My friend Jeanine is the talented gluten-free baker behind the blog Faithfully Gluten Free. Her site is full of reliable-from-scratch recipes for desserts, baked goods and family meals. Jeanine’s book, The Everything Guide to Living Gluten-Free, collects practical advice and recipes for those new to gluten-free cooking as well as for seasoned home bakers. I received an advance copy and enjoyed flipping through the helpful tips and tested recipes.
Highlights from the book include clear, practical chapters that explain what gluten is, how celiac disease differs from gluten sensitivity, and how to transition to a gluten-free kitchen. There are step-by-step suggestions on what to clean, what to replace, and best practices to avoid cross-contact — information I wish I had when I first started cooking gluten-free. The book also offers guidance for parents managing school and party situations, and more than 100 recipes covering breakfasts, lunches and snacks for kids, main dishes, sides and salads, breads, slow-cooker meals, desserts, and even a few kid-friendly crafts.
Now on to the gluten-free white cupcakes…
Everyone needs a dependable recipe for gluten-free white cupcakes, and this one from Jeanine’s book quickly became my go-to. I adapted the white cake recipe to make cupcakes and was pleased with the result. The batter produced 24 light, tender cupcakes with a fine crumb that handled frosting well. I decorated half with a rich chocolate fudge frosting and the rest with a simple white buttercream — both pairings worked beautifully.
I served these cupcakes at a weekend birthday gathering and received many compliments. They held up well for transport and looked attractive when frosted. If you want a reliable celebration cupcake that’s gluten-free from scratch, this recipe is worth trying.
Gluten-free White Cupcakes
Yield: 24 cupcakes
Looking for a from-scratch gluten-free white cupcake recipe? This classic white cake adapted to cupcakes is tender, lightly golden, and perfect for birthdays and celebrations.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients
- 1 1/2 cups white rice flour
- 1/2 cup millet flour
- 1/4 cup tapioca starch
- 1 tsp xanthan gum
- 1 1/2 cups sugar
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 2 tsp vanilla
- 4 egg whites
Instructions
- Preheat the oven to 350°F. For a sheet cake, spray a 9″ x 13″ pan with nonstick spray and set aside. For cupcakes, line two muffin pans with paper liners (24 total).
- In a large bowl, whisk together the white rice flour, millet flour, tapioca starch, xanthan gum, sugar, baking powder, baking soda, and salt until well combined.
- In a stand mixer fitted with the paddle attachment, beat the softened butter until light and fluffy. Add the dry flour mixture, the milk, and vanilla. Beat until the batter is blended, then continue beating on medium speed for 2 minutes to incorporate air.
- Add the unbeaten egg whites all at once and beat for an additional 2 minutes until smooth and slightly aerated.
- For cupcakes, use a large cookie scoop, ice cream scoop, or measuring cup to fill each liner about 3/4 full. This recipe makes 24 cupcakes.
- Bake at 350°F. For cupcakes, bake 15–16 minutes or until the tops are lightly golden and a toothpick inserted in the center comes out clean. For the sheet cake, bake 35–40 minutes or until the cake begins to pull away from the edges and is light golden brown.
- Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them gently to a wire rack to cool completely before frosting. For a sheet cake, cool completely on a wire rack before slicing and frosting.
Notes and Tips
Recipe adapted with permission from The Everything Guide to Living Gluten-Free by Jeanine Friesen. Copyright ©2013 by F+W Media, Inc.
Tips for success: Use room-temperature butter and milk so the batter emulsifies smoothly. Be careful not to overmix after adding the egg whites; mix just until incorporated. If you prefer a dairy-free version, substitute a non-dairy milk such as almond or oat milk and a dairy-free spread for the butter. For consistent cupcake portions, a large cookie scoop helps yield uniform sizing and even baking.
Frosting suggestions: These white cupcakes pair well with a classic vanilla buttercream, cream cheese frosting, or a chocolate fudge frosting for contrast. For a simple decoration, dust with a little powdered sugar or add sprinkles just before serving.
Storage: Store unfrosted cupcakes in an airtight container at room temperature for a few days. Frosted cupcakes are best kept in a cool spot or refrigerated if your frosting contains perishable ingredients; bring them back to room temperature before serving for the best texture and flavor.
If you enjoyed this gluten-free white cupcake recipe and want more ideas, Jeanine’s book and blog are great resources for dependable gluten-free desserts and family-friendly meals. For a complementary treat, try a gluten-free chocolate cupcake recipe and compare frostings to find your favorite combination.