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Gluten free cupcakes brought dessert back into my life. When I gave up gluten, I thought cupcakes were gone for good—until I created this recipe. Soft, fluffy, and full of flavor, they taste just like the real deal.
The first time I made them was for my niece’s birthday after her celiac diagnosis. I tested flour blends, tweaked ratios, and finally nailed it. Her frosting-covered smile said everything.
Now, these cupcakes are a favorite in our home. Whether for allergies or cravings, they’re always a hit—and no one ever guesses they’re gluten free.
Why You’ll Love This Gluten Free Cupcake Recipe
ou’ll love this gluten free cupcake recipe because it delivers everything you want in a treat—moist texture, rich flavor, and no one will know it’s gluten free. It’s easy to make with simple pantry ingredients and comes together in one bowl. Whether you’re baking for allergies or just want a lighter option, these cupcakes are always a hit.
They’re perfect for birthdays, snacks, or casual weekend baking. If you enjoy sweet bakes like my banana bread or Boston cream pie cupcakes, this recipe will quickly become your new go-to.
Ingredients for the Best Gluten Free Cupcakes
The key to perfect gluten free cupcakes starts with choosing the right flour. Not all gluten free flours perform the same. For a soft, bakery-style texture, I recommend using a 1-to-1 gluten free flour blend that already contains xanthan gum. My favorites are Cup4Cup and King Arthur’s Measure for Measure. These blends give the cupcakes lift, structure, and that tender crumb we all love.
You can also experiment with homemade flour mixes, but consistency is harder to control. If you’re just starting out, stick with a trusted commercial blend. In recipes like my lemon loaf cake, I find a smooth flour texture makes all the difference in the final bake.
Aside from flour, your basic lineup includes eggs, oil or butter, sugar, baking powder, vanilla extract, and milk (dairy or non-dairy both work beautifully). Eggs give structure and moisture, while sugar brings that balanced sweetness. Vanilla is essential for aroma, especially if you’re keeping the cupcakes plain or adding frosting later.
Milk choice matters too—almond milk, oat milk, or even coconut milk all work, depending on your flavor profile. I often use almond milk when pairing these cupcakes with fruit toppings like my homemade strawberry purée.
Don’t forget the salt. Even a small pinch enhances sweetness and balances everything out.
How to Make These Gluten Free Cupcakes Step by Step
Making gluten free cupcakes is easier than you’d think. Follow these four simple steps, and you’ll get perfect results every time—light, fluffy, and bursting with flavor.
Step 1: Prep Your Pan and Preheat the Oven
Line a cupcake tin with paper liners and preheat your oven to 350°F (175°C). This ensures even baking and that perfect golden top. Lightly mist your liners with spray oil if you want easier peeling.

Step 2: Mix the Dry Ingredients
In a large bowl, whisk together your gluten free flour blend, baking powder, salt, and a touch of sugar. This helps distribute leavening evenly and gives your cupcakes a uniform texture.

Step 3: Combine Wet Ingredients
In another bowl, whisk your eggs, oil (or melted butter), milk, and vanilla until well blended. Pour the wet mixture into the dry, and stir gently until just combined. Don’t overmix—doing so can create dense cupcakes. Let the batter rest for 10–15 minutes if your flour blend contains rice flour. This helps eliminate grittiness.

Step 4: Fill, Bake, and Cool
Fill each cupcake liner ¾ full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. The tops should be lightly golden and spring back when touched. Cool in the tin for 5 minutes, then transfer to a wire rack.

