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Gluten-Free Strawberry Shortcake Cupcakes

Gluten-Free Strawberry Shortcake Cupcakes

Make the best Strawberry Cupcakes with this gluten-free option!

Author: Mommy Hates Cooking

Meal Type: Vegetarian

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

Servings: 24 serving

Calories: 272 kcal per serving

Ingredients

  • 2 ½ Cups - All-Purpose Flour or Gluten-Free All-Purpose Flour
  • 2 ½ Tsps - Baking Powder
  • 1 Tsp - Baking Soda
  • 1 Tsp - Salt
  • 4 - Eggs
  • 1 ½ Cups - Granulated Sugar
  • 3 Tsps - Vanilla Extract
  • 1 Cup - Cooking Oil
  • 1 Cup - Buttermilk
  • 4 ounce - Cream Cheese
  • ¼ Cups - Granulated Sugar
  • 1 tsp - vanilla
  • 1 ½ Cups - Heavy Whipping Cream
  • ½ Cups - Strawberries

Instructions

  1. Preheat oven to 350 degrees and fill the pan with cupcake liners.
  2. Whisk together flour, baking powder, soda, and salt. Set Aside.
  3. In a large bowl, beat the eggs, add sugar and continue beating for about 30 seconds.
  4. Add oil and vanilla extract, beat until well combined.
  5. Gradually add dry ingredients alternating with buttermilk.
  6. Beat until well combined, the batter will be thin.
  7. Divide into cupcake liners, 2/3 full.
  8. Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool completely.
  10. Before frosting use a small knife or the end of a decorating tip to make a circle on top of the cupcake.
  11. Carefully add about 1/4 Tsp of berries to it and then replace with the cake that you took out, to make smooth.
  12. Then, prepare the frosting.
  13. In a large mixing bowl, combine cream cheese, sugar, and vanilla.
  14. Beat until creamy.
  15. Gradually add whipping cream, beat until stiff peaks form.
  16. Once done add a spoonful of frosting to each cupcake or use a decorating bag and tip of your choice and frost.
  17. Top with fresh strawberries.

Nutrition

Energy: 272 kcal | Total Fat: 17 g | Saturated: 5 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 53 mg | Total Carbs: 26 g | Fiber: 0 g | Sugars: 16 g | Proteins: 3 g | Sodium: 196 mg | Polyunsaturated: 5 g | Monounsaturated: 6 g

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