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Gluten Free Cupcakes

There have been quite a few requests for a basic vanilla gluten free cupcakes recipe.

Healthy Cupcakes

To be honest, I went through many failed gluten free cupcake attempts before arriving at the recipe posted below. One experiment was too dry; another too crumbly; still another tasted like plaster of Paris poured into cupcake liners and baked.

(In case you were wondering, that experiment went straight into the trash.)

Gluten Free Vanilla Cupcakes

I’m glad I didn’t give up on the gluten free cupcakes recipe (although I did seriously think about it after the unfortunate plaster debacle…). These basic vanilla gluten free cupcakes turn out soft, perfectly domed, and delicious every single time.

Above, the gluten free cupcakes are iced with my Healthy Nutella Recipe.

Gluten Free Cupcakes Gluten Free Vanilla Cupcakes

Gluten Free Cupcakes

Total Time: 25m
Yield: 6-7 gluten-free cupcakes
Print This Recipe No ratings yet.


Gluten Free Cupcakes

  • 1/2 cup plus 3 tbsp Bob’s gluten free flour (regular white flour or spelt will work for a non-gf version) (90g)
  • 1/4 tsp xantham gum
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup xylitol or sugar of choice (90g)
  • 1/4 cup mayonnaise spread (such as Earth Balance, Vegenaise, or even homemade cashew mayo) (58g)
  • 1 1/2 tsp pure vanilla extract
  • 1/3 cup plus 1 tbsp water (95g)


Gluten Free Cupcakes Recipe: Preheat oven to 350F. Place 6-7 liners inside a cupcake pan. In a large bowl, combine first five ingredients and stir well. In a separate bowl, combine remaining ingredients and whisk together until the mayo spread is completely smooth. Pour wet ingredients into dry and stir until just evenly combined.  Divide among the liners (these cupcakes rise a lot), and bake 22 minutes or until cupcakes have domed and a toothpick comes out clean. Remove from the oven and let sit 15 minutes before removing from the pan. Refrigerate for optimum freshness. (The recipe for the healthy chocolate frosting shown in the photos is linked under the second picture in this post.)

*View Gluten Free Cupcakes Nutrition Facts*

Gluten Free Cupcakes

Question of the Day:

Have you had any recent recipe failures?

With my job requiring multiple recipe experiments each day, I have recipe failures all the time! Some recent ones would include chocolate cheesecake cupcakes that blew up in the oven (not exactly a joy to clean up), super gummy quinoa cookies, and an extremely unfortunate attempt at a Butterfinger pie. (Butterfinger pie sounds really good, right? It wasn’t!)

Ooh, or remember the exploding cake in my post on Food Photography Gone Wrong?

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Published on February 24, 2014

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  1. Charlotte B says

    I really don’t know how I feel about gluten free cupcakes. Whenever I think of gluten free I always think of a dry doughy recipe. I guess there is only one way to find out….

  2. K Bains says

    Fabulous job Katie! As someone who is gluten free (vegan and sugar free), I’ve also been playing around with your recipes. For the most part, Bob’s flour works great but I can’t actually have Bob’s 🙁 So I’ve come up with some subsitutions. 1/3 cup white rice, 2 tbsp potato starch, 2 tbsp white bean flour- just be sure to add lots of wet ingredients (like apple sauce instead of milk). I’ve also had success with half light buckwheat flour and half quinoa flour. For 4 muffins, 3 tbsp buckwheat, 3 tbsp quinoa, 2 tbsp potato starch worked.

    For example, if I make a single serving cupcake it would be: 2 tbsp gluten free flour, ¼ tsp salt, 1.2 tsp baking powder, 1 tbsp coconut sugar (or honey/agave). Add 2- 3 tbsp apple sauce, 1 tsp vanilla, 1 tsp oil. Plus add-ins of choice.

    For chocolate, I’ve had success with ¼ tsp salt, ¼ tsp baking powder, 3 tbsp gluten free flour, 1 tsp cocoa powder (carob also works). Add 1 tsp vanilla, 1 tsp oil/melted margarine or omit, 3 tbsp of date puree (or apple sauce, sweet potato, cauliflower, pumpkin, beets).

    I hope that helps out some readers. Keep up the awesome work Katie! You’re an inspiration!

  3. Becky says

    Perfect timing! I just made these for breakfast and they turned out fabulous! Although, I did make some changes–I didn’t have mayo so I used homemade coconut yogurt and additional oil; I used maybe 1/6 of the sweetener called for (that just seemed like way too much, and 1/6 of it was perfectly sweet for us–and they were breakfast, after all 🙂 I also used my own gf flour blend as I don’t like the prepared ones; I used flax seed and no xanthan gum; and lastly…I increased the recipe by eight! I have four ravenous boys and these will definitely be gone by this evening! They are fluffy with a beautiful, tender texture, and taste delicious. Thank you for the recipe–I am very grateful for good, gf, vegan recipes.

