Gluten-free cupcakes

(234 ratings)

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Kids' gluten-free cupcakes
Kids' gluten-free cupcakes
  • Makes: 12

  • Prep time:

  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe These easy gluten-free cupcakes are a delicious option if you're on a gluten-free diet. They're so easy to make and taste just like the real deal. Simple to bake, these pretty, gluten-free cupcakes are perfect for kids' parties or to enjoy with a steaming cup of tea. This recipe makes 12 cupcakes and will take around 40 mins to prepare and bake. Top your cupcakes with tasty buttercream and serve immediately. Any leftovers can be stored in an airtight container or cake tin of the kitchen side for up to 3 days - if they last that long!


For the cupcakes

  • 125g (4oz) butter, melted
  • 125g (4oz) caster sugar
  • 125g (4oz) gluten-free self-raising flour
  • 2 medium eggs
  • 3tbsp milk
  • Few drops of vanilla extract

For the buttercream

  • 2 medium egg whites
  • 150g (5oz) caster sugar
  • 100g (3oz) butter, softened
  • Few drops of vanilla extract
  • Royal icing sprinkles (see Sue's tip, below)
  • 12-hole bun tray, lined with paper cases
  • Large piping bag, fitted with star-shape piping tube


  1. Set the oven to gas mark 5 or 190C.
  2. To make the cupcakes: Pour the melted butter into a bowl and add sugar, flour, eggs, milk and vanilla extract. Beat the mixture, preferably with an electric hand whisk, to give a smooth batter which may appear a little runnier than a usual sponge-cake mixture. Spoon mixture into the paper cases in the bun tray.
  3. Bake cakes in the centre of oven for 18-20 mins, or until they've risen and are light golden. Remove tray from the oven and leave cakes to cool for a few minutes, then transfer to a wire rack to cool completely.
  4. To make the buttercream: Place egg whites and sugar in a bowl over a pan of hot water. Stir until sugar dissolves completely. Remove the bowl from over the pan and whisk the egg whites until stiff. Gradually whisk in the butter and then the vanilla. The mixture may appear to separate, but keep whisking it at a high speed until it's light and fluffy - this is easiest done in a table-top food mixer, but can be done with an electric hand whisk.
  5. 5 Fill the piping bag with the buttercream and pipe a swirl on top of each cupcake. Scatter over the royal icing sprinkles. Keep the cupcakes cool until serving them. They are best eaten within 2 days of making. (Not suitable for freezing).

Woman's Weekly cookery editor Sue McMahon says: Many shop-bought cake decorations contain wheat starch or run the risk of contamination from factory packing lines. So I made up some coloured royal icing and used a No.2 writing piping tube to pipe lines of icing on to baking parchment. When the icing was dry, I broke it into short lengths. These will keep in an airtight container for several months.Extra info: Weve used Doves Farm gluten-free plain and self-raising flours, available from most supermarkets and specialist health food shops.Nutritional values are for maximum number of servingsFeature: Sue McMahon. Photos: Props stylist: Sue

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 300(kcal)
  • Fat 18.0g
  • Saturates 10.5g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 4
(234 ratings)

Your comments


I love these cakes - Thanks!

Red Velvet

yes that's what happened with mine, I'm not sure why that happened but it was quite inconvenient.

Red Velvet

although the cakes were amazing the icing was an absolute disaster! It was way too runny to be piped, we had to add almost a whole bag of icing sugar to bring it to the right thickness and then it tasted only like icing sugar! I think someone may need to revise the icing recipe.


I made these cupcakes yesterday and they were delicious. I added frozen raspberries and dark chocolate chips. I was worried that the mixture was a bit runnier than I'm use to but I went with it and the cupcakes turned out perfect, I didn't ice them either. Thanks for the great recipe :)

Jean Oliver

This is a brilliant recipe, and so easy to make - thank you. I'm just about to adapt it to make a big chocolate cake. I'll let you know how I get on!


love the cakes they're perfect but I cant get the icing :(


i tried this recipe today. the cupcakes rose extremely high and then just sunk in the centre! not too happy with how they came out. i think if you use normal flour not self raising it will work better


The cake texture was lovely and really moist. However, the buttercream was an absolute disaster. Far too runny to out in a piping bag. Great start with the egg whites and sugar but as soon as the butter was added, I could not get the ingredients to a fluffy texture. Ended up making some icing to spread over cakes. Disappointed, the reason for taking one star off.

