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Mary Berry Gluten Free Cupcakes Recipe

Gluten-free cupcakes on display.
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These Mary Berry Gluten Free Cupcakes are light, soft, and beautifully moist, proving that gluten-free baking can be just as delicious as traditional cupcakes. Made with gluten-free self-raising flour, butter, sugar, and eggs, they have a tender crumb and rise perfectly every time. Finished with classic vanilla buttercream, this easy recipe makes 12 elegant cupcakes, ideal for birthdays, afternoon tea, or special occasions.

Mary Berry Gluten Free Cupcakes Recipe
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Mary Berry Gluten Free Cupcakes Recipe

Course: BakingCuisine: British
Servings

12

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

260

kcal

Ingredients

  • For the Gluten Free Cupcakes

  • 125g (4.5 oz) gluten-free self-raising flour blend (with xanthan gum)

  • 1 tsp gluten-free baking powder

  • 125g (4.5 oz) caster sugar

  • 125g (4.5 oz) unsalted butter, softened

  • 2 large eggs, at room temperature

  • 2 tbsp milk

  • For the Vanilla Buttercream

  • 100g (3.5 oz) unsalted butter, softened

  • 200g (7 oz) icing sugar, sifted

  • 1–2 tbsp milk

  • ½ tsp vanilla extract

Directions

  • Preheat the oven to 180°C (160°C fan). Line a 12-hole cupcake or muffin tin with paper cases.
  • Place the gluten-free self-raising flour, baking powder, caster sugar, softened butter, and eggs into a large mixing bowl. Using an electric hand mixer, beat until smooth, pale, and well combined.
  • Add the milk and briefly mix again. The batter should be soft and dropping easily from a spoon. If it feels too thick, add a teaspoon more milk.
  • Divide the batter evenly between the cupcake cases, filling each about two-thirds full. Bake for 15–20 minutes, until lightly golden and a skewer inserted into the centre comes out clean.
  • Leave the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely before icing.

Why You’ll Love This Recipe

  • Light and airy texture with no grittiness
  • Simple ingredients, one-bowl method
  • Foolproof rise using gluten-free self-raising flour
  • Perfect base for vanilla, lemon, or chocolate frosting

Ingredients

For the Gluten Free Cupcakes

  • 125g (4.5 oz) gluten-free self-raising flour blend (with xanthan gum)
  • 1 tsp gluten-free baking powder
  • 125g (4.5 oz) caster sugar
  • 125g (4.5 oz) unsalted butter, softened
  • 2 large eggs, at room temperature
  • 2 tbsp milk

For the Vanilla Buttercream

  • 100g (3.5 oz) unsalted butter, softened
  • 200g (7 oz) icing sugar, sifted
  • 1–2 tbsp milk
  • ½ tsp vanilla extract
Person baking in a kitchen.

How to Make Mary Berry Gluten Free Cupcakes

1. Prepare the oven and tin

Preheat the oven to 180°C (160°C fan). Line a 12-hole cupcake or muffin tin with paper cases.

2. Make the cupcake batter

Place the gluten-free self-raising flour, baking powder, caster sugar, softened butter, and eggs into a large mixing bowl. Using an electric hand mixer, beat until smooth, pale, and well combined.

3. Adjust the consistency

Add the milk and briefly mix again. The batter should be soft and dropping easily from a spoon. If it feels too thick, add a teaspoon more milk.

4. Bake

Divide the batter evenly between the cupcake cases, filling each about two-thirds full. Bake for 15–20 minutes, until lightly golden and a skewer inserted into the centre comes out clean.

5. Cool completely

Leave the cupcakes in the tin for 5 minutes, then transfer to a wire rack to cool completely before icing.

How to Make the Buttercream Icing

Beat the softened butter until smooth and creamy. Gradually add the sifted icing sugar, beating well after each addition. Add 1 tablespoon of milk and beat until light and fluffy, adding the remaining milk a little at a time if needed. Stir in the vanilla extract.

Decorate and Serve

Once the cupcakes are completely cool, spread or pipe the buttercream generously on top. Serve as they are, or decorate with sprinkles, fresh berries, or lemon zest.

Gluten Free Cupcakes

Recipe Tips for Perfect Gluten Free Cupcakes

  • Use a good gluten-free flour blend: Choose one designed for baking and containing xanthan gum.
  • Do not overmix: Stop mixing as soon as the batter is smooth to avoid dense cupcakes.
  • Always cool before icing: Warm cupcakes will melt the buttercream.
  • Check your oven: Gluten-free bakes are sensitive to temperature — avoid opening the door early.

What to Serve With Gluten Free Cupcakes

These cupcakes pair beautifully with tea or coffee and are lovely served with fresh strawberries or raspberries. For variation, flavour the buttercream with lemon juice, cocoa powder, or melted chocolate.

How to Store Gluten Free Cupcakes

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps well for up to 5 days (bring to room temperature before serving).
Freezer: Freeze unfrosted cupcakes for up to 3 months. Defrost fully before decorating.

Nutrition Information (Per Cupcake)

  • Calories: 260 kcal
  • Fat: 14g
  • Saturated Fat: 8g
  • Carbohydrates: 30g
  • Sugars: 20g
  • Protein: 2g
  • Sodium: 100mg

FAQ

Can I use plain gluten-free flour instead of self-raising?

Yes, but you’ll need to adjust it. For every 125g of plain gluten-free flour, add 1½ teaspoons of gluten-free baking powder and ensure the blend contains xanthan gum for structure.

Why did my gluten-free cupcakes turn out dense?

Dense cupcakes are usually caused by overmixing or using a low-quality gluten-free flour blend. Mix only until combined and always use a flour designed for cakes.

Can I freeze gluten-free cupcakes?

Yes. Freeze unfrosted cupcakes for up to 3 months in an airtight container. Defrost at room temperature before decorating with buttercream.

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