Strawberry Swirl Cupcakes with Blueberry Cheesecake Frosting

Strawberry Swirl Cupcakes with Blueberry Cheesecake Icing from Gluten Free with Southern Charm

In my opinion, cupcakes are the perfect treat. Fluffy little, held-in-your-hand cakes with swirly tops of icing. Mmmm. Nothing better. It’s like you get to eat a whole cake, but not really. I think the fact that I have a whole Pinterest board dedicated to cupcakes is enough to tell you, I’m serious about these little guys.

In my secret life, I wanted to be a chef. A pastry chef to be exact. Actually, I was enrolled in a culinary school once upon a time, but never actually went. (I blame any and all food failures on this fact!) So, what’s a wanna-be pastry chef do when she has an abundance of blueberries, strawberries, cream cheese, and a box of gluten-free cake mix? She channels her inner Sandra Lee and, with some inspiration from a friend, does her best rendition of Semi-Homemade.

Now, I made the strawberry swirl from scratch. However, if you absolutely needed to, you could thin out some strawberry jelly and it would have the same effect.

Strawberry Swirl Cupcakes with Blueberry Cheesecake Icing   from Gluten Free with Southern Charm


Strawberry Swirl Cupcakes with Blueberry Cheesecake Frosting

Strawberry Swirl:
1 cup chopped strawberries
1/2 cup sugar
1/4 cup water
1 tsp cornstarch

In a small pan, combine chopped strawberries, sugar, cornstarch, and water. Stir well, and bring to a boil over medium heat. Boil for about 10 minutes, or until strawberries are soft and syrup has thickened. Allow to cool while you mix up the cupcake batter.

1 box gluten-free  yellow cake mix  (or regular if you don’t have to eat gluten free)
Accompanying ingredients for cake mix

Follow directions on the cupcake box, then fill cupcake wrappers 3/4 of the way with batter. Scoop 1 tsp of strawberry swirl into each cupcake, lightly swirling with a butter knife. (Don’t mix all the way through as it will turn pink.)
Bake according to directions on the box.
When done, allow to cool completely before icing.

Blueberry Cheesecake Icing
1 8oz cream cheese, softened
8Tbsp butter, room temperature
2 cups powdered sugar
juice of 1/2 lemon (or more if icing is too thick)
1 cup fresh or frozen blueberries, pureed  (I find that the frozen gives off more color)

In a mixing bowl, add cream cheese and butter, mixing until well combined. Sift in powdered sugar and lemon juice. Continue mixing until icing is a smooth consistency. Stir in blueberries and refrigerate until ready to use.

When cooled, ice the cupcakes and garnish with a blueberry or lemon zest.

Linking up with Thrifty Thursday


Low Carb Strawberry Shortcake

Low Carb Strawberry Shortcake  from Gluten Free with Southern Charm
Strawberries have always been near and dear to my heart. I loved watching Strawberry Shortcake when I was younger. I had the Strawberry Shortcake doll which I loved to pieces (literally). I could eat myself sick on strawberries. I even begged my mom to take me strawberry picking so I could get real strawberries – which she did, at 9 months pregant.

Side note: The woman deserves a round of applause, y’all. She was scooting along the ground picking berries when she was 9 months pregnant – at the end of June! And she did it because it was my birthday wish that year.

So, strawberries. For me, nothing is better in the summer than strawberry shortcake. Our traditional strawberry shortcake included frozen berries, Cool Whip, and the Hostess shortcake cakes (that you really can’t find anymore). Later, we moved on to Sara Lee pound cake. Oh so delicious. I drool just thinking about it!

My sister whipped up this great strawberry shortcake pie the other day. The recipe is adapted from our family Mississippi Mud Pie recipe, but is now Trim Healthy Mama friendly and appropriate for an S dessert. So, not only can we eat this sweet summer treat, but we can lose weight doing it! (Keep the strawberry serving at 1 cup per serving or this will turn into a Crossover.)

Low-Carb Strawberry Shortcake Pie
1 1/2 sticks butter, melted
1 cup sliced almonds
1 cup almond flour (I sometimes use more if it doesn’t cover the bottom of the pan)
8 oz cream cheese
1 1/4 cup Erythritol (or sweetener of choice)
1 pt heavy whipping cream
1 tsp vanilla
1 qt strawberries, sliced

For homemade whipped cream:
Chill a metal bowl and beaters prior to whipping the cream.
When chilled, beat 1 pt whipping cream, 1/4 cup Erythritol, and vanilla until you begin to get soft peaks.
*Do not over beat or it will become too stiff. Try to get to the consistency of Cool Whip.
**For best results, grind 1/4 cup of erythritol into a powder. Then, use 1/4 cup of the powder. This will make the whipped cream smoother.
Refrigerate until ready to use.

1st layer (shortcake):
Stir together the butter, almonds, and almond flour. Press into the bottom of a 9×13 dish.
Bake at 350 for 10 minutes or until golden brown.
Cool completely before adding additional layers.
**This should be a rather solid layer. If it looks too buttery, chances are you need to bake it longer.

2nd layer:
Mix the cream cheese, 1 cup Erythritol, and 1 cup whipped cream; spread onto the cooled shortcake.
(The original recipe calls for powdered sugar. You can put the sweetener into a food processor and it will come out a bit more smooth.)

3rd layer
Top with sliced strawberries

4th layer:
Top with left over whipped cream

Let cool in fridge until ready to eat


If you liked this recipe, take a peek at these as well:
Egg Roll in a Bowl
Apple Pepper Jack Chicken
Spaghetti Squash Au Gratin

This recipe is linking up at Weekend Potluck, one of my favorite linky parties,
Home Maid Simple
Time Warp Wife
Mandy’s Recipe Box

Gluten Free Blackberry Cobbler

Easy Gluten-free Blackberry Cobbler

Snowstorms always bring out the cook in me. Something about being stuck inside makes me crave something warm and sweet.  So, crazy me. I braved some crazy roads to grab the ingredients for a gluten-free blackberry cobbler.
It was worth it. And you’ll thank me later, I promise.

So, let’s get to work making this yumminess.

Easy Gluten-free Blackberry Cobbler
16oz blackberries (fresh or frozen)
1 cup gluten-free Bisquick
1/2 cup sugar
1 cup milk
1 stick of butter

1) Wash and place blackberries in an 8×8 dish.
2) Mix Bisquick, sugar, and milk together. Pour the mixture over the blackberries.
3) Melt butter and pour over the cobbler.
4) Bake at 350 for approximately 30 minutes. Cool 15 minutes and serve.