Gluten Free Strawberry Cupcakes

My strawberry cake is yummy. My recipe actually is a finalist (top 15) in the better batter recipe contest. They announce the winner the end of this month. I hope I win!  I wanted to make a cupcake version of this recipe.

Your life is not over once you have celiac, or are gluten intolerant. You really can have yummy cupcakes again. Try this recipe. If you follow it, I promise you will have one of the most scrumptious desserts ever.

Gluten Free Strawberry Cupcakes
Makes 18-20 cupcakes
Preheat the oven to 350. Butter and flour cupcake pans.

In mixing bowl combine:
2 Cups Better Batter Gluten Free Flour
1 1/2 Cups Sugar
1/2 Tbsp & 1 tsp Baking Powder
3/4 tsp Salt

Mix on low speed for 30 seconds then add:

1 1/2 Sticks Softened Butter
3/4 Cups Strawberry Puree
Mix to blend then beat to light and fluffy for about 3 minutes.
In another bowl whisk together:
5 Egg Whites
1/3 Cup Milk
In 2 separate additions add to cake batter. Blend after each addition until incorporated and wipe down sides of bowl.

Fill cupcake tins 3/4 of the way full
Bake for about 20-30 minutes.

Whipped Filling
1 cup heavy whipping cream
1 tsp vanilla
1/4 cup sugar
1/3 cup puree'd strawberries
Mix all ingredients on high speed, beat until light and fluffy.
Strawberry Cream Cheese Frosting
With an electric mixer beat together equal parts:
8 oz Cream Cheese
1/4 cup strawberry puree
1/4 cup Sugar
1 tspVanilla

Beat until light and fluffy.

When cupcakes are completely cool, take a knife and make a small cut in the top of each cupcake.

With a piping bag (you can just use a ziplock bag, with a small cut in the corner), squirt whipped filling into each cupcake.

Top with frosting and garnish with Strawberries.