For the past year or so, I’ve been on a mission to find the perfect gluten-free cupcake recipe. I wanted a cupcake that didn’t feel gritty and tasted just as good as its gluten-licious cousins. I’m not gluten-free myself but I have several friends who are and I’m always apologizing my way through the get-togethers for my weird gluten-free cupcakes. No more! I found the solution in an unlikely place: a cake-mix doctor style recipe over on A Gluten Free Guide. I never would have thought that starting out with a cake mix would yield a gluten-free cupcake better than anything I could do from scratch. These cupcakes are moist, fluffy, and have none of that telltale grittiness that most gluten-free recipes have.
I suspect the secret is that they mill their grains down to a smoothness I can’t replicate at home. Thankfully, unlike regular boxed cake mixes, gluten free cake mix ingredient are pretty simple without many additives ( Ingredients: Rice Flour, Potato Starch, Sugar, Potato Starch, Leavening (baking soda, sodium acid pyrophosphate, monocalcium phosphate), Xanthan Gum, Salt) so I don’t feel too guilty about using it. I tweaked the recipe to make it more flavorful and festive. Here’s my favorite gluten free fall cupcake, and it starts with a Betty Crocker boxed gluten-free cake mix. They smell and taste like everything that’s delicious about fall.
Gluten Free Fall Cupcakes (Spice Cake with Maple Frosting)
Gluten -Free Spice Cupcakes
- 1 box Betty Crocker Gluten Free Yellow Cake Mix
- A 1 3/4 ounce package instant vanilla pudding
- 1/2 cup oil of your choice (I used half olive oil and half coconut oil)
- 1/3 cup granulated sugar
- 4 eggs plus an extra egg white (at room temperature is best but I forgot to set them out ahead of time and the cupcakes still turned out awesome and fluffy)
- 3/4 cup pulp-free orange juice
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 tablespoon vanilla extract
Preheat the oven to 325 degrees F.
Mix the wet ingredients in one bowl and the dry ingredients in another large bowl. Add wet ingredients to the dry ingredients and beat until completely mixed.
Line a cupcake pan with with cupcake papers. Fill each cup 2/3- 3/4 of the way full.
Bake for about 25 minutes, until the cupcakes spring back when pushed on a and a toothpick inserted in the center comes out clean. Makes 18 – 20 cupcakes
Maple Buttercream Frosting:
- 1 stick unsalted butter
- 1/3 cup maple syrup
- 1/2 cup – 3/4 cup powdered sugar
- splash of maple extract
- 1 teaspoon vanilla extract
- 1/3 teaspoon salt
Combine all the ingredients in a bowl Start with 1/2 cup powdered sugar and add more only if frosting is too runny.. Mix all ingredients until combined and then beat on high for 5 minutes until well blended and fluffy. Makes enough to frost 18 – 24 cupcakes.