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!
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
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