Gluten Free Yellow Cupcakes
These golden, tender cupcakes prove that skipping wheat doesn't mean skipping joy — or flavor. A gluten free flour blend steps in seamlessly, and the combination of whole milk and sour cream in the batter keeps the crumb moist and delicate rather than dense or gummy, which is the real challenge with wheat-free baking. Creaming the butter and sugar until pale and fluffy, then alternating the dry and wet ingredients in careful additions, gives you that classic bakery-style rise and texture. The vanilla buttercream on top is whipped with heavy cream until light and cloud-like, making every bite feel genuinely indulgent. This batch makes exactly 12 cupcakes, so it's perfectly sized for a birthday party, a school event, or just a Tuesday when you want something celebratory on the counter. Store-bought options often come with disappointing textures or mystery ingredients — this one is made entirely from straightforward pantry staples you can trust.
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Learn more →Ingredients
12 servings
For the cupcakes
- 1 ½ cups gluten free flour blend
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup whole milk, room temperature
- 2 tbsp sour cream, room temperature
For the buttercream
- 1 cup unsalted butter, softened
- 3 cups powdered sugar, sifted
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- 2
Whisk together the gluten free flour blend, baking powder, baking soda, and salt in a medium bowl until evenly combined. Set aside.
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