20 Delicious Gluten Free Cupcake Recipes Amazing

Who says gluten-free can’t be guilt-free and utterly delicious? Dive into our roundup of 20 Delicious Gluten-Free Cupcake Recipes that promise to satisfy your sweet tooth without the gluten. Perfect for home bakers looking to whip up something special, these recipes are a testament to how flavorful and fun gluten-free baking can be. Get ready to preheat your oven and let’s bake some magic!

Chocolate Gluten Free Cupcakes

Who says gluten-free can’t be decadent? These chocolate cupcakes are so rich and moist, no one will guess they’re gluten-free.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together 1 cup gluten-free all-purpose flour, 1/2 cup unsweetened cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix 1/2 cup granulated sugar, 1/2 cup brown sugar, and 1/3 cup vegetable oil until well combined. Add 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

The secret to these cupcakes’ irresistible texture? Buttermilk adds a tender crumb that’s hard to resist.

Tip: For an extra chocolatey treat, top with your favorite gluten-free chocolate frosting while the cupcakes are still slightly warm.

Vanilla Gluten Free Cupcakes

These Vanilla Gluten Free Cupcakes are a dreamy treat that’s light, fluffy, and perfectly sweet, making them a hit for any occasion.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1/2 cup whole milk

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1 cup granulated sugar, 1 1/2 teaspoons baking powder, and 1/2 teaspoon salt.
3. In a large bowl, beat 1/2 cup unsalted butter until creamy. Add 2 large eggs one at a time, then mix in 2 teaspoons pure vanilla extract.
4. Alternately add the dry ingredients and 1/2 cup whole milk to the butter mixture, beginning and ending with the dry ingredients, mixing until just combined.
5. Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

The secret to their irresistible texture? The perfect balance of gluten-free flour and butter creates a tender crumb that’s moist without being dense.

Tip: For an extra vanilla punch, add the seeds of half a vanilla bean to the batter along with the vanilla extract.

Lemon Gluten Free Cupcakes

These Lemon Gluten Free Cupcakes are a zesty, light treat that’s perfect for any gathering, offering a delightful burst of citrus in every bite.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 tbsp lemon zest
• 1/4 cup fresh lemon juice
• 1/2 cup milk (dairy or non-dairy)

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs, one at a time, then mix in 1 tsp vanilla extract, 1 tbsp lemon zest, and 1/4 cup fresh lemon juice.
4. Alternately add the dry ingredients and 1/2 cup milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

The secret to these cupcakes’ irresistible flavor is the fresh lemon juice and zest, which work together to create a bright, tangy sweetness that’s perfectly balanced.

Tip: For an extra lemony kick, brush the tops of the warm cupcakes with a little extra lemon juice before they cool.

Strawberry Gluten Free Cupcakes

These Strawberry Gluten Free Cupcakes are a delightful treat that everyone can enjoy, packed with fresh strawberry flavor and a tender crumb that no one will believe is gluten-free!

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 cup fresh strawberries, pureed

Instructions

1. Preheat your oven to 350°F and line a cupcake pan with 12 liners.
2. In a medium bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, then stir in the vanilla extract.
4. Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with the dry ingredients. Fold in the strawberry puree until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

The secret to these cupcakes’ irresistible texture is the combination of almond flour and buttermilk, which keeps them moist and tender without any gluten. Perfect for spring celebrations or whenever strawberries are in season!

Tip: For an extra strawberry punch, top these cupcakes with a dollop of strawberry jam before frosting.

Blueberry Gluten Free Cupcakes

These Blueberry Gluten Free Cupcakes are a delightful treat that combines the juicy burst of blueberries with a tender, moist crumb, perfect for anyone looking for a gluten-free option.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 1 1/2 cups fresh blueberries

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1/2 cup almond flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients. Gently fold in 1 1/2 cups fresh blueberries.
5. Divide the batter evenly among the prepared muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

The almond flour adds a subtle nuttiness that pairs beautifully with the sweet blueberries, making these cupcakes a standout. For an extra touch, dust with powdered sugar before serving.

Tip: To prevent the blueberries from sinking to the bottom, toss them in a little gluten-free flour before folding into the batter.

Raspberry Gluten Free Cupcakes

These Raspberry Gluten Free Cupcakes are a delightful treat that combines the tartness of fresh raspberries with the sweetness of a light, fluffy cupcake, perfect for any occasion.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
• 1 cup fresh raspberries

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 1 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. Alternately add the flour mixture and 1/2 cup milk to the butter mixture, beginning and ending with the flour mixture. Gently fold in 1 cup fresh raspberries.
5. Divide the batter evenly among the prepared muffin cups. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

The fresh raspberries not only add a burst of flavor but also keep the cupcakes incredibly moist. A simple dusting of powdered sugar is all you need to finish these beauties.

