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–+ servings
a peach cupcake on a small white plate.

Gluten Free Peach Cupcakes

Sandi Gaertner
Delicious fluffy gluten free peach cupcakes that taste like peaches and cream! Topped with vanilla buttercream frosting.
4.50 from 4 votes
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Gluten Free Cake Recipes, Gluten Free Dessert Recipes
Cuisine American
Servings 12 cupcakes
Calories 429 kcal

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 3/4 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

  1. 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.
  2. If your flour blend doesn't contain xanthan gum or guar gum, add 1 teaspoon. This is what helps hold the cupcakes together.
  3. To make this cupcake recipe dairy-free, use dairy-free butter.
  4. These cupcakes will keep fresh for up to 3 days in an airtight container. For best results, freeze the cupcakes unfrosted.

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: 1cupcakeCalories: 429kcalCarbohydrates: 66gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 71mgSodium: 203mgPotassium: 113mgFiber: 3gSugar: 49gVitamin A: 613IUVitamin C: 1mgCalcium: 78mgIron: 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.