Gluten Free Cupcakes
These gluten free cupcakes are a delicious and easy way to enjoy cupcakes without the gluten! They have a soft and fluffy vanilla cupcake and creamy buttercream frosting. These are great for celebrating birthdays, holidays, milestones, and more. They can be customized to your liking with different flavors and frostings. Kids and adults love this homemade treat!
Why You’ll Love This Recipe
There are many reasons why you will love this recipe for gluten free cupcakes.
- These cupcakes are soft and fluffy.
- Despite being gluten free, they have the perfect texture.
- They are incredibly delicious.
- Be sure to use gluten free sprinkles.
- These classic vanilla cupcakes do not taste gluten free. In fact, you would never guess they are any different!
- Gluten free cupcakes can be just as delicious as regular cupcakes.
- In addition, they are a great option for people with gluten allergies or intolerances.
- They are versatile and easily customizable. You can customize the recipe to your liking by adding different flavors or frostings.
- They are fun and festive. So is this Crepe Cake and this Flourless Chocolate Torte!
- These homemade cupcakes are perfect for any occasion, from birthdays to holidays.
- This recipe is gluten free and nut free.
- Check out this Gluten Free Chocolate Cake for another delicious dessert!
Ingredients & Substitutes
These are the main ingredients and substitutions for gluten free cupcakes. Scroll down to the recipe card for full ingredients list and instructions.
Use gluten free 1 to 1 flour. I love King Arthur Flour and Bob’s Red Mill for this. Different flour blends may produce slightly different textures. Use a brand that contains xantham gum.
Baking powder and baking soda help leaven the cupcakes.
Add in a pinch of salt to balance out the sweetness.
Granulated sugar adds sweetness. I have not tried using coconut sugar. Do not replace with maple syrup or another liquid sweetener.
Use softened unsalted butter for the cupcakes and frosting. If you only have salted butter, omit the salt in the cupcakes.
Eggs give the cupcakes a light and airy texture. I have not tried making gluten free vegan cupcakes.
Vanilla extract adds a warm and cozy vanilla flavor!
Buttermilk adds moisture and a slight tangy flavor. If you do not have buttermilk, mix milk with a teaspoon of lemon juice. Let this mixture sit for 5 minutes.
Greek yogurt adds even more moisture! I recommend using a thick yogurt brand.
For the vanilla buttercream frosting, powdered sugar adds the sweetness.
Softened butter and vanilla add flavor.
Lastly, thin out the frosting with just a little milk. Both regular and dairy free work well. In addition, try these Dairy Free Cupcakes!
Taste & Texture
These gluten free cupcakes are soft and fluffy! They have a moist and tender crumb.
The homemade buttercream frosting is light and creamy.
These cupcakes have a classic vanilla flavor.
How to Make
Step 1
First, preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
Step 2
In a medium bowl, whisk together the gluten free flour, baking powder, baking soda, and salt.
Step 3
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
Step 4
Beat in the eggs one at a time, followed by the vanilla extract.
Step 5
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until just combined.
Step 6
Stir in the plain Greek yogurt until the batter is smooth and well blended.
Step 7
Fill each cupcake liner about two-thirds full with the cupcake batter.
Step 8
Bake the cupcakes in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Step 9
Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Step 10
Next, make the vanilla buttercream frosting. In a large mixing bowl, beat the softened butter until smooth and creamy.
Step 11
Gradually add the powdered sugar, one cup at a time, and continue beating until the frosting is fluffy and well combined.
Step 12
Mix in the vanilla extract.
Step 13
Add the milk, one tablespoon at a time, until you reach your desired consistency. The frosting should be smooth and easy to spread.
Step 14
Once the cupcakes are completely cooled, frost them with the vanilla buttercream frosting using a piping bag or a spatula.
Step 15
Lastly, decorate the cupcakes with sprinkles, edible flowers, or any other toppings of your choice. Finally, serve!
Different Types of Frosting and Flavors
There are many different types of frosting that you can use for gluten free cupcakes. Some popular options include:
- Vanilla frosting: This is the classic choice, and it pairs perfectly with these gluten free cupcakes.
- Cream cheese frosting: This frosting is more rich and creamy than vanilla frosting. The cream cheese adds a delicious tangy flavor!
- Chocolate frosting: This frosting is a delicious contrast to the lightness of the cupcakes. Chocolate and vanilla are such a classic combination.
- Buttercream frosting: This frosting is light and fluffy. It is a good choice for a frosting that is not too sweet.
You can also experiment with different flavors of gluten-free cupcakes. Some popular options include:
- Lemon cupcakes: These cupcakes have a bright and citrusy flavor that is perfect for spring or summer! Simply fold in some lemon zest or lemon extract.
