When you need a gluten free cupcakes recipe, you need the BEST gluten free cupcakes recipe, right?
Don’t settle for sinking cupcakes, dry or crumbly cupcakes or cupcakes that taste like bean flour (who does that?!) when you can make these moist moist and flavorful cupcakes with this easy recipe!
Frosting them is the most fun! My daughter likes to try her hand at it and has been doing a great job, even as young as six or seven (blue frosting, anyone?)! It’s not about perfection in decorating, it’s about having fun (and she’d say it’s about extra frosting!).
So, embrace the cupcake! You don’t even need a special occasion. The cupcakes will make any day sweeter!
This was my first really successful gluten free cupcake recipe and it made appearances at all the special occasions for years, making everyone happy, gluten free or not. So I have many fond memories of it, and I’m quite attached to it, really.
But I also must tell you that things change, and one of the ingredients that made this cupcake recipe work so well is no longer available in a dairy-free version. I’ve reworked it and it found an alternative, but it’s just not quite the same.
So if you’re looking for a dairy-free version and a recipe with a few fewer ingredients, I recommend that you hop over to my Best Gluten Free Cake recipe. My Best Gluten Free Cake Recipe requires no milk powder or vanilla pudding mix — dairy or non-dairy — so no issues there, and it’s perfectly light and airy, and makes wonderful cupcakes or cake!
So give that a look as another delicious option! (It also happens to be THE MOST POPULAR RECIPE on my blog! So, there’s that!).
But if you want to make these beautiful golden-topped cupcakes with milk powder/pudding mix, follow along with my recipe below and I know you won’t be disappointed.
Delicious gluten-free cupcakes await either way! Isn’t it nice to have options?
Best Gluten Free Cupcakes Recipe
Best Gluten Free Cupcakes Recipe
The most important occasions call for the best gluten free cupcakes! And these delectable treats do not disappoint!
Ingredients
Vanilla Cupcake Ingredients
- 3 cups (405 grams) gfJules®All-Purpose Gluten Free Flour
- 1 Tbs. baking powder
- 1/4 cup powdered vanilla pudding mix (measure out 1/4 cup from packet of gluten free instant pudding mix) -- preferred -- OR dry milk powder
- 1/4 tsp. salt
- 1 cup (2 sticks) butter or non-dairy alternative (like Earth Balance® Buttery Sticks)
- 2 cups granulated cane sugar
- 4 large eggs (*see below for egg-free option)
- 2 tsp. pure vanilla extract
- 1 cup milk or non-dairy alternative (chocolate for chocolate cupcakes)
Chocolate Cupcake Additional Ingredients
- 1/2 cup cocoa (Dutched)
- 1/2 cup additional milk
- 6 tablespoons chocolate syrup
Instructions
- Pre-heat oven to 350° F (static) or 325° F (convection). Butter cupcake tins or line with paper liners.
- Whisk together the gfJules Flour, baking powder, powdered pudding mix, cocoa (if using), and salt and set aside.
- In a large mixing bowl, combine the butter and sugar and beat well with your mixer’s paddle attachment, until the mixture is very light and fluffy (approximately 3-4 minutes). Add the eggs next, one at a time, beating well after each addition. Mix in the vanilla and chocolate syrup (if using) with the last egg addition. Slowly add the milk, alternating with the flour mixture and beating in between the additions. Beat only until smooth and pour into the prepared pans.
- Bake for 20 minutes, turning the pans half-way through if using convection setting. Test the cupcakes for doneness by inserting a cake tester or toothpick in the middle of a cupcake and be sure it comes out clean. The cupcakes will also begin to pull away slightly from the sides of the pans. If necessary, add bake time in 5 minute increments until fully baked.
- When done, turn off the oven and leave the oven door open to let the cupcakes cool slowly there for 10 minutes or so, then remove to a cooling rack. After 15-20 minutes of total cooling time, remove from cupcake pans to finish cooling.
- Decorate with frosting only when fully cooled, or wrap the cooled cupcakes with wax paper or plastic wrap and seal inside freezer bags to freeze until ready to use.
