Gluten-Free Strawberry Milkshake Cupcakes
This post may contain affiliate links. Please read our disclosure policy.
Who doesn’t love strawberry milkshakes? These cupcakes taste like you’re drinking a dairy filled milkshake, EXCEPT there’s NO dairy, gluten, or dye! They’re just as clean as they are delicious! Plus, the frosting can be changed to fit any fruit!
Why You’ll Love These Cupcakes
Milkshake in cupcake form: All the flavor of a strawberry milkshake in a tender bite.
Clean ingredients: Gluten-free, dairy-free, and free from artificial dyes.
Customizable frosting: Switch up the fruit to suit your mood or the season. Our favorites are raspberry, blueberry, or pineapple.
Fun & festive: Perfect for birthdays, brunches, holidays, or just a sweet treat during the week.
Make Ahead Option: I love to make these cupcakes ahead of time and freeze, minus the frosting. Let cool completely and then freeze in a Ziploc bag or airtight container. Let thaw before frosting.
Tips for the Perfect Cupcake
Use ripe, fresh strawberries (or frozen, well-thawed) for the most vibrant flavor.
Don’t overmix the batter, you want light and fluffy cupcakes.
Frost after the cupcakes have cooled completely to keep the frosting smooth and creamy.
Use a few freeze-dried strawberries for a cute topping idea.
Save This Recipe
Just enter your email and get it sent to your inbox! Plus you’ll get great new recipes from me!
Gluten-Free + Dairy-Free Strawberry Milkshake Cupcakes
Ingredients
Vanilla Cupcakes:
- 1 2/3 cups gluten-free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 cup sugar
- 1/2 cup dairy-free butter, melted
- 1 egg
- 1/4 cup dairy-free sour cream
- 3/4 cup dairy-free milk (we use almond or coconut)
- 1 1/2 tsp vanilla extract
- 1/2 tsp whole psyllium husk
Strawberry Buttercream:
- 4 large strawberries
- 1/2 cup dairy-free butter (at room temp)
- 3-4 cups powdered sugar
- 1/2 tbsp dairy-free milk (we use almond milk)
Instructions
Vanilla Cupcakes:
- Preheat oven to 350F degrees & line a muffin tin with cupcake liners.
- In the bowl of a stand mixer, combine all ingredients & mix until well combined. Fill cupcake liners 3/4 full.
- Bake for about 20 minutes or until toothpick put in center comes out clean. Let cool on wire rack completely before frosting however you’d like.
Strawberry Buttercream Frosting:
- In a food processor, blender, or stand mixer pulse the strawberries until pureed. Add butter, vanilla, and 2 cups sugar. Mix until well combined, then add milk & mix. Add in small amounts of powdered sugar, mixing after each addition, to reach desired consistency. Frosting should be smooth & soft, yet hold its shape.
Notes
This post may contain affiliate links. Please read our disclosure policy.