- Chocolate gluten free cupcakes: These cupcakes are rich and decadent, and they are perfect for a special occasion.
- White chocolate cupcakes: These cupcakes are light and fluffy, and they have a subtle sweetness that is perfect for a more elegant dessert.
Expert Tips for Success
Here are a few expert tips and tricks for making the best gluten free cupcakes.
Use a good gluten free flour blend. Choose one that contains xantham gum.
For all of my gluten free baking, I always use King Arthur Flour gluten free flour or Bob’s Red Mill gluten free baking flour.
Do not overmix the cupcake batter.
Line the cupcake or muffin pan with paper liners. This prevents sticking.
Bake the cupcakes until they are just baked through. Overbaked cupcakes will be dry and crumbly.
Use a toothpick to determine if the cupcakes are done. If a toothpick inserted comes out clean, the cupcakes are done baking.
Let the cupcakes cool completely before frosting them. Otherwise, the frosting will melt.
To make the frosting thicker, use more powdered sugar.
To make the frosting thinner, use slightly more milk.
Flavor Variations & Add-Ins
The topping and flavor options are endless for these gluten free cupcakes!
Top with a different flavored frosting.
Fold in some chocolate chips to the cupcake batter.
Garnish with mini chocolate chips on top.
Add some chopped nuts to the batter or frosting.
Add sprinkles to the frosting to make Funfetti cupcakes.
How to Serve & Store
Gluten free cupcakes are best served fresh. Add the frosting once the cupcakes are completely cooled down.
If needed, they can also be stored at room temperature for up to 2 days or in the refrigerator for up to 3 days.
If making ahead of time, store the cupcakes separately from the frosting. Then, frost the cupcakes as you serve them.
To freeze these cupcakes, wrap them individually in plastic wrap and then place them in a freezer bag.
They can be frozen for up to 2 months. Thaw the cupcakes overnight in the refrigerator before serving.
Frequently Asked Questions (FAQs)
If your cupcakes are dry, you can try adding a bit more buttermilk or water to the batter.
If your frosting is too runny, add a bit more powdered sugar slowly.
You can make your cupcakes look more festive by adding different decorations, such as sprinkles, edible flowers, or fresh berries.
I always use King Arthur Flour or Bob’s Red Mill for gluten free baking. I have used both for years and years.
No, they do not taste any different than regular cupcakes.
Yes, Whole Foods sells gluten free cupcakes. They have a variety of gluten free cupcakes available in their bakery section.
Sure! Use dairy free butter sticks, dairy free milk mixed with lemon juice instead of buttermilk, dairy free yogurt, and dairy free milk.
Equipment Needed
Pyrex Glass Measuring Cups: These measuring cups are easy to use.
Muffin Pan: This is my favorite muffin pan.
Check out all of my kitchen favorites!
You May Also Enjoy
If you make this gluten free cupcake recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along! For more ideas, check out these Dessert Recipes.
Get the Recipe: Gluten Free Cupcakes
Ingredients
Vanilla Cupcakes:
- 1 ½ cups gluten-free 1 to 1 flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- ¾ cup buttermilk, see note
- ¼ cup plain Greek yogurt, or dairy free yogurt
Vanilla Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2 to 3 tbsp milk, or dairy free milk
Instructions
- First, preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a medium bowl, whisk together the gluten free flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until just combined.
- Stir in the plain Greek yogurt until the batter is smooth and well blended.
- Fill each cupcake liner about two-thirds full with the cupcake batter.
- Bake the cupcakes in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Next, make the vanilla buttercream frosting. In a large mixing bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, and continue beating until the frosting is fluffy and well combined.
- Mix in the vanilla extract.
- Add the milk, one tablespoon at a time, until you reach your desired consistency. The frosting should be smooth and easy to spread.
- Once the cupcakes are completely cooled, frost them with the vanilla buttercream frosting using a piping bag or a spatula.
- Optionally, you can decorate the cupcakes with sprinkles, edible flowers, or any other toppings of your choice for a fun and festive touch. Finally, serve!
Notes
- I always use King Arthur Flour gluten free flour or Bob’s Red Mill gluten free baking flour.
- If you do not have buttermilk, combine ¾ cup milk with 1 teaspoon lemon juice. Mix and let this sit for 5 minutes.
- Do not overmix the cupcake batter. This will yield dry cupcakes.
- Bake the cupcakes until just baked through. Do not overbake.
- Use a toothpick to determine if the cupcakes are fully baked. If a toothpick inserted comes out clean, then the cupcakes are done baking.
- Let the cupcakes cool completely before frosting them. Otherwise, the frosting will melt.
- If your frosting is too thin, slowly add slightly more powdered sugar.
- If the frosting is too thick, add a tablespoon or so of milk.
- Store at room temperature for up to 2 days.
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