These Gluten Free Vanilla Bean Cupcakes with Strawberry Cream Cheese Frosting are absolutely delectable! The cupcakes are so moist and fluffy, filled with the perfect amount of vanilla flavors and vanilla bean speckles, with a strawberry preserve center, then topped with a decadent strawberry cream cheese frosting! It gets ever better! They are HIGH ALTITUDE tested, made at 7200 ft and no sinking in the middle! The perfect cupcake for any occasion. Hope you ENJOY!!!!
Preheat oven to 350 degrees Fahrenheit and line muffin tins with liner.
In a medium bowl mix together the flour, baking powder and salt. 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 slowly add flour mixture and buttermilk. Increase the speed and mix until combine and fluffy.
Slice each vanilla bean length wise and scrape out the paste. Add vanilla beans to batter and mix well.
Fill 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 cool use a sharp knife or a spoon to cut a circle/hole into the center of the cupcake to create a little pocket about 1/2 inch deep. Spoon 1 teaspoon of strawberry preserves inside and top with the piece of cupcake you removed to seal. Repeat with all cupcakes, then frost with Strawberry Cream Cheese Frosting.
ENJOY!!!!
Using a food processor blend up the freeze dried strawberries until they are a dust.
With a mixer beat cream cheese on medium speed until smooth, about 5 minutes.
On low speed add powdered sugar 1 cup at a time until all sugar is added. Make sure to scrape sides as you add sugar, then strawberries and add vanilla.
Beat frosting on medium speed until light and fluffy.
ENJOY!!!
Servings 24
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This recipe is free of gluten, peanuts, sesame, coconut, fish and shellfish
This recipe is sponsored by Singing Dog Vanilla
I am married to the most amazing man, Tommy. I am the mother of three beautiful children Landon, Finn, and Daisy. For years I have been helping friends, family and others navigate the life of gluten-free living. I grew up in a gluten-free house, my mom and both brothers were diagnosed with Celiac Disease when I was young. My mom did an amazing job making everything from scratch in a gluten free kitchen. When I had my first child Landon my world was changed. He was born at 24 weeks because I have a short cervix. The doctor told us that he had a slim chance of survival and that his life would be plagued with severe complications. He survived and has minimal complications due to his prematurity, but when Landon was two he started getting rashes all over his body and he would constantly be sick. My mom advised me to get Landon tested for Celiac Disease. This was the beginning of my true GF journey. Shortly after he was diagnosed, I decided to go off gluten as well. Although I do not have Celiac Disease, I have found that I feel 100% better eliminating gluten from my diet. Recently Finn was having some issues with his legs and knees hurting. The doctor told me to take Finn off gluten to see if it was causing the inflammation and pain. Sure enough once we changed his diet the symptoms went away. We have Celiac Disease and gluten intolerance on both sides of the family. My sister-in-law and niece were recently diagnosed and my Grandma recently took gluten out of her diet due to an autoimmune disease. We are in a fortunate position that both of our families understand the purpose of living a gluten-free lifestyle. I am on a mission to help people create amazing gluten-free recipes and to see that this diagnosis is not a curse, but can actually be delicious.
