Ingredients:
1 ½ cups gluten-free all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup unsalted butter (softened)
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup milk
½ cup fresh strawberries (finely chopped)
Ingredients – Strawberry Crunch Topping:
10 gluten-free golden sandwich cookies (crushed)
3 tbsp freeze-dried strawberries (crushed)
2 tbsp melted butter
Ingredients – Frosting:
1 cup unsalted butter (softened)
3 cups powdered sugar
1 tsp vanilla extract
3 tbsp milk
2 tbsp strawberry jam
Directions:
- Preheat oven to 180°C (350°F) and line a 12-cup muffin tray with liners.
- In a bowl, whisk flour, baking powder, baking soda, and salt.
- In a separate bowl, cream butter and sugar until fluffy.
- Beat in eggs one at a time, then add vanilla.
- Add dry ingredients alternately with milk, mixing until just combined.
- Fold in chopped strawberries.
- Divide batter among liners and bake for 18–20 minutes or until a toothpick comes out clean. Cool completely.
- For the crunch topping, combine crushed cookies, freeze-dried strawberries, and melted butter. Set aside.
- For the frosting, beat butter until creamy. Gradually add powdered sugar. Mix in vanilla, milk, and strawberry jam until smooth.
- Frost cupcakes using a piping bag, then sprinkle generously with the strawberry crunch topping.
Cooking Time: 20 mins
Servings: 12 cupcakes