Denise Little

Made these for my hubby after trying so many different Gluten free recipes, these he really enjoyed Result!!!!!!!!!!!!!!! I can stop trying and keep to these . Thank you


I jut made these and they are divine!!! They are better than normal cupcakes, fluffy but moist inside with a delicious crispyness to the outside. If you're worried about the mixture being a little runny like the recipe says, like I was, don't be! They come out perfect. I made 2 batches and just whacked the second in the oven with peanut butter in some and chocolate cocoa powder in others...excited! 10 minutes to go, ooh! :)


Use 40% gluten free flour, 40% rice flour and the rest ground almonds. With suger use soft brown instead of caster andalso add 1tsb xanthan gum and 1tsp aking powder. Can apply this to alot or non gluten recipies and they come out nice in glutn free

???mystery chef????

great cupcakes very nice!!


Soft, moist cupcakes, I made them with chocolate chips and didn't use the buttercream recipe (I used 140g butter, 280g icing sugar 1tbsp milk and some food colouring). I would definitely use this recipe time and time again. Bookmarked!


I meant to give this 5 stars, not 1! The cakes were really easy to make and came out perfect! They had a slight crunch on the top and were light and fluffy in the middle. Delicious! Would recommend this recipe to all! My kids loved them too!


I had some trouble with the icing. When you whisk the egg whites and sugar, are they supposed to go like meringues into peaks?I tried twice and the mixture thickened but stayed runny. Is that what is supposed to happen because you heat the egg whites and sugar first or am I doing something wrong?


These are the best Gluten Free Cupcakes i have ever made, and i will make these ones each time. Everyone says that they would never think that they are Gluten Free. Thaks for this.

Jayne Cherrington-Cook

We're glad you had success with these - they are really yummy, aren't they?


I never leave reviews but I had to write one for these buns! I just baked a batch and they are delicious! I tried to bake gluten free before just switching the flour for gl free but it didn;t work, using this recipe was a huge success, thank you!


Thank you all for all your replies & the tips about the flour, I gave up baking gluten-free a long time ago anything I ever baked was never the same as ordinary flour It was awful, I'm delighted to have found your site I see you bake differently with GF flour than with ordinary flour & that's where I went wrong, cant wait to get started my husband will be delighted to have some home made baking again & he is the one that needs it.

Sally Cox

Have just made a 'test run' of these as I planned to bake something Gluten Free for my MIL's birthday, these are lovely ! and also used plain plus free from baking powder. thumbs up :)

Amy Hird

this ones a winner! been looking for a good gluten free recipe for a while now. i used plain gluten free flour and added 1tsp gf baking powder :) and took out about 2tbsp of flour and replaced with cocoa powder :) yum!

Elizabeth J M Hardy

Fantastic to see you doing recipes for gluten free food. My daughter will love these! thank you

Lisa Young

These are great little cupcakes but I also adapted them by adding lemon curd to the mixture and on another occasion I added 2 mashed bananas and 2 small packets of chopped toffee which my daughter loves. Mixture looks a little gluppy but rise well and have a lovely texture.

Joanna Powell Lans

What a great easy recipe, and they are so tastey and light. I didn't how sr flour so I just added a good teaspoon of gluten free baking powder,

Morgan McKay

This is the recipe I always use except I like to mix up toppings right now I am loving chocolate butter icing with milk chocolate chips.. Mmmmmm Making them right now!! XD xx


This is a simply perfect Gluten Free recipe which can be adapted to incorporate any or most of the toppings on this wonderful website and can be made into a larger cake too. The good thing about these is a large batch can be made and decorated for a childs party, the child(ren) and/or adult(s) with the gluten allergy or indeed without (as they are so yummy) can tuck in and not feel like they are mising part of the fun! There is nothing worse than going to a childrens party where you have to take your own or be excluded! Therefore making this a perfect recipe.

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