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–+ servings

Gluten Free Caramel Cupcakes

Sandi Gaertner
Delicious gluten free caramel cupcakes are perfect for a party. Use salt flakes to make these salted caramel cupcakes!
4.94 from 15 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Gluten Free Dessert Recipes
Cuisine American
Servings 12
Calories 285 kcal

Ingredients
  

  • 1 ¼ cup gluten free flour blend * see note
  • ¾ cup brown sugar
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
  • 2 eggs
  • ⅔ cup milk feel free to use non-dairy milk
  • 3 tablespoons light oil
  • 1 teaspoon pure vanilla extract

Frosting:

  • ½ cup butter softened
  • 2 cups powdered sugar
  • ⅓ cup caramel you may need to heat it to soften it enough to mix in
  • 1-2 tablespoons water as needed

Instructions
 

  • Preheat the oven to 350º F.
  • In a large bowl, add the dry ingredients and whisk to blend.
  • In a smaller bowl, add the wet ingredients and 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 minutes until done.
  • remove from the oven and allow to cool.
  • Add the frosting ingredients to a mixer and whip the frosting.
  • Scoop frosting into a frosting bag and decorate each cupcake.

Notes

  1. 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.
  2. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
  3. To keep these cupcakes light and fluffy, do not overmix the batter.
  4. To make these cupcakes dairy-free, substitute vegan butter for the regular butter.
  5. 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.
  6. These cupcakes will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 285kcalCarbohydrates: 48gProtein: 3gFat: 10gSaturated Fat: 6gTrans Fat: 1gCholesterol: 49mgSodium: 129mgPotassium: 97mgFiber: 1gSugar: 38gVitamin A: 301IUVitamin C: 1mgCalcium: 65mgIron: 1mg
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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.