Recipe: Great gluten free vanilla cupcakes

We’re loving this tasty but simple recipe for gorgeous vanilla cupcakes from our friends at Delicious Alchemy – discover their range and give this a go!

Prep time: 15 mins
Cooking time: 18-20 mins
Makes 12 cupcakes
Suitable for vegetarians, gluten free

Gluten free vanilla cupcakes recipe


For the cupcakes
1 x 400g Delicious Alchemy vanilla sponge mix
180g unsalted butter or dairy free alternative
3 large eggs (you can also use VeganEgg)
20ml water

For the buttercream
150g unsalted butter or 120g dairy free alternative
300g icing sugar
1½ tbsp milk or dairy free alternative
Sprinkles for decoration


For the cake
Preheat the oven to 180C or 160C if you have a fan oven. Line a cupcake tin or individual tins with 12 paper cases.

Make sure your butter (or dairy free alternative) is soft. Place the vanilla cake mix, butter (or dairy free alternative), eggs and water into a large bowl. Mix to a smooth consistency by hand, or you can beat together with an electric whisk for 15 seconds. Stop, scrape down the bowl and mix for a further 10 seconds. Divide the mixture between the cupcake cases, filling to three quarters full. Bake for 18-20 minutes until risen and springy to the touch.

Leave to cool in their tin for around 3 minutes before lifting out and leaving to cool completely.

For the buttercream
In a large bowl, beat the butter or dairy free alternative with a spatula or whisk until it’s soft and smooth. Sift in half the icing sugar and mix well until combined. Sift over the remaining icing sugar and mix well, adding the milk or dairy free alternative as required to create a soft spreadable icing. Beat well to make it light and fluffy.

To decorate
Spread on with a knife, or spoon the icing into a piping bag fitted with a large star or plain nozzle. Pipe swirls of icing onto the top of your cooled cupcakes. Decorate your cupcakes as desired!

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