I’m so excited to finally share this recipe with you. Your kids are going to be soooo happy. I was kind of saving my special gluten free cupcake recipe for the day I write my cookbook, but I just can’t hold out any longer. And at my speedy rate of getting posts out, that could be 2090.
Someone recently asked me why I don’t use my cake recipe to make my gluten free cupcakes. At the time, I really didn’t have an answer. But after much thought, I realized it’s because this is no ordinary gluten free cupcake and I actually developed this recipe long before I ever baked my first gluten free cake.
I figured it was about time I share this special recipe for these bombdiggity cupcakes. Do you like the name? My son named them because like all recipes we test, we end up eating so many until we create perfection. Now, I just can’t bare to call them anything else.
I have one confession though. Remember how I said I like to mix up my own flours? I do this because I am also determined to create my own gluten free flour, the absolute perfect blend. I have big dreams. But in the meantime, I might change what I am doing from time to time and I don’t want this to effect you or your wallet.
For those of you who know me, you know that I have a preferred local brand of flour I usually default too. But I have decided to switch things up a bit and use something that is much more universal and readily available. After all, I want to love the food we eat, not spend a fortune (because we are forced to already) and be able to spend time playing with my kids, not slaving over meals.
So after some research I discovered that King Arthur’s gluten free flour is a really good match from the local brand and it is made up of the same flours I use in my current combo. Win win! This flour isn’t really new to me, but for some reason I was convince it had cornstarch in it. I am so glad I double checked it.
So to make this really easier for you, I decided to use King Arthur’s gluten free all purpose flour in these cupcakes and let me tell you…. I made the right choice!
These cupcakes are like no other. They are pure perfection and I want you to make them and taste for yourself.
Pin it here–>
My Ingredients
I already talked about my flours. But I also used flax egg in this recipe. When I first started baking gluten free I always used flax eggs and I had great luck. About a year ago I discovered Bob’s Red Mill egg replacer and I kind of fell away from using flax eggs.
This cupcake is perfect the way it is so I didn’t change it. Find out how to make a flax egg here.
The other thing I have changed lately is my vanilla. People really rave about the Nielson Massey vanilla and it is very good, but I really am loving the smell and flavor of Watkins brand vanilla. If you haven’t tried it, you’ve got to. And an added bonus is that it also costs a little less.
My Method
To make these cupcakes mix the dry ingredients and wet ingredients separate. When you are adding the wet ingredients add the flax eggs first, then the oil, apple cider vinegar and finally the vanilla. Next add the dry ingredients, start the mixer on low and gradually add the cold water.
Take a look over my shoulder now
When the cupcakes cool completely frost them with your favorite gluten free icing. I love to use Miss Jone’s brand. I have spent years making my own icing because my son is allergic to corn. Now that Miss Jone’s brand uses organic powdered sugar that is made with tapioca starch and not cornstarch, my life just got a little easier.
It is so nice to have store bought options when you are a busy mama. Am I right?
Please let me know when you make these cupcakes by sharing a picture in my Stay Gluten Free Community. I absolutely love it when I see the wonderful people in this community have success with my recipes. If you are not yet a member, what are you waiting for? It’s FREE to join, click here.
Well spring has finally sprung and I couldn’t be happier. Talk soon!
Gluten Free Cupcakes
Ingredients
- 1 1/2 cup King Arthur's All Purpose Gluten Free Flour (255g)
- 1 cup Granulated sugar (232g)
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp Xanthan gum
- 1/2 tsp salt
- 3 tbsp golden flax meal
- 9 tbsp Warm water
- 1/2 cup Canola oil or melted coconut oil
- 1/2 tsp Apple cider vinegar
- 2 tsp Vanilla extract
- 1/2 cup Cold water
Instructions
- Preheat oven to 350 and line a cupcake pan with 12 liners
- In a small bowl mix the 3 tbsp of golden flax meal with the 9 tbsp of warm water and set aside for at least 15 minutes.
- In a medium bowl mix flour, sugar, baking soda, baking powder, xanthan gum and salt. Whisk it well and set it aside.
- In separate mixing bowl add flax eggs, oil, apple cider vinegar and vanilla. Mix until combined about 2 minutes.
- Add the dry ingredients and turn the mixer on low while adding the cold water.
- Gradually increase the speed on the mixer and mix until combined.
- Pour the batter in the prepared cupcake pan.
- Bake 21-22 minutes. Test with a toothpick.
- Cool completely and frost with your favorite gluten free icing. I love to use Miss Jone's brand frosting.
Step 4 says flax eggs
I don’t see eggs on ingredient list – how many and I’ve never heard of flax eggs
Hi. I make “flax eggs” with golden flax meal and water. To replace one egg you will use 1 tbsp of golden flax meal (I use Bob’s Red Mill) and and 3 tbsp of warm water. I have a video showing you exactly how to do this. Search flax eggs in the search field. In this recipe you will need 3 flax eggs so you will need 3 tbsp of golden flax meal and 9 tbsp of warm water. I hope this helps. So sorry about the delay.
So I could just use an egg instead of the flax meal if I had no allergy or issue with them? Or would you not recommend for the recipe’s sake?
Since I have never used egg in the recipe, I cannot honestly say that it will turn out the same. If you are willing to experiment, you may try it. Please keep me posted on your results.
My son is dairy, egg, gluten, almond free
Hi. My oldest is gluten, dairy, tree nut and mostly corn free. Try these, they are delicious.
Can you use the King Arthur 1 to 1 and just leave out the xantham gum?
Yes, but you might have to adjust the amount of cold water you will need at the end. I would add the 1/2 cup as stated and if batter seems too thick add a little more gradually. One tablespoon at a time. The batter should not be runny, but a nice smooth batter.