Ingredients
Method
- Preheat oven to 180°C / 160°C fan / Gas 4. Line a 12-hole muffin tin with cases.
- Beat butter and sugar 3–4 minutes. Add eggs one at a time — add a tbsp flour if it threatens to curdle. Add vanilla. Sift in gluten free flour, baking powder, and salt. Add milk — fold gently until just combined.
- Divide between cases — two-thirds full. Bake 18–20 minutes until risen, golden, and skewer comes out clean. Cool in tin 5 minutes — transfer to wire rack. Cool completely.
- Beat butter alone 4 minutes. Add icing sugar in 3 batches. Add vanilla, salt, and milk — beat 2 more minutes.
- Pipe a confident swirl onto each cooled cupcake. Decorate with certified gluten free sprinkles immediately.
Notes
Check the flour blend contains xanthan gum — without it the cupcakes can be crumbly.
Check every ingredient is certified gluten free when baking for a coeliac guest.
Fold gently — gluten free batters come together quickly and do not need extensive mixing.
Allow slightly longer baking time than standard — gluten free flour behaves differently.
The buttercream is naturally gluten free — no adaptations needed.
Gluten free cupcakes dry out faster — store promptly in an airtight container.
