Tulo

Gluten-Free Cupcakes Recipe

A dozen gluten-free vanilla cupcakes with swirled buttercream frosting on a marble countertop, one cupcake unwrapped from its paper liner in the foreground.
Photo by Anastasia Ankudinova on Pexels

A measure-for-measure gluten-free flour blend that already contains xanthan gum stands in for wheat flour's structure, so the crumb holds together without turning gummy or crumbly. Creaming the butter and sugar first, then alternating the dry ingredients with the milk, keeps the batter light instead of dense, which is the main risk with gluten-free baking.

Prep
20 min
Cook
19 min
Total
39 min
Servings
12

Ingredients

Servings12
  • 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1/2 cup whole milk
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup unsalted butter, softened, for frosting
  • 3 cups powdered sugar
  • 2 tbsp milk, for frosting

Nutrition per serving

Calories
450
Protein
2g
Carbs
57g
Fat
24g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin pan with paper liners.
  2. 2In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt.
  3. 3In a large bowl, beat the butter and sugar with an electric mixer on medium speed for 2 to 3 minutes, until light and noticeably paler in color.
  4. 4Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
  5. 5With the mixer on low, add the flour mixture in three additions, alternating with the milk, beginning and ending with the flour. Mix just until no streaks of flour remain.
  6. 6Divide the batter evenly among the liners, filling each about two-thirds full.
  7. 7Bake for 18 to 20 minutes, until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean.
  8. 8Cool the cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
  9. 9For the frosting, beat the butter alone until smooth, then add the powdered sugar in two additions, beating on low speed until incorporated.
  10. 10Add the vanilla, milk, and a pinch of salt to the frosting, then beat on high speed for 2 minutes until light and fluffy. Frost the cooled cupcakes with a knife or piping bag.
How to Frost a Cake

Tips & variations

  • Check the label on the flour blend before starting; blends already containing xanthan gum (most 1:1 baking blends do) need no extra thickener, but a straight rice-and-starch blend with no gum will bake up crumbly and needs 1/2 teaspoon xanthan gum whisked in with the dry ingredients.
  • For a lemon version, add 1 tablespoon lemon zest to the batter and swap the vanilla in the frosting for 1 tablespoon lemon juice plus a bit less milk.
  • To make these dairy-free as well, use a dairy-free butter stick (not a tub spread) and a plant-based milk with some fat, like full-fat oat or soy milk.
  • For chocolate cupcakes, replace 1/4 cup of the flour blend with unsweetened cocoa powder and add an extra tablespoon of milk to loosen the batter.
  • Weigh the flour blend rather than scooping by volume; gluten-free flours pack down in the bag and a scooped cup can run 20 to 30 grams heavier than the weight this recipe was built around, which dries out the crumb.

Storage & reheating

Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days. Once frosted, refrigerate in an airtight container for up to 4 days and let them sit at room temperature for 20 to 30 minutes before serving so the butter in the frosting softens back up. Unfrosted cupcakes freeze well for up to 3 months; thaw at room temperature before frosting.

Tips from the Tulo kitchen

  • Bring the butter, eggs, and milk to room temperature before starting; cold butter won't cream properly and cold eggs can make the batter look slightly curdled or separated.
  • Gluten-free cupcakes firm up as they cool, so pull them from the oven as soon as the toothpick test is clean rather than waiting for deep golden color, which usually means they're already overbaked.

FAQ

Can I use a gluten-free flour blend without xanthan gum?

Yes, but add 1/2 teaspoon xanthan gum to the dry ingredients to replace the binding that gluten normally provides; without it, the cupcakes will crumble apart when you bite into them.

Why are my gluten-free cupcakes gritty?

Grittiness almost always comes from a rice-flour-heavy blend that wasn't given enough time to hydrate; letting the batter rest for 10 minutes before baking, or switching to a blend with more starch and less rice flour, usually fixes it.

Can I make these dairy-free too?

Yes. Use a stick-style dairy-free butter, not a soft tub spread, and a full-fat plant milk like oat or soy; the frosting works the same way with dairy-free butter and powdered sugar.

Do gluten-free cupcakes need a longer bake time than regular cupcakes?

Generally not; they bake in about the same 18 to 20 minutes as wheat-based cupcakes, though it's worth checking a minute or two early since gluten-free batters can look done on top before the center fully sets.

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