Tip: For an extra raspberry punch, drizzle the cooled cupcakes with a raspberry glaze made from powdered sugar and mashed raspberries.

Banana Gluten Free Cupcakes

These Banana Gluten Free Cupcakes are a dreamy, moist treat that’ll make you forget all about traditional flour. Perfect for those with dietary restrictions or anyone looking for a lighter, fruity dessert!

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 3 ripe bananas, mashed
• 1/2 cup granulated sugar
• 1/4 cup coconut oil, melted
• 2 eggs
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a cupcake tin with paper liners.
2. In a bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, mix the mashed bananas, 1/2 cup granulated sugar, 1/4 cup melted coconut oil, 2 eggs, and 1 tsp vanilla extract until well combined.
4. Gradually fold the dry ingredients into the wet mixture until just combined.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

The natural sweetness of bananas means you can enjoy these cupcakes with less sugar, and the coconut oil adds a subtle, delightful richness. They’re a guilt-free pleasure any day of the week!

Tip: For an extra touch, top with a dollop of whipped cream and a slice of fresh banana before serving.

Pumpkin Spice Gluten Free Cupcakes

These Pumpkin Spice Gluten Free Cupcakes are a cozy, flavorful treat that’s perfect for anyone looking to enjoy the classic fall flavor without the gluten.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp ground ginger
• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/3 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground cloves, and 1/4 tsp ground ginger.
3. In a large bowl, mix 1 cup canned pumpkin puree, 1/2 cup granulated sugar, 1/2 cup brown sugar, 1/3 cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

The secret to these cupcakes’ moist texture? The perfect blend of pumpkin and spices, ensuring every bite is as flavorful as it is tender.

Tip: For an extra festive touch, top with a dollop of cinnamon-infused whipped cream before serving.

Carrot Cake Gluten Free Cupcakes

These gluten-free carrot cake cupcakes are a delightful twist on the classic, offering a moist, spiced treat that everyone can enjoy, regardless of dietary restrictions.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 3 large eggs
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 2 cups finely grated carrots
• 1/2 cup crushed pineapple, drained
• 1/2 cup chopped walnuts (optional)

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1 tsp baking soda, 1/2 tsp salt, 1 1/2 tsp ground cinnamon, 1/2 tsp ground nutmeg, and 1/4 tsp ground ginger.
3. In a large bowl, beat 3/4 cup granulated sugar, 3/4 cup packed brown sugar, 3 large eggs, 1/2 cup vegetable oil, and 2 tsp vanilla extract until well combined.
4. Gradually mix the dry ingredients into the wet ingredients until just combined.
5. Fold in 2 cups finely grated carrots, 1/2 cup crushed pineapple, and 1/2 cup chopped walnuts (if using) until evenly distributed.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

The addition of crushed pineapple not only adds moisture but a subtle tang that perfectly complements the sweetness of the carrots and spices.

Tip: For an extra special touch, top these cupcakes with a dollop of cream cheese frosting and a sprinkle of cinnamon.

Red Velvet Gluten Free Cupcakes

These Red Velvet Gluten Free Cupcakes are a dreamy, velvety treat that everyone can enjoy, blending classic flavors with a gluten-free twist.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 cup granulated sugar
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 2 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar

Instructions

1. Preheat your oven to 350°F and line a cupcake pan with 12 liners.
2. In a large bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, mix 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, 2 tbsp red food coloring, 1 tsp vanilla extract, and 1 tsp white vinegar until smooth.
4. Combine the wet ingredients with the dry ingredients, stirring until just blended.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

The secret to these cupcakes’ irresistible texture is the combination of buttermilk and vinegar, which ensures they’re moist and tender every time.

Tip: For an extra special touch, top these cupcakes with a dollop of cream cheese frosting and a sprinkle of gluten-free red velvet crumbs.

Coconut Gluten Free Cupcakes

These Coconut Gluten Free Cupcakes are a dreamy, tropical escape in every bite, perfect for those who love a sweet treat without the gluten.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 cup coconut flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup coconut milk
• 1/2 cup shredded coconut, plus extra for garnish

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 cup gluten-free all-purpose flour, 1/2 cup coconut flour, 1 tsp baking powder, and 1/4 tsp salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup sugar until light and fluffy. Add 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and 1/2 cup coconut milk to the butter mixture, beginning and ending with the dry ingredients. Fold in 1/2 cup shredded coconut.
5. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Garnish with additional shredded coconut before serving.

The combination of coconut flour and milk gives these cupcakes a moist, tender crumb and a rich coconut flavor that’s irresistibly tropical.

