Gluten Free Chocolate Cupcakes with Vanilla Buttercream Frosting
Prep time
Cook time
Total time
Recipe type: Cupcake
Serves: 12-16 cupcakes
  • 2 cups plus 2 tablespoons all-purpose gluten-free flour (I used Bob's Red Mill)
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 4 eggs, room temperature
  • 1 cup vegetable oil
  • 2½ teaspoons pure vanilla extract
  • 1¼ cups water, room temperature
Vanilla Buttercream Frosting
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 3½ - 4 cups confectioners sugar
  • 2 teaspoons pure vanilla extract
  • 2-3 tablespoons milk (I used whole milk)
  1. Preheat oven to 325 degrees and line a muffin pan with cupcake liners, set aside.
  2. In a stand-alone mixer fitted with a paddle attachment, mix together flour, cocoa powder, baking powder, baking soda, salt and sugar.
  3. Next add the eggs, vegetable oil, pure vanilla and water and mix until just combined, scraping down sides of bowl as necessary. Batter will be runny.
  4. Fill cupcake liners ¾ full with batter and bake 16-18 minutes or until a toothpick inserted into the center of a cupcakes comes out clean or with few crumbs. Let cool.
  5. To make the frosting add butter to a stand-alone mixer fitted with a whisk attachment and whisk on medium-high speed for a few minutes.
  6. With mixer on low-speed, gradually add confectioners sugar until incorporated. Next add vanilla and 2 tablespoons of milk. Turn the mixer to medium high-speed and whip frosting for at least 3 minutes up to 7 minutes until fluffy and creamy. If frosting seems too dry, add another teaspoon or two of milk. Pipe cooled cupcakes with frosting and decorate as desired.
Recipe by Stuck On Sweet at