This year our family has taken on the challenge of living a gluten-free lifestyle. While we do try to eat clean as well, there is always the occasional treat! These cupcakes are a great addition to any party and are moist and sweet. The cupcake recipe on its own without the icing uses agave- and could be considered among an eat clean diet, gluten-free diet.
Here is the cupcake recipe:
- 1 2/3 cup Pamelas Gluten Free Pancake & Baking mix
- 1/4 teaspoon Baking Soda
- 1 teaspoon Baking Powder
- 1/2 teaspoon Kosher Salt
- 1 stick Salted butter
- 1/2-2/3 cup Agave
- 2 Eggs
- 1 tablespoon Vanilla Extract
- 3/4 cups Sour Cream
- 1/2 cup Fresh Strawberries (Mashed. You might like to add 1 tablespoon agave to strawberry mixture to sweeten.)
|Heat oven to 375 degrees. Line cupcake pans with cupcake liners.|
|Mix wet ingredients in electric mixer. Slowly add all dry ingredients, mix well. Add strawberries last, fold into mixture. Then fill cupcake liners 3/4 full.|
Gluten-Free Vanilla Frosting:
I used the frosting recipe on the back of the Pamela’s Frosting Mix bag. It says to add 1 bag frosting mix, 2tbsp water and 1 stick of butter. I tweaked it by adding about 2 tablespoons of milk to it.
Be sure to let the cupcakes really cook because the frosting melts considerably if placed on it too soon. Enjoy!