Tip: For an extra coconut kick, toast the shredded coconut garnish in a dry skillet over medium heat until golden brown before sprinkling on top.

Almond Flour Gluten Free Cupcakes

These almond flour gluten-free cupcakes are a dreamy, light treat that everyone can enjoy, perfect for those cozy afternoons when you crave something sweet without the gluten.

Ingredients

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1/2 cup honey
• 1/4 cup melted coconut oil
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together 1 1/2 cups almond flour, 1/4 cup coconut flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.
3. In another bowl, beat 3 large eggs, then mix in 1/2 cup honey, 1/4 cup melted coconut oil, and 1 teaspoon vanilla extract until smooth.
4. Combine the wet ingredients with the dry ingredients, stirring until just mixed.
5. Divide the batter evenly among the cupcake liners, filling each about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

The magic of these cupcakes lies in their moist, tender crumb, thanks to the almond flour and coconut oil combo. They’re a gluten-free baker’s delight!

Tip: For an extra touch, top these cupcakes with a dollop of whipped cream and a sprinkle of cinnamon before serving.

Peanut Butter Gluten Free Cupcakes

Who says gluten-free can’t be indulgent? These peanut butter cupcakes are a dreamy treat that everyone can enjoy, packed with rich flavor and a tender crumb.

Ingredients

• 1 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup gluten-free flour blend
• 1/4 cup milk (any kind)

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, beat together 1 cup creamy peanut butter, 1/2 cup granulated sugar, and 1/2 cup packed light brown sugar until smooth.
3. Add 2 large eggs one at a time, then mix in 1 tsp vanilla extract.
4. Stir in 1/2 tsp baking soda, 1/4 tsp salt, and 1/2 cup gluten-free flour blend until just combined.
5. Gradually mix in 1/4 cup milk to create a smooth batter.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

The magic of these cupcakes lies in their perfect balance of sweetness and nuttiness, with a texture so soft you won’t believe they’re gluten-free.

Tip: For an extra peanut butter punch, swirl a little extra peanut butter on top of each cupcake before baking.

Chocolate Chip Gluten Free Cupcakes

These Chocolate Chip Gluten Free Cupcakes are a dreamy treat that everyone can enjoy, packed with melty chocolate chips and a tender crumb that no one will believe is gluten-free!

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/2 cup milk
• 1 cup chocolate chips

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1/2 cup almond flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and 1/2 cup sour cream and 1/2 cup milk to the butter mixture, beginning and ending with the dry ingredients. Fold in 1 cup chocolate chips.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.

The secret to these cupcakes’ irresistible texture? The combination of almond flour and sour cream ensures they’re moist and rich, without a hint of the grittiness that sometimes plagues gluten-free baked goods.

Tip: For an extra chocolatey experience, sprinkle a few extra chocolate chips on top of each cupcake before baking.

Mint Chocolate Gluten Free Cupcakes

These Mint Chocolate Gluten Free Cupcakes are a dreamy treat that combines the refreshing taste of mint with rich chocolate, all in a perfectly moist cupcake that everyone can enjoy.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 cup cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup sugar
• 1/2 cup unsalted butter, melted
• 2 eggs
• 1 tsp vanilla extract
• 1/2 tsp peppermint extract
• 1/2 cup buttermilk
• 1/2 cup hot water
• 1/2 cup mini chocolate chips

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together 1 cup gluten-free all-purpose flour, 1/2 cup cocoa powder, 1 tsp baking soda, and 1/2 tsp salt.
3. In another bowl, mix 1 cup sugar, 1/2 cup melted unsalted butter, 2 eggs, 1 tsp vanilla extract, and 1/2 tsp peppermint extract until smooth.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the wet ingredients, starting and ending with the dry ingredients. Stir in 1/2 cup hot water until the batter is smooth.
5. Fold in 1/2 cup mini chocolate chips, then divide the batter evenly among the prepared muffin cups.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

The combination of peppermint and chocolate in these cupcakes creates a refreshing yet indulgent flavor that’s perfect for any celebration or as a special treat.

Tip: For an extra minty kick, add a few drops of green food coloring to the batter before baking.

Orange Gluten Free Cupcakes

These Orange Gluten Free Cupcakes are a zesty, sweet treat that’s perfect for anyone looking for a delightful dessert without the gluten. Light, fluffy, and bursting with citrus flavor, they’re sure to brighten any day.

Ingredients

• 1 cup gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tbsp orange zest
• 1/4 cup fresh orange juice
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 cup gluten-free all-purpose flour, 1/2 cup almond flour, 1 tsp baking powder, and 1/4 tsp salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, beating well after each addition.
4. Stir in 1 tbsp orange zest, 1/4 cup fresh orange juice, and 1 tsp vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

The combination of almond flour and orange zest gives these cupcakes a uniquely moist texture and a bright, citrusy aroma that’s irresistible.

