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Pre-heat the oven to 350°F and prepare a muffin tin with cupcake liners.
This recipe can easily be prepared without an electric mixer.
Finely chop the strawberries. If the strawberries are not sweet and flavorful, add 2 tsp of powdered sugar and stir. If your strawberries are sweet and flavorful, leave out the powdered sugar.
Combine the gluten-free flour, baking powder, xanthan gum (if using) and salt in a large mixing bowl and whisk.
In a small bowl, beat the sugar, eggs, oil, milk and vanilla thoroughly.
Add the liquid ingredients to the dry and stir until smooth. If using an electric mixer, mix no more than 1 minute.
Using a wood spoon or rubber spatula, stir in the chopped strawberries.
Fill the liners about ⅔ full and bake 18-20 minutes or until the tops are set and bounce back from a gentle tap.
Cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling.
Top with my vanilla buttercream frosting, chocolate buttercream frosting or pink strawberry frosting.