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Deliciously moist and YUMMY Gluten Free Vanilla Cupcakes with a secret ingredient to hide the floury gluten-free taste!
I have a fair few friends that are Gluten-Free, and I have been severely struggling with what the hell are they supposed to eat when I go out for breakfast, lunch, dinner.. or even just for cake or at a coffee shop.
Some restaurants are far better than they used to be, with offering a GF menu or GF alternatives, which is great! However.. some places (our favourite local cafes for example) rarely offer something GF that they actually like. Even with large chain coffee shops – they only really offer one or two GF cakes and they’re average…
I find that there may be one, or even two things that are a GF cake option, but that is rare. And even if they do exist, it has something in it that they don’t like… or it just looks unappealing in comparison to the ‘regular’ delicious cakes! This lead me to wanting to do more GF baking at home, so I can make my friends their old favourite treats!
I recently posted my Easy Vanilla Cupcakes recipe, which is of course not GF.. so I wanted to do the same cupcakes basically, but obviously ones that I can share!
I have found that cheaper GF flours are very floury in texture once its been baked, but I find that Doves Farm flour isn’t as bad as others! However… its still not 100% the same, because of the lack of gluten.
Therefore I looked into some other recipes and they add some weird ingredients that I either haven’t heard of, or don’t regularly buy.. so I went for what I already had. Custard Powder.
I found that the Custard Powder lightened the texture of these yummy gluten free cupcakes, without making it taste like custard. I use Bird’s custard powder as it makes delicious custard, and its always in my families kitchen cupboard, but any old one will do!
Once these cupcakes are baked, and you cover it in the buttercream.. it tastes as similar to normal cupcakes as I can get, and thats good enough for me! Enjoy!
Gluten Free Vanilla Cupcakes
- 150 g unsalted butter (softened)
- 150 g caster sugar
- 3 medium eggs (beaten)
- 150 g gluten free self raising flour
- 50 g custard powder
- 1/2 tsp vanilla bean extract
- 2 tbsp whole milk
- 150 g unsalted butter (room temperature)
- 350 g icing sugar
- 2-4 tbsp whole milk
- 1/2 tsp vanilla bean extract
- Preheat your oven to 170ºC/160ºCFan and line a 12 hole muffin tray with large cupcake cases/muffin cases - leave to one side for now.
- Cream together the unsalted butter and caster sugar with an electric beater until smooth .
- Add in the beaten eggs, gluten free self raising flour, custard powder & vanilla bean extract and beat again for about about 20-30 seconds on a medium speed – it really doesn’t take too long, you don’t want to overheat the mixture! (Add a spoonful of whole milk if the mixture is too stiff!)
- Spoon into your cases and bake in the oven for 15-20 minutes (I baked mine for 17 minutes) or until cooked through!
- Leave to cool on a wire rack.
- Beat the softened unsalted butter until smooth – this can take a couple of minutes.
- Add in the icing sugar 1/3 at a time, making sure the it is fully incorporated until moving on! I use my KitchenAid for frostings as the machine can make it so much lighter and fluffier!
- Once all of the icing sugar is in the frosting mix, keep on beating the frosting but add the vanilla bean extract, and then the whole milk 1tbsp at a time till you reach your desired consistency!
- Decorate your cupcakes how you like (I use lots and lots of sprinkles!) Enjoy!
- As I said earlier - I use Doves Farm Gluten-Free flours for my day-to-day GF baking as its more readily available then other more expensive (and better ones). You can also buy cheaper ones, but I'd recommend this brand if you can find it, as its the best supermarket one that I have found!
- If you are GF you will already know this - but if you are baking for anyone else who is GF, then check the ingredients on everything you use!
- These Cupcakes will last in an airtight container for 2-3 days, or in the freezer for up to 3 months!
- I used this Muffin Tin
- I use these Iced Jems Sprinkles
- I used this Medium 2D Closed Star Piping Tip
- I used this piping bag
Find my other recipes on my Recipes Page!
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