Gluten-Free Chocolate Strawberry Cupcakes Recipe

Name: Gluten-Free Chocolate Strawberry Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1 package (26 Oz. Size) Namaste Foods Gluten-Free Chocolate Cake Mix Or Alternate 2-Layer 9-Inch Chocolate Cake Mix; 1 cup Light Sour Cream; 4 whole Eggs; 1/3 cups Coconut Oil; 1/2 cups Water; 1 cup Pureed Strawberries; 1-1/2 cup Dark Chocolate Mini Chocolate Chips; FOR THE STRAWBERRY DRIZZLE:; 1 package (8 Oz. Size) Neufchatel Cheese; 1/2 cups Pureed Strawberries; 1 cup Raw Cane Sugar; 4 Tablespoons Arrowroot Flour; 1 teaspoon Vanilla

Servings: persons

FOR THE CUPCAKES:
1 package (26 Oz. Size) Namaste Foods Gluten-Free Chocolate Cake Mix Or Alternate 2-Layer 9-Inch Chocolate Cake Mix
1 cup Light Sour Cream
4 whole Eggs
1/3 cups Coconut Oil
1/2 cups Water
1 cup Pureed Strawberries
1-1/2 cup Dark Chocolate Mini Chocolate Chips
FOR THE STRAWBERRY DRIZZLE:
1 package (8 Oz. Size) Neufchatel Cheese
1/2 cups Pureed Strawberries
1 cup Raw Cane Sugar
4 Tablespoons Arrowroot Flour
1 teaspoon Vanilla

1
1. Preheat your oven to 350u00b0 F.
2
2. In a bowl, combine cake mix, sour cream, eggs, oil, water and pureed strawberries. Mix with a hand mixer until combined. Don't over mix.
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3. Stir the chocolate chips into the batter.
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4. Place cupcake liners into a 12-count standard size muffin tin and scoop in cake batter until all of the liners are three quarters of the way full. I use an ice cream scoop to do this which ends up being just about the perfect measurement for each cupcake.
5
5. Bake in a 350u00b0 F oven for 18-19 minutes. To test doneness, press the top of a cupcake. If it bounces back and doesn't feel mushy, then it's done. Once the cupcakes are finished, place them on a cooling rack and allow them to cool completely, which will take about 1 hour.
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6. For the drizzle: In a small mixing bowl beat the Neufchatel cheese for 3 minutes until light and softened. Mix in the remainder of the strawberry drizzle ingredients and then beat on high for 5 minutes.
7
7. Now you're ready for the best part-decorating your cupcakes! I set my son and some of his little friends up with Indian Tree Sprinkles (dye free), chocolate chips and strawberries.

1312

kcal

Calories

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1 package (26 Oz. Size) Namaste Foods Gluten-Free Chocolate Cake Mix Or Alternate 2-Layer 9-Inch Chocolate Cake Mix, 1 cup Light Sour Cream, 4 whole Eggs, and more.

Yes, Gluten-Free Chocolate Strawberry Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Chocolate Strawberry Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions