These cute little gluten free cupcakes are full of fresh strawberries and topped with a fresh lemon frosting.
The first weekend in April was FULL of birthday parties. Birthdays are wonderful for so many reasons… you get to go to a party, you get to see lots of people you know and love, and you get to eat lots and lots of food and CAKE!! My sister-in-love, Marissa, turned 30 recently and had so many people come that she got to have a cake AND cupcakes. For her birthday she threw a huge shin-dig with loads of crawfish. (Hence her Mardi Gras themed hat below.) If you would prefer to have a cake instead of cupcakes, simply double the recipe below, fill 3 9-inch pans evenly and bake for 18-20 minutes.
If I could, I think I would bake a cake or cupcakes every week. I would have to go out and buy all new clothes 3 sizes larger, but at least I would have the satisfaction of getting to decorate food every week. While I am definitely no professional when it comes to piping and decorating, I sure do love putting all of your creative juices into making a piece of food look like art. If you are like me and want a little bit of a challenge when it comes to cake decorating, make sure to check out my video on how to make a Rainbow Birthday Cake.
These cupcakes are a wonderful Spring treat. If you want to reverse the flavor combo and make lemon cupcakes, be sure to check out my Fresh Lemon Cupcakes with Blueberry Frosting. These were made for Cohl’s grandmother’s birthday and were an absolute hit! Hope you enjoy 🙂