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Gluten Free Strawberry Cream Cheese Cupcakes

This blog post is being resurrected from July 4th 2010.  It’s one of my all time favorite cupcake recipes and I wanted to come back and tweak the instructions just a bit.  Phoenix, my youngest has been playing a cupcake maker app on Enrique (that would be my iPhone, Enrique.  He has a name). Yesterday he came to me and said, “I want to make house cupcakes!  So after realizing he didn’t want them to look like a house and he wanted to make them IN the house, we did!  I really wanted to go with a 4th of July theme here, but obviously I wasn’t getting past choosing the papers.  Phoenix had some pink and blue sprinkles in mind.  Hope you enjoy your holiday as much as I enjoyed baking these!

Happy Independence Day America!  I could say Happy 4th of July.  Sure, it *is* the fourth of July and all, but I think it takes away from the meaning of this holiday.  Not that I don’t love beer and barbecues, but we should all remember why this holiday exists in the first place.  Today we commemorate the adoption of the Declaration of Independence.  Therefore, declaring independence from the Kingdom of Great Britain.  How to best celebrate this great historical event?

With cupcakes, duh.

Gluten Free Strawberry Cream Cheese Cupcakes
  • 1 1/2 cups rice flour (white or half white and half brown)
  • 1/2 cup sorghum flour
  • 1/2 cup potato starch flour
  • 1/4 cup tapioca flour
  • 1.5 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp xanthan gum
  • 2 cups sugar
  • 6 tbsp cream cheese (softened)
  • 1 stick butter (softened)
  • 14. oz strawberries (pureed)
  • 1 1/2 tsp vanilla
  • 2 eggs
  • 8 oz. cream cheese (frosting)
  • 1 sticks butter (frosting)
  • 1 tsp. vanilla (frosting)
  • 2 cups confectioners sugar (frosting)
  1. In a large bowl combine the dry ingredients. Rice flour, potato starch flour, tapioca flour, baking powder, baking soda, salt, and xanthan gum.
  2. In a medium sized bowl beat together sugar, cream cheese and softened butter until crumbly.
  3. Add sugar mixture to dry ingredients, mix together.
  4. Add strawberry puree, vanilla. Beat for 30 seconds.
  5. Add eggs. Beat on high for 2 minutes. Fill lined cupcake pan.
  6. Bake at 350 for 20-25 minutes. (cupcakes are done when you can poke it with your finger and have it bounce back)
  7. To make the frosting, beat together the 8oz. cream cheese, 1 stick softened butter, 1 1/2 tsp vanilla and confectioner’s 2c. sugar until smooth.
  8. Frost completely cooled cupcakes.

Below is the original photo I took in 2010.  We made these colorful strawberries to go on top!  The berries are simply dipped in melted white chocolate than in colored sanding sugar or sugar crystals.

Happy Independence Day!


  1. Gail says:

    They are beautiful! I hope you have a great, great day!

  2. […] This post was mentioned on Twitter by Sarah, Heather. Heather said: Gluten Free Strawberry Cream Cheese Cupcakes […]

  3. Mari says:

    Oh, YUM!

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