Gluten-free cupcakes

(302 ratings)
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  • Makes: 12

  • Prep time:

  • Cooking time:

  • Costs: Cheap as chips

  • Skill level: Easy peasy

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 gluten-free cupcakes

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

For the buttercream

  • 2 medium egg whites
  • 150g caster sugar
  • 100g butter, softened
  • Few drops of vanilla extract
  • Royal icing sprinkles
  • 12-hole bun tray, lined with paper cases
  • Large piping bag, fitted with star-shape piping tube


  1. To make this cupcake recipe, set the oven to 190°C.
  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).

Our cookery editor 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.

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.

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