COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Gluten Free Cupcakes

These cupcakes can be made with either gluten free flour or plain flour – both make delicious cakes that are popular with everyone.

12 cupcakes

Easy 20 Minutes



For the recipe  Gluten Free Cupcakes

For the Cupcakes:

125 g Butter
125 g Caster Sugar
125 g Gluten Free Plain Flour
7.5 g Dr. Oetker Baking Powder (1 ½ tsp)
3 ml Dr. Oetker Madagascan Vanilla Extract (2-3 drops)
12 Dr. Oetker Muffin Cases
2 Medium Eggs

For the Decoration:

75 g Butter
175 g Icing Sugar
Dr. Oetker Green Extra Strong Food Colour Gel
Dr. Oetker Wafer Daisies
Dr. Oetker Sugar Strands




Gluten Free Cupcakes

Preheat oven to 190°C/Gas Mark 5.


Cream together the butter and sugar using an electric hand whisk or a wooden spoon. Add a spoon of flour, and one egg then mix well, repeat. Add rest of flour, Baking Powder and Vanilla Extract and mix till smooth.


Place 12 Baking Cases into muffin tins, and then spoon the mixture in until it comes halfway up each case. Bake in oven for 18-20 minutes until risen and lightly golden. Remove and allow to cool completely.


To decorate, put the butter into a mixing bowl and beat until soft. Gradually sieve in the icing sugar, beating well after each addition, to make a smooth, spreadable icing and add a few drops of Gel Food Colour until desired colour is achieved Spread the buttercream onto the cakes using a knife and decorate using the sprinkles and wafer daisies.

1 serving = 62g

Nutritional Information for the recipe Gluten Free Cupcakes

Per Serving Per 100 g / ml
Energy 1176kJ
Fat 14.75g 22.69g
Carbohydrate 35.12g 54.04g
Protein 1.79g 2.75g