Tip: For an extra orange kick, drizzle the cooled cupcakes with a simple glaze made from powdered sugar and a splash of orange juice.

Cinnamon Roll Gluten Free Cupcakes

Imagine biting into a cupcake that combines the cozy warmth of cinnamon rolls with the light, fluffy texture of gluten-free goodness. These Cinnamon Roll Gluten Free Cupcakes are a dream come true for anyone looking to indulge without the gluten.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 2 tbsp milk (any kind)

Instructions

1. Preheat your oven to 350°F and line a cupcake pan with 12 liners.
2. In a medium bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and 1 tsp ground cinnamon.
3. In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then mix in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and 1/2 cup sour cream to the butter mixture, starting and ending with the dry ingredients. Stir in 2 tbsp milk until just combined.
5. Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

What sets these cupcakes apart is their tender crumb and the subtle swirl of cinnamon that makes every bite reminiscent of a fresh-from-the-oven cinnamon roll.

Tip: For an extra cinnamon kick, sprinkle a little cinnamon sugar on top before baking.

Apple Cinnamon Gluten Free Cupcakes

These Apple Cinnamon Gluten Free Cupcakes are a cozy, spiced treat that’ll make your kitchen smell like autumn heaven. Perfect for those who love a sweet, tender crumb without the gluten!

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup unsweetened applesauce
• 1/4 cup milk (dairy or non-dairy)
• 1 medium apple, peeled and finely diced

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp ground cinnamon.
3. In another bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until fluffy. Add 2 large eggs one at a time, then mix in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and 1/2 cup unsweetened applesauce to the butter mixture, starting and ending with the dry ingredients. Stir in 1/4 cup milk until just combined.
5. Fold in the diced apple, then divide the batter evenly among the cupcake liners.
6. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Let cool before serving.

The magic of these cupcakes lies in the juicy bites of apple paired with the warmth of cinnamon, all wrapped in a gluten-free package that doesn’t skimp on flavor or texture.

Tip: For an extra cinnamon kick, sprinkle the tops with a little cinnamon sugar before baking.

Cherry Almond Gluten Free Cupcakes

These Cherry Almond Gluten Free Cupcakes are a delightful treat that combines the sweet tang of cherries with the nutty warmth of almonds, all in a perfectly tender, gluten-free package.

Ingredients

• 1 1/2 cups gluten-free flour blend
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp almond extract
• 1/2 cup buttermilk
• 1 cup fresh cherries, pitted and chopped

Instructions

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together 1 1/2 cups gluten-free flour blend, 1/2 cup almond flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In a large bowl, beat 1/2 cup unsalted butter and 3/4 cup granulated sugar until light and fluffy. Add 2 large eggs one at a time, then mix in 1 tsp almond extract.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients. Fold in 1 cup fresh cherries.
5. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

The almond flour not only keeps these cupcakes gluten-free but also adds a moist, dense texture that pairs beautifully with the juicy bursts of cherry.

Tip: For an extra almond kick, sprinkle sliced almonds on top before baking.

Maple Bacon Gluten Free Cupcakes

Who says gluten-free can’t be indulgent? These Maple Bacon Gluten Free Cupcakes are a sweet and savory dream come true, perfect for those who love a little breakfast twist in their dessert.

Ingredients

• 1 1/2 cups gluten-free all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup pure maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 6 strips bacon, cooked crispy and crumbled
• 1/4 cup maple syrup (for glaze)

Instructions

1. Preheat your oven to 350°F and line a cupcake tin with 12 liners.
2. In a bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1/2 cup almond flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt.
3. In another bowl, cream 1/2 cup unsalted butter with 3/4 cup pure maple syrup until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients. Fold in half of the crumbled bacon.
5. Divide the batter evenly among the cupcake liners. Bake for 20-22 minutes, or until a toothpick comes out clean.
6. While the cupcakes cool, warm 1/4 cup maple syrup in a small saucepan over low heat. Brush the tops of the cupcakes with the syrup and sprinkle with the remaining bacon.

The combination of smoky bacon and sweet maple syrup in these cupcakes creates a flavor profile that’s unexpectedly harmonious, making them a standout at any brunch or dessert table.

Tip: For an extra maple kick, drizzle a little more syrup on top just before serving.

Conclusion

We hope you’ve enjoyed exploring these 20 delicious gluten-free cupcake recipes as much as we loved rounding them up for you! Whether you’re gluten-sensitive or just looking to try something new, there’s a treat here for everyone. Don’t forget to bake your favorites, share your thoughts in the comments, and pin this article to your Pinterest board for your next baking adventure. Happy baking!