Wheat-free Vanilla Cupcakes

Recipe Information

Total Time: 

40 minutes


12 regular or 24 mini cupcakes

Using a wheat-free flour mix makes these cupcakes a snap to bake. Enjoy with lemon and vanilla buttercream icing.


  • 2 eggs (room temperature)
  • 2 tablespoons vanilla extract
  • 6 ounces unsalted butter, melted
  • 1/2 cup + 1 tablespoon sugar
  • 3/4 cup wheat-free flour mix
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 tablespoons milk


  1. Preheat oven to 325º F.
  2. In a mixing bowl, blend the melted butter with the eggs and vanilla, then mix in the sugar.
  3. In a separate mixing bowl, combine the wheat-free flour mix, salt, baking powder and baking soda and mix well.
  4. Slowly add the dry mixture to the wet ingredients, mixing well, then add the milk and blend to a smooth consistency. Scoop or pipe the batter into a prepared cupcake pan lined with paper liners. Bake at 325 degrees F. for 20-25 minutes or until a toothpick comes out clean. Let cool to room temperature before icing.

Serving Suggestion

Enjoy these wheat-free cupcakes with Lemon and Vanilla Buttercream Frosting as a decadent treat.

Nutritional Information

214 Calories, 13 g. fat, 66 mg. cholesterol, 684 mg. sodium, 17 g. carbohydrate, 0 g. fiber, 2 g. protein