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homemade gluten-free strawberry cupcakes - dairy-free and gluten-free

Gluten-free & vegan strawberry cupcakes with easy vegan buttercream frosting

5 from 8 votes
Strawberry cupcakes are just perfection. If you want something fresh, but creamy and delicious, these cupcakes are such a great choice for you. These gluten-free & vegan strawberry cupcakes with dairy-free frosting are delicate, flavorful and so creamy.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 10 cupcakes
Course: Dessert
Cuisine: American, French
Ingredients Method

Ingredients
  

  • 1/2 cup gluten-free oat flour
  • 1/3 cup rice flour
  • 1/3 cup cassava flour
  • 1/3 cup buckwheat flour
  • 1 tsp baking powder
  • 1/3 tsp baking soda
  • 1/2 cup brown sugar
  • 1 cup soy milk + 3 tbsp
  • 1 tbsp strawberry jam
  • 1/4 cup melted vegan butter
Dairy-free vegan strawberry buttercream frosting
  • 3/4 cup soy milk
  • 4 tbsp cornstarch
  • 1 cup vegan butter room temperature
  • 1/2 cup powdered sugar
  • 2 tbsp strawberry powder * blended freeze dried strawberries - OPTIONAL
  • 3 tbsp strawberry jam

Method
 

  1. In a large bowl combine flours, baking powder, baking soda, and sugar. Add soy milk, jam, and melted vegan butter.
  2. Create a smooth batter and lastly, add chopped strawberries.
  3. Scoop the batter into the muffin baking pan lined with baking paper and bake them at 400F (200°C) for about 25-30 minutes.
  4. When the muffins are baked, let them cool down completely before decorating with the frosting.
  5. In a small saucepan cook soy milk with cornstarch until thick. Set it aside to cool down and put it into the fridge for at least 1 hour.
  6. Lastly, in a medium-sized bowl whisk vegan butter and sugar with a hand mixer. Slowly add the cornstarch mixture, strawberry powder, and strawberry jam. Whisk until everything is combined and the frosting is light and airy.
  7. Decorate the muffins with the strawberry frosting and a fresh slice of a strawberry. Enjoy.