Notes
**For egg-free, omit 4 large eggs. Add 4 tablespoons arrowroot powder to dry ingredients. Add 4 tablespoons applesauce to beaten butter and sugar mixture. Proceed with recipe instructions. OR just substitute egg ingredient with 12 Tbs aquafaba. For more egg substitute options, check this post.
Nutrition Information
Yield 24 Serving Size 1Amount Per Serving Calories 124Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 42mgSodium 154mgCarbohydrates 19gFiber 0gSugar 17gProtein 2g
Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.
I hope your family loves this recipe as much as we do!
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Hope this isn’t an obvious question. Your article says that you can use milk powder. However, I don’t see that ingredient listed in the recipe. Can I use 1/4c. of milk powder OR powder pudding mix if dairy is not an issue? Thanks, D.
Hi – sorry for any confusion! I’m always looking for ways to help people find ingredients more easily, so I had changed the ingredients to the vanilla pudding mix since it’s available nearly anywhere and it works for anyone needing dairy-free or able to use dairy. You can certainly use dairy milk powder instead, but I actually still prefer the vanilla milk powder results, believe it or not! I’ve clarified the ingredient list to make help it make more sense with the options. Happy baking!
~jules
I wish I could go to Whole Foods and buy this flour…I don’t have time to wait for a shipment.
Hi Jane, you can check the “Buy Local” tab and see if there happens to be a store carrying my flour anywhere near you. Otherwise, we do offer expedited shipping options and my gfJules Flour is also available on Amazon. I hope that helps!
~jules
I tried using a different flour, and it was horrible! The mix was very doughy and they didn’t settle in the cup. So, I rolled the par-baked dough out into cookies, and they were delicous! I’m trying them with Gf jules flour right now. Fingers crossed! I’m OK at icing, but do you have any tips for piping? And also, what sprinkles and fondant do you use? I’m a big fan!
Oh dear! I’m sorry, but not surprised, to hear about the other flour not performing so well. How creative of you to try to make it into cookies!!! As for icing and sprinkles, check out my post on cake decorating! Fondants are generally gluten-free — look for Satin Ice or brands like Wilton pre-made.
Happy Cake Baking!
~jules
Lol, have another question. Can I use chocolate pudding or must it be vanilla only ?
Sure! If you’re baking chocolate cupcakes, chocolate pudding would be just fine!
~jules
Is the 1 tbl of baking powder correct ? I normally make gf funfetti box mix but can’t find this year so I have to make from scratch for 30 people (9 gf) very nervous. I may never buy a box mix again. 🤞
Hi Ron, yep. Measurements are correct! And lucky you, my gfJules Gluten Free Cake Mix is coming out in October which will make your life even easier! 🙂
How nice of you to bake for all those people!!!!!!
~jules
Made your recipe for the best GF cupcakes ever for my grandson, but everyone ate them!! Thank you!!!
That’s a testament to the “best” part, Diane! 🙂 So happy everyone loved your cupcakes – congratulations!!!! Your grandson must have felt so special <3
~jules
What can I use instead powder milk ?
Hi Ivana, I’ve updated the recipe to show the easiest substitution is just using powdered pudding mix (GF). You can find it in any grocery store!
~jules
I made these today and they tasted really good but they didn’t settle nicely in the cup and the dough was very very sticky, even after baking. did I do something wrong or do I need to add more milk or something else next time?
Hi Brittany, it sounds like maybe there wasn’t quite enough liquid in the batter. If they didn’t settle nicely in the cup (great description, btw — I knew exactly what you were talking about!), then the batter was not pancake batter consistency, which is what it should be, ideally, so it does settle nicely. Next time you make the recipe, shoot for that consistency and if it’s not right, as early in the mixing process as possible, add more milk. The longer the mixing process goes, the more difficult it becomes to integrate liquid into the batter, so try to pay attention and be ready to add a few more tablespoons (up to 1/4 cup or so) if necessary. Because they still tasted really good, you know you weren’t far off in the measurements, so that’s good! Looking forward to hearing how it goes next time!
