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Meaningful Eats

Perfect Gluten-Free Cupcake Recipe

This amazing Gluten-Free Cupcake Recipe makes moist and fluffy cupcakes that are perfect for any occasion. It's sure to become your go-to cupcake recipe!
Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 cupcakes

Ingredients

  • ¾ cup almond milk or regular milk room temperature
  • 1 teaspoon cider vinegar
  • 1 ¼ cup gluten-free 1:1 baking flour 6 ½ ounces
  • ¼ cup cornstarch 1 ounce
  • 1 ½ teaspoons baking powder
  • ½ 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

Instructions

  • Preheat the oven to 350F. Line a muffin pan with cupcake liners.
  • In a measuring cup, whisk together the almond milk and cider vinegar. Let sit for 5 minutes.
  • In a bowl, mix together the gluten-free flour, cornstarch, baking powder, and salt. Set aside.
  • 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. Add the ⅓ of the milk mixture alternately with ⅓ of the dry ingredients, beating on medium speed to combine after each addition.
  • 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.
  • Transfer the cupcakes to a wire rack and let cool completely. Top with frosting of choice. Enjoy!

Notes

  • Be sure you almond milk, butter and eggs are all room temperature for best results. This allows the gluten-free flours to absorb properly into the batter. 
  • I recommend using a high, quality gluten-free all-purpose flour for gluten-free baking. For best results, pick a blend that contains xanthan gum or another binder.
  • Adding a little cornstarch along with the gluten-free flour mimics cake flour in this recipe. This combination will create nice fluffy cupcakes.
  • It also helps greatly to use a good quality cupcake liners any time you’re baking gluten-free cupcakes or muffins.

Nutrition

Calories: 211.66kcal | Carbohydrates: 27.83g | Protein: 2.93g | Fat: 10.04g | Saturated Fat: 5.4g | Cholesterol: 66.26mg | Sodium: 193.81mg | Potassium: 105.2mg | Fiber: 0.88g | Sugar: 16.87g | Vitamin A: 296.3IU | Calcium: 55.45mg | Iron: 0.69mg