IMG_6741A perfect, gluten-free yellow cupcake has been on my list of gluten-free baked goods to master for quite awhile. My son turned 4 last week, which seemed like a great excuse to perfect this recipe!

We had a fiesta themed birthday party for him. Mexican food is so easy to make naturally gluten-free for a crowd! And a pinata definitely went over well with the 8 boys under 6 that attended his party. I made slow-cooker sweet pork for tacos, Mexican rice, pinto beans, homemade cherry limeade, and set up lots of yummy taco toppings like pickled red onions, cheese, homemade salsa, etc.

I tested this recipe 3 times before arriving at the perfect cupcake. I use Bob’s Red Mill 1-to-1 baking gluten-free baking flour and add some cornstarch (or potato starch) to mimic cake flour. I topped these cupcakes with milk chocolate buttercream frosting for his party. They were a hit! This recipe makes exactly 12 cupcakes, but easily doubles. The combination of yellow cake and chocolate frosting is my family’s favorite. But these would be delicious with any frosting you like!


These Gluten-Free Vanilla Cupcakes from What the Fork also look delicious!


Perfect, Gluten-Free Yellow Cupcakes

  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes
  • Yield: 12 cupcakes


I use Bob’s Red Mill 1-to-1 gluten-free baking flour that comes in the blue bag for this recipe. Be sure to use a blend that contains xanthan gum and is intended to be a 1-to-1 substitute flour. Adding the corn/potato starch mimics cake flour in this recipe!


  • 1 1/4 cup gluten-free 1-to-1 baking flour (6 1/2 ounces)
  • 1/2 cup cornstarch or potato starch (1 ounce)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons butter, room temperature
  • 1 cup granulated sugar (7 ounces)
  • 1 large egg, room temperature
  • 2 large egg yolks, room temperature
  • 2 teaspoons vanilla extract
  • 3/4 cup almond milk or regular milk, room temperature
  • 1 teaspoon cider vinegar


  1. Preheat the oven to 350F. Line a muffin pan with cupcake liners.
  2. In a bowl, mix together the gluten-free flour, cornstarch, baking powder, and salt.
  3. In the bowl of a stand mixer, cream together the butter and sugar. Add the egg, egg yolks, and vanilla and beat until light and fluffy, about 2-3 minutes. Mix together the almond milk and cider vinegar. Add the 1/3 of the milk mixture alternately with 1/3 of the dry ingredients, beating to combine after each addition.
  4. Scoop the batter into the lined muffin pan. The batter will be slightly thick. Bake for 18-20 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Careful not to overbake.
  5. Transfer the cupcakes to a wire rack and let cool completely. Top with frosting of choice. Enjoy!