Indulge in the sweet world of gluten-free baking with these 20 irresistible cupcake recipes! Whether you’re a seasoned baker or just starting to explore the realm of gluten-free treats, we’ve got you covered. From classic flavors like chocolate and vanilla, to creative combinations like lemon blueberry and pumpkin spice, there’s something for everyone on this list.
In the following pages, we’ll dive into each of these scrumptious recipes, exploring the unique ingredients and techniques that make them special. You’ll discover how to substitute almond flour for traditional wheat flour, how to incorporate coconut oil for a moist and creamy texture, and more. Whether you’re looking for a sweet treat to satisfy your cravings or a delicious gift to share with friends and family, these gluten-free cupcake recipes are sure to please.
Chocolate Almond Flour Cupcakes
Moist and decadent, these cupcakes combine the subtle nutty flavor of almond flour with the deep richness of dark chocolate.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup unsweetened cocoa powder
– 1/4 cup granulated sugar
– 3 large eggs
– 1/2 teaspoon vanilla extract
– 1/2 cup whole milk, at room temperature
– 1/4 teaspoon salt
– 1/2 cup melted dark chocolate (at least 70% cocoa)
– Chopped almonds or shaved dark chocolate for garnish
Instructions:
1. Preheat oven to 350°F (180°C). Line a 12-cup muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, cocoa powder, and sugar.
3. In a large bowl, whisk together eggs, vanilla extract, and milk.
4. Add the dry ingredients to the wet ingredients and stir until smooth.
5. Melt the dark chocolate and fold it into the batter until combined.
6. Divide the batter evenly among the muffin cups.
7. Bake for 20-22 minutes or until a toothpick inserted comes out clean.
8. Allow cupcakes to cool completely before serving.
Cooking Time: 20-22 minutes
Vanilla Bean Gluten Free Cupcakes
These moist and flavorful cupcakes are a perfect treat for anyone looking for a gluten-free option. With the added aroma of vanilla bean, these cupcakes are sure to please.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 3 large eggs
– 1/2 cup unsalted butter, melted
– 2 teaspoons vanilla extract
– 1/4 teaspoon salt
– 1/2 teaspoon baking soda
– 1/2 cup buttermilk
– 1/2 teaspoon vanilla bean paste
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together almond flour, coconut sugar, and baking soda.
3. In a large bowl, whisk together eggs, melted butter, vanilla extract, and salt.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Stir in buttermilk and vanilla bean paste.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Lemon Blueberry Gluten Free Cupcakes
Lemon Blueberry Gluten Free Cupcakes: A Sweet Treat for Spring!
These moist and flavorful cupcakes are perfect for springtime celebrations or just a sweet treat any time of the year. With the bright citrus flavor of lemon and the sweetness of blueberries, these gluten-free cupcakes are sure to be a hit.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 3 large eggs
– 1/2 cup unsalted butter, melted
– 2 teaspoons grated lemon zest
– 2 tablespoons freshly squeezed lemon juice
– 1 cup fresh or frozen blueberries
– 1 teaspoon vanilla extract
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together almond flour, coconut sugar, and salt.
3. In a large bowl, whisk together eggs, melted butter, lemon zest, and lemon juice.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Gently fold in blueberries and vanilla extract.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Red Velvet Gluten Free Cupcakes
A classic favorite gets a gluten-free twist! These moist and flavorful cupcakes are perfect for any occasion.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/4 cup unsweetened cocoa powder
– 3 large eggs
– 1/2 cup plain Greek yogurt
– 1 teaspoon red food coloring
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together almond flour, coconut sugar, cocoa powder, and salt.
3. In a large bowl, whisk together eggs, Greek yogurt, red food coloring, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in the melted butter until smooth.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
Cooking Time: 18-20 minutes
Pumpkin Spice Gluten Free Cupcakes
These moist and flavorful cupcakes are perfect for fall gatherings or any time of the year when you need a little pumpkin spice in your life. Made with gluten-free flours, these treats are also suitable for those with dietary restrictions.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/2 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon ground ginger
– 1/2 cup canned pumpkin puree
– 3 large eggs
– 1/2 cup unsweetened almond milk
– 1/4 cup melted coconut oil
– Pumpkin spice mixture (see below)
Pumpkin Spice Mixture:
– 2 tablespoons ground cinnamon
– 1 tablespoon ground nutmeg
– 1 tablespoon ground ginger
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together almond flour, coconut sugar, granulated sugar, salt, baking soda, cinnamon, nutmeg, and ginger.
