Gluten-free cupcakes Recipe

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  • Gluten-free

makes:

12

Skill:

easy

Cost:

cheap

Prep:

20 min

Cooking:

20 min

Nutrition per portion

RDA
Calories 300 kCal 15%
Fat 18g 26%

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. This recipe uses gluten-free flour and is flavoured with a few drops of vanilla extract. Top your cupcakes with tasty buttercream and serve immediately. You can decorate however you wish and the kids can even help decorate them too. Any leftovers can be stored in an airtight container or cake tin on the kitchen side for up to 3 days – if they last that long! Why not make a batch of these cupcakes for a school bake sale or as a weekend treat if you’ve got family over?

Ingredients

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

Method

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

  • 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.

  • 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.

  • 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.

  • 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).

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