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Gluten-Free Cupcakes – Easy Dessert Recipe Ideas

Moist, fluffy, and easy gluten-free cupcakes with creamy vanilla-almond frosting. Perfect for birthdays, beginners, and healthy dessert lovers.

Ingredients

Scale
  • cupsgluten-free all-purpose flour (with xanthan gum)
  • ¾ cupgranulated sugar
  • ½ teaspoonbaking soda
  • ½ teaspoonbaking powder
  • ¼ teaspoonfine sea salt
  • cupvegetable oil
  • 2large eggs
  • ½ cupunsweetened almond milk
  • 2 teaspoonspure vanilla extract
  • ½ teaspoonalmond extract
  • ¼ cupsour cream
  • ½ cupunsalted butter, softened (for frosting)
  • cupspowdered sugar (for frosting)
  • 2 tablespoonsalmond milk (for frosting)
  • ½ teaspoonvanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
  2. In a large bowl, whisk together the flour, sugar, baking soda, baking powder, and salt.
  3. In a separate bowl, beat together the oil, eggs, almond milk, vanilla extract, almond extract, and sour cream until smooth.
  4. Gradually add dry ingredients to the wet mixture and stir until just combined.
  5. Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
  6. Bake for 18–22 minutes or until a toothpick inserted into the center comes out clean.
  7. Let cupcakes cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  8. For the frosting: beat butter until creamy, then gradually add powdered sugar. Mix in almond milk, vanilla extract, and salt. Beat until fluffy.
  9. Once cupcakes are fully cooled, frost with a piping bag or spread with a knife.

Notes

Ensure your gluten-free flour blend contains xanthan gum.
Use room temperature eggs and almond milk for better mixing.
Substitute sour cream with dairy-free yogurt for a dairy-free version.
For added nutrition, replace ¼ cup of the flour with almond flour.
Store in an airtight container at room temp for 2 days or refrigerate up to 5 days.

Nutrition