These mini cupcakes are the perfect two-bite gluten-free treat. Included are recipes for a moist fluffy vanilla and rich dark chocolate cupcake. Both recipes are super easy and mix up in one bowl.
Be sure to check out more of my gluten-free cupcake recipes, including my gluten and dairy-free vanilla cupcakes, and my fluffy raspberry lemonade cupcakes.
How Much Batter for Mini Cupcakes?
It can be so confusing when you’re trying to figure out how much to fill cupcake liners. Every cupcake recipe is a little different, depending on how much the cupcakes rise. I find that most mini cupcakes use about 1 tablespoon of batter per cupcake. I am always tempted to use more, because it never looks like it’s enough! But the cupcakes will rise to fill the paper liner just enough, with the exact amounts provided in the recipes.
I have linked metal cookie scoops that will portion the batter perfectly for each recipe. Otherwise, use a measuring spoon if you want to be exact.
Ingredients
Gluten-free flour blend – King Arthur Gluten-Free Measure for Measure Flour is my go-to flour for gluten-free baking. It is widely available and works well in almost all of my recipes. It is also the most affordable of the gluten-free flours I have worked with. Be sure to check out more of my Recipes with King Arthur Gluten-Free Flour.
Pamela’s All Purpose Artisan Blend is similar and will work too. Both Pamela’s and King Arthur’s are vegan. Cup4Cup works well too, but I don’t use it often because it has milk powder and is expensive. All three of these flours are certified gluten-free.
The flours above are “all-in-one flours” which contain binders. But, if you use a gluten-free flour blend that does not contain xanthan gum, guar gum or inulin, add 1/4 tsp of xanthan gum to each recipe.
Milk – I am mostly dairy-free so I use milk alternatives. Almond milk, coconut, oat, hemp, soy milk and other milk substitutes can be used. Otherwise, regular cow’s milk will work too.
Oil is my preferred way to add moisture to gluten-free baked goods. Butter may have slightly better flavor but, gluten-free cakes and cupcakes are more moist with oil. Sunflower, avocado, canola or any neutral flavored vegetable oil will work.
Vanilla extract, vanilla bean paste or vanilla powder are all options for the vanilla cupcakes. My favorite vanilla for baking is Cooks Vanilla powder. It has no alcohol and gives amazing flavor to these cupcakes. Vanilla bean paste is another yummy, alcohol free option. However, with the sky high prices of vanilla, feel free to use imitation vanilla if the real stuff is not in your budget.
Cocoa powder for the chocolate cupcakes gives them that dark, rich bittersweet flavor. A good gluten-free option for cocoa powder is Hershey’s. I used to use Ghirardelli, but it has a wheat warning on the label.
Cupcake Frosting
These cupcakes would work with almost any flavor frosting, but my pipeable cream cheese frosting or vanilla buttercream frosting is my favorite. Be sure to check out my full collection of cake and cupcake frosting recipes, including vegan and dairy-free options. To generously frost 24 minis, cut these frosting recipes in half.
Gluten-Free Mini Cupcakes – Chocolate and Vanilla
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Ingredients
Mini Gluten-Free Vanilla Cupcakes
- β c sugar
- ΒΌ c milk or non-dairy milk substitute
- β c oil, avocado, sunflower, canola, vegetable
- 1 large egg (room temperature)
- Β½ tsp vanilla extract, bean paste or powder
- ΒΌ tsp salt
- β c gluten-free flour blend*
- ΒΎ tsp baking powder
Mini Gluten-Free Chocolate Cupcakes
- β c sugar
- ΒΌ c oil, avocado, sunflower, canola
- 1 large egg, room temperature
- 2 pinches salt
- β c plus 1 Tbsp gluten-free flour blend*
- ΒΌ c unsweetened cocoa powder
- Β½ tsp baking powder
- ΒΌ c milk or dairy-free milk substitute
Instructions
Vanilla Cupcakes
- This recipe does not need an electric mixer. One bowl and a wire whisk is all you need.
- Preheat the oven to 350Β°F and line a mini cupcake tin with paper liners.
- In a medium sized mixing bowl, beat the sugar, milk, oil, egg, vanilla and salt together until smooth.
- Add the flour and baking powder and stir with a whisk until smooth.
- Divide the batter evenly among the liners – about 2Β½ teaspoons of batter for each cupcake or use this #70 scoop.
- Bake 9-11 minutes or until the tops are set and bounce back from a gentle tap.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Top with your favorite frosting. Here is my full list of frosting recipes which includes, vanilla, chocolate, vegan chocolate, cream cheese, strawberry and more! Cut the recipes in half to generously frost 24 minis.
Chocolate Cupcakes
- Preheat the oven to 350Β°F and line a mini cupcake tin with paper liners.
- This recipe does not need an electric mixer. A wire whisk and rubber spatula is all you need.
- In a medium sized mixing bowl, beat the sugar, oil, egg and salt with a wire whisk until smooth.
- Warm the milk in the microwave for 15 seconds – it should be very warm but not bubbling hot.
- Add the flour, cocoa powder and baking powder to the liquid mixture and stir about 10-15 times with a rubber spatula.
- Add the warm milk and stir with a wire whisk until smooth.
- Divide the batter evenly among the liners – about 1 tablespoon of batter for each cupcake or use this # 60 scoop.
- Turn the oven down to 325Β°F and bake for 10-12 minutes or or until the tops are set and bounce back from a gentle tap.
- Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Top with your favorite frosting. Here is my full list of frosting recipes which includes, vanilla, chocolate, vegan chocolate, cream cheese, strawberry and more! Cut the recipes in half to generously frost 24 minis.
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