Gluten Free Vanilla Cupcakes

Gluten Free Vanilla Cupcakes

As some of you may know, I have recently been diagnosed with Celiac Disease, which means any gluten containing product is off the menu, annoyingly. After three weeks of being fully gluten free I have found that many supermarkets offer very over priced, sweet treats, which is when I decided to try my hand at being a Mary Berry and make some tasty snacks. I’m going to start a whole brand new section on my blog, dedicated to Gluten Free recipes and lifestyle as I feel that there is a not a great deal out there, that is easy to read and easy to get hold of the ingredients! If anyone has got Celiac Disease, then I really would recommend getting The Gluten Free Cookbook by DK as it has over 200 easy to bake recipes and a whole section on how to make bread, pastries and more. The pictures may not to do the cakes I made justice, and I do need some work on the icing haha,but they taste amazing and possibly better than “normal” cakes. They’re so light and fluffy (probably due to having no gluten in them) and are the perfect sweet treat, so if anyone wants to try their hand at baking and devour a tasty snack, then read on to find out more!


  • 115g unsalted butter, softened
  • 115g caster sugar
  • 2 eggs
  • 115g gluten-free self raising flour (I use Dove’s Farm)
  • 3 tbsp milk
  • 1 tsp vanilla extract
  • Gluten Free cake decorations
  • 200g Icing sugar
  • 1/2 tsp vanilla extract
  1. Preheat the oven to 180c/ Gas 4. In a large bowl mix the butter and sugar until pale, light and fluffy. Add the eggs, one at a time, until fluffy. Add 1 -2 tbsp of flour with the last egg to stop the mixture from curdling. Add the remaining flour, milk, and vanilla extract and mix for 1 minute.
  2. Divide the mixture between the cases and bake for 20 minutes until the sponge looks golden. Leave to cool for 5 minutes.
  3. For the icing, sift the sugar into a bowl, add the vanilla and gradually 2-3 tbsps of water, beating well in between. Spoon the icing over each cake, spreading it to the edges.
  4. Store in an airtight container for up to 4 days. This recipe will make 12 cakes.

This recipe is super easy and the only difference is using gluten free flour, making them really inexpensive to make! I’ve found that with most recipes all you need to do is tweak the ingredients slightly to make them gluten free, which means it is so much cheaper to make your own than buying them from the shops!


What’s your favourite Gluten Free cakes and sweet treats?


Lots of Love,



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