Strawberry Cupcakes With Strawberry Cream Cheese Frosting {Grain, Dairy, Soy, Refined Sugar Free}

strawberry cupcakes1

You would think that since I have a good base recipe that transforming it into a tasty strawberry cupcake would be no biggie. Nope! I was confident they would turn out perfect the first try but over the past couple of months I ended up making them 3 times before I felt they were post-worthy :)

These have a strong strawberry flavor throughout because I added a whole package of natural strawberry gelatin and pureed strawberries (so there weren’t huge strawberries chunks in my cupcakes). Then I topped it with strawberry cream cheese frosting. O.M.G. Most awesome recipe EVER!!!



Start by whisking all of the dry ingredients and set aside. See the ingredient list on my natural strawberry jello!?!


Then very finely chop/puree about 8 oz. hulled strawberries in a food processor. Measure out 1/2 C and mix with some arrowroot flour. Set that aside also.


Then beat together the wet ingredients, mix it all together, and bake! …So Delicious!

Allow to cool, then top with Strawberry Cream Cheese!!!!!!

Helpful Hints For The Frosting:

~Please see my updated cream cheese frosting recipe~

*For the frosting all I did was add 1/4 C pureed strawberries to my cream cheese frosting recipe. It wasn’t enough to turn them a pretty pink. Next time I will experiment with adding more strawberries until it’s a beautiful color. You can also use my White Fluffy Frosting that tastes like marshmallow fluff, YUM!

Note- I slightly revised this recipe since it’s original post.

Here is a grain free baking powder recipe :)

5.0 from 1 reviews

Prep time

Cook time

Total time


  • 1½ C Blanched Almond Flour, Honeyville brand
  • ¾ C + 2 Tbsp. Arrowroot Flour, divided
  • ¼ Tsp. Salt
  • 1½ Tsp. Grain Free Baking Powder (see link above)
  • 3 oz. Strawberry Gelatin (see link above)
  • ½ C Honey
  • 5 Whole Eggs, room temperature
  • 2 Tbsp. Refined Coconut Oil, melted
  • 1 Tbsp. Vanilla
  • ¼ Tsp. Liquid Vanilla Stevia (optional)
  • 2 Tsp. Lemon Juice
  • ½ C Very Finely Chopped/Pureed Strawberries

  1. Preheat oven to 325 degrees and line a muffin tin with baking cups and set aside.
  2. Whisk together the almond flour, ¾ C arrowroot, salt, baking powder, and strawberry gelatin. Set aside.
  3. Hull about 4-6 oz. of strawberries and place in the bowl of a food processor. Process until very, very finely chopped, almost pureed. Measure out ½ C and place into a bowl. Stir in 2 Tbsp of arrowroot and set aside.
  4. In a large mixing bowl, combine the remaining ingredients, the honey, eggs, oil, vanilla, stevia, and lemon juice. Beat on high for about 1 minute or until eggs are frothy.
  5. Slowly beat in the dry ingredients until well combined, then stir in the chopped strawberries.
  6. Evenly divide batter into each muffin tin. Bake for 17 – 20 minutes or until nicely browned and they spring back to the touch.
  7. Cool completely then frost (see Helpful Hints For Frosting above). I used my cream cheese frosting with ¼ C pureed strawberries. Freeze dried strawberries would probably also work.


  1. Charlotte Moore says:

    Do you think it would work to make this in a sheet pan?

    • Cassidy says:

      Hi Charlotte!
      While I haven’t tried it in a sheet pan I’d imagine it would work. Let me know how it turns out if you give it try!

      Happy baking!

  2. Cass – These look amazing!!! I’m dying to try them (once I’m off AIP and can have almond flour again). My daughter will LOVE these. We can’t do cream cheese – but I think I could mimic it with a cashew strawberry frosting.

    Can’t wait to try girl! I’ve pinned it up on Grain Free Gaga!!


    • Cassidy says:

      Hey Jen!
      We can’t do cream cheese either, I made a mock strawberry cream cheese frosting with cashews! Hope you and daughter like them after you can eat almond flour again! Thanks for pinning :)


  3. These cupcakes look delightful and delicious! My daughter adores making homemade cupcakes with me and we have never tried a strawberry recipe. I can’t wait to get my apron on with her and make these!

    • Cassidy says:

      Hi Laura, my daughter loves cupcakes too! I hope you and your daughter have fun making them :)


  4. Charlotte Moore says:

    I was looking at your recipe for yellow cake /pineapple upside down cake. I am wanting to do a peach upside down cake. I was reading your ingredients and directions. I noticed in the directions it said add physillium husk, but it is not in the ingredients. Just wondered how much if I was to need to add it.

  5. Cassidy says:

    Hi Charlotte!

    I’m so sorry for the confusion. I initially had an option to use psyllium husks or xanthan gum in the ingredient list but edited the psyllium husk option out because I noticed that every time I used psyllium husks my cake or cupcakes wouldn’t rise correctly. I’ve made the recipe many many times though and it works well with or without the xanthan gum. Hope this helps.

    Sorry again for the confusion, I will fix the recipe :)


  6. I am a new follower of your blog! Thank you for this yummy looking recipe! I can’t wait to try it. :)

  7. I am a sucker for strawberries, and the natural jello idea is a super creative one! Gelatin is frequently used in place of gums…so that makes sense these would perform well sans gum. I also had an idea for you for that bright red frosting…powder up some freeze dried strawberries and mix in!!

    • Cassidy says:

      Hi Tessa!
      What a great idea for red frosting! I will for sure be trying that, thanks so much!!!


  8. These look so beautiful, Cassidy! I just want to grab one off the screen! Strawberries are in full season in my neck of the woods. This is a must-try recipe. And love that frosting. Drool!

    Hope you’re doing well.


  9. Is there a way to use only almond flour for any of your cupcake recipes?

    • Hi Amber!

      I’ve been wanting to come up with a cupcake recipe that doesn’t use any starch but so far I don’t have one, sorry.


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