Life will never be the same after you sink your teeth into these gluten free caramel cupcakes! The flavor is so irresistible that you will find yourself going back for more. Friends and family will never know these easy caramel cupcakes are gluten free!
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My daughter has been at it again, decorating these gluten free caramel cupcakes. Each decorated cupcake is beautifully elegant with a rose petal design. I seriously don’t think they could have turned out more gorgeous…I am definitely not a biased mom!
If you want to decorate this easy caramel cupcake recipe like she did, you just need the Wilton cupcake decorating frosting tips. I promise you don’t have to be a professional to get this result! My daughter watched this Video by Wilton and had fun.
The creamy caramel flavor of this moist cupcake paired with the caramel buttercream frosting is a combination made in food heaven. Rich, decadent, and drool-worthy yummy!
If you love frosting flowers, you will want to make these Gluten Free Pink Lemonade Cupcakes. Their floral frosting design is so cute!! Here is a video to show you how to pipe flowers for cupcakes.
Allergen Information:
This recipe is gluten-free, oat-free, nut-free, and soy-free. If you use dairy-free caramel, the cupcakes are dairy-free. Use plant-based butter for the frosting. I share a dairy-free caramel recipe below.
These are delicious! I used Bob’s Red Mill Gluten Free All purpose flour. Perfect crumb, slightly dense and moist. Made a DF dark chocolate ganache topped with hazelnuts in place of the buttercream as I couldn’t find DF caramel sauce.”
kristyn, blog comment
If you love these cupcakes with caramel frosting, you should check out all my other delicious gluten free cupcake recipes! There are so many tasty treats that deciding which one to bake first is the hardest part!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- Gluten free flour blend – I tested this recipe using Bob’s Red Mill 1 to 1 Gluten Free Flour Blend, Pillsbury Gluten Free Flour Blend, and King Arthur’s Measure for Measure Gluten Free Blend. That doesn’t mean others will not work; I just have not tested other flours, and I can not guarantee the recipe will work if you use other mixes. You can read here more about my favorite gluten free flour blends for making cakes.
- Xanthan Gum – If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon. If you are gum-free, use my DIY Gluten Free All Purpose Flour Blend to make these cupcakes. (Note: it is important to use a good psyllium husk powder. Otherwise, it can turn the baked goods slightly purple.)
- Non-dairy milk – I used almond milk, but other dairy-free milk will work. I do not recommend canned coconut milk. You can also use regular milk.
- Caramel – It is important to check the ingredients to ensure no gluten in the caramel color. I used Trader Joe’s caramel sauce, which is gluten free.
If you haven’t baked gluten-free cupcakes or need some modifications due to food allergies, I am happy to help! Are you ready to make these delicious cupcakes for yourself? If you are newer to gluten free baking, here are some of my best Gluten Free Baking Tips to help you get started.
Step-By-Step Photos and Directions:
Step 1: Preheat your oven to 350º F. Next, add the dry ingredients to a large bowl and whisk to blend.
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Step 2: Add the wet ingredients to a separate bowl and whisk to blend.
Step 3: Pour the wet ingredients over the dry ingredients and mix until just barely mixed.
You never want to overmix your cupcake batter. If you do, you will break up the little air bubbles, and your cupcakes will turn out much denser. For this reason, I do not recommend a standing mixer.
This is what your cupcake batter will look like.
📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.
Step 4: Add the cupcake batter to a lined muffin tin. Use a cookie scoop to use the same amount of batter in each section. This will help ensure your cupcakes turn out all the same size! I like to use Parchment Paper liners when I bake. (I recommend filling each no more than 3/4 full.)
Your cupcakes often stick to regular paper liners, which drives me nuts. The parchment paper liners make everything no-stick!
Step 5: Bake at 350º F for 20 minutes. To test if your cupcakes are done baking, insert a toothpick into a cupcake. If the toothpick comes back clean, your cupcakes are finished baking. If you see crumbs or batter, they must be baked a little longer.
Allow cooling while you mix up the frosting (see the recipe below). Frost your cupcakes and enjoy! This video will walk you through how to decorate cupcakes as flowers.
Change up the flavor:
- Salt—You don’t have to put salt on the caramel cupcakes, but they taste amazing with it. If you have someone who can’t have a lot of salt, feel free to omit it. Who doesn’t love salted caramel?
