Gluten-free Vanilla Cupcakes

I really wasn’t happy with the chocolate cupcakes I recently baked for Leonie so I went back to my basic vanilla cupcake recipe. I used gluten-free self-raising flour. The cupcakes have quite a round top, filling the patty cases somewhere between half and three-quarters full seems to work best for a nice rise to the cake without “muffin top”. I find these cook in 18 minutes in my oven so be sure to check on the cakes as they cook.

pink_cupcakes.jpg

 Here’s the recipe, as I have posted before:

Vanilla Cupcakes
From: 500 Cupcakes ed Fergal Connolly

225g/8oz unsalted butter, softened
225g/8oz caster sugar
225g/8oz self raising flour
1 teaspoon baking powder
4 eggs
1 teaspoon vanilla essence
 (extract)

Preheat oven to 175 degrees Celsius/350 degrees Fahrenheit.

Place all the ingredients in a medium bowl and beat with electric beaters until smooth and pale, about 2 to 3 minutes.

Spoon mixture into 18 patty cases. Bake for 20 minutes.

Remove trays from oven and cool 5 minutes. Then remove the cupcakes and cool on a rack.

Store in an airtight container for up to 3 days, or freeze for up to 3 months.

pink_cupcakes_box.jpg

A handy way to give baking as a present is to include the container in the gift!

Welcome to the world Lily!

62 Comments

Filed under Cupcakes, Gluten Free, Recipe

62 Responses to Gluten-free Vanilla Cupcakes

  1. josh

    So what makes this gluten free? you use flower in the recipe

  2. katiec

    I make this recipe gluten-free by using White Wings Gluten-Free Self-Raising Flour Mix. The word flour is used to describe a ground edible material – usually wheat. As wheat flour contains gluten, I replace it with gluten-free flour which is made from rice flour and maize (corn) flour among other ingredients.

  3. These look gorgeous! What types of gluten free flour are included in your mix?

  4. katiec

    White Wings Gluten-Free Self-Raising Flour Mix contains Starch (maize, tapioca, potato) rice flour, Vegetable gum (464), raising agents (sodium bicarbonate, 450), salt.

  5. mayra

    hi! i`m writting from peru, i wanna know if you have a special receipe for the mix you put over cupcakes
    thanks!

  6. Terbie

    What gluten-free food coloring did you use to make the icing? I’ve been trying to find some.

  7. katiec

    I use “Queen” brand of food colouring mostly, their website claims the colours contain “no allergens”.

  8. katiec

    The icing I make is whipped butter, icing sugar, vanilla extract and food colouring.

    • Sharon

      Hi hsve u ever tried using a natural food colouring to rid of the nasties in food colouring which some kids go off their tree with. I use beetroot juice and it is fantastic and the kids are happy and not climbing the walls

  9. Ben

    I found ‘Doves-Farm’ Self Raising Flour works well. If you want a level cupcake without muffin top it is best using a desert spoonful of mixture per cupcake so the mixture is half to third full. Any more and they will not cook well and will spread over the top.

  10. Ben

    That was Gluten-Free Doves Farm Self Raising Flour

  11. These look beautiful! I might have to try these for the Holidays 🙂

  12. kiymet

    very nice recepies….I will try some of them….

  13. Amy

    These look amazing. The colours are great but I love pink anyway. Which icing do you think is better buttercream or royal? I keep using buttercream on my cupcakes but don’t get exactly what I want most of the time. I am getting a new Wilton 50 piece tool caddy set soon which will hopefully help. Great cupcakes!

  14. katiec

    Hi Amy,

    I always use buttercream icing – although I don’t use an exact recipe. I start with 250grams of butter (about 2 sticks), beat it with vanilla extract (about 2 teaspoons) and then add icing sugar mixture until I’m happy. I’ve seen some recipes that ask for 250grams butter and 1 cup icing sugar, and another 400grams butter and 8 cups of icing sugar!
    Have fun with the new toys!
    K

  15. Michelle Lawrence

    I’ve found that when baking gluten / wheat free my recipes battle to rise (even after adding Baking Powder). Please advise.

    • katiec

      Hi Michelle,

      Failure to rise is a common issue with gluten-free baking. My good friend Leonie has this problem quite often with her gluten-free baking!

