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Very basic cupcakes: a favorite recipe

gluten free cupcakes

Because no one asked for it . . . here’s my favorite gluten free cupcake recipe. Vary the flavor by subbing a different extract in place of half the vanilla. For the best tasting lemon cupcakes, I recommend using 1 tablespoon Simply Organic Lemon Flavor and 1 tablespoon pure vanilla extract. Since Simply Organic lemon is oil based, the flavor is more intense (but not harsh) and better dispersed in cakes than cheaper extracts. Using good ingredients makes a huge difference.

Gluten free and dairy free . . . and perfect for anyone who likes sweet treats.

Very Basic Cupcakes

Mix together in large bowl:

2½ cups gluten free flour*

2¼ cups sugar

1 tablespoon baking powder

1 teaspoon xanthan gum

1/2 teaspoon salt

Combine, then add:

4 eggs

1 cup hemp milk

1 cup olive oil

2 tablespoons vanilla extract

Preheat oven to 350 degrees. Fill paper lined muffin pans about ¾ full. A number 16 disher is the perfect size for scooping batter evenly. If you overfill, your cupcakes might be lopsided. But they’ll still be tasty. Bake cupcakes for 24-25 minutes. Yield: about 30 cupcakes

Or pour batter into two greased and gf floured 9 inch round cake pans and bake for about 30-35 minutes, or until tester inserted remains clean. For 13×9 pan, bake about 35-40 minutes.

*A combination of flours usually gives the best result for gluten free baked goods. Combine 6 cups rice flour, 2 cups potato starch, and 1 cup tapioca starch in a large container and blend thoroughly.


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