~jules
Well, I tried these. WOW, They are the BEST! I did change up a few things such as: Used coconut sugar, 2 eggs, 2 Tlbs. applesauce, 2 Tlbs. Arrowroot powder, and chocolate chips. They came out looking beautiful and the taste is outstanding. They are moist and delicious! I just love your flour and your recipes. Keep up the good work Jules, this is a winner. Trying the zucchini chocolate cake next! Thank you so much for sharing your great recipes.
Hi Sharon, I’m so pleased that you tried this recipe and loved it! Thanks for sharing your modifications, as well. I can’t wait to hear how you like the zucchini chocolate cake!
Happy baking!
~jules
Hi! I made these today but sunstituted a few ingredients. The batter was more like bread dough. Is the measurement for the baking powder 1 tablespoon? It seemed like a lot so not sure if that is why.
The substitutions used were coconut milk powder, Nutiva palm oil shortening, coconut sugar and almond milk.
They taste great though texture is more like bread. Any ideas?
Thank you
Hi Rosanne, anytime there is a different ingredient used it can change the end results. The coconut milk powder was likely the biggest change, although the shortening could have had something to do with it, as well. The recipe contemplates butter or vegan butter — both of which are 80% moisture. When you use shortening instead, you’re reducing the recipe’s moisture content because shortening contains no moisture. That would have also affected the texture. I’m glad they still tasted great for you – next time, maybe try it with vegan butter or butter and see the results; then you’ll know how much the coconut milk powder altered the texture. Hope that helps!
~jules
What else can I use instead of the potato flakes or powdered milk
Hi Kasey, if you don’t have either of those ingredients on hand, why don’t you give this recipe a try instead: https://gfjules.com/recipes/the-best-gluten-free-cake-recipe/
Happy baking!
~jules
I wonder if using 8 egg whites instead of 4 whole eggs would make a huge difference? I seem to tolerate the whites but not the yolks. Or would you recommend doing half eggs and half arrowroot starch? I absolutely love all of your products and recipes!
Hi Heidi, give the egg whites a try. Whip them up first and then fold into the rest of the batter before baking. I bet it’ll be yummy!
~jules
Hi Jules!
I would like to add fresh strawberries to this recipe. Would adding 1.5 cups require adjustments to the dry ingredients?
Thanks?
Teri
Hi Teri, have you checked my strawberries and cream cake recipe? You are right to suspect that strawberries might throw the proportions off in a cake recipe. You may want to consider pureeing some strawberries in place of some of the milk, then adding some strawberries for color and extra flavor. Let me know what you decide to do – you have me curious! 🙂
~jules
This cupcake recipe is fabulous! I made some for a 50th birthday celebration and the only way anyone knew they were GF was because I ate one. Thank you Jules for your wonderful flour blend and your tried and true recipes!
Thank you Bambi! That makes me so happy to hear! I get so excited when gluten-free foods fool the gluten eaters – congratulations!!!
~jules
If I didn’t have your flour, could I substitute it with another GF flour?
Hi Anonymous, it’s hard to say whether the gluten free flour you’re using would work in this recipe or not — all gluten free flours and blends are so different. We are trained to think that flours are fungible because they are in the gluten world. It doesn’t matter if you buy Pillsbury or Gold Medal or the store-labeled brand, all the wheat AP flours are pretty much the same. Not so with gluten free flours. My gfJules blend was developed to act as much like wheat flour as possible. It has no taste, no smell, no grit. And it works in nearly every recipe unless the recipe was written with another GF blend in mind. Some GF flours require the addition of much more liquid (coconut flour, potato flour…) so my recipe wouldn’t have enough liquid in it if you were using those flours. Other GF flours are gritty, so they need extra fat to smooth out the recipe; my recipes won’t call for extra fat because my flour doesn’t need to be masked. Some GF flours have funky tastes or smells, so they need extra sugar to cover them up; my flour doesn’t require extra sugar because there’s no taste or smell at all. So you see, using another flour in a recipe developed for using my flour may or may not work well. Have a look at this article for more information on different gluten free flours and how to choose the right ones. If you’d like to try a sample of my flour to see for yourself, we will send a sample and a muffin recipe for only $5 so you can check it out and see what I mean about how different my flour blend truly is.
I hope this was helpful!
