Gluten free cupcakes recipe

These delicious gluten free cupcakes are topped with a simple vanilla buttercream and a generous scattering of sprinkles. 

With a few simple tweaks to our classic cupcake recipe, we’ve managed to create the best ever gluten free cupcakes! Once you’ve mastered this basic recipe you can have fun and experiment with the toppings and flavourings. Head down to our tips for some cheap and easy suggestions.

Ingredients

• 125g butter, melted
• 125g caster sugar
• 125g gluten-free self-raising flour
• 2 medium eggs
• 3tbsp milk
• Few drops of vanilla extract

For the Swiss meringue buttercream:

• 2 medium egg whites
• 150g caster sugar
• 100g butter, softened
• Few drops of vanilla extract
• Royal icing sprinkles

Method

• Set the oven to 190C (170C fan, Gas 5). Line a cupcake tray with paper cases.
• Pour the melted butter into a bowl and add sugar, flour, eggs, milk and vanilla extract. Beat the mixture, preferably with an electric hand whisk, to give a smooth batter which may appear a little runnier than a usual sponge-cake mixture.
• Spoon the mixture into the paper cases and bake for 18-20 minutes, or until they've risen and are light golden. Remove tray from the oven and leave cakes to cool for a few minutes, then transfer to a wire rack to cool completely.
• To make the buttercream: Place egg whites and sugar in a bowl over a pan of hot water. Stir until the sugar dissolves completely. It should be 72C. Remove the bowl from over the pan and whisk the egg whites until stiff. Gradually whisk in the butter and then the vanilla. The mixture may appear to separate, but keep whisking it at a high speed until it's light and fluffy - this is easiest done in a stand mixer, but can be done with an electric hand whisk.
• Fill a piping bag fitted with a star nozzle with the buttercream and pipe a swirl on top of each cupcake. Scatter over the sprinkles and serve. 

Watch how to make gluten free cupcakes 

Top tips for making gluten free cupcakes

These cupcakes are best eaten within 2 days of making and are not suitable for freezing once iced. Icing sugar is gluten-free in the UK and US (though always check individual labels). You could always top these cakes with some traditional icing instead and play around with food colouring (also gluten-free). For more tips and tricks that will help you make these cupcakes, continue reading below.

When making Swiss meringue buttercream it is much easier to use a stand mixer. Read food editor Jessica Dady’s Kitchen Aid mixer review here if you still need some convincing.

KitchenAid Mixer Design Series 4.7l Blossom Artisan - View at KitchenAid

This mixer has 10 different speeds and comes with a solid stainless steel whisk, dough hook, flat beater and pastry beater. You can also buy lots of additional attachments including pasta cutters and much more. We love the copper and sage colour combination but there are lots of other colours you can choose from. It will make kneading bread a breeze and is perfect for making Swiss meringue or Italian buttercream too. 

If you’d like more gluten-free recipes, we have hundreds of options including some special gluten-free recipes for kids. One of our most popular recipes is this gluten free shortbread.