These gluten-free vanilla bean cupcakes with strawberry cream cheese frosting are absolutely delicious. They are moist, fluffy, and packed full of smooth vanilla flavor. It gets better. They are stuffed with a strawberry center and topped with creamy strawberry cream cheese frosting. Our friend, Gluten-Free Mom Colorado, made these using bourbon vanilla beans and pure vanilla extract. The vanilla beans give the cupcakes those classic vanilla bean specks, and the added vanilla extract makes that smooth vanilla flavor really pop. She even tested them at high altitudes proving that you can enjoy the cupcakes during any occasion and climate. Follow this simple recipe, and you’ll have 24 fluffy and delicious vanilla cupcakes.
Try these gluten-free vanilla bean cupcakes today. You’ll taste the difference!
Strawberry Cream Cheese Frosting Recipe:
- Using a food processor, blend up the freeze-dried strawberries until they are dust.
- With a mixer, beat cream cheese on medium speed until smooth.
- Add powdered sugar (1 cup at a time) at a low speed. Make sure to scrape the sides of the bowl as you add the sugar. Then add strawberries and vanilla.
- Beat frosting on medium speed until light and fluffy
If you are short on time but still want cupcakes, you can use our frosting mix to top these delicious cupcakes.
Serves
24 Cupcakes
Equipment
Muffin Tin
Cupcake liners
Mixer Stand or Hand Mixer
Food Processor
Mixing Bowl(s)
Prep time
15m
Cook Time
20m
Ingredients
3 1/4 Cups gluten free flour
1 1/2 Teaspoon baking powder
1 Teaspoon salt
1 Cup softened butter
2 Cups granulated sugar
5 eggs
1 1/2 Cup butter milk
1 Teaspoon Singing Dog Vanilla Extract
2 Singing Dog Vanilla Beans
1/2 Cup Strawberry preserves
4 1/2 Cups powdered sugar
8 Ounces softened cream cheese
1 Teaspoon Singing Dog Vanilla Extract
1 Ounce freeze dried strawberries
Instructions
Preheat your oven to 350 degrees Fahrenheit and line the muffin tin with cupcake liners.
Mix the flour, baking powder, and salt in a medium bowl. Set aside.
In a medium bowl with a stand mixer or hand mixer, cream together butter and sugar and beat until combined and very fluffy, about three minutes. Add the eggs and beat until incorporated, then the vanilla extract.
With the mixer on its lowest speed, begin slowly adding the flour mixture and buttermilk. Gradually increase the speed and mix until combined and fluffy.
Slice each vanilla bean lengthwise and scrape out the seeds. Add the vanilla to the batter and mix well.
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Fill the muffin tins about 3/4 of the way full.
Bake for 20-22 minutes, until fluffy and a toothpick comes out clean. Cool on a cooling rack.
Once the cupcakes have cooled, use a sharp knife or spoon to cut a circle/hole into the center of the cupcake to create a little pocket about 1/2 an inch deep. Spoon 1 teaspoon of strawberry preserves inside and top with strawberry cream cheese frosting.
Nutrition: Gluten-Free, peanut-free, sesame-free, coconut, and fish and shellfish-free
