Gluten Free and Eggless Strawberry and Cream Cupcakes


These cupcakes were one of the first I made for people outside of my family, and was something I was highly nervous and anxious about. However, these turned out to be really pretty and tasty, with the classic strawberries and cream taste.

Recipe adapted from:

1-1/2 cups Gluten free All Purpose Flour
1-1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
2/3 cup granulated sugar
Egg replacer equivalent to 3 eggs
1 teaspoon vanilla extract
3/4 cup milk
1/4 cup plain yogurt
1/2 cup sprinkles

6-8 strawberries, halved, with the stems cut
1/2 cup whipping cream
2 teaspoon powdered sugar
1/4 cup strawberry jam


In a medium bowl, sift the flour, baking powder and salt together.

In a separate bowl, using an electric mixer beat the butter until its soft and fluffy. Add the sugar, and beat until light and creamy. Add the egg replacer, vanilla extract and yogurt, and beat well.

Alternate between the flour mixture and the milk, adding the flour mixture in 3 instalments, and the milk in 2 instalments. Mix until well combined. Stir in the sprinkles gently, making sure not to over-mix.

Using an ice-cream scoop (or alternative), scoop the batter into the cupcake pan, and bake for 17 – 20 minutes, or until the tops are golden brown. Let the cupcakes cool before decorating.

Using a knife, or a cupcake corer, remove about a 1 inch hole from the cupcake. Add a tablespoon of jam into each core. In a small bowl, lightly whisk the whipping cream and powdered sugar together. Pour about a spoonful of this cream on top of the jam in each cupcake. Top with a strawberry half, and then a bit more cream. Enjoy!