Gluten Free Cupcakes

  • Total Time

    40m
    • Prep Time

      20m
    • Bake Time

      20m
  • Serves

    12

  • Skill Level

    Easy
  • Dietary Needs

    GF
    • Gluten free
  • 25 Reviews

    4 star rating

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.

Method

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

  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.

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

  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. 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.

Let's Bake

The easiest way to follow a recipe

Reviews

  1. 5 star rating

    They were disgusting.
    Then my mum helped me.
    And they were delicious-
    I'm a terrible baker

  2. 5 star rating

    delicious

  3. 5 star rating

    These cupcake were delicious! My family could believe they were gluten-free.

  4. 4 star rating

    The cupcakes turned out great But there was not a lot of mixture. Only 10 came out but they were amazing!

  5. 5 star rating

    These are delicious!!!

  6. 3 star rating

    These are so nice and I would really recommend them!!!

  7. 5 star rating

    Just made these and you could be forgiven for thinking they're not gluten free. Golden, well risen and a beautiful texture. Excellent recipie, will be making these again 😊😊

  8. 1 star rating

    Mine turned out disgusting they where rubbery and looked like an omelet would not recommended

  9. 5 star rating

    Professional cake maker here. I use muffin size cases and to fill them i'd weigh 45-48g of mixture. So if you are baking in normal cup cake cases i'd weigh around 40g and make a few more than 12

  10. 5 star rating

    This recipe is amazing , I am gluten free and have been for a year and the thing I've missed most is cake! I thought the recipes I found before always tasted slightly different to real cake but these ... No one noticed they where not made with flour and I was finally able to eat good tasting cake . Thank you , this recipe is a game changer!!!

  11. 1 star rating

    Ours overflowed in the oven but amazing
    Thank you for the recipe however I’m gluten free and I have been baking cakes like these for years, best recipe I’ve found but the oven was a problem
    Any advice xx

  12. 5 star rating

    Great recipe! Came out perfect, thank you!

  13. 4 star rating

    Too much mixture for 12 cupcakes overflowed the cases but tasted good

  14. 5 star rating

    My family loved them and they taste like normal cupcakes keep up the good baking!

  15. 4 star rating

    best cupcakes ever made!

  16. 2 star rating

    yummy thx

  17. 5 star rating

    So good to be able to lick the bowl again and the cakes are delicious too.

  18. 5 star rating

    i love this!

  19. 5 star rating

    Amazing taste! Great starter for gluten free bakers!

  20. 4 star rating

    Pretty lit isn’t it

  21. 3 star rating

    Very good delicious great gf recipie and easy to make 😊

  22. 5 star rating

    Such a quick and easy recipe and taste delicious Even had enough mixture for extras!!

  23. 5 star rating

    Thank you!!!
    such a good recipe!

  24. 4 star rating

    great recipe, really brilliant!

  25. 5 star rating

    Best cupcakes ever made

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