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Gluten-Free Cupcakes: Your Complete Guide to Baking Delicious Treats

Gluten-free vanilla cupcakes topped with creamy buttercream frosting.

Gluten-free cupcakes aren’t only for people with celiac sickness or gluten intolerance. They’re ideal for everyone who wants to bake something lighter and less difficult on digestion.

Ingredients

Scale
  • 1 ½ cups gluten-free flour blend
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 2 large eggs (or flax eggs)
  • ½ cup milk (or almond milk)
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat Your Oven
    Set your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. Mix Dry Ingredients
    In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
  3. Combine Wet Ingredients
    In a separate bowl, whisk the sugars, eggs, milk, oil, and vanilla until smooth.
  4. Bring It Together
    add the dry components gradually to the wet elements, mixing till just combined. Don’t overmix—it’s the primary manner to damage cupcake texture!
  5. Bake
    Divide the batter frivolously some of the cupcake liners. Bake for 18–22 mins or till a toothpick inserted into the middle comes out smooth.
  6. Cool and Frost
    Let the cupcakes cool completely before frosting. Pro tip: Use a wire rack for even cooling.

Notes

  1. Measure Accurately
    Use a kitchen scale if you have one. Gluten-free flours are more finicky than wheat flour, so precision matters.
  2. Don’t Overmix
    Once the wet and dry ingredients are combined, stop stirring. Overmixing activates the starches, making the cupcakes dense.
  3. Let the Batter Rest
    Let the batter sit for 10–15 minutes before baking. This allows the flour to hydrate and leads to a better texture.
  4. Test for Doneness
    Gluten-free baked goods can dry out quickly. Check them a couple of minutes before the recommended baking time.

Nutrition

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