Strawberry Cupcakes

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These Strawberry Cupcakes have a vanilla base, fresh strawberries inside and are topped with a strawberry buttercream! They're also gluten free, nut free, eggless and easily vegan!

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In a large bowl whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt. Set aside.

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In a medium bowl, whisk together the milk of choice, light brown sugar, vegetable oil, vinegar and the vanilla.

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Slowly add the milk mixture into the dry ingredients and whisk to combine. It if gets too thick, switch to a spatula but it should be fairly liquidy.

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Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife.

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Bake the cupcakes until tops of the cupcakes are golden brown and spring back at you when carefully touched.

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Simply push down in the center of the cupcakes but not all the way to the bottom.

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Fill the hole in the cupcake, with the strawberry pieces, all the way to the top.

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Top with my strawberry buttercream and a fresh strawberry.

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Get the complete recipe via the link below.

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