There have been quite a few requests for a basic vanilla gluten free cupcakes recipe.
To be honest, I went through many failed gluten free cupcake attempts before arriving at the recipe posted below. One experiment was too dry; another too crumbly; still another tasted like plaster of Paris poured into cupcake liners and baked.
(In case you were wondering, that experiment went straight into the trash.)
I’m glad I didn’t give up on the gluten free cupcakes recipe (although I did seriously think about it after the unfortunate plaster debacle…). These basic vanilla gluten free cupcakes turn out soft, perfectly domed, and delicious every single time.
Above, the gluten free cupcakes are iced with my Healthy Nutella Recipe.
Gluten Free Cupcakes
Ingredients
Gluten Free Cupcakes
- 1/2 cup plus 3 tbsp Bob’s gluten free flour (regular white flour or spelt will work for a non-gf version) (90g)
- 1/4 tsp xantham gum
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup xylitol or sugar of choice (90g)
- 1/4 cup mayonnaise spread (such as Earth Balance, Vegenaise, or even homemade cashew mayo) (58g)
- 1 1/2 tsp pure vanilla extract
- 1/3 cup plus 1 tbsp water (95g)
Instructions
Gluten Free Cupcakes Recipe: Preheat oven to 350F. Place 6-7 liners inside a cupcake pan. In a large bowl, combine first five ingredients and stir well. In a separate bowl, combine remaining ingredients and whisk together until the mayo spread is completely smooth. Pour wet ingredients into dry and stir until just evenly combined. Divide among the liners (these cupcakes rise a lot), and bake 22 minutes or until cupcakes have domed and a toothpick comes out clean. Remove from the oven and let sit 15 minutes before removing from the pan. Refrigerate for optimum freshness. (The recipe for the healthy chocolate frosting shown in the photos is linked under the second picture in this post.)
Question of the Day:
Have you had any recent recipe failures?
With my job requiring multiple recipe experiments each day, I have recipe failures all the time! Some recent ones would include chocolate cheesecake cupcakes that blew up in the oven (not exactly a joy to clean up), super gummy quinoa cookies, and an extremely unfortunate attempt at a Butterfinger pie. (Butterfinger pie sounds really good, right? It wasn’t!)
Ooh, or remember the exploding cake in my post on Food Photography Gone Wrong?
I just found your website and I love it! I am a fledgling vegan and I love baking. I find the ww points very useful. I have already tried the chocolate chip mug cake – twice. It came out wonderful! The same can not be said for my vegan almond butter bars 🙁 straight into the compost they went.
These look like perfect gluten-free cupcakes! I can totally relate to the obnoxious trial-and-error escapades (especially when experimenting with GF baked goods. Wow, it can be so aggravating!)
These cupcakes look delicious, though. Kudos for persevering!
Pinning this!
Could you use almond or coconut yogurt instead of the vegan mayo?
Your cheesecake remark reminded me about my biggest dessert failure… in grad school, in my first apartment (shared with friends), I was in charge of making a pumpkin cheesecake for our joint Thanksgiving dinner. When I was putting the springform pan into the oven, the bottom popped out and cheescake batter slopped all over the inside and outside of the hot oven. What a mess! I had to clean it up, walk to the store (no car!) to get more ingredients, and make it all over again. To this day, I’ve never forgotten to put a cookie sheet under my springform pan.
I really only had one spectacular recipe failure: Sourdough breadsticks. That was back before I actually understood how sourdough starter worked, so they didn’t rise whatsoever. They were also so dense and hard that the fish in the retention pond wouldn’t eat them. I’ve learned a lot since then.
WHOA, chocolate cheesecake cupcakes, can you PLEASE make that work?! My first and second attempt at pancakes was such a mess. I didn’t know that you were supposed to leave it clumpy. It’s so embarrassing that I actually had to look up several how-to pancake tutorials.
And thank you for thinking of us gluten-free folk. This will be great when the holidays roll ’round and I need to make a volume to last me through the holidays. Anywho, I’ll be continuing to make your single lady cupcakes with Bob’s GF because it always turns out great.
Is there a sub for the mayo? Wondering if applesauce, yogurt, coconut oil might work? Can’t wait to try these for my kids!
Don’t ask me, I’m not the genius behind this site!
Can you do a king cake recipe for mardi gras for us? 🙂
I can put it on my list of things to try… maybe for next year? I should have been more prepared!
Once, in 5th grade, my friend and I were doing a project on Germany and we wanted to bake a type of German cookies. Unfortunately, the recipe we had was in German and measured in grams, etc., and something went wrong. When we took them out of the oven the cookies had spread out and formed a burnt sheet 😛 (We decided to buy gingersnaps instead.)
These look so delicious! Thanks for sharing. The would go really well with the Voluspa Macaron candle. YUM:))))
Gluten-free baking is so tricky not to make the treats taste like chalk! These look delicious though and you did an awesome job. That frosting…yum! 🙂