  4. Raquel says

    Hi Katie!

    just to let you know that I’m very grateful for your generosity in posting such wonderful recipes! And also I kind of have to hate you because sometimes I browse through your website when I’m at work, and then I desperately want to go home…but can’t!!

    Any way, thank you so much! I’ve done some of your “creations” at home and I’ll keep it up, obviously…


  5. Sylvie says

    Yumm, i’ll have to give these a try tonight and instead of mayo I think I will try replacing it with mashed avocado’s, I think that would work, I hope!
    Thanks Katie, your recipes are awesome!!

  6. Kim W says

    I just found your website and I love it! I am a fledgling vegan and I love baking. I find the ww points very useful. I have already tried the chocolate chip mug cake – twice. It came out wonderful! The same can not be said for my vegan almond butter bars 🙁 straight into the compost they went.

  7. Abbie @ Needs Salt says

    These look like perfect gluten-free cupcakes! I can totally relate to the obnoxious trial-and-error escapades (especially when experimenting with GF baked goods. Wow, it can be so aggravating!)
    These cupcakes look delicious, though. Kudos for persevering!
    Pinning this!

  8. Melissa says

    Your cheesecake remark reminded me about my biggest dessert failure… in grad school, in my first apartment (shared with friends), I was in charge of making a pumpkin cheesecake for our joint Thanksgiving dinner. When I was putting the springform pan into the oven, the bottom popped out and cheescake batter slopped all over the inside and outside of the hot oven. What a mess! I had to clean it up, walk to the store (no car!) to get more ingredients, and make it all over again. To this day, I’ve never forgotten to put a cookie sheet under my springform pan.

  9. Jessica says

    I really only had one spectacular recipe failure: Sourdough breadsticks. That was back before I actually understood how sourdough starter worked, so they didn’t rise whatsoever. They were also so dense and hard that the fish in the retention pond wouldn’t eat them. I’ve learned a lot since then.

  10. EVA says

    WHOA, chocolate cheesecake cupcakes, can you PLEASE make that work?! My first and second attempt at pancakes was such a mess. I didn’t know that you were supposed to leave it clumpy. It’s so embarrassing that I actually had to look up several how-to pancake tutorials.

    And thank you for thinking of us gluten-free folk. This will be great when the holidays roll ’round and I need to make a volume to last me through the holidays. Anywho, I’ll be continuing to make your single lady cupcakes with Bob’s GF because it always turns out great.

  11. Laura says

    Once, in 5th grade, my friend and I were doing a project on Germany and we wanted to bake a type of German cookies. Unfortunately, the recipe we had was in German and measured in grams, etc., and something went wrong. When we took them out of the oven the cookies had spread out and formed a burnt sheet 😛 (We decided to buy gingersnaps instead.)

  12. Katy says

    Gluten-free baking is so tricky not to make the treats taste like chalk! These look delicious though and you did an awesome job. That frosting…yum! 🙂

  13. Kim says

    If you have sensitive taste buds, this will taste like beans to you. Bob’s GF flour is Ok in chocolate, or other highly flavoured cupcakes, but vanilla is just too delicate to cover it up. If you have access to Authentic Foods Classical Blend, I recommend that instead.

  14. Kim @ says

    I never try to make gluten free things, but I have many friends who now are gluten intolerant and I feel bad when they can’t try all of the food at get togethers. I will have to try these for the next time so they can indulge too!

  15. [email protected] says

    Hi Katie. Thanks for sharing those. They look yum! My GF baking is not great and trying to get better at it. And yes, a few recent recipe/ baking failures, the best one was GF banana bread. Still not sure went wrong but it was so dense and had no banana taste. I ended up throwing it out 🙁

  16. sophie says

    Those look really great! I love your website and all the healthy recipes you post and I was wondering if you could do a healthy, vegan take on meringues? Thanks!

  17. Bruce says

    To minimize the mess from exploding foods in the microwave I have two tools.

    First, is a sheet of microwave safe plastic-like material with lots of holes to let out the heat. I picked it up at the “Dollar” store and I have since run into duplicates at kitchen stores for more than 5 times that amount.

    Second, is an old microwave safe bowl with a large crack in it I saved for this purpose. I invert it over my dish and the crack allows the pressure to vent while containing my experiments. I have a concern that it may effect the cooking time and I’m considering drilling 1/16″ to 1/8″ holes to allow in it (or another bowl) to allow heat/steam to vent easier.

  18. Amy says

    Katie, these were both simple and delish!!! I used coconut sugar as the sugar and doubled the batch. They came out great and were nice and domed. I had to try them right out of the oven, they smelled so good. I haven’t decided on peanut butter or chocolate frosting, yet. Maybe some of each!!! Thanks for making healthy eating a pleasure. I couldn’t do it without some of your awesome recipes!!!

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