I tried my hand at making some no-fail gluten-free cupcakes and came up with the MOST EASY recipe that you can find. Simple, tasty and amazingly fluffy!
No-Fail Gluten-Free Cupcakes
Here at Ruffles and Rain Boots, we have a little cupcake obsession. But we have this friend…her kiddo is gluten-free and she wanted a cupcake, but hadn’t had a lot of success. So, I offered to help her try out baking some cupcakes until we could come up with the perfect recipe. And, let me tell you, this no-fail gluten-free cupcake recipe is INSANELY easy.
But it’s also super reliable. I’ve made 4 batches of these cupcakes and my friend made 2. Plus, another friend tried it–and we all compared results. Perfect gluten-free cupcakes every time. If you’re ready to tackle some gluten-free cupcakes you just can’t mess up, let’s get started.
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Tips to Make Easy Gluten-Free Cupcakes
What Flour Is Best For Gluten-Free Cupcakes?
- Generally, when cooking gluten-free, unless you’re a master of alchemy and mixing your own gluten-free flour blend, it’s safest to just stick with your standard 1-to-1 gluten free flour blend. You will find that most of the 1-to-1 flours work the same.
- The Trick to the Fluffy Top – Even though you’re not really able to get the same exact pouffy top on a gluten-free cupcake that you generally get with a standard cupcake made with cake flour, you can still get a pretty high-rise fluffy look–and a light, fluffy interior, by filling each cupcake liner with about 1/4 cup of batter (or 2/3 full).
Tips To Fix Cupcakes
- Ugly Cupcakes – Don’t be surprised if your gluten-free cupcakes are flat. that’s kind of part-and-parcel of baking gluten-free. It’s really not a tragedy–no one is going to notice. Because, it’s not like you’re serving those cupcake nekkid. See…every cupcake gets a healthy dollop of buttercream icing, right? And really, cupcakes are just conveyance devices for buttercream, so no one is even going to LOOK at the cupcake if you have your buttercream swirled right.
- Browned Edges or Tops – Again, buttercream is your best friend–hiding almost anything possibly untoward. That is, unless you’ve burned your cupcakes. If you really do have burned, dry, or hard cupcakes, don’t be upset about tossing them and starting again, it’s better for everyone that way. But if those little mini-cakes are just browned, it’s ok. Buttercream has your back. And the problem probably isn’t even you, it’s probably an over-hot oven. Honestly, oven temperatures have a tendency to vary sometimes, so, if your cupcakes are getting a bit more browned than you’d like, try turning your oven down or calibrate it.
- Gooey or Cratered Cupcakes – Some of the biggest problems I’ve had trying to get my gluten-free cupcake recipe just perfect have been gooey or cratered cupcakes. This is a really super common problem, according to my friend that bakes exclusively gluten-free. So, here’s the solution: back off on the liquid. It could be that you just have a little mix-up in your mix and need to add a bit more flour, making your batter a little thicker. There’s nothing that can really be done with the cupcakes in your hand–you can try to bake them for a few more minutes, but in my experience, that did not help. Really, it came down to starting again and backing off on the liquid in the mix.
How Do you Frost Gluten-Free Cupcakes
- Basic Icing – Get yourself a great buttercream recipe–most recipes and even the canned frostings are gluten-free, so you don’t have to be as mindful as you do with the baking. Then just take a practice run or two at frosting in your favorite style on some wax paper to make sure you like your icing’s consistency. What’s the best icing consistency for cupcakes?
- Get Stiff. Frosting should not look like it’s in the process of melting off your cupcake while you’re trying to eat it. It needs to be stiff and firm. I’m not talking cement here, but nothing like the liquid batter you poured for the cupcakes, either.
- Get Creative. For some super fun effects, check out this cupcake decorating video at 4:30 – cool swirls you can make easily on a smaller batch. But, if you are new to cupcake baking and have a lotta lotta cupcakes to decorate, or you might be planning to pack the cupcakes into boxes, or you just want to spread that buttercream because you’re almost out of ingredients, watch this basic cupcake frosting techniques video.
How Do I Make this No-Fail Gluten-Free Cupcakes?
I’m so glad you asked. Below is our written tutorial.
- 2 cups gluten-free 1-to-1 baking flour
- 2 tsp baking powder
- 1/2 tsp salt
- 2 large eggs
- 2 tsp vanilla
- 1/2 cup milk
- 1/2 cup butter, room temperature
- 1 cup sugar
- Preheat your oven to 350 degrees and line your cupcake tin with cupcake liners. Set aside.
- In a large mixing bowl, combine wet ingredients except your eggs.
- In a second mixing bowl, whisk together the dry ingredients.
- Add dry ingredients to the wet ingredients and mix until well combined.
- Whip your eggs with your hand mixer for 1-2 minutes or until they start to look fluffy and light. No need to beat them until they're frothy, just fluffy and light with lots of air bubbles.
- Fold lightly whipped eggs into the cupcake batter until well combined.
- Fill each cupcake liner 2/3 full of batter.
- Bake for 25 minutes or until a toothpick inserted in the center of the centermost cupcake comes out clean.
For more fun and easy cupcake recipes, visit Ruffles and Rain Boots!
Amount Per Serving: Calories: 127Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 35mgSodium: 171mgCarbohydrates: 17gFiber: 0gSugar: 11gProtein: 2g
All nutrition information is estimated. For accuracy, please calculate your exact brands and ingredients if accuracy is desired.
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More Easy Cupcake Recipes You Might Like
- Lazy Girl Vanilla Cupcakes – The foundation for almost every cupcake you can make, this is the least intensive, most perfect cupcake that pouffs-up beautifully every time.
- Chocolate Cupcakes You Can’t Mess Up – A wonderful cupcake recipe if you love the chocolate crumb. So good and moist, it’s crazy how simple they are.
- No-Fail Vegan Cupcakes – A super SUPER simple cupcake recipe that is sometimes called “crazy cake cupcakes” or “wacky cake cupcakes.” But the bottom line is that there’s no milk, butter or eggs and they make an amazing cupcake!
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