Perfect Gluten-Free Cupcake Recipe (2024)

This amazing gluten-free cupcake recipe makes moist and fluffy cupcakes that are perfect for any occasion.

This recipe was originally published in 2014 and continues to be a reader and family-favorite! PS – If you’re looking for a great cake recipe, try this gluten-free vanilla cake!

Perfect Gluten-Free Cupcake Recipe (1)

Looking for the best gluten free cupcake recipe? You’re in the right place. This post has all the tips and tricks you need to make fluffy, light, and moist gluten-free cupcakes, every time.

There are so many occasions in life that call for perfect, fluffy vanilla cupcakes. From birthday parties to special occasions, there is no need to miss out on cupcakes if you eat gluten-free!

VIDEO: How to Make Them

This gluten-free cupcakes recipe is my go-to anytime I need a good cupcake base. The gluten-free vanilla cupcakes are delicious topped with any kind of frosting and are made with ingredients that I always have on hand.

These gluten-free red velvet cupcakes, gluten-free pumpkin cupcakes and gluten-free vanilla cupcakes also turn out amazing every time!

For more gluten-free cake recipes try this gluten-free angel food cake, gluten-free pineapple upside down cake, gluten free carrot cake and gluten-free birthday cake.

You also might like thisflourless chocolate torteor thesegluten-free chocolate cupcakes.

Table of Contents
  • VIDEO: How to Make Them
  • Why You’ll Love This Recipe
  • Ingredients You’ll Need
  • How to Make Gluten-Free Cupcakes
  • Recipe Tip
  • Storage/Freezing Tips for Gluten-Free Cupcakes
  • Gluten-Free Cupcakes FAQ
  • More Gluten-Free Cake Recipes
  • Perfect Gluten-Free Cupcake Recipe

Why You’ll Love This Recipe

  • Light, tender crumb
  • Made with pantry staples
  • Come together quickly
  • Perfect for so many occasions!

Ingredients You’ll Need

  • Gluten-Free 1:1 Baking Flour: These gluten-free cupcakes turn out best when you use a high-quality 1:1 gluten free flour blend. Look for a gluten free all-purpose flour blend that contains xanthan gum to give these gluten-free cupcakes the structure they need.This is my favorite gluten-free flour brandfor this easy recipe.
  • Apple cider vinegar: Apple cider vinegar and almond milk act as a great substitute for buttermilk. The cider vinegar helps to “curdle” the milk and creates a pleasant tang!
  • Cornstarch: Cornstarch acts as a thickening agent to give the batter the perfect consistency—moist, but light and fluffy!
  • Egg yolk: Adding extra egg yolk to these gluten-free vanilla cupcakes helps the batter hold more liquid and create a more moist, rich cake that has an improved structure.

NOTE: I use King Arthur gluten-free flour for many of my baked goods, but I like Bob’s Red Mill best for these cupcakes. (KAF will still work!) Gluten-free flour tends to be dense so be careful not to pack the flour into the measuring cup when you measure.

How to Make Gluten-Free Cupcakes

Perfect Gluten-Free Cupcake Recipe (2)
  1. Whisk together thedry ingredients in a large mixing bowl, including the flour, cornstarch, baking powder, and salt. Set aside.
  2. Mix together thealmond milk and apple cider vinegar, let sit for 5 minutes.
  3. Add the room temperature, unsalted butter and white sugar to a stand mixer or using a hand electric mixer,mix until creamy. Mix in the large eggs and vanilla extract.
  4. Add thewet ingredients (almond milk and apple cider vinegar) and dry ingredients alternately. This allows the flours to absorb and creates fluffy cupcakes.
  5. Stir any cake batter upfrom the bottom and sidesthen mix again briefly.
  6. Scoop the cupcake batter into alined muffin panand bake. Cool completely on a wire rack before frosting.
  7. When the gluten-free cupcakes are cooled, using a piping bag to frost and give the cupcakes a professional-looking finish. I love topping these with chocolate buttercream frosting! You could also use vanilla buttercream to keep this a vanilla cupcake recipe.

Recipe Tip

Be sure you almond milk, butter and eggs are all room temperature for best results. This allows the gluten-free flours to absorb properly into the batter and make perfect gluten-free vanilla cupcakes.

Storage/Freezing Tips for Gluten-Free Cupcakes

TO STORE: These easy gluten-free cupcakes cake will stay moist and soft for up to 2 days. To store, simply cover the cooled cupcakes tightly with plastic wrap and keep at room temperature.

TO FREEZE: Want to prepare these gluten-free cupcakes ahead of time? No problem! Bake the cake as usual, let it cool, and then wrap it tightly before freezing in an airtight container or freezer bag. When you’re ready to assemble and eat the cupcake, take it out to frost and let it thaw for a couple hours before eating. (Don’t frost the cupcakes before freezing.)

Perfect Gluten-Free Cupcake Recipe (3)

Gluten-Free Cupcakes FAQ

What flour should I use for this gluten-free cupcakes recipe?

