I still remember the day I decided to tackle gluten-free baking.
My best friend was diagnosed with celiac disease, and she thought she’d never enjoy a good cupcake again. I took it as a personal challenge to prove her wrong—and let me tell you, these cupcakes?
Game changers.
They’re fluffy, moist, and full of flavor, with none of that “gluten-free texture” people complain about. Plus, they’re made with simple, fresh ingredients you can find at your local market.
Let’s bake happiness, one cupcake at a time!
Tips & Variations
- Chocolate Lovers: Add ½ cup of cocoa powder to the dry mix for chocolate cupcakes.
- Dairy-Free Option: Swap Greek yogurt for coconut yogurt and use almond or oat milk.
- Citrus Twist: Add the zest of one lemon or orange for a refreshing flavor.
- Presentation: Top with a swirl of your favorite frosting, fresh berries, or a dusting of powdered sugar.
Serving Suggestions
Serve these cupcakes at birthday parties, potlucks, or just as a midweek pick-me-up.
Plate them on a rustic wooden tray and sprinkle a few edible flowers around for a Pinterest-worthy vibe!
Fluffiest Gluten-Free Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
These fluffy, moist gluten-free cupcakes are perfect for any occasion. Made with fresh, locally sourced ingredients, they’re easy to whip up and totally irresistible.
Ingredients
- 1 ½ cups gluten-free all-purpose flour (use a mix with xanthan gum)
- 1 cup granulated sugar
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ¾ cup unsweetened almond milk (or dairy milk)
- 1/3 cup light olive oil (or melted coconut oil)
- 2 large eggs (room temperature)
- 1 ½ tsp pure vanilla extract
- ½ cup plain Greek yogurt or dairy-free yogurt
Instructions
- Prep Time: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, sugar, baking soda, baking powder, and salt.
- Wet Ingredients: In another bowl, whisk the almond milk, oil, eggs, vanilla extract, and yogurt until smooth.
- Combine: Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Avoid overmixing—it keeps the cupcakes fluffy.
- Bake: Divide the batter evenly among the cupcake liners. Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Ensure your gluten-free flour blend contains xanthan gum. For best results, use room-temperature eggs and yogurt.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 210
- Sugar: 15g
- Sodium: 190mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
