These moist gluten-free strawberry cupcakes are topped with vanilla buttercream and filled with sweet strawberry jam. A total must-make recipe!
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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.
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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.
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 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.
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.
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.
Storage
Store at room temperature for up to three days in an airtight container.
Spooky Gluten-Free Strawberry Cupcakes
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.
Anonymous says
Love it!!❤️