Gluten-Free Vanilla Cupcakes

I’ve tried a few recipes for gluten-free cupcakes but I keep going back to this one.

gluten-free vanilla cupcakes

Vanilla Cupcakes
Adapted from: 500 Cupcakes edited by Fergal Connolly

Ingredients

225g/8oz unsalted butter, softened
225g/8oz caster sugar
225g/8oz gluten-free self-raising flour mix (I like Orgran Gluten-Free Self-Raising Flour)
1 teaspoon gluten-free baking powder
2 tablespoons milk
4 eggs
1 teaspoon vanilla extract

Directions

Preheat oven to 175 degrees Celsius/350 degrees Fahrenheit.

In the bowl of a stand mixer beat butter slightly, then add sugar, flour, baking powder, milk, eggs and vanilla. Mix until smooth and pale, about 2 to 3 minutes.

Spoon mixture into 18 – 24 patty cases. (Fill only to half full to avoid muffin tops.) Bake for 15 – 20 minutes.

Remove trays from oven and cool 5 minutes before removing from tray to cool on a rack.

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

19 Comments

Filed under Cupcakes, Gluten Free, Recipe

19 Responses to Gluten-Free Vanilla Cupcakes

  1. I did those today and was really good, my first cup cake attempt!! Thanks for the help…

  2. Alison

    What about the icing?

    • katieskitchenblog

      It’s standard buttercream – GF icing sugar/mixture, butter, vanilla and food colouring. I don’t have exact measurements as I tend to vary it a bit.
      ~K

  3. Mearon

    I tried making these this afternoon but they smell like scrambled eggs and the tops aren’t crunchy but sort of soft like cooked eggs! Perhaps with gluten free flour you need to add more than with this recipe?

    • katieskitchenblog

      Hi Mearon,
      Goodness, how awful! I’ve never had this happen before. Some people add a little extra liquid (milk) when converting a recipe to GF-flour but I haven’t had trouble with these ones. Is it possible you did anything differently to the recipe? I hope attempt 2 is more successful!
      ~K

  4. Sarah

    I do not have access to the self rising gf flour mix you used. Do you have a breakdown of the flours and rising agents? My best guess is 30% corn starch, 30% tapioca and 40% rice. Just not sure how much baking soda, cream of tarter and guar gum to add to get the correct rise. Any ideas?
    Thanks

    • katieskitchenblog

      Hi Sarah,
      The ingredients are Maize starch, Tapioca flour, Rice flour, raising agents: Glucono delta lactone, Sodium bicarbonate, Vegetable gum: Guar gum. So I guess it’d be more liekly 40% maize, 30% tapioca and 30% rice – but that is truly I guess.
      ~K

  5. I just want to say I made these for a cake sale at work and they went down a treat! I made a few tweaks to the original and used Doves Farm gluten free flour and also made a chocolate ganache (using this recipe http://www.youtube.com/watch?v=uBZ3z4n7Fhc) which I left to cool and added little chunks in the centre before baking. So the cupcakes had a soft chocolate centre. I then topped each with cream cheese and butter icing (just to be extra filthy!) NOM!

    Thanks for the great recipe :)

  6. Caroline

    225 g/8 oz ??? Can you convert this to ml or cups? Not sure if this has an easy conversion. Thanks.

    • katieskitchenblog

      Hi Caroline,
      You could convert this into cups if you don’t have scales by working out how much a cup of each ingredient weighs. A bit of a google should help. Remember a cup of butter won’t weigh the same as a cup of flour etc.
      ~K

  7. Helen

    I’ve been using this recipe for a couple of years now, and I love it! I use it as much for cup cakes as I do for sponge cakes, and it hasn’t failed me yet! I even used it to make a three tier cake for my wedding, which was then professionally decorated (the decorater said it was the best gluten free cake she’d ever had) – I’ve actually got a cake in the oven at the moment for my daughter’s second birthday! I know it’ll be a hit!
    Thank you, thank you, thank you for this fantastic recipe!!!

  8. Lyn

    I have just made these for my husband, think I am going to have to hide them, they so delicious. Thanks for an easy recipe.

  9. nicole

    Hi with the butter is it normally or do you use a non dairy one.

  10. Thouraya Battye

    Thanks for this, we just made these for Clementine’s pre-school birthday! Sadly we are out of icing sugar…but luckily they are also yummy without it!

  11. Anna

    I made these for my gluten intolerant friend and she absolutely loved them. Maybe this time I’ll try one myself! :3

  12. First time I made them they were yum but some sunk in the middle. The second time I used big cup cake cases and they all sunk. Third time I used very small cases and they are perfect! Taste great! I do have to work on my icing skills though. Thanks!

  13. Sasha Barritt

    First gluten free cupcake recipe I’ve made so I made a trial batch just in case before the event I was making them for & can I just say these were Devine. So light & fluffy & couldn’t even tell they were gluten free. They kept well for the next day as well. Will be using this recipe again. I also used white wings gluten free because I’m in Australia. Thank you for the recipe share!!!

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