We guarantee you’ll feel like you bought these in an upmarket bakery. This gluten-free cupcake recipe is relatively new to me, but seems to work very well and produces light, fluffy cakes with a vanilla bean flavour. They’re buttery (whilst being dairy-free), crumbly and delicious!
The recipe is really simple and you can rustle up a batch of these in no time at all. The recipe below yields 12 vanilla cupcakes.
How to make Gluten Free Cupcakes
A couple of tips from me; I’ve been baking cupcakes for years now and have made plenty of mistakes. Hopefully you can avoid making them!
Follow the directions of the recipe. If you try substituting items, it isn’t going to work as well. Be warned, you use substitutions at your own risk and peril…
Mix the ingredients for the time required, and no longer. Over-beating can knock the air out of the mixture and you’re cupcakes might be denser and heavier. You’re looking for light and fluffy. To achieve this you need to keep as much air in the mixture as possible to help the cakes rise.
It takes about 15 minutes to prep the ingredients, and 18 minutes to bake. In just over half an hour you can have some of the yummiest gluten free cupcakes you’ll ever have tasted!
- 8 tablespoons vegetable/sunflower oil (or oil of your choice)
- 160g granulated sugar
- 2 large eggs (at room temperature, not from fridge)
- 180g Plain Gluten Free Flour
- 1/4 teaspoon salt
- 1 3/4 teaspoons baking powder
- 120ml milk (or dairy-free milk if you want vegan cupcakes)
- 2 teaspoons gluten-free vanilla extract (or vanilla bean paste)
- 110g butter (or dairy-free butter) brought to room temperature
- 1 teaspoon gluten free vanilla extract
- 360g icing sugar
- 2 tablespoons milk (dairy free milk if you want a vegan cupcake)
Preheat oven to 180C/350F. Make sure you have a shelf in the middle of the oven.
Line your 12-piece cupcake tray with cake liners. You can either use paper liners, which have more variety of design, or silicone liners which are better for the environment.
In a medium-sized mixing bowl, combine the granulated sugar and oil together.
Add the two large eggs, and beat with an electric hand mixer for one minute only.
Add the salt, baking powder, milk, vanilla extract and gluten-free flour. Beat at medium speed for one minute.
Divide the batter (rather than a dough) evenly into the cupcake cases. Place in the oven on the middle shelf. Bake for 18-20 minutes. You’re looking for your cakes to be lightly browned, and which spring back when you touch them. Just don’t poke them too much!
Top Tip: Leave them to cool in the muffin tray for 5 minutes before removing
Remove them and leave to fully cool on a wire rack. Only ice/decorate when completely cool!