gluten free cupcakes

If you're looking for the most perfectly moist and fluffy Gluten Free Vanilla Cupcakes, look no further! This is the recipe you're been waiting for!

Gluten Free Vanilla Cupcakes

unsalted butter,

eggs

agave nectar (honey, coconut nectar,

vanilla extract

almond flour

coconut flour

baking powder

salt

Chocolate frosting and sprinkles for topping

In a large bowl, whisk together the butter, eggs, agave nectar, and vanilla.

Once smooth, add the almond flour, coconut flour, baking powder, and salt. Whisk until combined.

Line a cupcake tin with parchment paper liners.

Use two spoons or an ice cream scooper to divide the batter in the liners.

Bake for 12 minutes until the tops are golden brown.

Transfer to a cooling rack and wait until completely room temperature before frosting.

These are absolutely amazing!! The best gluten free baked good I've ever had.  I doubled the vanilla and I'm going to try next time subbing coconut oil for the butter.

Really good recipe, the best gluten free cupcakes I have ever made. Thank you :)

These were very tasty- moist and dense with nice texture and flavor. I doubled the vanilla and used a combo of honey and molasses instead of agave nectar. I really liked the subtle mixture of almond and coconut flavors with the vanilla. Got rave reviews from the fam as well! Also loved that it doesn't require a mixer or any fancy equipment. Minor nitpick with the instructions; I found it nearly impossible to whisk room-temperature butter with the other wet ingredients. It was very clumpy and would have resulted in chunks of butter in the batter. Resolved this by heating the wet ingredient mixture at low temp (so as not to cook the eggs) until the butter melted and everything emulsified. In the future I'll just melt the butter and allow to cool before combining everything.

These tiramisu cupcakes are a wonderful twist on that beloved classic Italian dessert. With fluffy vanilla cupcakes soaked in coffee, a rich mascarpone cheese frosting and a chocolate fudge centre – these cupcakes mean business.

Tiramisu Cupcakes (Gluten Free)

(120 mL) milk, room temperature

yogurt

lemon juice,

vanilla paste ((or 2 tsp vanilla extract))

flour

tsp xanthan gum

tsp baking powder

(250 g) granulated sugar

unsalted

+ 2 tbsp (100 mL) milk

(30 g) cocoa powder

(50 g) granulated sugar

oz (100 g) dark chocolate, chopped, divided

tbsp (40 g) unsalted butter

(600 mL) heavy/double cream

(450 g) mascarpone cheese

coffee,

chocolate shavings (for decoration)

Pre-heat the oven to 355 ºF (180 ºC) and line a 12-hole cupcake/muffin baking tin with cupcake liners.

In a small bowl, whisk together the milk, egg whites, yogurt (or sour cream), lemon juice and vanilla paste until homogeneous.

In a separate larger bowl, sift together the gluten free flour, xanthan gum, baking powder, sugar and salt.&nbsp;

Add the softened unsalted butter to the dry ingredients. Using a hand mixer, whisk the butter into the dry ingredients until you get small, pea-sized pieces. (Alternatively, you can use a stand mixer with the paddle attachment.)

Add the milk+egg mixture and whisk until you get a smooth cupcake batter.

Evenly distribute the cupcake batter among the 12 cupcake cases – they should be each about 3/4 filled.

Bake in the pre-heated oven at 355 ºF (180 ºC) for 22 - 25 minutes or until an inserted toothpick comes out clean and the cupcakes are slightly domed and golden brown on top.

Allow to cool.

For gluten free vanilla cupcakes:

In a saucepan, mix together the cocoa powder, sugar, milk, salt and half of the chopped chocolate. Heat until the chocolate has melted and you get a smooth mixture.

Remove from heat and add in the butter and the rest of the chopped chocolate. Mix everything together until the butter and chocolate have melted.

Set aside. The chocolate fudge sauce will thicken slightly while cooling.

For chocolate fudge sauce:

In a big bowl, whip together heavy/double cream and powdered sugar until soft peaks form. You can use a stand or hand mixer – or even do it by hand.

Once at the soft peak stage, fold in the mascarpone cheese. You will get a  smooth filling that spreads easily but will also hold its shape. Add in the vanilla paste and mix until it&#x27;s evenly distributed.At this point, if the frosting seems too runny for piping, you can whip it a bit more, until it reaches the desired consistency.

