Best Gluten Free Cupcakes Recipe
The most important occasions call for the best gluten free cupcakes! And these delectable treats do not disappoint!
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Servings: 24 cupcakes
Calories: 124kcal
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 Facts
Best Gluten Free Cupcakes Recipe
Serving Size
1
Amount per Serving
Calories
124
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
2
g
Cholesterol
42
mg
14
%
Sodium
154
mg
7
%
Carbohydrates
19
g
6
%
Sugar
17
g
19
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
** 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.