I use this same cooling method in recipes like my matcha brownies to lock in moisture and flavor. Once fully cool, frost and enjoy—or freeze for later.
Pro Tips for Perfect Gluten Free Cupcakes Every Time
Mastering gluten free cupcakes comes down to smart techniques. With the right tips and tweaks, you’ll get soft, flavorful results that rival any classic cupcake.
Essential Tips for Success
Always use room temperature ingredients. Cold eggs or milk can cause the batter to separate. Let your batter rest for 10–15 minutes before baking—this helps hydrate the flour fully and reduces any grittiness. A well-rested batter bakes up moist and fluffy, just like in my favorite banana bread.
Flavor Variations to Try
Gluten free cupcakes are super adaptable. Add lemon zest or swap vanilla for almond extract for a new flavor twist. Stir in blueberries, shredded coconut, or mini chocolate chips. You can also fill them with fruit purée or jam, like the one used in my Jello poke cake, for a fun surprise inside.
Common Mistakes to Avoid
Don’t skip reading your flour label—if it doesn’t contain xanthan gum, you’ll need to add ¼ teaspoon per cup to avoid crumbly cupcakes. Avoid overmixing, which can make the batter dense. Also, don’t open the oven too early—gluten free cupcakes are delicate while baking and need stable heat.
Serving Suggestions
These cupcakes are lovely with a swirl of frosting or a dusting of powdered sugar. You can pair them with fruit, drizzle with chocolate, or top with whipped cream. They’re also perfect for brunch spreads or birthday celebrations.
Make-Ahead & Storage
Store cupcakes in an airtight container at room temp for 2–3 days. For longer storage, freeze them without frosting for up to a month. Defrost at room temperature and add fresh toppings before serving.
Frequently Asked Questions About Gluten Free Cupcakes
Where can I buy gluten free cupcakes?
You can find gluten free cupcakes at many bakeries, natural food stores, and larger chains like Whole Foods or Sprouts. Many also offer custom orders for gluten free events or celebrations.
Where to buy gluten free cupcakes near me?
Search “gluten free cupcakes near me” on Google or Yelp for local bakeries that cater to gluten free diets. You can also check farmers’ markets or health-focused cafés in your area.
Are cupcakes gluten free?
Traditional cupcakes aren’t gluten free—they’re usually made with wheat flour. But gluten free cupcakes, like this recipe, use special flour blends to recreate the same texture without gluten.
What is the best gluten-free flour for cupcakes?
A 1-to-1 gluten free flour blend with xanthan gum included is your best bet. Brands like Cup4Cup and King Arthur’s Measure for Measure give cupcakes structure and softness.
Does Walmart sell gluten free cupcakes?
Yes, Walmart carries packaged gluten free cupcakes in the bakery or freezer section, including brands like Udi’s and Katz. Selection may vary by location.
Does Trader Joe’s sell gluten free cupcakes?
Trader Joe’s often stocks gluten free baked goods, including cupcakes, muffins, and cake mixes. Check their bakery or frozen desserts aisle—they rotate offerings frequently.
What is the trick to gluten free baking?
The trick is hydration and balance. Letting the batter rest before baking, using high-quality flour blends, and avoiding overmixing all help replicate the structure and tenderness of gluten-based bakes.
Can I store these for later?
Yes! You can store your gluten free cupcakes in an airtight container at room temperature for up to 2–3 days. Just make sure they’ve cooled completely before sealing to avoid condensation, which can make them soggy.
Can I store them in the freezer?
Definitely. Freeze unfrosted gluten free cupcakes in a single layer, then transfer to a freezer-safe bag or container. They’ll keep well for up to one month. To enjoy later, thaw at room temperature and frost fresh before serving.
Conclusion
Baking gluten free cupcakes doesn’t have to be complicated. With the right ingredients, a good flour blend, and a few pro techniques, you can make cupcakes that are every bit as tender and delicious as their wheat-based cousins. Whether you’re baking for health, allergy needs, or just love experimenting in the kitchen, this recipe is here to bring joy back to your cupcake game.
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You May Also Like :
- Creamy Rhubarb Cream Cheese Bars
- The Best Lemon Icebox Cake
- Old fashioned blueberry lemon bundt cake
- Best-Ever Lemon Loaf Cake Recipe
- Pineapple Coconut God Bless America Cake
- How to Make Jello Poke Cake

Perfect Gluten-Free Cupcakes
Ingredients
Equipment
Method
- Line a cupcake tin with paper liners and preheat your oven to 350°F (175°C). This ensures even baking and that perfect golden top. Lightly mist your liners with spray oil if you want easier peeling.
- In a large bowl, whisk together your gluten free flour blend, baking powder, salt, and a touch of sugar. This helps distribute leavening evenly and gives your cupcakes a uniform texture.
- In another bowl, whisk your eggs, oil (or melted butter), milk, and vanilla until well blended. Pour the wet mixture into the dry, and stir gently until just combined. Don’t overmix—doing so can create dense cupcakes. Let the batter rest for 10–15 minutes if your flour blend contains rice flour. This helps eliminate grittiness.
- Fill each cupcake liner ¾ full. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. The tops should be lightly golden and spring back when touched. Cool in the tin for 5 minutes, then transfer to a wire rack.
Nutrition
Notes
- Make sure to use a gluten-free flour that contains xanthan gum to ensure a good texture.
- You can replace the oil with applesauce for a lighter version.
- Plant-based milk (like almond or oat milk) works perfectly here.
- For a vegan version, make sure all ingredients (including the frosting) contain no eggs or dairy.
- These cupcakes keep well at room temperature for up to 2 days, or up to 3 months in the freezer.