Gluten-free Lemon Strawberry Cupcakes
Recipe type: Dessert
Serves: 18
Gluten Free Lemon Cupcakes
  • 2 1/2 cups all-purpose gluten-free flour blend (see Note)
  • 1/2 teaspoon salt
  • 1 tablespoon baking powder
  • 1 teaspoon xanthan gum
  • 1 package instant Lemon Pudding, 4 serving size (I used Jello Brand)
  • 1 cup milk
  • 1 cup canola oil
  • 1 teaspoon vanilla extract
  • 1 tablespoon finely grated lemon zest
  • 2 cups granulated sugar
  • 4 large eggs
Strawberry Cream Cheese Filling
  • 1 8-ounce package cream cheese, room temperature
  • 2 tablespoons unsalted butter, softened
  • 3/4 cup confectioners' (icing) sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup strawberries (about 4 ounces), hulled
  • Source: Martha Stewart Cupcakes
Strawberry Swiss Meringue Buttercream
  • 1 1/2 cups fresh strawberries (8 ounces), rinsed, hulled, and coarsely chopped
  • 4 large egg whites
  • 1 1/4 cups granulated sugar
  • 3 sticks (1 1/2 cups) unsalted butter, at room temperature
Gluten Free Lemon Cupcakes
  1. Line muffin tins with papers, and set aside. Preheat oven to 350 degrees F.
  2. Whisk together flour mixture, salt, baking powder, Xanthan gum, and instant pudding until combined. Stir together milk, canola oil, vanilla and zest in another bowl.
  3. Beat together sugar and eggs in a large bowl with an electric mixer at medium speed just until combined, about 1 minute. Reduce speed to low and add flour and milk mixtures alternately in batches, beginning and ending with the flour mixture and mixing until just combined.
  4. Scoop batter into prepared muffin tins, and bake in the middle of the oven for 22-27 minutes, or until a wooden pick or skewer inserted into center of the cupcake comes out clean.
  5. Cool cupcakes in pans on racks for 10 minutes. Remove to cooling racks & cool completely before filling and frosting.
Strawberry Cream Cheese Filling
  1. Based on a recipe by Martha Stewart Kids, Volume 21 Spring 2006
  2. Put cream cheese, butter, and confectioners' sugar into mixer bowl; mix until creamy. Mix in vanilla. Puree strawberries in a food processor. Mix the puree into the cream cheese mixture. Use immediately or refrigerate in an airtight container for up to 3 days. Stir before using.
Strawberry Swiss Meringue Buttercream
  1. Place the strawberries in a food processor. Puree until completely smooth.
  2. Combine the egg white and sugar in a heatproof bowl set over a pot of simmering water. Heat, whisking frequently, until the mixture reaches 160 degrees F and the sugar has dissolved. If you are not sure, feel the mixture with your fingers, it should not be gritty at all anymore. If it is still gritty, keep heating and whisking it.
  3. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes. The bowl should be cool to the touch at this point.
  4. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again. Give it time, it will come together again. Blend in the strawberry puree until smooth and completely incorporated, scraping down the sides of the bowl as needed.
Assembling the Cupcakes:
  1. To fill the cooled cupcakes, I used an apple corer, and pushed it down into the middle of the cupcake while twisting it. Just be sure to not go through to the bottom of your cupcake, you want to have cake under your filling. Remove cake "plug", leaving a hole for the filling.
  2. Place Strawberry Cream Cheese filling in a zipper seal bag, and snip a corner open. Pipe the filling into the cooled cupcakes.
  3. Fill a pastry bag fitted with a large decorating tip with the Strawberry Swiss Meringue Buttercream, and pipe it onto the cooled cupcakes as desired, and garnish with fresh berry slices.
The all-purpose gluten-free flour mix that I use is from Cybele Pascal. It is as follows: 4 cups superfine brown rice flour, 1 1/3 cups potato starch (not flour), 2/3 cup tapioca starch.
The Strawberry Cream Cheese Filling is adapted from a recipe by Martha Stewart Kids, Volume 21 Spring 2006.
The Strawberry Swiss Meringue Buttercream is from Martha Stewart Cupcakes
Recipe by Faithfully Gluten Free at