Ever since I started eating gluten free I’ve made it a quest to find the best recipes for all my regular favorites. Recipes that anyone will eat and love, NOT just people to have to eat it because it’s gluten free. This is my go to cake recipe with a new frosting that I finally think is just right.
I can’t tell you how good these are, you’re really going to have to try them out yourself. Perfectly soft and fluffy cake and a buttercream frosting made with real strawberries for a fresh flavor that you just have to try.
I like to buy my rice flour at a local Asian supermarket. It’s the exact same brand that I used to buy on Amazon for WAY less. Still, if you can’t find it locally, I’d make these cupcakes with this flour for the first time, then try whatever you normally use to see if it compares. It’s super light, smooth and perfect for this cupcake.
Notes: If you’re wanting to make a double layer 8″ round cake, double the recipe and bake for about 40 minutes. Keep in mind that you’ll need more frosting as well! Wait until your cupcakes are completely cool before frosting. You can prep the frosting by cooking down the strawberries while your cupcakes are baking. I am by no means a frosting expert but I used a open star for these. The biggest tip I can give when frosting cupcakes is to release the pressure when you’re squeezing the frosting on before you lift up!
I know cooking down the strawberries is a little bit of a pain, but trust me. It makes ALL The difference. My family even liked these over the ones I frosted with the chocolate buttercream, it’s really that good. I’m going to try the same recipe with other berries to see how the flavor compares!
Let me know if you try these and how they turned out for you!