3. Add pumpkin puree, eggs, almond milk, and melted coconut oil. Whisk until smooth.
4. Fold in Pumpkin Spice Mixture.
5. Divide batter evenly among cupcake liners.
6. Bake for 20-22 minutes or until a toothpick comes out clean.
Cooking Time: 20-22 minutes
Coconut Flour Chocolate Cupcakes
These decadent cupcakes are a treat for any chocolate lover. Made with coconut flour and dark chocolate, they’re also gluten-free and perfect for special occasions or everyday indulgence.
Ingredients:
– 1 cup coconut flour
– 1/2 cup unsweetened cocoa powder
– 1/4 cup granulated sugar
– 3 large eggs
– 1/2 cup melted coconut oil
– 1 teaspoon vanilla extract
– 1/2 cup dark chocolate chips (at least 70% cocoa)
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together coconut flour, cocoa powder, and sugar.
3. In a large bowl, whisk eggs, melted coconut oil, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients and mix until combined.
5. Melt the chocolate chips in a double boiler or in the microwave (30-second increments, stirring between each interval).
6. Fold the melted chocolate into the cupcake batter until well combined.
7. Divide the batter evenly among the muffin tin cups.
8. Bake for 18-20 minutes or until a toothpick comes out clean.
Cooking Time: 18-20 minutes
Strawberry Shortcake Gluten Free Cupcakes
Brighten up your day with these scrumptious strawberry shortcake cupcakes, made gluten-free and perfect for a sweet treat. Moist vanilla cake is topped with a dollop of whipped cream, fresh strawberries, and a sprinkle of sugar.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 3 large eggs
– 1/2 cup unsalted butter, melted
– 2 teaspoons vanilla extract
– 1 cup whole milk
– Fresh strawberries and whipped cream for topping
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together almond flour, coconut sugar, and eggs.
3. Add melted butter, vanilla extract, and milk; mix until smooth.
4. Divide batter evenly among cupcake liners.
5. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
6. Allow cupcakes to cool completely before topping with whipped cream, fresh strawberries, and a sprinkle of sugar.
Cooking Time: 18-20 minutes
Carrot Cake Gluten Free Cupcakes
These scrumptious cupcakes are perfect for anyone looking for a gluten-free treat that still packs plenty of flavor and moisture. Made with almond flour, carrots, and spices, these little bundles of joy are sure to please.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 4 large eggs
– 2 teaspoons grated carrot
– 1 teaspoon baking soda
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1/4 teaspoon salt
– 1 cup cream cheese frosting (recipe below)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together almond flour, sugar, and baking soda.
3. Add softened butter and mix until well combined.
4. Beat in eggs one at a time.
5. Stir in grated carrot, cinnamon, nutmeg, and salt.
6. Divide batter evenly among muffin cups.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cream Cheese Frosting:
– 8 ounces cream cheese, softened
– 1/2 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– Powdered sugar to taste
Combine softened cream cheese and butter. Beat in vanilla extract. Gradually add powdered sugar until desired consistency is reached.
Peanut Butter Gluten Free Cupcakes
These moist and flavorful cupcakes are perfect for anyone with gluten intolerance or sensitivity, and will satisfy any peanut butter lover’s cravings. With a simple recipe and minimal ingredients, you’ll be enjoying these scrumptious treats in no time.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/4 cup creamy peanut butter
– 3 large eggs
– 1/2 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1/4 cup unsalted butter, melted
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together almond flour, coconut sugar, and salt.
3. In a large bowl, combine peanut butter, eggs, and vanilla extract. Whisk until smooth.
4. Add melted butter and whisk until combined.
5. Gradually add dry ingredients to wet ingredients and mix until just combined.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick comes out clean.
Cooking Time: 18-20 minutes
Matcha Green Tea Gluten Free Cupcakes
These moist and flavorful cupcakes combine the subtle bitterness of matcha green tea with the sweetness of vanilla, all wrapped up in a gluten-free package. Perfect for a unique dessert or snack.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 3 large eggs
– 1/2 cup unsalted butter, melted
– 1 teaspoon matcha powder
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together almond flour, coconut sugar, and matcha powder.
