Gluten Free Cupcake Recipe

This gluten free cupcake recipe creates soft texture, fluffy crumbs, and rich homemade flavor using simple gluten free ingredients and easy baking steps. The cupcakes stay moist, bake evenly, and work perfectly for birthdays, family desserts, school events, and weekend baking.

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Course: Dessert

Cuisine: American

Keyword: Gluten Free Cupcake Recipe

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: cupcakes

Calories: 235kcal

Author: Lila benett

Cost: 2

Equipment

mixing bowls
whisk
cupcake tray
paper cupcake liners
measuring cups and spoons

Ingredients

1 1/2 cups gluten free all-purpose flour blend
1 tsp baking powder
1/4 tsp salt
2 large eggs
3/4 cup granulated sugar
1/2 cup milk
1/2 cup vegetable oil
1 tsp vanilla extract

Instructions

Preheat the oven to 350°F and line a cupcake tray with paper liners.
In a large bowl, whisk together the gluten free flour blend, baking powder, and salt.
In another bowl, mix the eggs, sugar, milk, oil, and vanilla extract until smooth.
Slowly combine the dry ingredients with the wet ingredients and stir gently until the batter looks smooth.
Fill each cupcake liner about two-thirds full with batter.
Bake for 18 to 22 minutes or until the tops look lightly golden and a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool for several minutes before frosting or serving.

Notes

Use a high-quality gluten free flour blend for the best texture. Avoid overmixing the batter to keep the cupcakes soft and fluffy. For dairy free cupcakes, substitute almond milk or oat milk and use dairy free butter for frosting.

Nutrition