Your life is not over once you have celiac, or are gluten intolerant. You really can have yummy cupcakes again. Try this recipe. If you follow it, I promise you will have one of the most scrumptious desserts ever.

Gluten Free Strawberry Cupcakes

Preheat the oven to 350. Butter and flour cupcake pans.

In mixing bowl combine:
2 (8oz or 227g) Cups Better Batter Gluten Free Flour
1 1/2 Cups Sugar
1/2 Tbsp & 1 tsp Baking Powder
3/4 tsp Salt

Mix on low speed for 30 seconds then add:

1 1/2 Sticks Softened Butter
3/4 Cups Strawberry Puree
Mix to blend then beat to light and fluffy for about 3 minutes.
In another bowl whisk together:
5 Egg Whites
1/3 Cup Milk
In 2 separate additions add to cake batter. Blend after each addition until incorporated and wipe down sides of bowl.

Fill cupcake tins 3/4 of the way full
Bake for about 20-30 minutes.

Whipped Filling
1 cup heavy whipping cream
1 tsp vanilla
1/4 cup sugar
1/3 cup puree’d strawberries
Mix all ingredients on high speed, beat until light and fluffy.
Strawberry Cream Cheese Frosting
With an electric mixer beat together equal parts:
8 oz Cream Cheese
1/4 cup strawberry puree
1/4 cup Sugar
1 tspVanilla

Beat until light and fluffy.

When cupcakes are completely cool, take a knife and make a small cut in the top of each cupcake.

With a piping bag (you can just use a ziplock bag, with a small cut in the corner), squirt whipped filling into each cupcake.

Top with frosting and garnish with Strawberries.

Step by step photo directions can be found at: