Gluten Free Cupcakes
Craving a delicious treat but need it to be gluten-free? This recipe provides the ultimate guide for gluten-free cupcakes that are moist, flavorful, and easy to make.
Equipment
- Cupcake Pan
- Cupcake Liners
- Mixing bowls
- Whisk
- Electric Mixer (Optional)
Ingredients
Cupcake Ingredients
- 1 1/2 cups Gluten-Free Flour Blend Contains rice flour, tapioca starch, and potato starch
- 1 cup Granulated Sugar
- 2 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 2 large Eggs Room Temperature
- 1/2 cup Milk Room Temperature
- 1/4 cup Oil Vegetable or Canola
- 1 teaspoon Vanilla Extract
Frosting (Optional)
- Your favorite gluten-free frosting Vanilla Buttercream, Chocolate Ganache, or Cream Cheese Frosting
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a cupcake pan with liners.
- Combine Dry Ingredients: In a large bowl, whisk together the gluten-free flour blend, sugar, baking powder, and salt.
- Add Wet Ingredients: In a separate bowl, whisk together the eggs, milk, oil, and vanilla extract. Afterward, pour the wet ingredients into the dry ingredients.
- Mix the Batter: Mix until just combined. Be careful not to overmix, as this can result in tough cupcakes.
- Fill Cupcake Liners: Fill each cupcake liner about ¾ full. Using an ice cream scoop can help ensure even distribution.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Let the cupcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Frost (Optional): Once the cupcakes are completely cooled, frost with your favorite gluten-free frosting.
Notes
For best results, use a high-quality gluten-free flour blend that contains xanthan gum. If your blend doesn't contain xanthan gum, add 1/2 teaspoon to the dry ingredients.