Gluten-Free Strawberry Shortcake Cupcakes

How to Bake

Estimated bake & assembly time: 1-2 hours

Makes: A baker’s dozen

Best eaten within 2-3 days

Needs refrigeration

"With Strawberry Season Here, Everything's Growing Sweeter”

What’s in the box?

Sugar

Gluten-Free Flour

Vanilla

Basil Sugar

Powdered Sugar

Cookie Scoop

Cupcake Liners

Ingredients you’ll need:

  • 1/2 Cup Vegetable Oil

  • 2 Eggs

  • 1/2 Cup Milk ~ or ~ Non-Dairy Substitute

  • 8 OZ Cream Cheese ~ or ~ Non-Dairy Substitute

  • 1 LB Fresh Strawberries

Equipment you’ll need:

  • Mixing Bowls

  • Electric Mixer

  • Measuring Utensils

  • Spatula

  • Muffin Tin

  • Sauce Pan

  • Blender or Food Processor

Tips & Tricks

Cupcakes

1

Before mixing your cupcake batter, make sure your ingredients are room temperature. Set the eggs, milk, and cream cheese on the counter for 30-60 minutes. This will ensure that the batter mixes properly and that the cupcakes rise properly during baking.

Since these cupcakes will have fresh strawberries incorporated throughout, any left overs should be refrigerated.

Strawberry Frosting

2

You can add more than 2 tbsp of strawberry puree to the frosting, but keep in mind that this frosting will have a looser hold the more puree you add.

Use as much or as little frosting as you like! You can save the left over frosting in the fridge for up to 5 days.

Step-by-Step Instructions

Preheat the Oven to 350°

1

Preheat the oven and prepare your muffin tin with the provided cupcake liners.

Start Mixin’

2

Sugar

Vanilla

1/2 Cup Vegetable Oil, 2 Eggs, Milk

With electric mixer, mix together oil and sugar. Add in eggs one at a time, mixing until well combined after adding each egg. After eggs are mixed well, add in milk.

Add in Dry Ingredients

3

Gluten-Free Flour

Slowly mix in the gluten-free flour, leaving no lumps of flour but making sure to not over mix the batter. Make sure to scrape down the sides of the bowl with a spatula as well. This should only take 2-3 minutes.

Bake the Cupcakes

4

Use the provided scoop to fill the cupcake liners 1/2-3/4 of the way full. Bake for 18-20 minutes or until lightly golden.

You can use a toothpick to check if they are done. If the toothpick comes out clean they’re ready!

Macerate the Strawberries

5

Basil Sugar

1 LB Fresh Strawberries

Clean the strawberries and cut them into small chunks. Place them in a bowl with the basil sugar and mash them with a biscuit cutter, a pastry cutter, or use a food processor.

If you use a food processor, be sure to only pulse the strawberries because you still want them to have some texture.

Place half of the strawberries in a bowl and set aside. Blend the other half of the strawberries until smooth.

Pour the strawberry puree into a small sauce pan and simmer over medium heat for about 15-20 minutes, or until puree has reduced to about 1/2. Set aside and allow to cool completely.

Make the Frosting and Assemble the Cupcakes

6

Powdered Sugar

8 OZ Cream Cheese, Strawberry Puree

Using an electric mixer, cream together cream cheese and 1 cup of powdered sugar. Add in 2 tbsp of cooled strawberry puree. Continue adding in powdered sugar, 1 cup at a time until all powdered sugar has been incorporated.

To assemble the cupcakes, remove a teaspoon size piece of the cake in the center of each cupcake. Add the macerated strawberries to the inside of the cupcake. Then top with a scoop of frosting. If you have piping supplies you can also pipe on the frosting if you like. If you have any fresh strawberries left over, you can decorate the tops of the cupcakes.

Voila! They’re ready to eat! Make sure to refrigerate any left over cupcakes. These are best eaten immediately, but can be stored in the fridge for 2-3 days. They might get soggy from the strawberry filling after 2 days.