For mascarpone cheese frosting:

Dip each cupcake into the brewed coffee for about 5 seconds. The longer you keep the cupcake in the coffee – the more coffee it will absorb.

Use an apple corer or a piping nozzle, turned upside-down, to create a hole in the middle of each cupcake. Fill it with the chocolate fudge sauce.

Pipe the mascarpone cheese frosting with piping nozzle of choice (I used a Wilton 2D nozzle).

Sprinkle with chocolate shavings.

Enjoy!

Assembling the cupcakes:

The tiramisu cupcakes keep well in a closed container in a cool dry place for about 2 - 3 days.

Storage:

These banoffee pie cupcakes have it all – the soft and moist banana cupcakes, the luscious caramel centre and the fluffiest of whipped cream frostings. Complete with a generous sprinkle of chocolate shavings, they are delicious to eat, pretty to look at AND easy to prepare.

Banoffee Pie Cupcakes (Gluten Free)

(330 g) mashed bananas (3 medium bananas)

lemon juice

(150 g) unsalted butter, melted

(150 g) light brown sugar

eggs, room temperature

tsp xanthan gum ((omit

tsp baking soda

tsp salt

tsp cinnamon

nutmeg

(100 g) granulated sugar

unsalted butter

(60 mL) double/heavy cream

(600 mL) double/heavy cream

(180 g) powdered/icing sugar

chocolate shavings or chocolate sprinkles of choice

Mix the mashed bananas with the lemon juice and set aside.

In a bowl, whisk together the melted butter and light brown sugar until pale and fluffy.&nbsp;

Add the mashed bananas, eggs and vanilla paste, and whisk until well combined.

Sift together the plain gluten free flour blend, almond flour, xanthan gum, baking powder, baking soda, salt, cinnamon and nutmeg, and add them to the wet ingredients. Whisk or stir well until you get a smooth batter with no flour clumps.

Divide the banana cupcake batter evenly among the 12 cupcakes, so that each cupcake liner is about 3/4 full.

Bake at 355 ºF (180 ºC) for about 20 minutes, until slightly domed, golden brown on top and an inserted toothpick comes out clean or with a few moist crumbs attached.

Remove the cupcakes from the cupcake tin, and allow to cool on a wire cooling rack.

For banana cupcakes:

In a pot or saucepan, melt the sugar on medium-high heat while constantly stirring, until it is a deep golden brown.

Add the butter, and mix well until the butter has melted and is fully incorporated into the caramel. (Be careful, as the caramel can bubble strongly on the addition of butter!) Allow to cook for 2 - 3 minutes.

Add the double/heavy cream in a slow stream, all the while mixing vigorously. (Be careful, as the caramel can bubble strongly and release steam on the addition of double cream!)

Spoon out a small amount of the caramel sauce, allow it to cool, and check its consistency. If it&#x27;s too thick, you can add a bit more double/heavy cream, and repeat the process until you reach the desired consistency.(The salted caramel shouldn&#x27;t be too runny, as it has to somewhat hold its shape – you don&#x27;t want it to all leak out the moment you bite into a cupcake. Instead, we&#x27;re aiming for a &quot;luxurious ooze&quot;.)

After the final addition of the double/heavy cream, add the salt and allow the salted caramel to cook for 1 minute, then remove from heat and allow to cool completely. 

For the salted caramel centre:

In a big bowl, whip together heavy/double cream and powdered sugar until soft peaks form. You can use a stand or hand mixer – or even do it by hand.I like to stop at the soft peak stage because the pressure inside the piping bag (as you&#x27;re piping the frosting) causes the whipped cream to stiffen further. If you try to pipe it and it seems too loose (so that the frosting is losing its shape), whip it about 20 - 30 seconds more. Remember: you can always whip it more, but it&#x27;s difficult to save over-whipped, split cream!

Add in the vanilla paste and salt, and mix briefly until it&#x27;s evenly distributed.

For whipped cream frosting:

Use an apple corer or a piping nozzle, turned upside-down, to create a hole in the middle of each cupcake. Fill it with the salted caramel sauce.

Pipe the whipped cream frosting with a piping nozzle of choice (I used a Wilton 1M nozzle).

