You know that happy dance you do when a food hits just right? That’s what you get with these amazing Gluten free Cupcakes: a happy dance!
Don’t stop there, try these other happy-dance-worthy cupcakes! Dr. Pepper cupcakes, gluten-free carrot cake cupcakes, soft gluten-free pumpkin cupcakes, easy apple cider cupcakes, and don’t forget about a tasty dairy-free chocolate frosting!
Fun fact, I actually didn’t care much for cupcakes growing up. I know, I know. In fact, cake wasn’t even on my list of must-haves. And then, one fateful evening I was given a compelling reason to cut gluten from my diet. That’s when gluten-free cake entered my life and I was forever changed. My friends, gluten-free cake just tastes better! And these cupcakes are no exception. They’re good. Like, really good.
Why I Love These Cupcakes:
Versatile: Because this recipe offers a great vanilla base for any flavor combination, I can do all kinds of fun things with them! I can fill them with yummy, fruity fillings. I can add a bit of color to the frosting for holidays and birthday parties. Or even switch out the buttercream for this peanut butter frosting.
Personal: Maybe it’s silly, but I love that a cupcake is like a whole miniature cake made just for me! It adds a personal touch to any event or party where you serve cupcakes.
Scrumptious: These cupcakes are just so tasty. And much like this easy gluten-free tiramisu, they turn out looking much more impressive and complicated to make than they actually are.
What you need to make gf cupcakes
- Sugar: You’ll need white sugar for the cake and powdered sugar for the icing
- Vanilla: Make sure you’re using gluten free vanilla to keep these cupcakes celiac friendly.
- Eggs
- Milk: Any milk will work. Use a plant based milk for a dairy free alternative.
- Oil and butter: The combination of oil and butter makes these cupcakes extra moist.
- Gluten free flour: I like making my own gluten free flour, but a 1:1 all purpose gluten free flour will also work just as well.
How to Make Cupcakes:
Preheat the oven to 350° F degrees and fill a muffin tin with cupcake wrappers. Set the prepared pan aside.
Whisk: Add the dry ingredients (flour, salt and baking powder) to a medium-sized bowl and whisk together.
Cream: In another bowl, cream the half the butter and sugar together. Once the ingredients are well combined, add in the eggs and butter, then mix again. Add in the dry ingredients and mix until the batter is smooth.
Combine: In a small bowl, combine the milk and butter, then add it to the bowl with the rest of the ingredients. Add the vanilla extract and mix until just combined, don’t over mix.
Divide the batter evenly among the cupcake wrappers. Smooth the top of each cupcake with the back of a spoon.
Bake the cupcakes on 350° F for about 18 to 20 minutes, or until a toothpick in the middle comes out clean.
Cool: Allow cupcakes to cool in the pan for 5 minutes before removing and transferring them to a wire rack to cool completely before frosting.
Vanilla Buttercream:
Mix: Beat butter in a stand mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy.
Add powdered sugar gradually beating slowly so it doesn’t spray everywhere, then once the sugar is mostly incorporated, beat on high for a full 3 minutes until fluffy.
Beat: Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed.
Frost: Using a piping kit or a knife, spread frosting on each cupcake
Decorate with sprinkles and serve!
Storing and Freezing Instructions:
Storing: If you have any cupcakes left, then you can store it in the refrigerator for up to five days in an airtight container.
Freezing: You can freeze these cupcakes in an airtight container for up to two months. Whenever you need a cupcake, you can simply pull one out and let it thaw on the counter before enjoying all over again.
Recipe Variations:
- Dairy free – You can make this recipe dairy free by substituting the butter in the cake for a neutral oil and using buttery Earth Balance sticks in the frosting instead of butter. Don’t forget to use dairy-free milk as well.
- Vegan – You can make this recipe vegan by following the dairy-free variation above and replacing the eggs with flax or chia eggs.
- Filling – I love to carve out a little bit of the center of each cupcake and fill it with a fruit jam or tart curd before topping it with buttercream.
- Orange cream – Add a couple drops of orange flavoring to the buttercream and fill the center of the cupcake with orange curd and you have a delicious orange cream cupcake!
More Sweet Treats:
- Gluten-free cannoli
- Lunch lady brownies recipe
- The best cannoli cheesecake
- Gluten-free Oreo balls
- Vegan oatmeal chocolate chip cookies
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Gluten-Free Cupcakes
Ingredients
Cake
- 2 cups Gluten free all purpose flour
- 2 1/2 tsp Baking powder
- 1/4 tsp Salt
- 1/2 cup Butter
- 1 1/3 cups Sugar
- 4 Eggs
- 1/4 cup Oil
- 1/2 cup Milk
- 1 tsp Vanilla extract
Vanilla Buttercream
- 2 sticks Butter
- 1 lb Powdered sugar
- 3 tsp Vanilla extract
- 2-4 tbsp Milk
Instructions
Cake
- Preheat the oven to 350° F degrees and fill a muffin tin with cupcake wrappers. Set the prepared pan aside.
- Add the dry ingredients (flour, salt and baking powder) to a medium-sized bowl and whisk together.
- In another bowl, cream half the butter and sugar together. Once the ingredients are well combined, add in the eggs and oil, then mix again. Add in the dry ingredients and mix until the batter is smooth.
- In a small bowl, combine the milk and the rest of the butter, then add it to the bowl with the rest of the ingredients. Add the vanilla extract and mix until just combined, don’t over mix.
- Divide the batter evenly among the cupcake wrappers. Smooth the top of each cupcake with the back of a spoon.
- Bake the cupcakes on 350° F for about 18 to 20 minutes, or until a toothpick inserted into the middle comes out with only a few crumbs attached.
- Allow cupcakes to cool in the pan for 5 minutes before removing and placing them on a wire rack to cool completely before frosting.
Vanilla Buttercream
- Beat butter in a stand mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy.
- Add powdered sugar gradually beating slowly so it doesn’t spray everywhere, then once the sugar is mostly incorporated, beat on high for a full 3 minutes until fluffy.
- Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed.
- Using a piping kit or a knife, spread frosting on each cupcake.
- Decorate with sprinkles and serve!
Chandice Probst says
These cupcakes are so easy to same and are so so tasty and soft!