Let me tell you, there’s nothing better then fresh strawberries with a sweet dessert. If you’re looking for something sweet, quick, and healthy to eat…then these cupcakes are exactly what you want. I literally made these cupcakes in less then 15 minutes and my husband loved them!
Cooking with fruit can be difficult at times, because of the amount of moister they release. But these cupcakes, have the perfect consistency of moister and sweetness, I promise you won’t be disappointed. I hope you enjoy this recipe, thanks for reading and SimpyBe!
Gluten Free Strawberry Cupcakes
Prep Time: Cook Time: 20 – INGREDIENTS
- 1 3/4 cups *gluten-free self-raising flour* or 1 3/4 cups self-raising flour
- 1 tbsp corn starch
- 1/2 cup soy yogurt
- 1/2 cup + 2 tbsp almond milk
- 3/4 cup sugar
- 2 teaspoons vanilla or strawberry extract
- 1 teaspoons apple cider vinegar
- 1 1/4 cups fresh chopped strawberries (from 8 to 10 strawberries that are washed, hulled, dried and chopped) OR as many as you like!
Preheat oven to 350°F / and spray a muffin tin with low calorie cooking spray OR with cupcake liners, it’s up to you.
Mix together the flour and corn starch for 30 seconds on medium with a blender or in a big bowl.
Stir in the soy yogurt, almond milk, sugar, vanilla and vinegar and mix until combined; for 2 minutes on medium.
Then gently fold your strawberries into your mix, DO NOT USE BLENDER TO MIX!
Once all of the ingredients are well combined, fill the cupcake liners about 2/3 of the way full. The mixture will be a little thick, but should even out in the oven.
Bake for 20 – 25 minutes until well risen or lightly browned on top.
Leave to cool before serving and ENJOY!