Try our gluten-free cupcakes recipe then check out our gluten-free brownies, gluten-free cheesecake and more gluten-free baking ideas.

How to store gluten-free cupcakes: keeps for up to three days in an airtight container.

Can they be made in advance? You can make the buttercream up to a day in advance and chill. Beat to loosen slightly before using.

Gluten-free cupcakes recipe


  • 175g unsalted butter, softened
  • 175g caster sugar
  • 3 eggs
  • 125g gluten-free self-raising flour
  • 50g ground almonds
  • ¼ tsp gluten-free baking powder
  • ½ tsp almond or vanilla extract
  • 2 tbsp milk


  • 150g softened butter
  • 300g icing sugar
  • ½ tsp vanilla bean paste


  • STEP 1

    Heat the oven to 180C/160C fan/gas 4 and line a 12-hole muffin or cupcake tin with paper cases. Beat the butter and sugar together using an electric whisk for a few minutes until pale and fluffy. Add the eggs, one at a time, beating well between each addition. Whisk in the flour, almonds, baking powder and almond or vanilla extract. Add the milk, if needed, until you have a batter that can fall off the spoon. Divide the batter between the cases and bake for 20-25 mins or until risen, golden and springy when pressed with a fingertip. Put on a wire rack and leave to cool completely.

  • STEP 2

    For the buttercream, beat the butter, sugar and vanilla together with 1 tbsp of just-boiled water using an electric whisk until pale and fluffy. Spoon or pipe the buttercream over the cooled cupcakes. Keeps for up to three days in an airtight container.


Anna Glover profile
Anna GloverSenior food editor

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