Gluten-Free Cupcakes
These gluten-free cupcakes are light, fluffy, and packed with sweet vanilla flavor. Whether you have a gluten intolerance, are baking for someone with celiac disease, or simply want to try something new, this recipe guarantees moist and delicious cupcakes every time. With the perfect blend of gluten-free flours, binding agents, and proper baking techniques, you won’t miss traditional wheat flour at all!
Equipment
- Mixing bowls
- Measuring cups and spoons
- Hand mixer or stand mixer
- Muffin tin (12-cup capacity)
- Cupcake liners
- Wire rack (for cooling)
- Rubber spatula (for folding ingredients)
- Whisk (for dry ingredient mixing)
- Ice cream scoop or spoon (for evenly filling cupcake liners)
Ingredients
- 1 ½ cups gluten-free all-purpose flour blend
- 1 teaspoon xanthan gum omit if your flour blend already contains it
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter softened (or coconut oil for dairy-free)
- ¾ cup granulated sugar
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup milk or dairy-free alternative such as almond or oat milk
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the gluten-free flour blend, xanthan gum, baking powder, baking soda, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy (about 2–3 minutes).
- Add eggs and vanilla extract, mixing until well incorporated.
- Alternate adding the dry ingredients and milk, starting and ending with the dry ingredients. Mix gently until just combined. Avoid overmixing.
- Fill cupcake liners about ⅔ full with the batter.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost with buttercream, cream cheese frosting, or dairy-free frosting of choice.
- Serve and enjoy!
Notes
Dairy-Free Option: Use coconut oil instead of butter and almond/oat milk instead of regular milk.
Flour Blend: A mix of rice flour, oat flour, and almond flour works well if making your own blend.
Storage: Store cupcakes at room temperature for 2 days, in the fridge for 4–5 days, or freeze unfrosted cupcakes for up to 2 months.
Reheating: Microwave for 10–15 seconds to soften before serving.
Flour Blend: A mix of rice flour, oat flour, and almond flour works well if making your own blend.
Storage: Store cupcakes at room temperature for 2 days, in the fridge for 4–5 days, or freeze unfrosted cupcakes for up to 2 months.
Reheating: Microwave for 10–15 seconds to soften before serving.