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Cupcakes WEB

Gluten free cupcakes

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2.141 stars based on 56 ratings

Wonderfully easy to bake, our gluten free cupcake recipe can be adapted to create a range of great tasting treats. Try adding chocolate chips, flavoured icing or toppings with delicious buttercream.

Key Information

  • Prep:
  • Bake:
  • Serves:12
  • Skill level:easy

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Ingredients

  • 150g 5⅜ oz Butter (unsalted) softened
  • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
  • 150g 5⅜ oz Gluten free self-raising flour
  • 3 3 Egg(s) (free range)

For the buttercream

  • 50g 1⅞ oz Butter (unsalted) softened
  • 200g 7⅛ oz Icing sugar (we use Silver Spoon) Icing sugar
  • Vanilla extract a few drops (we use Nielsen-Massey) Vanilla extract

Change Units

The Method Enter Bake mode

  1. Classic mode Step 1

    Preheat your oven to 180° (160°C fan, gas mark 4). Line a cupcake tray with 12 paper cupcake cases.

  2. Classic mode Step 2

    Cream the butter and sugar together with a wooden spoon or electric mixer until light and fluffy. Gradually beat in the eggs, one at a time.

    Ingredients for this step

    • 150g 5⅜ oz Butter (unsalted) softened
    • 150g 5⅜ oz Unrefined golden caster sugar (we use Billington's) Unrefined golden caster sugar
    • 3 3 Egg(s) (free range)
  3. Classic mode Step 3

    Add the flour and mix lightly until well combined and then divide the mixture between the cupcake cases.

    Ingredients for this step

    • 150g 5⅜ oz Gluten free self-raising flour
  4. Classic mode Step 4

    Bake for 20-25 minutes or until golden brown and just firm to the touch. Remove from the oven and allow to cool.

  5. Classic mode Step 5

    To make the buttercream, beat together the butter and icing sugar in an electric mixer, until smooth. Add a few drops of vanilla extract for flavour, and a splash of milk if needed to loosen the icing. Fill a piping bag, fitted with a star nozzle with your buttercream and pipe onto your cupcakes to finish.

    Ingredients for this step

    • 50g 1⅞ oz Butter (unsalted) softened
    • 200g 7⅛ oz Icing sugar (we use Silver Spoon) Icing sugar
    • Vanilla extract a few drops (we use Nielsen-Massey) Vanilla extract