Gluten-Free + Dairy-Free Strawberry Milkshake Cupcakes
Who doesn’t love strawberry milkshakes? These cupcakes taste like you’re drinking a dairy filled milkshake, minus the dairy, gluten, or dye! They’re just as clean as they are delicious! Plus, the frosting can be changed to fit any fruit!
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
No allergies? Just sub everything for regular flour & regular dairy products.
Frosting: You can sub strawberries for about 1/4 - 1/2 cup fresh blueberries, mango, pineapple, or raspberries!
Stores great in sealed container in refrigerator for up to a week. Or freeze frosted cupcakes for up to a month!
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