Gluten-free Cupcake & Muffin Recipes

Lemon Poppy Seed Muffins with Lemon Glaze - Gluten free
For the muffins:
2 cups GF flour 
½ tsp. xanthan gum
2 tbsp. poppy seeds

1¼ tsp. baking powder

¼ tsp. baking soda

½ tsp. salt

8 tbsp. unsalted butter, at room temperature

1 cup sugar - I used 1 ¼ cups of dextrose(glucose)
2 large eggs

Zest of 1 lemon

1 tsp. vanilla extract

2 tsp. lemon extract
1 cup yogurt (vanilla)

For the glaze (optional):
½ cup confectioners’ sugar
1-2 tbsp. freshly squeezed lemon juice

            Preheat the oven to 350˚ F.  Line a muffin pan with paper liners.  Combine the flour, poppy seeds, baking powder, baking soda and salt in a medium bowl.  Stir briefly to combine.  In a mixing bowl, beat together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.  Beat in the eggs one at a time, blending well after each addition.  Mix in the lemon zest and the vanilla extract.  With the mixer on low speed, mix in the dry ingredients in two additions alternating with the yogurt, beating each addition just until incorporated.
            Divide the batter between the prepared liners, filling each about two-thirds full.  Makes 18. Bake 18-20 minutes, until a toothpick inserted in the center comes out clean.  Let cool in the pan 5-10 minutes, then transfer to a wire rack to cool completely.
While the muffins are still warm, whisk together the confectioners’ sugar and lemon juice in a small bowl to make the glaze.  Drizzle a small amount of the glaze over each muffin.  Let the glaze set before serving.

Pumpkin Nut Muffins – Gluten free + no fructose

         2 cups GF flour
            1 teaspoon xantham gum
         1 teaspoon baking soda
         1/2 teaspoon baking powder
         1/2 teaspoon ground cinnamon
         1/2 teaspoon ground nutmeg
         1/4 teaspoon ground ginger
         2 eggs
         1/3 cup milk
         1/3 cup butter, melted
         1/2 teaspoon vanilla extract
         1 cup dextrose
         1 cup canned pumpkin
         1/2 cup chopped pecans & walnuts

Preheat the oven to 350 degrees F. Line muffin pan with papers – (18-20).
Sift flour, baking soda, baking powder, cinnamon, nutmeg, and xantham gum together in medium bowl – set aside.
Cream together the butter, eggs, dextrose, milk, vanilla, and pumpkin.
Add the dry ingredients and mix until just combined. Stir in the nuts.

Bake 20-25 minutes or until toothpick comes out clean.

Gluten-Free Dark Chocolate Cupcakes with Salted Caramel Frosting

        1 1/8 cups gluten-free flour (See my mix here)
             1/2 teaspoon xantham gum
         1/4 cup Unsweetened Cocoa
         1 1/4 teaspoons baking soda
         1/4 teaspoon salt
         1 large egg
         1/2 cup firmly packed light brown sugar
         1/2 cup granulated white sugar
         1/2 cup whole milk plus
         2 tablespoons whole milk
         1/3 cup strong brewed coffee or espresso
         1/2 cup unsalted butter, melted

Preheat the oven to 350 degrees F. Line cupcake tins with paper liners. (makes about 15)
Sift together the flour, cocoa, baking soda, and salt.
In a mixing bowl, whisk together the egg, brown sugar, and white sugar.
Whisk in the milk, coffee, and melted butter. Whisk in the dry ingredients.
Divide the batter evenly among the cupcake molds, filling them about three
quarters full.

Bake for 15 minutes, or until a tester inserted in the middle of the cupcakes comes out clean. Cool for 10 minutes.

Salted Caramel
4 tablespoons water
1 cup sugar
2 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons butter
1/2 teaspoon lemon juice
1/2 teaspoon salt, kosher or sea

1. Combine the water, sugar, and the corn syrup in a deep saucepan and cook over medium heat.  2. Stir together with a wooden spoon until the sugar is incorporated.
3. Cover the saucepan and let it cook over medium heat for 3 minutes.
4. After 3 minutes, remove the lid, increase the heat to medium-high, and bring to a boil.
5. Do not stir from this point on, but it is important to carefully shake the pan so that one area of the caramel doesn’t burn.
6. Continue to cook until the caramel turns an even amber color then remove from the heat and let stand for about 30 seconds.
7. *** This is the dangerous part *** Pour the heavy cream into the mixture. Wear oven mitts, stand away from the pan, and be careful. The mixture will bubble up significantly.
8. Stir the mixture, again being careful. Add the butter, lemon juice, and salt. Stir until combined.
9. Measure 1 cup into a Pyrex measuring cup. Stirring occasionally, allow to cool until thick like molasses and warm to the touch, about 20 minutes.
Note: There was a small bit of extra caramel that I poured onto a small plate that I covered in aluminum foil and greased with vegetable oil. I transferred the plate to the freezer for about 30 minutes. I chopped the caramel quickly into squares (its starts to get soft) and topped each cupcake with a square.