I recommend using a high-quality, gluten-free all-purpose flour for gluten-free baking. For best results, pick a blend that contains xanthan gum or another binder. These blends are usually called measure-for-measure or 1:1 baking flour.

This is my favorite gluten-free measure-for-measure baking flour. I also add a little cornstarch to the dry ingredients for these cupcakes. A little extra starch mimics cake flour and yields a nice fluffy cupcake.

How do you make gluten-free cupcakes moist?

Using the right kind of flour and the right flour-to-starch ratio will help these cupcakes bake up nice and moist, along with mixing on medium speed (instead of high speed), and using quality cupcake liners.

Do you need xanthan gum in gluten-free cupcakes?

Yes, xanthan gum is a key ingredient in high-quality gluten-free flour. It makes all the difference in producing cupcakes with a light, moist, crumb and sturdy texture.

Expert Tips and Tricks

  • Adding a little cornstarch to the gluten-free flour helps to mimic cake flour in this recipe. This combination will create nice fluffy gluten-free cupcakes!
  • These gluten-free cupcakes are delicious with any frosting recipe you like! My favorite combination is vanilla cake with chocolate frosting. But you can also try vanilla frosting, strawberry frosting, or any other frosting flavor you dream up!
  • Make sure you mix the batter on medium speed rather than high speed. Mixing some air into the batter is good, but if the batter is beaten to hard of for too long it can incorporate too much air and the cupcakes will fall.

You also might like this round-up of the TOP 25 gluten-free desserts!

Original photo from 2014!

Perfect Gluten-Free Cupcake Recipe (4)

More Gluten-Free Cake Recipes

  • Gluten-Free Red Velvet Cupcakes
  • Flourless Chocolate Torte
  • Gluten-Free Chocolate Bundt Cake
  • Gluten-Free Chocolate Lava Cake
  • Gluten-Free Oreo Cheesecake
  • Gluten-Free Pumpkin Cupcakes
  • Gluten-Free Apple Cake
  • Gluten-Free Applesauce Cake

I hope you love these gluten-free cupcakes as much as we do! If you try these gluten-free cupcakes, be sure to leave me a comment/rating below. I’d love to hear from you!

Perfect Gluten-Free Cupcake Recipe (13)

5 from 54 votes

Perfect Gluten-Free Cupcake Recipe

Author Erin Collins

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings 12 cupcakes

This PERFECT gluten-free cupcake recipe makes moist and fluffy cupcakes. It's sure to become your go-to cupcake recipe!

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Video

Ingredients

  • 3/4 cup almond milk or regular milk room temperature
  • 1 teaspoon cider vinegar
  • 1 1/4 cup gluten-free 1:1 baking flour 6 1/2 ounces
  • 1/4 cup cornstarch 1 ounce
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons butter room temperature
  • 1 cup granulated sugar 7 ounces
  • 1 large egg room temperature
  • 2 large egg yolks room temperature
  • 2 teaspoons vanilla extract

For the Frosting:

  • 1/3 cup unsweetened cocoa powder
  • 1/2 cup butter softened to room temperature
  • 3-4 cups powdered sugar
  • 1/4 cup heavy cream or milk or almond milk
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 1/4 teaspoon pure almond extract

Instructions

  • Preheat the oven to 350F. Line a muffin pan with cupcake liners.

  • In a measuring cup, whisk together the almond milk and cider vinegar. Let sit for 5 minutes.

  • In a bowl, mix together the gluten-free flour, cornstarch, baking powder, and salt. Set aside.

  • In the bowl of a stand mixer, cream together the butter and sugar. Add the egg, egg yolks, and vanilla and beat until light and fluffy, about 2-3 minutes. Add the 1/3 of the milk mixture alternately with 1/3 of the dry ingredients, beating on medium speed to combine after each addition.

  • Scoop the batter into the lined muffin pan. The batter will be slightly thick. Bake for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Careful not to overbake.

  • Transfer the cupcakes to a wire rack and let cool completely. Top with frosting of choice. Enjoy!

For the Frosting:

  • In the bowl of a stand mixer, add the cocoa powder. Mix to smooth any lumps. Add the butter and mix until smooth. Add the remaining ingredients and mix on low until incorporated. Increase the speed to medium and beat until light and fluffy.

  • Spread or pipe the frosting over the cooled cupcakes. Enjoy!

Notes

  • Be sure you almond milk, butter and eggs are all room temperature for best results. This allows the gluten-free flours to absorb properly into the batter.
  • I recommend using a high, quality gluten-free all-purpose flour for gluten-free baking. For best results, pick a blend that contains xanthan gum or another binder.
  • Adding a little cornstarch along with the gluten-free flour mimics cake flour in this recipe. This combination will create nice fluffy cupcakes.
  • It also helps greatly to use a good qualitycupcake linersany time you’re baking gluten-free cupcakes or muffins.

