Guilt-less Desserts & Treats for your Family

Gluten Free Cupcakes

The school holidays are upon us and I am so….relieved!! The kids are tired and cranky after a long term and I am more than excited about not having to fill lunch boxes every day. I love the slow and lazy starts to the day during the school holidays and the chance to stay in warm pajamas all day.

And these holidays will be full of baking as I’m getting a new oven! More on that next week but for now our big decision is what to bake first..and I think we have a clear winner here with these Gluten Free Cupcakes.

These Gluten Free Cupcakes are the simplest, tastiest cupcakes I’ve ever made. The trick to making these Gluten Free Cupcakes soft and fluffy is to do nothing. Yep, the less you do with these cupcakes the better they will be. The perfect lazy bakers cupcake!

These Gluten Free Cupcakes are made using only one bowl and no special fancy kitchen equipment…unless you call a whisk fancy. The key to making perfect cupcakes is to only lightly whisk the mixture. There’s no need for volume or separating eggs; the wet ingredients are lightly mixed and then the dry ingredients are stirred or whisked in only until they just combined. If you whisk too much then the cupcakes will be chewy and heavy.

I have topped these Gluten Free Cupcakes with a simple whipped Coconut Cream and my favourite additive free sprinkles (I might be a healthy mum but I’m not a party pooper!). You can change it up with a berry flavoured cream or chocolate frosting but we also love them without any topping at all.

One of my favourite things about these Gluten Free Cupcakes is their simplicity. They’re so simple that 6yo S was able to proudly make them all by himself. Of course he then thought he was entitled to eat them all!

Gluten Free Cupcakes

These Gluten Free Cupcakes are so simple to make in just 1 bowl and with no soecial equipment. The cupcakes are fluffy and ready in a flash.
Prep Time5 mins
Cook Time25 mins
Servings: 6



    Gluten Free Cupcakes

    • 3 Eggs
    • 3/4 Cup Milk of choice
    • 1/4 Cup Maple Syrup/Rice Malt Syrup
    • 2-3 teaspoons Vanilla Extract
    • 1/2 Cup Coconut Flour
    • 1/2 Cup Arrowroot
    • 2 teaspoons Baking Powder



      Gluten Free Cupcakes

      • Preheat the oven to 180C/360F.
      • Line a muffin/cupcake tray wih 6 cupcake liners and lightly grease.
      • In a large bowl place the wet ingredients and lightly whisk by hand. DO NOT over whisk/mix.
      • Add the dry ingredients into the bowl and lightly whisk until just combined. DO NOT over whisk/mix.
      • Divide the mixture between the 6 cupcakes and smooth the tops.
      • Place in the oven and bake for 23-25 minutes.
      • Remove from the oven and allow to cool in the tin for 10 minutes before removing the cooked cupcakes from the tray.
      • Allow to cool completely if frosting.
      • Cupcakes can also be eaten warm with berries and cream!!

      2 Comments to Gluten Free Cupcakes

      1. [* Shield plugin marked this comment as “trash”. Reason: Failed GASP Bot Filter Test (checkbox) *]
        I can imagine it must be nice to not have to fill lunch boxes every day! 😉 And baking these sounds like a fabulous thing too. Love the recipe! I just discovered you while searching for a cheesecake recipe so will definitely be back for more soon!

      Leave a Comment

      This site uses Akismet to reduce spam. Learn how your comment data is processed.