The banoffee pie cupcakes keep well in a closed container in a cool dry place for about 2 - 3 days.

From their graham cracker crust bottoms to their toasted Swiss meringue tops, these s’mores cupcakes are a delight to make and eat. And, with the fudgy, chocolatey brownie cupcake in the middle… they’re nothing short of perfection.

S'mores Cupcakes (Gluten Free)

(100 g)

(56 g) unsalted butter, melted

oz (200 g) dark chocolate, chopped

cocoa powder

(150 g) granulated sugar

water

(350 g) granulated sugar

tsp cream of tartar

In a bowl, mix together the crushed cookie crumbs and melted butter until combined. Divide this mixture between the 12 cupcake liners (about 2 tbsp of mixture per cupcake), and press it down into an even layer.

Bake at 355 ºF (180 ºC) for 8 - 10 minutes until it's a deep golden brown colour.

Set aside and allow to cool slightly.

For graham cracker crust bottom:

Reduce the oven temperature to 320 ºF (160 ºC).

In a heat-proof bowl above a pot of simmering water, melt together the chocolate and butter.

Once melted, remove from the heat and allow to cool for a few minutes. Then, mix in the cocoa powder and sugar.

Add the eggs, one at a time, whisking well after each addition.

Sift together the gluten free flour blend, almond flour, baking powder, xanthan gum and salt, and add them to the wet ingredients. Mix well until combined.

Add the boiling hot water to the cupcake batter, and whisk well until you get a smooth, glossy batter.

Divide the batter evenly among the 12 cupcakes (on top of the crushed cookie crust), so that each cupcake liner is about 3/4 full.

Bake at 320 ºF (160 ºC) for 23 to 25 minutes, until an inserted toothpick comes out with a few moist crumbs attached. (You don't want the toothpick to come out completely clean, the cupcakes should be a bit fudgy in the middle.)

For brownie cupcakes:

Mix the egg whites, sugar and cream of tartar in a heat-proof bowl, and set the bowl above a pot of simmering water.

Heat the meringue mixture with constant stirring until it reaches 150 ºF (65 ºC) and the sugar has melted.

Remove from heat and transfer the hot meringue mixture into a stand mixer with a whisk attachment (or use a hand mixer with the double beater attachment). Whisk the mixture for 5 - 7 minutes, until it reaches room temperature and forms stiff, glossy peaks. Do not over-whisk as you can lose some of the fluffiness.

For Swiss meringue frosting:

Transfer the Swiss meringue into a piping bag with a piping nozzle of choice.

Pipe the Swiss meringue on top of each cupcake (be generous!) and toast it, using a kitchen blowtorch.

Assembling the s'mores cupcakes:

The s'mores cupcakes keep well in a closed container in a cool dry place for 3 - 4 days.

These are meant to be more of a custardy pie center than an actual cupcake. They will sink in the middle as they cook but that&#039;s totally normal (they aren&#039;t cake)! Just fill in the center with whipped cream. Be sure to use a good cupcake liner like this one or a silcone liner and let them cool completely so they don&#039;t stick to the liner.

Gluten-Free Crustless Pumpkin Pie Cupcakes {Dairy-Free}

pumpkin puree

sugar

brown sugar

coconut milk

gluten-free all-purpose flour

pumpkin pie spice

baking soda

Coconut milk whipped cream (I use So Delicious CocoWhip)

Preheat the oven to 350F. Line a muffin pan with paper liners (or silicone muffin liners).Generously spray the bottoms and sides of the liners with cooking spray.

In a large bowl, mix together the pumpkin, granulated sugar, brown sugar, eggs and egg yolk, vanilla, and coconut milk until smooth.

In another bowl, sift together the flour blend, pumpkin pie spice, salt, baking soda, and baking powder.

Add the dry ingredients to the wet and stir to fully combine.

Scoop the batter into the prepared muffin pan. The cups will be fairly full. Bake the cupcakes for 25 minutes.

Let the cupcakes cool in the pan for 30 minutes. Refrigerate for at least 1 hour before serving. Top with coconut milk or regular whipped cream. Enjoy!