- Mini Chocolate Chips – Add some mini chocolate chips to the frosting for an over-the-top delicious experience.
- Chocolate Shavings—Add a few chocolate shavings to the top of the cupcake for added flavor and to enhance the look.
- Toasted Coconut – Sprinkle toasted coconut on top of the gluten free cupcakes. Toast coconut in a pan without any oil while stirring continuously. It is ready when the edges have turned light brown.
Frequently Asked Questions:
You can definitely make this recipe dairy-free using non-dairy milk. You would also need to find dairy-free caramel. As for the frosting, it may be a little tricky. You can use non-hydrogenated palm shortening instead of butter.
Yes, you can freeze easy caramel cupcakes. They are best if you DON’T frost them ahead of time and freeze the cupcake. If you want to freeze the frosting, put it separately in freezer bags. The most important part is making sure that they are stored in an airtight container.
When ready to serve, you can thaw them on the countertop until they have defrosted. Decorate and devour!
Store the cupcakes in an airtight container in your refrigerator. They will keep up to 4 days.
More Gluten Free Cupcake Recipes:
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!
Easy Gluten Free Caramel Cupcakes
Ingredients
Equipment
Method
- Preheat the oven to 350º F.
- In a large bowl, add 1 1/4 cup gluten free flour blend, 3/4 cup brown sugar, 1 teaspoon baking powder, and 1/8 teaspoon salt. Use a wire whisk to blend.
- In a smaller bowl, add 2 large eggs, 2/3 cup milk or non-dairy milk, 3 tablespoons light oil, and 1 teaspoon pure vanilla extract. Whisk to blend.
- Pour the wet ingredients into the dry ingredients and mix until the batter is “just mixed.”
- Add paper liners to a muffin tin. Fill each 3/4 with cupcake batter.
- Bake for 20-22 minutes until done.
- To test for doneness, insert a toothpick into the center of a cupcake. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the cupcakes need to bake longer.
- Remove the cupcakes from the oven and allow them to cool in the pan for 5 minutes. Remove the cupcakes to a cooling rack. Do not frost the cupcakes until they are fully cooled.
- Add 1/2 cup unsalted softened butter, 2 cups powdered sugar, 1/3 cup caramel, and 1-2 tablespoons water as needed to a stand mixer with a whisk attachment and whip the frosting.
- Scoop frosting into a frosting bag and decorate each cupcake.
Nutrition
Notes
- I have tested this recipe with King Arthur Measure for Measure GF and Bob’s Red Mill 1 to 1 GF blend. That doesn’t mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- To keep these cupcakes light and fluffy, do not overmix the batter.
- To make these cupcakes dairy-free, substitute vegan butter for the regular butter.
- These cupcakes will keep up to 4 days in an airtight container, or up to 4 months in the freezer.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
These are delicious! I used Bob’s Red Mill Gluten Free All purpose flour. Perfect crumb, slightly dense and moist. Made a DF dark chocolate ganache topped with hazelnuts in place of the buttercream as I couldn’t find DF caramel sauce.
I am so glad you loved this recipe. I love caramel and it really is good in this recipe.
I haven’t made them yet, but I was wondering if you have used cream cheese instead of butter for the frosting?
Hi Anabel, I haven’t tried that with this recipe. I do have a great cream cheese frosting recipe on my vanilla cake recipe, but it isn’t caramel flavored.
I made these today and they are pretty tasty morsels. FYI…I used the Cup4Cup gf flour for this recipe.
I am so glad you loved this cupcake recipe, Lisa. I appreciate your letting everyone know!!
I just pulled a batch out of the oven, let them cool and tried one…holy heavenly cupcake…they’re amazing! I used melted unsalted butter instead of the oil for a bit more flavor, added a little extra salt and vanilla. This is a keeper recipe for sure!
I am so glad you love the recipe! I bet that butter was incredible :-).
What GF brand caramel sauce did you use? I have given up on making/cooking caramel frosting I’ve tried many many years. It’s not pretty & at times an epic fail! Looking forward to giving this recipe a try. For my husband’s sake hoping it’s a success!
Thanks
Melissa
Hi Melissa, I used Trader Joe’s caramel sauce. I would think most caramel is safe, this article talks about it then links to another article about caramel color also typically being okay. https://www.beyondceliac.org/gluten-free-diet/is-it-gluten-free/caramel/