Name: Gluten-Free Cupcake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 12
Cuisine: American
Ingredients: 3/4 cup milk of choice, room temperature; 1 tsp cider vinegar; 1 1/4 cups gluten-free measure-for-measure flour; 1/4 cup cornstarch; 1 1/2 tsp baking powder; 1/2 tsp kosher salt; 1/2 cup butter, room temperature; 1 cup granulated sugar; 1 large egg, room temperature; 2 large egg yolks, room temperature; 2 tsp vanilla extract; 1/3 cup unsweetened cocoa powder; 1/2 cup butter, room temperature; 3-4 cups powdered sugar; 1/4 cup heavy cream or milk of choice; 1/4 tsp kosher salt; 2 tsp vanilla extract; 1/4 tsp almond extract

Gluten-Free Cupcakes – These delightful treats are Light, fluffy, and perfectly sweet, made with simple, wholesome ingredients that create a tender crumb without any gluten. Topped with a creamy frosting for the perfect balance of rich and refreshing.

Tips and Tricks for the Perfect Gluten-Free Cupcakes

Use quality gluten-free flour: Not all gluten-free flours are created equal. The best gluten-free flours have a good mix of rice flour, potato starch, and sometimes tapioca or sorghum flour. If you can, look for blends with added xanthan gum for structure.
Room temperature ingredients: Let your butter, eggs, and milk come to room temperature before using. This ensures the ingredients blend together smoothly, leading to a lighter texture in your cupcakes.
Don’t overmix: Gluten-free flour can be a bit more sensitive to overmixing, so be careful when combining your dry and wet ingredients. Overmixing can make your cupcakes dense.
Add moisture with yogurt or sour cream: If you want extra moisture in your cupcakes, try adding a couple of tablespoons of sour cream or Greek yogurt into the batter. It helps keep the crumb soft and tender.
Check your oven temperature: Every oven is different, so make sure yours is preheated correctly. If you’re not sure, invest in an oven thermometer to make sure the temperature is accurate.

Variations You Can Try

While these gluten-free cupcakes are delicious on their own, there are plenty of ways to customize them and give them your unique twist. Here are some variations you can experiment with:

Lemon Gluten-Free Cupcakes: Add lemon zest to the batter for a citrusy zing. You can also add a tablespoon of lemon juice for a more pronounced flavor.
Chocolate Chip Gluten-Free Cupcakes: Stir in ½ cup of gluten-free chocolate chips for a fun, chocolatey bite in every cupcake.
Vanilla Almond Cupcakes: Swap out some of the vanilla extract with almond extract for a nutty, fragrant twist.
Coconut Gluten-Free Cupcakes: Stir in shredded coconut to the batter, or top your frosted cupcakes with toasted coconut flakes for extra texture.
Frosting Variations: Top your cupcakes with different frostings, like chocolate ganache, cream cheese frosting, or whipped buttercream. You can also use fruit-based frostings like strawberry or raspberry for a tangy contrast.

How to Serve Gluten-Free Cupcakes

These gluten-free cupcakes are incredibly versatile when it comes to serving. You can enjoy them:

As an afternoon snack with a cup of tea or coffee.
As part of a birthday party spread or special occasion dessert table.
Served with a dollop of whipped cream and fresh berries for an extra indulgence.

For a more decadent treat, drizzle them with a bit of chocolate sauce or serve them with a scoop of vanilla ice cream.

How to Store Gluten-Free Cupcakes

If you have leftovers (though that’s unlikely!), storing your gluten-free cupcakes properly is essential to maintaining their softness and flavor:

Room Temperature: If you plan to eat them within 2-3 days, you can store the cupcakes in an airtight container at room temperature.
In the Fridge: For longer storage, place the cupcakes in an airtight container and refrigerate them for up to a week. Allow them to come to room temperature before serving for the best texture.
Freezing: You can freeze unfrosted cupcakes for up to 3 months. Simply wrap each cupcake tightly in plastic wrap and place them in a freezer-safe bag or container. To thaw, leave them at room temperature or microwave for 10-15 seconds.

Gluten-Free Cupcake Recipe FAQs

Q: Can I use almond flour instead of gluten-free all-purpose flour? A: Almond flour is much denser than gluten-free all-purpose flour and may not work well as a direct substitute. If you prefer using almond flour, you’ll need to adjust the ratio and possibly add more leavening agents.

Q: How do I make these cupcakes dairy-free? A: To make these cupcakes dairy-free, swap out the butter with dairy-free margarine or coconut oil and use a dairy-free milk like almond, oat, or soy milk.

Q: Can I add frosting right after baking? A: It’s best to wait until the cupcakes are completely cooled before frosting to prevent the frosting from melting.

Q: Why are my gluten-free cupcakes dense? A: Dense cupcakes can be the result of overmixing the batter or using a gluten-free flour blend without xanthan gum, which helps with texture. Be sure to follow the instructions closely for the best results.

Yield: 12

Gluten-Free Cupcake

Gluten-Free Cupcakes - These delightful treats are Light, fluffy, and perfectly sweet, made with simple, wholesome ingredients that create a tender crumb without any gluten. Topped with a creamy frosting for the perfect balance of rich and refreshing.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

For the Cupcakes:

3/4 cup milk of choice, room temperature
1 tsp cider vinegar
1 1/4 cups gluten-free measure-for-measure flour
1/4 cup cornstarch
1 1/2 tsp baking powder
1/2 tsp kosher salt
1/2 cup butter, room temperature
1 cup granulated sugar
1 large egg, room temperature
2 large egg yolks, room temperature
2 tsp vanilla extract

For the Frosting:

1/3 cup unsweetened cocoa powder
1/2 cup butter, room temperature
3-4 cups powdered sugar
1/4 cup heavy cream or milk of choice
1/4 tsp kosher salt
2 tsp vanilla extract
1/4 tsp almond extract

Instructions

Preheat the oven to 350°F (175°C) and line a muffin pan with cupcake liners.
In a measuring cup, whisk together the milk and cider vinegar. Let it sit for 5 minutes to create a buttermilk substitute.
Mix dry ingredients: In a bowl, whisk together gluten-free flour, cornstarch, baking powder, and salt. Set aside.
Cream the butter and sugar: In a stand mixer, beat the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg, egg yolks, and vanilla, mixing until smooth.
Add dry and wet ingredients: Gradually add the milk mixture and dry ingredients in thirds, alternating, and beat on medium speed to combine after each addition.
Scoop and bake: Scoop the thick batter into the cupcake liners. Bake for 18-20 minutes, until a toothpick inserted comes out clean. Let cupcakes cool completely.
Make the frosting: In the stand mixer, combine cocoa powder, butter, powdered sugar, milk, salt, vanilla, and almond extract. Beat on low until incorporated, then on medium until fluffy.
Frost and serve: Frost the cooled cupcakes with the chocolate frosting, spreading or piping it for a smooth finish.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 747Total Fat 20gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 6gCholesterol 111mgSodium 301mgCarbohydrates 140gFiber 1gSugar 126gProtein 5g

TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

With this easy-to-follow gluten-free cupcake recipe, you’ll never miss out on this beloved dessert again. Whether you’re gluten-sensitive or simply prefer a healthier treat, these cupcakes are sure to become a staple in your baking repertoire. Enjoy!

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