Gluten free vanilla cupcakes with buttercream
Light vanilla cupcakes with a swirl of buttercream. A good bake for a child with coeliac disease to take to a party.
- Time50 min
- LevelEasy
- Costabout £0.29 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan). Line a 12 hole muffin tin with 10 paper cases.
- 2
Beat the 125 g butter and the caster sugar until pale and fluffy. Beat in the eggs one at a time.
- 3
Fold in the flour, baking powder, xanthan gum, milk and vanilla until smooth.
- 4
Divide between the 10 cases and bake for 18 to 20 minutes, until golden and springy. Cool completely on a rack.
19 min - 5
Beat the icing butter until soft, then add the icing sugar a third at a time, beating well. Add the milk and vanilla and beat for 3 minutes until pale and light.
- 6
Pipe or spoon the buttercream on top of the cold cakes.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.