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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:

Strawberry Cupcakes


  • 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.)


Step 1
Heat oven to 375 degrees. Line cupcake pans with cupcake liners.
Step 2
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.
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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!

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