~jules
Just made these for work treats tomorrow that we do on a weekly/monthly basis depending on the school. I made mini cupcakes since our staff is big and tried one soooooo good. I’m excited to see if other people can tell the difference. We only have one GF staff member that I know of so I let her know to expect them but I am not going to tell anyone else at first and see if they notice.
Way to go, Cody! I love the secret test idea! Let me know how it turns out!!
I love your flour Jules! We use it in everything from muffins to pancakes. I am thinking of making these for my son’s birthday as he is GFCFSF. So I was wondering if subsituting the earth balance soy free spread vs the sticks that have soy would have much impact?
Kristin – thanks so much! I’m so happy you’re enjoying the flour!!! The Earth Balance Soy-Free Spread will likely work just fine in these cupcakes. I can’t say that I’ve tried this particular recipe with that product, but I find it does work well as a substitute in most recipes, except for many cookies. “Spread” products contain different kinds of oils — the kinds that help them to “spread” and have a lower melting point. I would make sure the product is very, very cold when you use it in your recipe, and definitely try it as cupcakes, not as a cake – you should have more success with the results there. If you can get your hands on it, and your son can tolerate coconut, I would HIGHLY recommend Earth Balance’s newest spread: Coconut Spread. It’s also GF/DF/SF and truly tasty! You can also download a free recipe brochure from their site, with recipes using their Coconut Spread product. It contains some GF recipes as well (2 of which are mine, using my flour) – have fun baking and Happy Birthday to your son!!!
Can’t believe how amazing these cupcakes turned out with gluten free flour. so delicious!!!!
Jules, you have developed an amazing product!!! I was completely stunned by how well these cupcakes held up, how similar in appearance & mouth feel they are to a gluten cupcake,and how good the overall texture & taste are-not gritty & dense, just light & springy. Thank you! Thank you!
Just one quick question…wondering if decreasing the amount of sugar just a little bit would affect the texture or overall finished product.
Many thanks,
April
So glad you were thrilled with the results! The sugar does contribute to the nice caramelization on the top of the cupcakes, and whipping the sugar with the butter/sub in the first step adds lightness to the recipe. If you do decide to cut the sugar back some in this recipe, please let me know how it goes! I know it works great in this proportion, and I honestly haven’t had time to experiment much with it to cut the sugar — it seems like every time I need to make cupcakes, I need them right then and I need to be sure they’ll work, so I go back to my tried and true recipe!
Will I be able to substitute the flavoring in order to make another flavored cupcake, like orange, almond, strawberry etc.?
Sure thing – just use your favorite gluten-free flavoring in place of the vanilla.
Well, I baked them….using a GF flour that I already had on hand. That GF flour has Garbanzo flour. I don’t know what taste I should expect as this is my first time baking these much less eating them. I swear I taste the garbanzo. Nonetheless, I am starting over tonight with the “right” GF flour, your GF flour. I came across the retailers section and I am so excited to see your product at Whole Foods. I’ll be in Fairfax during my lunch break and go back to the drawing board tonight. Question: Is your flour nut-free?
Hi LaTanya – yes, my flour is free from the top 8 food allergens, including all nuts. Lots of people (including me) taste the bean flours as an aftertaste in baked goods, which is why I don’t use them in my flour or recipes. Be sure to thank the Fairfax Whole Foods for carrying my flour – I used to teach classes there, and they’ve kept it on their shelves due to demand since then. It’s a beautiful store – you’re lucky you work nearby!
Hi Jules!
I’m planning a gluten-free bridal shower for my friend, and I would LOVE to make her some cupcakes.
One question, does food coloring have gluten in it? And is there a brand that you recommend?
Her wedding colors are pink and brown and I thought it would be a cute idea to make come gluten free chocolate cupcakes with pink frosting.
Any help/advice would be greatly appreciated.
Thanks!
-Jessica
Now that’s a good friend! I think the chocolate cupcakes with pink frosting sounds adorable! No need really to worry about pink food coloring. Using an all natural food coloring is always preferred (I like Seelect brand – made from beet juice!), but McCormick food colorings are gluten-free and very easy to find. Have a great party!
Thank you SO much Jules!