Description
Gluten-free cupcakes offer a delicious alternative for those with gluten sensitivities, celiac disease, or anyone exploring healthier baking options. But what are gluten-free cupcakes made of? This guide explores the essential ingredients—like alternative flours, binding agents, and sweeteners—that create the perfect balance of flavor, moisture, and structure. Whether you’re new to gluten-free baking or looking to fine-tune your recipe, you’ll discover everything you need to make moist, fluffy cupcakes without using wheat flour.
Ingredients
1 1/4 cups gluten-free flour blend (with xanthan gum)
1/4 cup almond flour (optional, for added moisture)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/2 cup cane sugar or coconut sugar
1/3 cup unsalted butter (or coconut oil), melted
1/2 cup milk (or almond/oat milk for dairy-free)
1 teaspoon vanilla extract
1/4 cup Greek yogurt or applesauce (for moisture)
Instructions
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Preheat Oven to 350°F (175°C). Line a muffin tin with 10–12 cupcake liners.
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Mix Dry Ingredients: In a medium bowl, whisk together gluten-free flour blend, almond flour, baking powder, baking soda, and salt.
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Mix Wet Ingredients: In another bowl, whisk eggs, sugar, melted butter, milk, vanilla extract, and Greek yogurt (or applesauce) until smooth.
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Combine: Gradually add the dry mixture to the wet, stirring just until combined. Do not overmix.
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Bake: Divide batter evenly into liners. Bake for 18–22 minutes, or until a toothpick comes out clean.
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Cool: Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
Use a high-quality gluten-free flour blend with xanthan gum for best structure.
Almond flour or applesauce adds extra moisture.
Avoid overbaking to prevent dryness—check at the 18-minute mark.
Customize with cocoa powder, citrus zest, or spices like cinnamon or nutmeg for different flavor profiles.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180 kcal
- Sugar: 10g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: what are gluten-free cupcakes made of, gluten-free baking ingredients, almond flour cupcakes, dairy-free cupcakes, moist gluten-free cupcake recipe