Sometimes, you just need a cupcake. Not a fancy, frou-frou dessert, but a rich, chocolatey little bite of happiness.
I remember the first time I tried gluten-free baking—it was a mess.
Dense, dry, and definitely not something I’d serve to guests.
But over time, I nailed it. These cupcakes are light, moist, and full of that smooth milk chocolate flavor we all love. Plus, they’re easy enough for a weekend treat and fancy enough for a birthday party.
Tips
- For the best flavor: Use high-quality cocoa powder and milk chocolate chips.
- Dairy-free option: Swap the butter for a plant-based alternative and the milk for almond or oat milk.
- Add a twist: Try a sprinkle of sea salt on top of the frosting for that sweet-and-salty vibe.
- Frosting idea: Whip up a simple milk chocolate buttercream or go with a classic cream cheese frosting.
Serving Suggestions
Serve these cupcakes with a cold glass of milk (or almond milk!) or alongside fresh berries for a pop of color and flavor. For a party, top each cupcake with a small chocolate piece or sprinkles.
Gluten-Free Milk Chocolate Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Light, fluffy gluten-free milk chocolate cupcakes that taste like they came from a bakery! Perfect for celebrations or anytime chocolate cravings hit.
Ingredients
- 1 cup gluten-free all-purpose flour (make sure it includes xanthan gum)
- 1/3 cup cocoa powder (unsweetened)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 1/2 cup unsalted butter (room temperature)
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 1/2 cup whole milk (or almond milk for dairy-free)
- 1/2 cup milk chocolate chips (optional, but highly recommended)
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes). Trust me, this step makes a difference in texture.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the dry mix. Don’t overmix—just blend until combined.
- If you’re using chocolate chips, fold them into the batter.
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.
Notes
Use high-quality gluten-free flour for the best texture. Optional chocolate chips can add extra richness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 220
- Sugar: 18g
- Sodium: 125mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
