Strawberries and Cream Cupcakes (Gluten Free)

Name: Strawberries and Cream Cupcakes (Gluten Free)
Ingredients: 2 cups strawberries, hulled – use divided; 1 cup superfine white rice flour; 1/3 cup potato starch (not potato flour); 3 tablespoons tapioca starch; 1 teaspoon xanthan gum; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon kosher or fine sea salt; ¼ cup sour cream or Greek yogurt – at room temperature; 1 teaspoon pure vanilla extract; 7 tablespoons unsalted butter (1 tablespoon shy of a stick) – at room temperature; 1 cup plus 4 teaspoons granulated sugar – use divided; 1 large egg – at room temperature; 2 large egg whites – at room temperature; 1 cup cold heavy whipping cream

cupcakefanatic.com

Delight in gluten-free strawberries and cream cupcakes with fresh strawberries and creamy frosting—perfect for anyone following a gluten-free diet!

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cupcakefanatic.com.

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Ingredients

2 cups strawberries, hulled – use divided
1 cup superfine white rice flour
1/3 cup potato starch (not potato flour)
3 tablespoons tapioca starch
1 teaspoon xanthan gum
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher or fine sea salt
¼ cup sour cream or Greek yogurt – at room temperature
1 teaspoon pure vanilla extract
7 tablespoons unsalted butter (1 tablespoon shy of a stick) – at room temperature
1 cup plus 4 teaspoons granulated sugar – use divided
1 large egg – at room temperature
2 large egg whites – at room temperature
1 cup cold heavy whipping cream