On the days you just need cake, these wicked vegan chocolate beetroot cakes with chocolate avocado frosting are a sweet and rich treat minus the guilt. (GF)

Chocolate Beetroot Cakes

raw beetroot (weighed after pealing, grated)

buckwheat flour (sifted)

sunflower seeds (ground in to a meal like almond meal)

dairy-free milk

apple sauce

olive oil

granulated sugar (raw)

tsp vanilla extract

avocados

maple syrup

sea salt

Preheat the oven to 180° C (conventional) or 160°C (fan) and grease a 12-pan muffin or cupcake pan or an 8-inch round cake pan.

Grate the beetroot and place it in a large mixing bowl with the other cake ingredients. 

Mix until just combined  and spoon evenly among the greased cake moulds. 

Bake in the oven for 20 -23 minutes or until cooked through (a skewer should come away clean from the centre)

Remove from the oven and allow to cool for 5 minutes before turning out to cool completely. 

To make the avocado frosting, place the avocados in a food processor and process until smooth. Add the cacao or cocoa, two tablespoons of maple syrup and a pinch of sea salt.&nbsp;

Process until smooth and taste. If the avocado is still coming through add the third tablespoon of maple and a tiny bit more cocoa. Process to combine. 

Fill a piping bag with the frosting and pipe on to each cake before serving.

Coconut flour cupcakes with a wonderful texture and the ultimate creamy silky frosting!  When I want a treat, this is it! Perfect for birthdays, holidays, or anytime! And just happens to be nut-free, grain-free, gluten-free! This recipe can be dairy-free with substitutions.

Coconut Flour Cupcakes

sugar ((cane sugar or coconut sugar))

milk

Preheat oven to 350 degrees F.  Line a muffin tin with 10 liners.  See recipe notes.

In a medium-sized mixing bowl, add all dry ingredients except sugar and whisk well paying particular attention to removing all lumps.  Set aside.

Using an electric mixer, beat the sugar and butter (or oil) for about one minute until creamy and combined.

Add the eggs, one at a time, and beat into the sugar/butter mixture.

Add the vanilla and beat into the mixture and beat a few seconds until combined.

Slowly add the dry ingredients and mix until combined and a creamy batter is created.

Fill the muffin liners almost full (about 3/4). Smooth the tops of the batter.

Bake for 18-20 minutes until a toothpick comes out clean.  Let cool before frosting.

Store in an airtight container in the refrigerator for up to 5 days.

This PERFECT gluten-free cupcake recipe makes moist and fluffy cupcakes. It&#039;s sure to become your go-to cupcake recipe! 

Perfect Gluten-Free Cupcake Recipe

almond milk or regular milk (room temperature)

cider vinegar

gluten-free 1:1 baking flour (6 1/2 ounces)

cornstarch (1 ounce)

butter (room temperature)

sugar (7 ounces)

egg (room temperature)

egg yolks (room temperature)

butter (softened to room temperature)

heavy cream almond

almond extract

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 1/3 of the milk mixture alternately with 1/3 of the dry ingredients, beating on medium speed to combine after each addition.

Top 11 gluten free cupcakes recipes from across the web

The most viewed gluten free cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Gluten Free Vanilla Cupcakes

Tiramisu Cupcakes (Gluten Free)

Banoffee Pie Cupcakes (Gluten Free)

S'mores Cupcakes (Gluten Free)

Gluten-Free Crustless Pumpkin Pie C...

Chocolate Beetroot Cakes

Coconut Flour Cupcakes

Perfect Gluten-Free Cupcake Recipe

Strawberry Filled Cupcakes

Gluten-free cupcakes

Lemon Drizzle Cupcakes with Lemon B...

Top 11 gluten free cupcakes recipes from across the web

The most viewed gluten free cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gluten Free Vanilla Cupcakes

Tiramisu Cupcakes (Gluten Free)

Banoffee Pie Cupcakes (Gluten Free)

S'mores Cupcakes (Gluten Free)

Gluten-Free Crustless Pumpkin Pie C...

Chocolate Beetroot Cakes

Coconut Flour Cupcakes

Perfect Gluten-Free Cupcake Recipe

Strawberry Filled Cupcakes

Gluten-free cupcakes

Lemon Drizzle Cupcakes with Lemon B...

The most viewed gluten free cupcakes recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine