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Gluten Free Strawberry Vanilla Cupcakes

Gluten Free Strawberry Vanilla Cupcakes | thealmondeater.com

These gluten free strawberry vanilla cupcakes are made with almond flour and topped with fresh strawberry icing.

Ingredients

for the cupcakes:

for the icing:

for the strawberry syrup:

Instructions

  1. Preheat oven to 350°.
  2. Combine flour, sugar, baking soda, and salt in a bowl and set aside.
  3. In a separate bowl, whisk eggs, applesauce, syrup, and vanilla together.
  4. Combine wet and dry ingredients, then distribute batter into a lined muffin tin.
  5. Bake cupcakes for 20-23 minutes, or until edges have set and center is baked through. Wait until cupcakes cool before icing them.
  6. While the cupcakes are baking, make the strawberry icing: combine strawberries and water in a saucepan over high heat.Bring mixture to a boil, then reduce to a simmer and simmer for 10 minutes, allowing the strawberries to break down. If strawberries aren’t breaking down, use a wooden spoon to muddle them. Pour mixture through a mesh strainer and reserve the strawberry syrup for the icing.
  7. To make the icing: add all ingredients to a bowl and whip with an electric mixer.
  8. To assemble: ice each cupcake with strawberry icing.
  9. Enjoy!

Keywords: gluten free cupcakes, gluten free vanilla cupcakes, strawberry cupcakes