Gluten-Free Strawberry Shortcake Cupcakes

Step 1

Preheat oven to 350 degrees and fill the pan with cupcake liners.

Step 2

Whisk together flour, baking powder, soda, and salt. Set Aside.

Step 3

In a large bowl, beat the eggs, add sugar and continue beating for about 30 seconds.

Step 4

Add oil and vanilla extract, beat until well combined.

Step 5

Gradually add dry ingredients alternating with buttermilk.

Step 6

Beat until well combined, the batter will be thin.

Step 7

Divide into cupcake liners, 2/3 full.

Step 8

Bake for 12-14 minutes or until a toothpick inserted in the center comes out clean.

Step 9

Cool completely.

Step 10

Before frosting use a small knife or the end of a decorating tip to make a circle on top of the cupcake.

Step 11

Carefully add about 1/4 Tsp of berries to it and then replace with the cake that you took out, to make smooth.

Step 12

Then, prepare the frosting.

Step 13

In a large mixing bowl, combine cream cheese, sugar, and vanilla.

Step 14

Beat until creamy.

Step 15

Gradually add whipping cream, beat until stiff peaks form.

Step 16

Once done add a spoonful of frosting to each cupcake or use a decorating bag and tip of your choice and frost.

Step 17

Top with fresh strawberries.