Salted Caramel Frosting
1 sticks butter
4 ounces or 1 package of Philly cream cheese
3 cups powdered sugar
3/4 cup salted caramel

1. Bring butter to room temperature by letting it sit out for 1 or 2 hours.
2. Beat butter and cream cheese at medium speed until creamy.
3. Sift 2 cups of powdered sugar into the butter/cream cheese mixture and beat to combine.
4. Add the salted caramel and beat to combine.
5. Sift about another cup of powder sugar until you arrive at the thickness and sweetness you desire. I used 3 cups. The frosting wasn’t super thick, but it was starting to get pretty sweet.

Frost cooled cupcakes and top with a caramel candy, homemade or otherwise.


Gluten-Free Moist & Yummy Carrot Cupcakes

2 eggs
1 1/8 cups white sugar
1/3 cup brown sugar
½ cup canola oil
1 teaspoon vanilla extract
2 cups freshly shredded carrots
½ cup crushed pineapple (squeeze excess juice out)
1 ½ cups Gluten-Free multi-purpose flour mix (See my mix here)
1 teaspoon xanthan gum
1 ¼ teaspoons baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground ginger
1 cup chopped walnuts

+ Your favorite cream cheese frosting (one of my favs – beat together 1 block of cream cheese with ½ stick butter softened, t vanilla. Stir in 3 cups or so of powdered sugar, and a bit of heavy cream added beat to desired consistency)

1. Preheat oven to 350 degrees. Line muffin pans with 24 cupcake liners.
2. Beat together eggs, white sugar, and brown sugar in bowl, mix in oil and vanilla. Fold in carrots and crushed pineapple. In separate bowl mix together the GF flour, xanthum gum, baking soda, salt, cinnamon, nutmeg, and ginger. On low setting mix flour mixture into the carrot mixture until evenly moist. Fold in ½ cup of the walnuts. Fill cupcake liners 2/3 full.
3. Bake 20-22 minutes in preheated oven, or until toothpick inserted in center comes out clean. Cool completely before frosting.
4. Using your favorite cream cheese frosting, top with frosting and sprinkle with remaining walnuts.
Gluten-Free Chocolate Espresso Cupcakes

1 1/2 cups Gluten-Free multi-purpose flour mix (See my mix here)
1/2 cup cocoa
1 cup sugar
1/2 teaspoon salt
2 teaspoons baking soda
1 teaspoon xanthan gum
1-2 teaspoons espresso powder
1 tablespoon vinegar
1 teaspoon pure vanilla
1 egg
1 cup water
1. Mix all dry ingredients together in mixing bowl
2. Add all liquid ingredients and blend well
3. Fill cupcake papers 2/3 full and bake in preheated oven to 350 degrees for 15-18 minutes or until toothpick inserted comes out clean
4. Cool completely and frost with chocolate frosting (see mine below)
---makes about 18 cupcakes
These were for Shawn's Graduation - so I used chocolate frosting, GF sandwich cookies, M&Ms, banana runts, & modeling chocolate for the hats

Yummy Creamy Chocolate Frosting
1 stick of butter - cut into pieces
2 ounces semi-sweet chocolate chips
1/2 cup unsweetened cocoa powder
16 ounces (one box) powdered sugar
1/3-1/2 cup milk

1. Melt butter and chocolate in small saucepan stirring constantly
2. Add cocoa and stir until smooth
3. Transfer to mixing bowl and beat with electric mixer a couple of minutes
4. Add powdered sugar and milk alternating a little at a time to get the consistency you want
5. Beat until smooth

Gluten-Free Mini Cheesecakes
GF chocolate wafer or sandwich cookies
2-3 tablespoon of melted butter
2 8ounce blocks of cream cheese - (I use 1 regular and 1 lower fat to lighten it up some)
3/4 cup sugar
2 eggs
1 teaspoon of pure vanilla extract

1. Preheat oven to 350degrees and line cupcake pans with foil liners (I got 15 out of this batch)
2. Crush the chocolate cookies wafers in a blender or processor. Add a little melted butter at a time until the cookies begin to come together a little. Spoon this evenly into the cupcake liners.

3. Blend together the cream cheese and sugar. Add the eggs and vanilla and blend until smooth.
4. Using an ice cream scoop to keep things even, scoop the filling into the cupcake liners on top of the cookie crumbs.

5. Bake for about 15-18 minutes until set. Cool completely and then store covered in the freezer for a cool yummy treat!


  1. I would like to make your cupcakes for my granddaughter, as she needs GF, but she also need dairy free. How can i adjust the recipes.

    1. Try replacing the butter in the recipes for oil. I'm not sure about the frosting.