs, sugar, and melted butter together in a medium bowl using a whisk.
- Slowly add the flour mixture. Mix until combined.
- Pour the milk into the mixture slowly.
- Divide the batter evenly between the 6 muffin tins.
- Bake for 15 minutes or until a toothpick comes out clean from the center of a cupcake.
- Let the cupcakes cool completely before frosting.
- The Frosting
- Cream the butter in a large bowl using an electric mixer.
- Slowly alternative adding the powdered sugar and cocoa powder.
- Depending on the consistency, mix in 1 or 2 tablespoons of organic milk or distilled water. Add a pinch of salt.
- Put the frosting in a piping bag fitted with a metal tip.
- Putting it together
- Frost the cupcakes with the frosting and top with a fresh strawberry.
- Store the cupcakes in an airtight container in the refrigerator for up to 5 days.
Notes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter. I discuss my fluoride-free journey on TikTok and in my newsletter.
Janet says
Yum! Yum!! Yum!!!