Go Back
–+ servings
mothers day Strawberry Cupcakes

Delightful Mothers Day Strawberry Cupcakes That Wow!

These mothers day Strawberry Cupcakes are a moist, gluten-free, and dairy-free treat perfect for any spring celebration.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 22 minutes
Cooling Time 5 minutes
Total Time 47 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 230
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup all-purpose flour substitutable with 1:1 gluten-free blend
  • 1 cup granulated sugar adjust according to taste
  • 1 tbsp baking powder check for freshness
  • 1 tsp salt kosher salt recommended
  • 1/2 cup unsalted butter substitute with vegan butter for dairy-free
  • 2 large eggs can use flax eggs or chia seeds mixed with water
  • 1/2 cup milk use non-dairy milk for dairy-free
  • 1 tsp vanilla extract preferably pure extract
  • 1 cup fresh strawberries freeze-dried strawberries can be used as an alternative
For the Frosting
  • 2 cups powdered sugar
  • 1/2 cup unsalted butter opt for dairy-free butter if needed
  • 1/2 cup strawberry puree use fresh or frozen strawberries blended until smooth

Equipment

  • Muffin tin
  • Blender
  • Mixing bowl
  • stand mixer

Method
 

Cupcake Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a standard muffin tin with paper liners.
  2. Blend fresh strawberries in a blender or food processor until smooth for the strawberry puree.
  3. In a bowl, whisk together all-purpose flour, baking powder, and salt until well combined.
  4. Beat softened butter and granulated sugar on medium speed for 2-3 minutes until fluffy.
  5. Add eggs and vanilla extract to the creamed mixture, mixing until just combined.
  6. Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing until just combined.
  7. Fold in ⅓ cup of fresh strawberry puree until evenly distributed.
  8. Divide batter among muffin liners, filling each about two-thirds full and bake for 18-22 minutes.
  9. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Frosting Instructions
  1. Beat together powdered sugar, unsalted butter, and strawberry puree until smooth and creamy.
  2. Frost cooled cupcakes with the strawberry frosting.

Nutrition

Serving: 1cupcakeCalories: 230kcalCarbohydrates: 35gProtein: 2gFat: 10gSaturated Fat: 6gMonounsaturated Fat: 4gCholesterol: 35mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 18gVitamin A: 350IUVitamin C: 15mgCalcium: 50mgIron: 0.5mg

Notes

Use room temperature ingredients for better mixing. Let cupcakes cool completely before frosting.

Tried this recipe?

Let us know how it was!