Gluten Free Cupcakes Recipe
Discover the secret to fluffy, moist gluten free cupcakes! Perfect for any occasion, this easy recipe is a must-try for gluten-free baking enthusiasts.
Equipment
- Mixing Bowls A set of at least two bowls—one for wet ingredients and one for dry—makes combining the batter easy and mess-free.
- Hand Mixer or Stand Mixer: For effortlessly creaming butter and sugar and achieving a smooth, lump-free batter.
- Rubber spatula – Ideal for folding in ingredients and scraping every last bit of batter from the bowl.
- 12-Cup Muffin Pan: A standard-size muffin pan ensures even baking for your cupcakes.
- Cupcake Liners: Prevent sticking and make cleanup a breeze while adding a decorative touch to your cupcakes gluten free.
- Ice Cream Scoop or Batter Dispenser: For evenly portioned cupcakes that bake consistently.
- Kitchen Scale: Measuring ingredients by weight guarantees precision, which is crucial for gluten-free baking.
- Measuring Cups and Spoons Ensure accurate measurements for both dry and liquid ingredients.
Ingredients
Dry Ingredients:
- 1 ½ cups gluten-free all-purpose flour Ensure it includes xanthan gum for structure.
- 1 teaspoon baking powder For a light, fluffy rise.
- ½ teaspoon baking soda Adds extra lift and balances acidity.
- ¼ teaspoon salt Enhances the flavors of your cupcakes.
Wet Ingredients:
- ½ cup unsalted butter softened (For a rich, creamy texture.)
- ¾ cup granulated sugar Provides the perfect amount of sweetness.
- 2 large eggs room temperature (Helps with binding and adds moisture.)
- 1 teaspoon pure vanilla extract Adds a warm, sweet aroma.
- ½ cup milk or dairy-free alternative Brings everything together with the right consistency.
Optional Add-ins:
- Chocolate chips for a gooey surprise in every bite.
- Zest of one lemon or orange for a fresh citrusy twist.
- Sprinkles to make your cupcakes pop with color and fun!
Instructions
Step 1: Prep Your Kitchen
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin pan with cupcake liners.
- Gather all your ingredients and tools to make the process smooth and stress-free.
Step 2: Mix the Dry Ingredients
- In a large bowl, whisk together the gluten-free all-purpose flour, baking powder, baking soda, and salt.
- Set this bowl aside—these dry ingredients are the foundation of your cupcakes.
Step 3: Cream the Butter and Sugar
- In another bowl, use a hand mixer or stand mixer to cream the softened butter and sugar until light and fluffy. This step is essential for creating airy cupcakes.
- Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the wet mixture in three parts, alternating with the milk. Start and end with the dry ingredients.
- Mix gently until just combined. Avoid overmixing, as it can make the cupcakes dense.
Step 5: Fill the Cupcake Liners
- Use an ice cream scoop or batter dispenser to evenly distribute the batter into the cupcake liners. Each liner should be about ⅔ full to allow room for rising.
Step 6: Bake to Perfection
- Place the muffin pan in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for 5 minutes. Then transfer them to a cooling rack to cool completely.
Notes
Nutrition Information (Per Serving)
- Calories: 220
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 45mg
- Sodium: 150mg
- Total Carbohydrates: 32g
- Fiber: 1g
- Sugar: 22g
- Protein: 3g