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Home » Recipes » Halloween

Spooky Gluten-Free Strawberry Cupcakes

Oct 18, 2022 · 1 Comment

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These moist gluten-free strawberry cupcakes are topped with vanilla buttercream and filled with sweet strawberry jam. A total must-make recipe!

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section 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. 

spooky-gluten-free-strawberry-cupcakes

These gluten-free strawberry cupcakes are a spooktacular dessert to make for Halloween! The cupcakes are topped with frozen strawberry reduction and a chocolate eyeball. Everyone will LOVE these cupcakes!

If you're looking for more Halloween treats like these gluten-free strawberry cupcakes, check out my spooky gluten-free Halloween cookies and my Halloween snack mix with popcorn.

Jump to:
  • Reasons to Make These Halloween Cupcakes
  • Ingredient Notes
  • Instructions
  • Storage
  • Spooky Gluten-Free Strawberry Cupcakes

Reasons to Make These Halloween Cupcakes

  • Allergy-friendly - these cupcakes are completely gluten-free.
  • Delicious - the strawberry filling pairs perfectly with the vanilla buttercream and vanilla cupcake.
  • Festive - these gluten-free cupcakes are so festive for Halloween. 

Ingredient Notes

  • Strawberries: I recommend using fresh strawberries for this recipe.
  • Gluten-free flour: Use either King Arthur Measure-for-Measure gluten-free flour or Cup4Cup gluten-free flour.
  • Chocolate eyeballs: I use THESE chocolate eyeballs.

See recipe card for quantities.

Instructions

How to Make the Cupcakes

Preheat the oven to 350 degrees and line a cupcake tin with 12 paper cupcake liners.

In a large bowl, combine salt, flour, and baking powder.

adding-butter

Beat eggs, sugar, and melted butter together in a medium bowl using a whisk.

adding-gluten-free-flour-to-cupcake-batter

Slowly add the flour mixture. Mix until combined.

making-batter

Pour the milk into the mixture slowly.

Divide the batter evenly between the 12 cupcake tins.

Bake for 15 minutes or until a toothpick comes out clean from the center of a cupcake.

Let the cupcakes cool completely.

How to Make the Frosting

Cream the butter in a large bowl using an electric mixer.

Slowly add the powdered sugar.

Depending on the consistency, mix in 1 or 2 tablespoons of cold water. Add a pinch of salt and the vanilla extract.

Put the frosting in a piping bag fitted with a metal tip.

How to Make the Drizzle

Mix the cornstarch and water together. Pour into a medium saucepan and add strawberries and granulated sugar.

making-strawberry-drizzle

Let the mixture simmer on medium heat for 15 minutes.

Take a fork and mash the strawberries. They should be soft.

strawberry-drizzle

Remove the mixture from the heat and strain using a cheesecloth or sieve.

strawberry-drizzle

Fill a pastry bag with the strained strawberry sauce.

Putting it Together

Take a pastry tip and cut out the center of each cupcake.

filling-cupcakes

Fill each center with strawberry jam using a pastry bag.

adding-the-frosting

Frost each cupcake with the buttercream.

adding-drizzle

Top each cupcake with a drizzle of strawberry sauce.

Add a chocolate eyeball on top of each cupcake.

adding-eyeballs

Hint: you don't need to put a tip on the pastry bags for the strawberry jam and the strawberry drizzle. Just snip the tip of the pastry bag instead.

spooky-gluten-free-strawberry-cupcakes

Storage

Store at room temperature for up to three days in an airtight container.

spooky-gluten-free-strawberry-cupcakes

Spooky Gluten-Free Strawberry Cupcakes

These moist gluten-free strawberry cupcakes are topped with vanilla buttercream and filled with sweet strawberry jam. A total must-make recipe!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 20 minutes mins
Total Time 50 minutes mins
Course Dessert
Cuisine American
Servings 6 people
Calories 420 kcal

Ingredients
  

The Cupcakes

  • 1 ¼ cups gluten-free flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 egg
  • 1 cup granulated sugar
  • 4 tablespoons unsalted butter melted
  • ¼ cup milk

The Frosting

  • 2 sticks unsalted butter softened
  • 4 cups organic powdered sugar
  • 1-2 tablespoons cold water
  • A pinch of salt
  • 1 teaspoon vanilla extract

The Filling

  • 2 cups strawberry jam

The Drizzle

  • 1 cup fresh or frozen strawberries
  • 1 cup water
  • 7 teaspoons cornstarch
  • 1 tablespoon granulated sugar

Instructions
 

The Cupcakes

  • Preheat the oven to 350 degrees and line a cupcake tin with 6 cupcake liners.
  • In a large bowl, combine salt, flour, and baking 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 cupcake tins.
  • Bake for 15 minutes or until a toothpick comes out clean from the center of a cupcake.
  • Let the cupcakes cool completely.

The Frosting

  • Cream the butter in a large bowl using an electric mixer.
  • Slowly add the powdered sugar.
  • Depending on the consistency, mix in 1 or 2 tablespoons of cold water. Add a pinch of salt and the vanilla extract
  • Put the frosting in a piping bag fitted with a metal tip.

The Drizzle

  • Mix the cornstarch and water together. Pour into a medium saucepan and add strawberries and granulated sugar.
  • Let the mixture simmer on medium heat for 15 minutes.
  • Take a fork and mash the strawberries. They should be soft.
  • Remove the mixture from the heat and strain using a cheesecloth or sieve.
  • Fill a pastry bag with the strained strawberry sauce.

Putting it Together

  • Take a pastry tip and cut out the center of each cupcake.
  • Fill each center with strawberry jam using a pastry bag.
  • Frost each cupcake with the buttercream.
  • Top each cupcake with a drizzle of strawberry sauce.
  • Add a chocolate eyeball on top of each cupcake.

Notes

Use either King Arthur Measure-for-Measure gluten-free flour or Cup4Cup gluten-free flour.

Nutrition

Serving: 1cupcakeCalories: 420kcalCarbohydrates: 183gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 22mgSodium: 308mgPotassium: 136mgFiber: 5gSugar: 68gVitamin A: 405IUVitamin C: 16mgCalcium: 103mgIron: 2mg
Keyword chocolate strawberry cupcakes, halloween cupcakes, halloween gluten free cupcakes, spooky cupcakes, strawberry gluten free cupcakes
Tried this recipe?Let us know how it was!

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    Recipe Rating




  1. Anonymous says

    November 04, 2022 at 12:38 am

    5 stars
    Love it!!❤️

    Reply

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