Gluten Free Strawberry Cupcakes


Eating gluten free can certainly be a challenge – one I find myself up against mainly at work where I tend to be more hungry and in need of a sweet treat.

One of my favorite work buddies was having a birthday and also is gluten free.  So of course, I wanted nothing more than to tackle his cake.  So I messaged him and asked him what kind of cake he liked.  And this was my answer….


Ooook.  I mean, I’ve seen the pink cakes before.  So I poked a little more, asking whether he wanted strawberry cake or strawberry frosting.

Even as I read it, I could hear his southern drawl.  “Any old way you go it’s all good.  Strawberries in side, on top, icing, no matter how it’s done.  Strawberry is the bestest.”

My response: Okie dokie.

And with that, I present my super yummy Strawberry cupcakes!

Gluten-Free Strawberry Cupcakes (Makes 20)


  • Bob Redmill’s GF Vanilla cake mix (or really any vanilla cake mix would be fine)
  • 1 3oz box of Strawberry gelatin (make sure it say Gluten Free)
  • 1/2 cup water
  • 1/2 cup oil
  • 3 eggs
  • 1 lb of fresh strawberries
  • 1 can of cream cheese frosting (Pillsbury is gluten free)
  • Foil Cupcake cups


  1. Preheat oven to 350 degrees
  2. Combine vanilla cake mix, eggs, gelatin, and cup of oil into a large mixing bowl.
  3. Beat on high.  The consistency will look thick and sticky.
  4. Spoon a small amount of cupcake batter in each foil cup (enough to cover the bottom of the cup.  Add a few sliced strawberries.  Top with more batter until cups are 2/3 full.
  5. Place in oven for 22 minutes at 350 degrees.
  6. Take out and let sit until cool.
  7. Ice cupcakes with cream cheese frosting.  Add a slice of strawberry to top!
Jamie Webster

About Jamie Webster

Just your average blogger. Married 2 years with two wonderful children who are 6 years apart. Little about me: I’m turning 31 this year (yikes), have had 9 foot surgeries in 8 years and have spent a little over 4 years of my life in and out of a wheel chair (or scooter). And today, I am training for a half marathon. I attribute two major changes in my life to my healing: the power of goal setting and going gluten free.