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Gluten Free Lemon Cupcakes with Strawberry Frosting and Butterfly Toppers

Makes 12 cupcakes


For the cupcakes:

  • 1 box Gluten Free Yellow Cupcake Mix {I used Betty Crocker}
  • 3 eggs
  • 1/2 cup of butter softened
  • 1 tsp vanilla
  • 2/3 cup water
  • juice and zest from one large lemon
  • 7 large strawberries destemmed

For the frosting:

  • 1 cup butter softened and cubed {2 sticks}
  • 3 cups powdered sugar
  • ΒΌ cup strawberries destemmed, sliced, and pureed until smooth


  • Prepare batter according to the box directions.
  • Mix in juice and zest from one large lemon.
  • Line a cupcake pan with 12 liners and fill each 2/3 full.
  • Bake according to the box directions {350 for 20 minutes}.
  • Remove from oven and let cool then remove to a plate.
  • Frost generously with the strawberry frosting and then top each cupcake with a strawberry butterfly {directions below}.
  • Serve right away or refrigerate until party time!

For the frosting:

  • Make the strawberry puree by simply blending the chopped strawberries in a food processor or blender until smooth.
  • Add softened butter, powdered sugar, and 1/4 cup strawberry puree to a large bowl. Beat on medium speed with a mixer until you get a smooth consistency.
  • Refrigerate until ready to frost cupcakes.

For the strawberry butterflies:

  • Thinly slice 7 large strawberries.
  • Cut the bottom corner off of 24 slices.
  • Cut thin strips out of a few other slices. You will need 12.
  • Place a strip in the center top of each cupcake.
  • Add a slice on each side to make butterfly wings.
  • Now you have beautiful butterfly strawberries ready to go on top of your frosted cupcakes!