3. Add eggs one at a time, whisking until smooth.
4. Whisk in melted butter, vanilla extract, and salt.
5. Divide batter evenly among cupcake liners.
6. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Banana Walnut Gluten Free Cupcakes
These moist and flavorful cupcakes combine the natural sweetness of ripe bananas with the earthy taste of walnuts, all wrapped up in a gluten-free package.
Ingredients:
– 3 large ripe bananas, mashed
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/4 cup unsweetened cocoa powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup coconut oil, melted
– 2 large eggs
– 1 teaspoon vanilla extract
– 1/2 cup chopped walnuts
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together almond flour, coconut sugar, cocoa powder, baking soda, and salt.
3. In a large bowl, combine mashed bananas, melted coconut oil, eggs, and vanilla extract. Stir until smooth.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Fold in chopped walnuts.
6. Divide batter evenly among cupcake liners.
7. Bake for 20-22 minutes or until a toothpick inserted into the center comes out clean.
Raspberry Lemonade Gluten Free Cupcakes
Raspberry Lemonade Gluten-Free Cupcakes: A Sweet Treat with a Twist!
These moist and flavorful cupcakes combine the sweetness of raspberries with the tanginess of lemonade, all wrapped up in a gluten-free package.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/4 cup unsalted butter, softened
– 2 large eggs
– 2 teaspoons vanilla extract
– 1/4 teaspoon salt
– 1 cup fresh raspberries
– 2 tablespoons freshly squeezed lemon juice
– Confectioners’ sugar, for dusting (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together almond flour, coconut sugar, and salt.
3. In a large bowl, cream together butter and eggs. Add vanilla extract and mix until combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
5. Gently fold in raspberries and lemon juice.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
8. Allow cupcakes to cool completely before dusting with confectioners’ sugar (if desired).
Cooking Time: 18-20 minutes
Double Chocolate Gluten Free Cupcakes
Treat your taste buds to a decadent delight with these moist and fudgy double chocolate cupcakes, perfectly adapted for those with gluten intolerance. With the combination of dark and semi-sweet chocolate, you’ll be hooked from the first bite!
Ingredients:
– 1 1/2 cups almond flour
– 1/4 cup coconut sugar
– 1/2 cup unsweetened cocoa powder
– 3 large eggs
– 1/2 cup milk, at room temperature
– 1/4 teaspoon salt
– 1/2 teaspoon vanilla extract
– 1/4 cup melted dark chocolate chips (at least 70% cocoa)
– 1/4 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together almond flour, coconut sugar, and cocoa powder.
3. In a large bowl, whisk together eggs, milk, salt, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Melt the dark chocolate chips and fold into the batter.
6. Divide the batter evenly among the cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Apple Cinnamon Gluten Free Cupcakes
These moist and flavorful cupcakes are perfect for any occasion, with the sweetness of apples and the warmth of cinnamon. Enjoy!
Ingredients:
– 1 1/2 cups gluten-free all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsalted butter, softened
– 3 large eggs
– 2 teaspoons vanilla extract
– 1 teaspoon ground cinnamon
– 1/4 teaspoon salt
– 1/2 cup diced apples (Granny Smith or Gala)
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, sugar, and cinnamon.
3. Add softened butter, eggs, and vanilla extract; mix until smooth.
4. Fold in diced apples.
5. Divide batter evenly among cupcake liners.
6. Bake for 20-25 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before dusting with confectioners’ sugar.
Cooking Time: 20-25 minutes
Orange Creamsicle Gluten Free Cupcakes
Brighten up your day with these moist and flavorful gluten-free cupcakes infused with the classic flavors of Orange Creamsicles.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 3 large eggs
– 1/2 cup unsalted butter, melted
– 2 teaspoons vanilla extract
– 1/4 teaspoon salt
– 1 cup orange juice (fresh or bottled)
– 1 cup heavy cream
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. In a medium bowl, whisk together almond flour, coconut sugar, and salt.
