Gluten-Free Chocolate Cupcakes with Strawberry Buttercream

My little sister is allergic to gluten.  I feel like I've been torturing her with all of my pictures and postings of treats she can't eat.  So I decided to create a cupcake for her and everyone else who may be allergic to gluten.  I chose to use a gluten-free cake mix containing all of the dry ingredients necessary for this cupcake.  Most gluten-free recipes contain a blend of different gluten-free flours.  In order to make it simple, I picked up a Betty Crocker gluten-free cake mix, which already contains the perfect blend of gluten-free flours.  It is a very simple recipe, and it produces a moist dark chocolate cake.  Since this cupcake is dark chocolate, and not too sweet I decided to pair it with a sweet strawberry frosting.  Hope you enjoy!      


Gluten-Free Chocolate Cupcakes with Strawberry Buttercream
1/4 cup water
1/2 cup buttermilk
1/2 cup vegetable oil
1 1/2 tsp vanilla extract
1 cup sour cream
2 eggs
1 box Devil's Food Gluten-Free Cake Mix (I used Betty Crocker)


Frosting:
1 cup butter, softened
1/4 cup strawberry pie filling, puréed
1 tsp vanilla extract
3-4 cups powdered sugar
1-2 T half & half


1.  Preheat oven to 350 degrees and line muffin tins with cupcake liners.
2.  In a large bowl, whisk together water, buttermilk, oil, sour cream, and vanilla extract.
3.  Add eggs, one at a time, whisking to combine after each addition.
4.  Slowly add the Devil's Food Gluten-Free Cake Mix while stirring.

5.  Fill cupcake liners about 3/4 full and bake for 18-24 minutes, or until toothpick inserted in center comes out clean.  Remove from pans and cool on wire racks.

6.  To make frosting:  beat butter and vanilla extract until light and fluffy; add strawberry pie filling, 1 T half & half, and 1 cup powdered sugar; beat until combined.  Continue to add powdered sugar until desired consistency is reached.  Add remaining 1 T of half & half if frosting becomes to thick.

6.  Pipe onto cooled cupcakes.