Nutrition

Calories: 211.66kcal | Carbohydrates: 27.83g | Protein: 2.93g | Fat: 10.04g | Saturated Fat: 5.4g | Cholesterol: 66.26mg | Sodium: 193.81mg | Potassium: 105.2mg | Fiber: 0.88g | Sugar: 16.87g | Vitamin A: 296.3IU | Calcium: 55.45mg | Iron: 0.69mg

This post may contain affiliate links. Please read our disclosure policy.

Categories: Gluten Free, Gluten-Free Cake Recipes, Gluten-Free Desserts, Nut-Free, Soy-Free

Perfect Gluten-Free Cupcake Recipe (14)

Hi, I’m Erin!

BS Food Science,

MSNutrition

I believe you can make amazing, gluten-free food with everyday ingredients that everyone will enjoy. I’m here to share my tried-and-true recipes with you!

Read about Erin

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Perfect Gluten-Free Cupcake Recipe (2024)

FAQs

How do you know when gluten free cupcakes are done? ›

While visual cues like the toothpick test and pressing the top of the cake will still help, the best way to determine if your baked goods are perfectly done is with a timer and oven thermometer. This is because gluten-free treats often look underdone and slightly wet inside after baking.

How to add moisture to gluten free cupcakes? ›

Moisture. There are many ways to increase moisture in a recipe. In general, recipes that call for pureed fruit, sour cream or yogurt are ones you can rely on for a moist product. In case your recipe does not call for these things, using brown sugar instead of white sugar to add moisture.

What is the secret to good cupcakes? ›

Top Tips for Baking Better Cupcakes
  • Read the Recipe. Read the recipe all the way through first. ...
  • Check Oven Temperature. ...
  • Check the Dates. ...
  • Substitute with Caution. ...
  • Use the Right Temperature. ...
  • Take Time to Sift. ...
  • Measure with Care. ...
  • Cream the Ingredients.

Do gluten free cupcakes taste different? ›

Answers. Our gluten free cupcakes dont taste much different to our other cakes, however they tend to have a more crumbly texture, due to the different flour.

What is the trick to baking with gluten free flour? ›

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

How do you keep gluten-free cake from falling apart? ›

Adding xanthan gum, to some extent, replaces the elastic qualities that gluten-free flours lack. This helps to reduce the risk of your cake crumbling and falling apart.

Why are my gluten-free cupcakes dense? ›

If gluten-free cakes aren't falling apart, they often turn out heavy and unpleasantly dense. That's because gluten creates little pockets of air, so baked goods turn out springy and fluffy; gluten-free flours and grains are lacking this crucial element.

What to avoid for gluten free baking? ›

Some baking ingredients that contain gluten (and thus are not suitable for a gluten-free diet) include:
  • Wheat.
  • Semolina.
  • Spelt.
  • Durum.
  • Emmer.
  • Einkorn.
  • Rye, sometimes referred to as pumpernickel.
  • Barley.
Mar 29, 2021

Why are my gluten free cakes so dry? ›

Some gluten free flours will produce a cake which is on the dry side. This might be due to the lack of gluten but can be for many other reasons. Lots of gluten free flour is rice based and this can result in a dry and slightly gritty texture.

What not to do when making cupcakes? ›

Cold ingredients can negatively affect cupcakes and other baked goods. Let refrigerated ingredients come to room temperature so that they will blend easily and thoroughly with the other ingredients without having to overmix the batter. Overmixing the wet and dry ingredients can result in tough cupcakes.

What's the most important ingredient in a cupcake? ›

Flour is the main ingredient of the batter and provides the base for the cupcake. Butter or oil provides flavor, tenderizes the batter and helps provide volume.

Why do you put vinegar in cupcakes? ›

When vinegar reacts with baking soda, it creates carbon dioxide bubbles, which act as leavening agents. So as the batter bakes, these tiny bubbles expand, causing the cake to rise and giving it that light, airy texture we all love.

Why are my gluten free cupcakes chewy? ›

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture. The best way to do this? Longer baking times.

Why do gluten free cakes fall apart? ›

Xanthan gum (along with other thickeners like guar gum and arrowroot) acts like a binder in gluten-free baked goods to maintain their structure. Without it, there's a good chance that your brownies or muffin will crumble and fall apart.

Why did my gluten free cupcakes collapse? ›

It's very common for gluten free baked goods to sink in the middle and sometimes it's even gummy or looks like it isn't fully cooked. Here's some ways to help avoid that: -Don't over-mix your dough. Mix it until everything is just incorporated and be done.

Do gluten-free cakes need to bake longer? ›

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture. The best way to do this? Longer baking times.

How can you tell if a cupcake is undercooked? ›

The best test to determine a muffin's doneness is to insert a wooden pick into the center of one of the center muffins before removing the pan from the oven. If it comes out clean or with a few moist crumbs clinging to the pick, the muffins are done.

Why is my gluten free cake not cooked in the middle? ›

It's very common for gluten free baked goods to sink in the middle and sometimes it's even gummy or looks like it isn't fully cooked. Here's some ways to help avoid that: -Don't over-mix your dough. Mix it until everything is just incorporated and be done.

References

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