      I’m afraid some recipes don’t convert well to a gluten-free variety, but I can’t yet tell which recipes will work without trying them out. My basic vanilla cupcake recipe worked, red velvet cupcakes did not. Pumkpin and sweet potato scones were fine, pikelets (mini pancakes) were ok too.

      What type of flour do you use?

      ~K

  16. Jamie

    Spelt Flour works wonders and makes them slightly more dense but still fluffy its Fantastic!!

  17. Jenny

    I love this recipe but I did beat butter and sugar then add eggs then flour. I made them in 2 batches, first batch didn’t hold there shape and over flowed. 2nd batch I added Xanthum gum and they are perfect. I also use White Wings flour.

  18. Alicia

    hello
    Do you have a mud cake recipe using white wings gluten free flours?
    If so, are you able to share that with me?

    thank you
    Alicia

    • katiec

      Hi Alicia,

      I haven’t made GF mud cake before. I would think you could use any mud cake recipe and substitute the White Wings GF flour mix. Mud cakes usually have only a little flour.

      Or, you could make a flourless chocolate cake/cupcakes. Here is the recipe I’ve used:

      Flourless Chocolate Cakes
      (from Donna Hay’s Modern Classics Book 2)

      180 grams (6 oz.) cold unsalted butter, chopped
      220 grams (7 1/2 oz.) quality dark cooking chocolate, chopped (I used 70% Lindt)
      1 1/4 cups caster (superfine) sugar
      3/4 cup almond meal (crushed fine almonds)
      1 cup cocoa powder, sifted
      5 eggs

      Preheat the oven to 140C (280F).
      Place the butter, chocolate and sugar in a saucepan over low heat and stir until melted and smooth.
      Place the almond meal and cocoa powder in a bowl and whisk in the chocolate mixture.
      Add the eggs gradually, whisking until well-combined.
      Grease 12 x 1/2 cup (4 fl. oz) capacity non-stick muffin tins. (I lined my muffin tins with paper cups)
      Spoon in the mixture and bake for 3o minutes or until firm.
      Allow to cool in the tins.
      Serve with thick double cream or chocolate glaze and fresh berries if desired.
      Makes 12.

      ~K

  19. shawn

    So how many cupcakes does it make? you don’t say.

  20. Jan Quigley

    I plan to try your cup cake recipe soon. 🙂
    Thought I should mention, to the lady who suggested Spelt flour, it’s not gluten-free. cheers, Jan

  21. virginia

    these are fabulous so easy to make , taste normal no one can tell that they are gluten free! i used organ brand self raising gluten free flour. i also halved the mix to make less and accidently still used 4 eggs made no difference they rose really well

  22. Lucy Handcock

    I’ve just made a batch of cupcakes using gluten free self raising flour to your recipie, and they’ve turned out brilliantly! Very tasty, so thankyou! I was very worried for a minute there.

  23. Pingback: Gluten-free for the bride-to-be. | Danelle Bourgeois

  24. Allison

    Hi, I made these last night using White Wings GF self raising flour, came out great. I made half a batch. 3 of the 9 cupcakes I made plain and then after putting the mixture in those 3 cupcakes holders, I mixed some defrosted raspberries through the remaining mixture. They came out great too (although next time I will just put the mixture in all cupcake holders and then press some of the raspberries in the top as the raspberries did sink a bit and it made them a little fragile on the bottom). Still tasted nice though. My little girl who is 6 with Coeliacs loved them. I will use your recipe a base for cupcakes now and experiment with adding other things. Thanks so much for sharing with us 🙂

  25. Allison

    I forgot to mention I live in Australia 🙂

  26. Yum

    I gave these a go. They came out great using Orgran self raising flour. very tasty.

  27. Jenna

    Looks very Ymmy and delicious 🙂

  28. Sharon

    Does the baking powder have to be gluten free?

