My Gluten Free Simple Cupcakes Recipe

My Gluten Free Simple Cupcakes Recipe

Hi and welcome back.

Sometimes, don’t you just miss cupcakes? I know I do. I have tried so many gluten free cupcake recipes since being diagnosed as a coeliac and none seemed to work. The cakes were too crumbly, tasted odd or just didn’t get the rise I wanted. I have adapted this recipe from a range of options I tried. It can be made simply with vanilla or more exciting with chocolate chips, jam or more. The list is endless. Best of yet, most people won’t be able to tell the difference! So grab a cup of tea and enjoy that cupcake – you’ve earned it. :). I hope you enjoy. C. -x-

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Decorated Cupcakes

Prep time: 15 minutes; Baking time: 15 minutes; Serves: 12 – 15 


  • 124g stork cooking butter.
  • 110g caster sugar.
  • 120g gluten free self raising flour.
  • 2 medium size eggs.
  • 1 teaspoon of vanilla.
  • 1/2 teaspoon baking powder.
  • 1/4 teaspoon xanthum gum.
  • 1/4 teaspoon salt.
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Cupcake Ingredients


  1. Pre-heat the oven to 180 degrees Celsius.
  2. Mix butter on a medium speed until light and fluffy.
  3. Slowly add caster sugar and mix until combined.
  4. Add eggs, one at a time mixing ingredients in between until just combined.
  5. Add vanilla and mix.
  6. Sift the gluten free self raising flour, baking powder, xanthum gum and salt.
  7. Add the dry mixture to the wet, slowly mixing until just combined.
  8. Spoon into individual cases.
  9. Bake in a pre-heated oven 180 degrees Celsius for 15 minutes or until golden brown and a tooth pick is placed into the centre comes out clear.
  10. Leave to cool before decorating.
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Baked Cupcakes

Useful tips

  • Always ensure your ingredients are at room temperature. The best way is to get them out the fridge the night before. Trust me, trying to warm them up in the microwave or holding eggs in bowls of boiling water doesn’t work sadly.
  • Baking powder, xanthum gum and salt will become your best friends in baking gluten free. Together, they help keep the cakes together, help them to rise and taste great.
  • Mix ingredients until only just combined – overmixing will cause tougher cakes and less rise.
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Butterfly Cupcakes

If you re-create this recipe, please let me know by tagging me on Instagram using #livingcoeliac or share your pictures directly to my Facebook page. Le me know what other gluten-free recipes you would like. Newsletter is now live! Don’t forget to subscribe to make sure you do not miss out on any future blog posts.


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