Why do my gluten free cupcakes sink?

If your cupcakes sink it’s likely because the batter was overmixed or your baking powder wasn’t fresh.

How do you know when gluten free cupcakes are done?

You’ll know your cupcakes are done when they have risen in the center and look set. You should be able to insert a toothpick in the center and remove it with nothing but a few moist crumbs.

Can I make this recipe dairy-free?

This recipe is naturally dairy-free as long as you use oil instead of butter!

What flour is best for gluten free cupcakes?

We recommend using our 1:1 gluten-free flour blend or store bought 1:1 gluten free flour blend. Otherwise, gluten-free all-purpose flour without xanthan gum will work. This way you can add extra xanthan gum and have better control over the rise and texture of the dessert.

Can I use this recipe to make a gluten-free vanilla cake instead?

We haven’t made a large cake with this recipe, just cupcakes and mini loaf cakes, but it should work! Just combine the ingredients as usual. Then, pour the liquid cake batter into a greased cake tin instead of a cupcake tin. Then, adjust the baking time as needed as cake will likely require more time to cook.

Easy Gluten Free Cupcakes Recipe

Description

Make this easy gluten free cupcakes recipe with simple, dairy-free ingredients and a lower sugar option for perfect gluten free vanilla cupcakes!

Ingredients

Units Scale

Cupcakes

1 1/2 cups (210 g) gluten free 1:1 flour (see notes)
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1/3 cup avocado or coconut oil or melted butter
2/3 cup (130 g) lakanto sugar substitute or fine raw sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2/3 cup non-dairy milk, room temperature

Frosting

2 (13.6 ounce) cans coconut cream, chilled in the fridge overnight.
1/2 cup to 2/3 cup powdered sugar or powdered sugar substitute (for thicker frosting)
1 teaspoon pure vanilla extract
1 – 2 Tablespoons arrowroot starch, as needed for desired thickness

Topping Options

Sprinkles
Cinnamon sugar
Mini Chocolate Chips
Cocoa Powder

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Instructions

Cupcakes

Preheat the oven to 350°F (180°C) and line a cupcake/muffin pan with paper liners; set aside.
In a large mixing bowl, whisk together the flour, baking powder, and salt.
In a medium-sized mixing bowl or bowl of a stand mixer, whisk together the oil and sugar.
Add the eggs and beat with a stand mixer or electric mixer at medium speed until combined and smooth, about one minute. Add the dry ingredients, dairy-free milk, and vanilla extract and mix/beat at medium speed for another minute.
Spoon batter evenly into cupcake liners, about ⅔ full. Place in the oven on the center rack and bake for 20 to 25 minutes or until the center comes clean with a toothpick and cupcakes are very lightly browned. Cool for 5 to 10 minutes in the pan, then transfer cupcakes onto a rack to cool completely before frosting.

Frosting

To prepare the frosting, Place the canned coconut cream in the fridge for 12-24 hours to harden.
Remove the canned coconut cream from the fridge, careful not to shake the can. Remove the thickened coconut cream (top portion) and place into a stand mixer bowl or mixing bowl. Discard the coconut water portion.
Add the powdered sugar and vanilla. Place the stand mixer (or handheld mixer) on high, and whip until the cream is light and fluffy.
If the frosting isn’t firming up as desired, add 1 -2 Tablespoons arrowroot starch, and whip to desired thickness.

Notes

Substitute Tips – 210 grams gluten free all purpose flour (a blend without xanthan gum or guar gum) can be used in place of 1:1 gluten free flour blend but you will need to add 1/2 teaspoon xanthan gum to the dry ingredients.

Storage Tips – Store frosted cupcakes in the fridge in an airtight container for up to 4 days. Store unfrosted cupcakes on the countertop for up to 4 days. Freeze frosted or unfrosted for up to two to three months. For the best results, arrange the cupcakes in a single layer in a freezer-safe container. Thaw unfrosted cupcakes at room temperature or frosted cupcakes in the fridge overnight.

Prep Time: 10 minutes
Cook Time: 20 to 25 minutes
Category: dessert
Method: oven
Cuisine: American

Nutrition

Serving Size: 1 cupcake with dairy free frosting (cupcake is sweetened monk fruit. Frosting uses regular powdered sugar)
Calories: 268
Sugar: 6.5 g
Sodium: 108.1 mg
Fat: 8.3 g
Saturated Fat: 6.3 g
Carbohydrates: 27 g
Fiber: 0.7 g
Protein: 3 g
Cholesterol: 37.2 mg