Gluten-Free Rainbow Cupcakes


I got my first order for a gluten-free cake this weekend, so it was time for me to start experimenting with gluten-free baking!! I wasn’t trying to be a die-hard GF baker and buy xanthan gum and three different kinds of alternative flours, so I tested out the gluten-free all purpose flour from Whole Foods. I found that it can be substituted for wheat flour, but that you have to increase the amount of flour used by 20% more than the recipe calls for. I was really pleased with the way these turned out. They tasted very similar to favorite, wheat-filled vanilla cupcakes šŸ™‚

Serving:Ā 15 cupcakes

Prep Time:Ā 1 hour

Bake Time:Ā 13-14 minutes

Vanilla Cupcake Base

  • 1 1/2 cups gluten-free flour
  • 3/4 cup sugar
  • 1/2 cup buttermilk
  • 1/2 cup canola oil
  • 1 tsp. salt
  • 1 1/4 tsp. baking soda
  • 1/2 tsp baking powder
  • 1 1/2 tsp. vanilla
  • 2 eggs, room temperature

Rainbow buttercream

  • 1/2 cup unsaltedĀ butter, room temperature
  • 2Ā cup powdered sugar
  • 1/2 tsp. vanilla
  • 1/2 tsp salt
  • gel good coloring of choice

Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius), and line two cupcake pans with cupcake liners. Whisk together the dry ingredient in one bowl, and mix together the wet ingredients in a separate bowl. Slowly incorporate the wet ingredients into the dry ingredients, mixing between additions. Stir until fully combined. Fill cupcake liners 2/3 full. Bake for 13-14 minutes, until the tops are just beginning to brown, and tooth pick inserted in the center comes out clean. Remove cupcakes from pans, and let them cool fully on a wire rack.



As the cupcakes cool, prepare the rainbow buttercream. Beat the butter until fluffy, then slowly mix in the powdered sugar. Mix in the vanilla and salt. Add cream as needed, until desired consistency is reached. Divide the frosting between four small bowls. Add gel food coloring of choice to each bowl, and mix until color is fully incorporated I used blue, green, red, and yellow. Lay out a piece of saran wrap on the counter, and make lines of each frosting in the center, as seen below. Carefully roll up the wrap, and twist the ends tightly. Feed this into a piping bag fitted with a large closed star tip, and pull the end through the frosting tip. Cut off the excess plastic, and pipe cupcakes. Tah-dah!! See, not half as complicated as you thought!


I also decided to fill the cupcakes with lemon curd, and topped them with sprinkles. I’m pretty sure I could taste the rainbow in each bite šŸ™‚


11 thoughts on “Gluten-Free Rainbow Cupcakes

  1. Pingback: Pink Velvet Ruffle Cake | Chelsweets

  2. Pingback: Pastel Lemon Cupcakes | Chelsweets

  3. Pingback: Cinnamon Swirl Snickerdoodle Cupcakes | Chelsweets

  4. Pingback: 12th Man Blueberry Cupcakes | Chelsweets

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s