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Gluten-Free Strawberry Shortcake Cupcakes Recipe

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This recipe for Gluten-Free Strawberry Shortcake Cupcakes is from sydney's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cupcakes

1 1/2 c. gluten free all-purpose flour
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. kosher salt
1/2 c. unsalted butter, room temperature
1 c. organic sugar
3 large eggs
2 tsp. pure vanilla extract
1/2 c. sour cream, room temperature
2 pt. fresh strawberries

Frosting

1 tbsp. fresh lemon juice
3 tbsp. powdered sugar
1/3 c. organic sugar
1 tbsp. pure vanilla extract
Directions:
Directions:
1. Preheat oven to 350ºF.
2. Combine the flour, baking powder, baking soda and salt in a mixing bowl and whisk.
3. In the bowl of an electric mixer, preferably with a paddle attachment, beat the butter and sugar on high speed for 5 minutes.
4. Beat in the eggs, one at a time, scraping down the sides of the bowl after each addition.
5. Beat in vanilla extract
6. Turn the mixer to low, add half the flour mixture, then the sour cream and finally the remaining flour mixture.
7. Mix until combined.
8. With a spatula, scrape the sides and the bottom of the mixing bowl to ensure all ingredients are well combined.
9. Divide the batter into the muffin tins.
10. Bake for 18-20 minutes.
11. Let cool in pan for 5 minutes then remove to a wire rack.
12. Reserve a few strawberries for garnish.
13. Slice the rest and mix with sugar and lemon juice.
14. Let sit for 15-20 minutes, tossing occasionally.
15. Lightly mash the strawberries with a fork.
16. Cut holes in cupcakes and fill.
17. Whip the cream with the vanilla and the powdered sugar until it forms peaks.

 

 

 

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