These gluten free strawberry lemonade cupcakes have summer in every bite. They are a refined sugar free & gluten free lemon cake, filled with a fresh strawberry compote, and topped with a zesty dairy free lemon buttercream!
Why you'll love these gluten free strawberry lemonade cupcakes
If you love lemon, you will love these cupcakes. They are bursting with a zesty lemon flavor. They are gluten free, dairy free and option to make them with no refined sugar. They are also safe on a modified low FODMAP diet. You would never know these are a healthier cupcake! And if strawberries aren't your thing you can just make the lemon cake and top with lemon frosting!
INGREDIENTS IN GLUTEN FREE STRAWBERRY LEMONADE CUPCAKES
Lemon Juice and Zest
Baking Powder
Pure Vanilla Extract
Non-Dairy Milk
Eggs
Fresh Strawberries
Maple Syrup or Honey
Tapioca Starch
SUBSTITUTIONS AND SWAPS
1. You cannot replace the fresh squeezed lemon juice for bottled lemon juice. It will be too acidic and will make the cake and frosting very bitter.
2. I use Bob's Red Mill 1:1 Flour in this recipe, I have not tested others but I think King Arthur GF 1:1 will work here. You must use a 1:1 flour blend.
3. I use unsalted Miyoko's dairy free butter, but you can sub for grass fed butter. Any dairy free butter sticks should work, like Earth Balance.
4. I use Oatly oat milk for the non-dairy milk, but any plant based milk will work.
5. Coconut sugar may be replaced in the cake recipe for any granulated sweetener. Keep in mind sugar substitutes tend to be sweeter so you may want to reduce by 1/4 the amount. You may also replace for cane sugar.
6. Tapioca starch may be substituted for arrowroot starch.
You can prep these cupcakes in steps to make it easier when you are ready to assemble and serve!
1. Make the cupcakes by whisking together the dry ingredients with the wet. Pour into muffin wrappers and bake. When the cupcakes are cooled, they can be stored in an airtight container on the countertop for up to 3 days.
2. Make the strawberry compote filling in advance. Boil down strawberries on stove with a touch of maple syrup and a little tapioca starch to gel it up. Once cooled, this can be stored in the fridge for up to a week.
3. When you are ready to assemble and serve the cupcakes, prepare the lemon buttercream by whipping together the butter, sugar and lemon juice. Place in a piping bag.
4. Cut little circles into your previously baked cupcakes and fill with 2 tsp of strawberry compote you have stored in the fridge.
5. Swirl with the lemon buttercream and top with fresh strawberries!
FAQ
Can I use jam in a jar for the filling?
Yes you can use any strawberry jam or preserves. But don’t be intimated by making this filling. You just heat and smash the berries on the stovetop, add a touch of sweetener and some tapioca starch to gel it up into a jam. It takes just about 5 minutes and it's fresh and no added preservatives or sugars!
What special kitchen tools do I need?
An electric mixer
A piping bag for icing (optional), or a ziploc bag
Can I make these gluten free lemon cupcakes into muffins?
Yes! They would be great muffins because they’re not too sweet without the frosti. I’d skip the frosting and maybe even add some chopped blackberries, or berries of choice, into the batter! And top with fresh berries before baking.
How to store strawberry lemonade cupcakes?
These store well on the counter for a day then transfer to fridge in airtight container. They are good in the fridge for up to 7 days, and in the freezer for up to 3 months. I suggest they are wrapped individually and tightly (without the frosting is recommended) with wrap before frozen. Or store the whole frosted cupcake in an airtight container.
How do I make unrefined powdered sugar?
The lemon buttercream calls for powdered sugar. I personally do not eat confectionary sugar, but if you do then that is the best choice! But to make your own unrefined powdered sugar, place any granulated sweetener in a high speed blender for 30-60 seconds. That's it! I prefer to use a neutral sugar in this frosting recipe such as monkfruit, not coconut sugar because that will turn the frosting brown and alter the flavor.
Are gluten free strawberry lemon cupcakes low FODMAP compliant?
Yes, these strawberry lemon cupcakes are low FODMAP. Lemons and strawberries are low FODMAP fruits and gluten free all purpose flour is also considered to be low FODMAP. Use maple syrup as the sweetener in the filling, and you can even substitute the coconut sugar in the cake recipe to a cane sugar.
