Description
Enjoy these delicious gluten-free cupcakes, perfect for any occasion. Whether you’re catering to dietary restrictions or simply looking to try something new, these cupcakes are sure to delight. Moist, fluffy, and utterly irresistible, they come with an easy-to-make frosting that’s just as tasty.
Ingredients
Scale
For the Cupcakes:
- 1 1/2 cups gluten-free all-purpose flour
- 1 cup granulated sugar (or substitute with coconut sugar)
- 1/2 cup unsalted butter, room temperature (or coconut oil for a dairy-free option)
- 2 large eggs, room temperature
- 1/2 cup milk (can use almond, coconut, or regular milk)
- 1/4 cup unsweetened cocoa powder (omit for vanilla cupcakes)
- 2 teaspoons gluten-free baking powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 teaspoon xanthan gum (only if your flour blend doesn’t include it)
For the Frosting:
- 1 cup powdered sugar (ensure it’s gluten-free)
- 1/2 cup unsalted butter, room temperature (or vegan butter for dairy-free)
- 2 tablespoons milk (almond, coconut, or dairy)
- 1 teaspoon vanilla extract
Instructions
- Prepare for Baking: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a medium bowl, combine gluten-free flour, cocoa powder (if using), baking powder, salt, and xanthan gum (if needed). Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the butter and sugar until light and fluffy, about 3-4 minutes.
- Add Eggs: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine Mixtures: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Fill and Bake: Divide the batter evenly among the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack.
- Make Frosting: Beat together frosting ingredients until smooth. Adjust consistency with more milk or powdered sugar if needed.
- Decorate Cupcakes: Once cooled, frost the cupcakes and add any desired toppings.
Notes
- Ensure all ingredients are at room temperature to achieve the best texture.
- For vanilla cupcakes, omit cocoa powder and add an extra 1/4 cup of gluten-free flour.
- Store cupcakes in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 200-250
- Sugar: 17-20g
- Sodium: 150-200mg
- Fat: 9-11g
- Saturated Fat: 5-7g
- Carbohydrates: 29-33g
- Fiber: 1-2g
- Protein: 3-4g
Keywords: Gluten Free Cupcakes, Gluten Free, Cupcakes