Allergy Friendly Strawberry Cupcakes with Strawberry Frosting



Allergy-Friendly Strawberry Cupcakes


Makes 12 cupcakes

Free From gluten and all top 8 allergens

With strawberry season in full swing, local farmer’s markets are overflowing with these sweet little beauties. Take advantage of their cheaper price tag, and bake strawberries into all your favorite treats. Brimming with vitamin C and fiber, strawberries make these lovely cupcakes almost a health food! So pretty in pink, these gems are great for birthdays, class parties, or an afternoon tea. And don’t forget your summer barbecues, they are perfect for those too. Don’t they look like they must be bad for you? Nope, 100% natural, gluten-free, vegan, and free of all top food allergens.  Now, that’s a berry special treat.


1 cup fresh strawberries, sliced

1/4 cup rice milk

1 teaspoon lemon juice

1 1/2 teaspoons pure vanilla extract

1 1/2 cups my Basic Gluten-Free Flour Mix or Authentic Foods GF Classical Blend

1/2 teaspoon xanthan gum

3/4 teaspoon double-acting baking powder

3/4 teaspoon baking soda

3/4 teaspoon salt

1/4 cup + 2 Tablespoons dairy-free soy-free vegetable shortening

1 cup granulated sugar

2 1/4 teaspoons Ener-G egg replacer mixed with 3 Tablespoons rice milk

1 recipe Allergy-Friendly Strawberry Frosting (recipe follows)

12 small strawberries


1. Preheat oven to 350°F. Line a cupcake pan with 12 liners.

2. Puree strawberries in blender, until reduced to 1/2 cup liquid. Add a few more strawberries if necessary.

3. Combine 1/2 cup strawberry puree with 1/4 cup rice milk, lemon juice, and vanilla extract. Set aside.

4. Measure out flour mix by spooning flour into a dry measuring cup, then leveling it off with a straightedge, or the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Combine flour mix with xanthan gum, baking powder, baking soda, and salt. Whisk well. Set aside.

5. In the bowl of a stand mixer fitted with the paddle attachment, combine vegetable shortening and granulated sugar. Mix on medium speed 2 minutes.

6 Add egg replacer to bowl of stand mixer. Mix on medium speed 1 minute more.


7. Using a sifter, sift in the flour mixture in three batches, alternating with strawberry mixture, beginning and ending with flour mixture, and mixing until combined, about 30 seconds. Once batter is smooth, spoon about 1/4 cup batter into each liner, filling the liners about three-quarters full. Do not overfill the liners, or they will rise too high.

8. Bake in the center of the oven 20 minutes until a skewer or toothpick inserted into the center of a cupcake comes out clean, and cupcakes are a lovely berry color. The cupcakes won’t be pink, they bake up more berry blue. (The frosting is pink!)

9. Remove from oven and transfer cupcakes to a cooling rack to let cool completely before frosting. Either pipe frosting or use a frosting spatula to spread it. Top each cupcake with a strawberry.

Allergy-Friendly Strawberry Frosting

Makes enough for 12 Cupcakes


1/2 cup fresh strawberries, sliced

1 cup dairy-free soy-free vegetable shortening

pinch of salt

3 1/2 cups confectioners sugar, sifted

1/2 teaspoon pure vanilla extract


1. Puree strawberries in blender. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream shortening and pinch of salt on medium speed, about 2  minutes.



3. Add confectioners sugar in three batches, beating after each addition. Add 3 Tablespoons of the strawberry puree, and vanilla extract and beat until smooth and fluffy, about 3 minutes.

Allergy-Friendly Strawberry Cupcakes with Strawberry Frosting  © 2011 by Cybele Pascal


8 Responses

  1. Margie says:

    I’ve made these several times and they are super yummy. I would like to make purple frosting next time. Do you suppose blueberries or blackberries would make a more purple-ish frosting?

  2. Maria Kelly says:

    I just made these for my daughter. She has over 50 severe food allergies, including all grains and soy and pretty much anything you can think of! I substituted the gluten free flour for 1/2 cup each of tapioca starch, potato starch and corn flour. I substituted the rice milk for potato milk. They turned out to be some of the best cupcakes and icing i have ever made for her! Thank you for posting the recipe.

    • cybele says:

      Maria, thank you for sharing! Great substitutions, and very helpful info for others. Thank you and please say hello to your daughter for me!



  3. Sharon says:

    Could you use frozen strawberries to make the frosting?

  4. Carrie Smith says:

    Hi. I can’t wait to make these cupcakes for my daughter’s birthday! Can I substitute King Arthur’s gluten free flour blend for the flour blends listed above? Also, how many eggs are equivalent to the egg replacer listed above?

    Thank you.

  5. Angela Harbin says:

    Hi Cybele!
    I am super excited to have found your page! I have bookmarked several of your recipes for trial. My (almost) 2 year old daughter is allergic or food sensitive to over 20 common foods. You have no idea how much I appreciate you and this wonderful page! I am baking these cupcakes for my daughter’s second birthday party at the end of this month and cannot get Ener-G delivered early enough to test the recipe before her party. My question is: What is the ground flax seed equivalent of Ener-G? Thanks in advance!

    • cybele says:

      Hi Angela:

      So sorry I am getting back to you late on this, i’ve been traveling and often without internet. I have not made this recipe with flax eggs. But 1 1/2 tsp ener-g egg replacer mixed with 2 tablespoons liquid is equal to 1 tbsp flax seed meal mixed with 3 tablespoons hot water. But i’m not sure how that would bake out?



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