  29. ELYSE

    hey the recipe looks great and the coments are greatly positive, i was wondering if you could tell me why when i bake with white wings gluten free flour my cakes have turned out sticky yet dence and tough. (i must also mention that the two times i have made it i used artificial sweetner instead of sugar and i made raspberry flavor one time and banana the next which i wouldnt think would make a diffference)

    • katieskitchenblog

      Hi Elyse,
      I think the results vary a lot, I find carrot cake recipes hold the gf flour well, but red velvet was a disaster. At this stage I haven’t figured out exactly why – going to have to keep baking to work it all out! If I come up with anything I will definitely blog about it. Good luck with your baking!
      ~K

      • Elyse

        Wow i have an amazing red velvet cake with white wings gf flour and home made lactose free buttermilk ( sister is also lasctose free)

  30. Gabrielle

    Please Katie have you got a general recipe for gluten free muffins using White Wings gluten free flour either self raising or plain? Thank you.

    • katieskitchenblog

      Hi Gabrielle,
      I have not made GF muffins before, but I should add that to my to-do list. I think a banana muffin recipe might work well with gluten-free flour mix, I will let you know when I try it out.
      ~K

  31. Emma

    Hi, I’m pretty new to the world of coeliac disease but my daughter wanted to make rainbow cupcakes as we usually do so I thought it was time to give gluten free baking a go & came across your site. I followed the recipe but added a couple of things. I used wings wheat & gluten free flour & added 3/4 xan gum (since I had no self raise flour) & the baking powder & just a little almond meal. Then I put it in 4 bowl & added gluten free food colouring. It looked quite gluey lol. Topped with purple butter cream. All gluten free & they came out GREAT! Thanks so much for posting this recipe. I will use it many more times.
    I know it’s years since you added this recipe but thought you might like to know its still being appreciated. Cheers!

  32. elle

    Hi, this might be a silly question but is it possible to add blueberries and chocolate chips to this recipe or would that taste gnarly? My sis wants blueberry chocolate chip cupcakes on her bday. Thanks!

  33. Leanne

    I have made these three times this week – we love the flavour and texture – but they always sink! Can you give me any advice? I wanted to make them for a friends wedding coming up!

    • katieskitchenblog

      Hi Leanne!
      Has anyone else had this problem? How frustrating. Is there anything you are changing from the original recipe I posted? (oven temp etc). They do make a “flat” topped cupcake, is this what happens for you or are the tops concave after cooling?
      The only problem I’ve had with these is when I added too much batter to the cupcake tray – they overflowed during cooking.
      ~K

      • Leanne

        Thanks Katie,
        Yes they were concave. I thought it might have been because I opened the door halfway through to turn the tray, but the last batch I did I didn’t open till end. They start to rise then after about 10 mins cooking they start to sink. I found another recipe that uses exactly same ingredients, but melts the butter instead of beating in. They are nice, but not quite the same texture. I like the texture of yours better.
        Thanks for your help.
        Leanne

  34. Sam

    Thankyou Katie for your yummy recipe. My first batch was concave- the mixture is really sensitive to any drop or uneven temperatures. It was so runny I was quite surprised how well they turned out.
    I used a mini cupcake maker instead of an oven.
    15 mins. And I added sultanas.

  35. Fiona

    The cupcake recipe just passed the 8 year old test. 30 kids gobbled up their cakes. I made 36 mini cupcakes in the oven. 15 minutes is about the right cooking time. Thanks for posting the recipe and the fantastic picture. It is great to be able to find gluten free recipes that work and that kids will eat.

  36. Tiana

    Wow this is great they are so yummy may I ask wat did you put on your icing

  37. haylee

    Hello I am curious can you change it to normal flour

  38. Vanaja

    I have been searching for a year the perfect easy to make gluten free cupcake recipe. Your recipe is just perfect in terms of texture, taste and look. I baked them twice making them chocolate ones too and iced with gluten free espresso coffee icing with a hazelnut on the cupcake. Absolutely delicious. My husband and mother in law are gluten intolerant which had made me very interested in gluten free cooking for past 5 years. Thank you for the amazing recipe with the perfect measurement of ingredients.

  39. Erin

    Hi, I have made the cupcakes and they are amazing! I want to use this recipe for a birthday cake but need to know what temp n for how long this needs to cook? Also does it need to be covered if cooked as a cake? Any help would be appreciated. Thanks!!!

    • katieskitchenblog

      Hi Erin,
      I have never made this recipe as a cake so I’m hesitant to recommend at time/temp. Might be best to do a trial run at about 175degC and test after 25 minutes.
      ~K

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