3. In a large bowl, whisk together eggs, melted butter, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Stir in orange juice and heavy cream.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
8. Allow cupcakes to cool completely before dusting with confectioners’ sugar.
Cook Time: 18-20 minutes
Tiramisu Gluten Free Cupcakes
Tiramisu Gluten-Free Cupcakes: A Decadent Twist on a Classic Italian Dessert
These moist and creamy cupcakes are infused with the rich flavors of tiramisu, without the need for gluten-containing ingredients. Perfect for those looking to enjoy this beloved dessert in a new way.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 3 large eggs
– 1/4 cup unsalted butter, melted
– 1 teaspoon vanilla extract
– 8 ounces strong brewed coffee
– 1 cup heavy cream
– 1 cup mascarpone cheese
– Cocoa powder, for dusting
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, coconut sugar, and eggs.
3. Add melted butter, vanilla extract, and brewed coffee; mix until smooth.
4. Pour batter into prepared muffin tin.
5. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
6. Allow cupcakes to cool completely before topping with whipped cream, mascarpone cheese, and cocoa powder.
Cooking Time: 18-20 minutes
Mint Chocolate Chip Gluten Free Cupcakes
Refresh your taste buds with these moist and flavorful mint chocolate chip gluten free cupcakes, perfect for any occasion.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 3 large eggs
– 1/2 cup unsweetened cocoa powder
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup melted coconut oil
– 1 cup heavy cream
– 1/2 cup peppermint extract
– 1 cup semisweet chocolate chips, chopped
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together almond flour, coconut sugar, and salt.
3. In a large bowl, whisk together eggs, cocoa powder, and vanilla extract.
4. Add melted coconut oil, heavy cream, and peppermint extract to the egg mixture. Whisk until combined.
5. Gradually add the dry ingredients to the wet ingredients, whisking until smooth.
6. Fold in chopped chocolate chips.
7. Divide batter evenly among cupcake liners.
8. Bake for 18-20 minutes or until a toothpick comes out clean.
Cooking Time: 18-20 minutes
Funfetti Gluten Free Cupcakes
These moist and flavorful cupcakes are perfect for any celebration, whether it’s a birthday or just a Tuesday. Made with gluten-free flours and packed with colorful funfetti sprinkles, these treats are sure to bring a smile to anyone’s face.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/4 cup unsalted butter, melted
– 3 large eggs
– 2 teaspoons vanilla extract
– 1 cup funfetti sprinkles
– 1/2 teaspoon salt
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together almond flour, coconut sugar, and salt.
3. In a large bowl, combine melted butter, eggs, and vanilla extract. Whisk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Fold in funfetti sprinkles.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Black Forest Gluten Free Cupcakes
Treat your taste buds to the classic flavors of Germany with these moist and flavorful Black Forest gluten-free cupcakes, featuring cherries and chocolate.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/4 cup unsweetened cocoa powder
– 3 large eggs
– 1/2 cup plain Greek yogurt
– 1/4 cup cherry jam
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1 cup heavy cream, whipped
– Fresh cherries and chocolate shavings for garnish
Instructions:
1. Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
2. In a medium bowl, whisk together almond flour, coconut sugar, cocoa powder, and salt.
3. In a large bowl, whisk together eggs, Greek yogurt, cherry jam, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until smooth.
5. Divide batter evenly among muffin cups.
6. Bake for 20-22 minutes or until a toothpick comes out clean.
7. Allow cupcakes to cool completely before topping with whipped cream and garnishing with cherries and chocolate shavings.
Cooking Time: 20-22 minutes
Maple Bacon Gluten Free Cupcakes
These sweet and savory cupcakes combine the richness of maple syrup with the smoky flavor of bacon, all wrapped up in a gluten-free package.
Ingredients:
– 1 1/2 cups almond flour
– 1/2 cup coconut sugar
– 1/4 cup unsalted butter, melted
– 3 large eggs
– 1/2 cup pure maple syrup
– 6 slices of cooked bacon, crumbled
– 1 teaspoon vanilla extract
– 1/2 teaspoon salt
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together almond flour, coconut sugar, and salt.
3. In a large bowl, whisk together melted butter, eggs, maple syrup, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and stir until combined.
5. Fold in crumbled bacon.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Summary
Indulge in the sweetness with these 20 delicious gluten-free cupcake recipes that are simply irresistible! From classic flavors like chocolate and vanilla to unique combinations like lemon blueberry and pumpkin spice, there’s something for everyone. Each recipe uses gluten-free ingredients and is carefully crafted to ensure they’re just as tasty as their traditional counterparts. Whether you’re looking for a special treat or a fun dessert to share with friends, these cupcakes are sure to satisfy your sweet tooth while catering to dietary restrictions.
