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Gluten Free Cupcakes with buttercream on a serving board
40Total Time
20Prep Time
20Bake Time

Gluten Free Cupcakes

Quick and easy

50 Reviews

  • Gluten Free

About the bake

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.

40Total Time
20Prep Time
20Bake Time


  1. Step 1:

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

  2. 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.

  3. Step 3:

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

  4. 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. 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.


  • For the Cupcakes

    • 150g Unsalted butter (softened)
    • 150g Billington's Unrefined Golden Caster Sugar
    • 150g Gluten free self-raising flour
    • 3 Large free range egg(s)
  • For the Buttercream

    • 50g Unsalted butter (softened)
    • 200g Silver Spoon Icing Sugar
    • 1 tsp Nielsen-Massey Vanilla Extract


  • 12 hole cupcake tray
  • 12 cupcake cases
  • Wooden spoon
  • Electric mixer
  • Mixing bowl
  • Wire cooling rack
  • Piping bag
  • Star nozzle

Nutritional Information

per 65g
  • 306cal Energy
  • 15g Fat
  • 9.1g of which Saturates
  • 38g Carbohydrates
  • 29g of which Sugars
  • 3.2g Protein
  • 0.18g Salt

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