You know, baking gluten-free wasn’t always on my radar until my best friend, who can’t eat gluten, showed me how tough it can be finding treats that taste amazing without all the usual stuff.
I wanted to make something fun, colorful, and easy for anyone to whip up—whether it’s for a birthday party or just a Tuesday pick-me-up. So, here’s my take on carousel cupcakes—think light, fluffy, and loaded with flavor.
Trust me, nobody will guess they’re gluten-free!
Tips
- Maximize flavor: For a citrus twist, add some grated lemon or orange zest to the batter.
- Substitutions: You can swap the butter for coconut oil and the milk for almond or oat milk to make these completely dairy-free.
- Presentation tip: Top each cupcake with a tiny flag or candy piece to complete the carousel vibe.
Serving Suggestions
Pair these cupcakes with a fresh fruit salad or a hot cup of tea. They’re great for parties, family gatherings, or just when you need something cheerful to brighten your day.
Gluten-Free Carousel Cupcakes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Light, fluffy gluten-free cupcakes with vibrant swirls of colorful frosting—perfect for parties or a special treat.
Ingredients
For the Cupcakes
- 1 ¾ cups gluten-free all-purpose flour (I use one with xanthan gum)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs, room temp
- 1 tsp vanilla extract
- ½ cup whole milk (or plant-based milk for dairy-free)
- 1 tbsp lemon juice or apple cider vinegar
For the Buttercream Frosting
- 1 cup unsalted butter, softened
- 3 ½ cups powdered sugar, sifted
- 1 ½ tsp vanilla extract
- 2 tbsp heavy cream or milk
- Food coloring (assorted colors for carousel vibes)
Instructions
1. Prepare the Batter:
- Preheat your oven to 350°F and line a muffin tin with cupcake liners.
- In a bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream the butter and sugar until light and fluffy—takes about 3 minutes with a hand mixer. Beat in the eggs one at a time, followed by the vanilla extract.
- Stir the lemon juice into the milk and let it sit for a minute. Then, alternately add the flour mixture and milk to the butter mixture, starting and ending with the flour. Mix until just combined. Don’t overdo it!
2. Bake:
- Spoon the batter evenly into the cupcake liners, filling each about ¾ full.
- Bake for 18–20 minutes or until a toothpick poked into the center comes out clean.
- Let the cupcakes cool completely before frosting.
3. Make the Frosting:
- Beat the butter until smooth and creamy. Add the powdered sugar, one cup at a time, beating well after each addition.
- Mix in the vanilla and cream, then whip until fluffy. Divide the frosting into separate bowls and tint each with your favorite food coloring.
- Use a piping bag to swirl colorful frosting on top of each cupcake—go for a fun, playful look!
Notes
Use high-quality gluten-free flour for the best texture. Can be made dairy-free with simple swaps.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 280
- Sugar: 28g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
