These light and fluffy cupcakes are perfect for a birthday party or celebration. Everyone will love them- even those who are not gluten free.
Fold sprinkles in last. Pour into a cupcake pan with cupcake liners.
Bake for 16-20 minutes. Allow to cool before frosting.
Make the strawberry puree by adding the strawberries to a blender and blending until it is a smooth puree.
Alternatively you can make this into a cake by baking in a 6 inch pan for 35-40 minutes, 8 inch pan for 30-35 minutes.
If you want to pipe decorations onto the cake you will need to double the frosting recipe.