These are the cupcakes I bake for almost every kids party I attend because they tick all the boxes – vanilla, gluten free, nut free, moist, fluffy and insanely delicious! Maybe that’s why we keep receiving all those party invites?
I often set up a cupcake decorating station at my kids parties and let them get creative with sprinkles, chocolate shavings and coconut chips. A messy but fun and memorable experience!
The addition of cooled white chocolate to the buttercream icing in this gluten free recipe takes this vanilla cupcake to another level. If your buttercream is too soft add more icing sugar and if too dry add a splash of milk. Your icing needs to have some firmness to hold it’s shape when piped otherwise it will be too runny.
- Cupcake
- 250g unsalted butter, room temperature
- 290g or 1⅓ cup caster sugar
- 1 tbs vanilla extract
- 3 eggs
- 2½ cups or 325g gluten free plain flour*
- 1 tbs baking powder
- ¾ cup milk
- Buttercream
- 380g unsalted butter softened
- 600g or 4 cups icing sugar mixture
- 150g melted white cooking chocolate
- *I use Bob's Red Mill 1 to 1 plain baking flour. The packaging has a blue label.
- Preheat oven to 160c.
- Beat butter,sugar and vanilla until pale and creamy.
- Add eggs one at a time beating well after each addition.
- Add milk and mix to combine.
- Add flour and baking powder and mix to combine.
- Spoon in muffin tray or cupcake cases and bake for 25 - 30 min or until golden.
- To make buttercream beat butter and sugar and add cooled melted chocolate.
- Preheat oven to 160c.
- Mix butter,sugar and vanilla 30 sec/speed 5.
- Add eggs one at a time on speed 4 until incorporated.
- Add milk and mix 5 sec/speed 5 to combine.
- Add flour and baking powder and mix 30 sec/speed 5 scraping down sides of bowl halfway.
- Spoon in muffin tray or cupcake cases and bake for 25 - 30 min or until golden.
- To make buttercream mix butter and sugar 30 sec/speed 4. Add cooled melted chocolate with blade running speed 2 until incorporated.
These are lovely. I don’t have a problem with gluten but my best friend can’t be near it. The photographs are terrific.
Thanks Maureen. Welcome to Hungry & Fussy! Please let your friend know where to find delicious gluten free recipes.
Thank you for this gorgeous recipe! I cant wait to make these for my husband. He so often misses out on these sorts of treats! Thank you thank you thank you! Would you consider formulating a few “sugar free” cupcake recipes??? Pretty please 🙂
Hi Helena,
Thank you for your lovely email. If you are looking to create a refined sugar free version, I would simply omit the cane sugar and add either rice malt syrup, raw honey or maple syrup once your batter is formed. This will create sweetness without any refined sugars. The quantity you add depends on your preferred sweetness levels. I would probably start with two tablespoons and go from there. You can use this technique when you want to modify any cake recipe. Happy baking!!
Hi Helen
This recipe was amazing! the cup cakes were a huge success at my daughter’s bday party and relatively easy to make. I usually make the icing with cream cheese but love the option of using white chocolate! Good work and keep the recipes coming.
Vicky
These cupcakes are beautiful and sound delicious.
thanks lucy
Without a doubt, the best gluten free cupcake recipe!
I have 2 children with Coeliac disease, the loved them. We all did 🙂
I am so happy to hear that Ann-Marie. You can’t go wrong with kids and cupcakes although I must admit sometimes mine lick all the buttercream and abandon. Kids!
I have coeliac too! Hope you are finding gluten free alright! I blog about coeliac disease too! x http://www.ellie342.wordpress.com
hope you enjoy my recipes
Hi, your cupcakes look amazing. I made the recipe and the only thing that I would perhaps change is the amount of sugar – I found the cupcakes too sweet for me especially with buttercream icing! Thank you for publishing and giving an idea on how to decorate 🙂
Feel free to make it your own and adjust sugar levels accordingly. That’s the beauty of cooking you can modify to suit your palette.
I love the sound and look of your cupcakes! Just a question, is the recipe for 16 mini cupcakes or full sized ones? Can’t wait to try it out.
Hi Kathi,
It is for full sized cupcakes but you can make mini ones if you like, just watch the cooking time because they will bake faster.