If you love sweet juicy peaches, you are in for a special treat. These gluten free peach cupcakes taste just like peaches and cream with the vanilla buttercream frosting on top!
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These summery cupcakes are delicious with summer ripe peaches, or use frozen peaches or canned peaches when you can't find fresh peaches!
If you are looking for a fun cupcake flavor for summer entertaining, this gluten free peach cupcake recipe is so worth making! Nobody will know these fluffy cupcakes are gluten free!
If you love cupcakes as much as our family does, you will want to try all of my delicious gluten free cupcake recipes!
Why These Cupcakes Are Great:
- These gluten free peach cupcakes are so fluffy and light, they taste as if they came from a bakery!
- You can top them with vanilla bean buttercream frosting, or drizzle a vanilla icing on top!
- These cupcakes freeze really well so you can enjoy them any time!
- These homemade cupcakes are made with simple ingredients that you can find at your local grocery store!
Ingredient Notes:
- Gluten Free Flour Blend - I tested this recipe using 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.
- Xanthan Gum - If your gluten free flour blend doesn't contain xanthan gum or guar gum, please add 1 teaspoon.
- Baking Powder - Use aluminum-free baking powder. Also, be sure your baking powder is not expired.
- Baking Soda - Most brands are gluten free.
- Salt - You can use sea salt or kosher salt.
- Eggs - Use size large.
- Vanilla Extract - If you can, use pure vanilla extract instead of imitation. You can check to see if vanilla is gluten free.
- Butter - I recommend using unsalted butter.
- Non-Dairy Milk - You can also use regular milk. I used oat milk. Not all oat milk is gluten free, so you can check to see is oat milk gluten free.
How To Make Gluten Free Peach Cupcakes:
Step 1: Combine the gluten free flour, baking powder, baking soda, sugar, and salt in a large mixing bowl. I find it easiest to use a wire whisk to blend them.
Measure your gluten free flour with one of these methods:
Spoon Method: You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.
Leveling Method: Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.
Wash and chop your peaches into small chunks. You can leave the peels on or remove them, it is completely up to you!
Step 2: In a medium bowl, add the melted butter (not too hot!), egg, vanilla extract, and non-dairy milk. Whisk to blend.
Step 3: Pour the wet ingredients and chopped peaches into the dry ingredients. Mix the two together until they are just barely mixed.
HINT: I do NOT recommend using a stand mixer for making the cupcake batter. It will overmix the batter and your cupcakes will turn out denser.
This is a photo to show you what your batter should look like. Every gluten free flour blend has different ingredients and some are starchier and need more liquids. Use this photo as a moisture guide.
Now is a good time to preheat your oven to 350º F and set the oven rack to the middle setting.
Step 4: Line a cupcake pan with paper liners. I like to use parchment paper liners to prevent sticking. You can also spray oil in each cup if you prefer to make these without cupcake papers.
Fill each cupcake section a little more than ¾ full of cupcake batter.
Step 5: Bake the cupcakes for 20-24 minutes, depending on the size of your cupcakes. To test for doneness, insert a toothpick into a cupcake. If the toothpick comes back clean, the cupcakes are finished baking. If you see batter or crumbs, they need to bake a little longer.
Move the cupcakes to a wire rack for cooling.
Step 6: Use a standing mixer or electric mixer to mix up the frosting. Make sure your cupcakes are completely cool before frosting them!
You can read all about frosting, and try this easy gluten free frosting recipe, or use the vanilla bean buttercream frosting recipe below!
If you are going to use sprinkles, be sure to check this list to ensure your sprinkles are gluten free!
Recipe FAQ:
You can leave the skin on or remove it. It is completely up to you.
Yes, you can use frozen peaches. Be sure to thaw them and drain off the extra juice before adding them to the batter.
Store these cupcakes in an airtight container in the refrigerator. They will keep fresh for up to 3 days in the refrigerator.
You can easily freeze these cupcakes. Place cooled unfrosted cupcakes in a freezer bag or freezer-safe container. They will keep fresh for up to 3 months.
More Gluten Free Cupcake Recipes:
- Gluten Free Chocolate Cupcakes
- Easy Gluten Free Vanilla Cupcakes
- Summer Gluten Free Pink Lemonade Cupcakes
- Gluten Free Lemon Cupcakes
Recipe
Gluten Free Peach Cupcakes
Ingredients
- 2 ¼ cups gluten free flour blend * see notes
- 1 cup white sugar
- 1 teaspoon baking powder aluminum-free
- 1 teaspoon baking soda
- ⅛ teaspoon sea salt
- 1 ⅓ cups non-dairy milk * see notes
- ½ cup butter melted
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup peaches peeled and chopped
Frosting:
- 3 cups powdered sugar
- 2 teaspoons pure vanilla extract
- ½ cup unsalted butter softened
- 3 tablespoons milk or non-dairy milk
Instructions
- Preheat your oven to 350º F. Set the oven rack to the middle setting.
- In a large bowl, add the dry ingredients and whisk to blend them.
- In a medium bowl, add the wet ingredients and whisk to blend.
- Pour the wet ingredients and the peaches into the dry ingredients and mix them together until they are just barely mixed.
- Note: I do not recommend using a standing mixer. They tend to overmix the cake batter, leaving dense cupcakes.
- Fill a cupcake pan with paper liners and fill each a little more than ¾ full.
- Place the cupcake pan in the oven and bake for 22-25 minutes until done.
- You can test for doneness by inserting a toothpick in a cupcake. If the toothpick comes back dry, the cupcakes are finished baking.
- Remove the cupcakes from the oven onto a wire rack to cool.
- In a stand mixer, add the frosting ingredients. Whip on low speed, gradually increasing the speed until your frosting is fluffy and light.
- Put a medium-sized star tip in a piping bag. Fill the piping bag with frosting. Squeeze out the frosting onto each cupcake in any design you like.
Notes
- I tested this recipe with King Arthur Measure For Measure and Bob's Red Mill 1 to 1 GF Flour blend. Other brands should work, but I have not tested them.
- If your flour blend doesn't contain xanthan gum or guar gum, add 1 teaspoon. This is what helps hold the cupcakes together.
- To make this cupcake recipe dairy-free, use dairy-free butter.
- These cupcakes will keep fresh for up to 3 days in an airtight container. For best results, freeze the cupcakes unfrosted.
Nutrition
Nutrition 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.
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