Wednesday, June 12, 2013

Gluten Free Vanilla Cupcakes with Cream Cheese Icing

This recipe is gluten free which is great but not all gluten free recipes are easy, and not all gluten free recipes even taste good! Well this one fits both of those requirements, tastes great and is even easy!

This cupcakes is light and moist, not heavy and dense like some recipes without gluten. Baking without gluten is tricky and sometimes I just don't always get it right, well this one gets it right! The outside has a little bit of a caramelized taste and almost a light crust while the inside is light, moist and delicious. With my cream cheese frosting, these are irresistible  In fact, I need to go get one now that I'm talking about it!

1 1/2 cups all-purpose gluten free flour blend
1/4 tsp zanthum gum
1 1/2 tsps baking powder
½ tsp kosher salt
1/2 cup brown sugar
1/2 cup white granulated sugar
1 large egg

3/4 cup milk (I used almond)
2 tsps pure vanilla extract

1/2 cup vegetable oil 

Preheat oven to 350 degrees.
Line a standard muffin tin with paper liners. (Makes 12 cupcakes)
Combine the flour, baking powder, zanthum gum and salt in a mixing bowl and whisk. In another mixing bowl whisk together the sugars with the egg, milk, vanilla and oil. Add the flour mixture to the wet ingredients and whisk until smooth and it starts to thicken slightly. Don't over mix or your cupcakes will get too dense. Divide the batter among the prepared muffin tins and bake for 18 – 22 minutes or until they are golden brown and puffed, the tops spring back slightly and a toothpick inserted into the center comes out clean. I baked mine for 19 minutes and that was a perfect time. 
Store cupcakes in the frig but try to let come to room temperature before you devour them; they taste better that way.

Cream Cheese Icing
1 stick room temperature butter 
6 ounces of room temperature cream cheese 
1 tsp pure vanilla extract
2-4 cups powdered sugar; this depends on the consistency and how sweet you like your cupcakes. I think I used around 2 1/2 cups
pinch of salt

In an electric stand mixer fitted with the whisk attachment, blend cream cheese and butter until light and fluffy on medium speed, add salt and vanilla. Reduce speed and gradually add powdered sugar slowly, a little at a time until you get the consistency you like. Remember to taste a long the way so you don't make it too sweet
Recipe make a lot of frosting so pile those cupcakes high with frosting or save it for later!
Cupcake recipe adapted from Simply Gluten-free


  1. What kind of gluten free flour mix did you use?

    1. I used Bob's Red Mill for this recipe. :)

  2. Replies
    1. You can find this at most specialty food stores and places like Whole Foods and Trader Joes. Some regular grocery stores have this now too.

  3. revise your recipe so it says 1/2 cup of brown sugar, without the space it looks like 2 cups. Don't put 2 cups, not a good idea. Will make the cupcakes too heavy and they will not cook and will sink.

  4. If your flour already has the gum in it do I still need to add it?