Gluten-free vanilla cupcake recipe

Cover of Gluten-Free Baking Classics

This recipe is from the book Gluten-Free Baking Classics, as reprinted in the Calgary Herald. Perhaps something to make for National Vanilla Cupcake Day (November 10th!)

Here's a bit from the article:

"The key is the flour blend," she says. "I recommend the extra fine ground brown rice flour. It doesn't leave a heavy, dense or gritty texture."

Her flour blends can be found online at, along with some free "try before you buy" recipes. She also had some great ideas -- all starting with gluten-free ingredients, of course...

- Bake vanilla or chocolate cupcakes use food colouring to colour vanilla frosting and top cupcake with a piece of seasonal candy.

Gluten-free Vanilla Cupcakes

1 cup (250 mL) granulated sugar

2 large eggs

1 1/4 cups (310 mL) brown rice flour mix

1/4 tsp (1.5 mL) salt

1 1/2 tsp (7.5 mL) baking powder

1/2 tsp (2.5 mL) xanthan gum

1/2 cup (125 mL) canola oil

1/2 cup (125 mL) milk

1 tsp (5 mL) pure vanilla extract

Prepared frosting

Preheat oven to 350 F/180 C. Position rack in centre of oven. Place cupcake baking liners in a 12-cupcake baking pan. Beat sugar and eggs in large bowl of electric mixer at medium speed for one minute. Add flour, salt, baking powder, xanthan gum, oil, milk and vanilla; beat at medium speed for one minute. Pour batter into prepared pan. Place in centre of oven and bake for about 20 minutes or until centre springs back when touched and cupcakes are very lightly browned (bake about 35 minutes for nine-inch round, 40 minutes for eight-inch round). Cool on rack for five minutes. Remove cupcakes from pan onto rack and cool completely before icing. Top with your favourite frosting.


Unknown said…
Dear Cupcake admins,
We are the publishers of Annalise Roberts's wonderful Gluten-Free Baking Classics--thanks for making the cupcake world more aware of this wonderful book. We've just brought it out in a new and expanded second edition, and I wanted to make sure you were aware of it, as you have the cover of the old first edition on your site. Please let us know if we can send you a jpeg with which to update it.
Doug Seibold, Agate Surrey
shell said…
Thank you so much! We were so delighted with your recipe - I haven't had a cupcake in nearly a decade! My 2 gluten-free kids and myself are so excited. We are going to check out the book too =).
Mamasimpson said…
Thanks for the best gluten free cake recipe! I've made cupcakes and 8 inch round cakes and it comes out perfect everytime. My kids love it when I use chocolate soy milk in the batter. Anyways...YUM!
melinda said…
As good as this recipe comes across, I have to say that baking powder is not gluten free according to and my upper GI specialist.
The author really needs to research better ideas for the recipes.
Amanda Brown said…
These turned out delish! Will definately make this recipe again! It is great to know that I can make recipes that taste just as good as glutenous ones:) My husband is very please! I added a bit more vanilla since he loves vanilla. Thanks for the recipe:)
--to melinda-- there are gluten free baking powders available. Check the organic section at your grocery store..
Courteney said…
Actually, there are plenty of gluten free baking powders. Baking powder contains baking soda (which is gluten free), cream of tartar (a by-product of making wine, also gluten free) and an anti-caking agent (which is often corn starch and gluten free).

You run into trouble only when the anti-caking agent is wheat starch. A bit of research easily clears that up however.
Lindsey Rosenthal said…
How many cupcakes does this recipe yield?
Ashley said…
I just made these and they are so good!! I substituted the Xanthan gum for Flax seed. It gave them a wonderful texture! Thanks!
Monica said…
Thanks for the idea about subbing the xanthan gum for flax seed. Going to try that tonight!