Gluten-Free Yellow Cupcakes

For years, I struggled with gluten-free cupcakes. They fell flat or felt dense. Sometimes they had the texture of cornbread instead of a light and fluffy cupcake. Then, I started baking from Joanne Chang's brilliant baking book, Flour. A former chemist, Chang became a beautifully persnickety baker. Her recipes always work. Her yellow cake was fluffy for the careful interplay of eggs, egg yolks, creamed butter and sugar, and buttermilk. With a few changes, the recipe made for some great gluten-free cupcakes.
  • Yield: 2 dozen cupcakes
  • Nutrition Info
Save Recipe


420 grams All-Purpose Gluten-Free Flour Mix, recipe follows

2 teaspoons psyllium husks

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

345 grams (3 US sticks) unsalted butter, at room temperature

2 cups granulated sugar

3 eggs

3 egg yolks

1 teaspoon vanilla extract

1 cup buttermilk

All-Purpose Gluten-Free Flour Mix:

400 grams millet flour

300 grams sweet rice flour

300 grams potato starch


  1. Preparing to bake: Heat the oven to 375 degrees F. Grease two 12-cup muffin tins. (For best results, use cupcake liners here.)
  2. Combining the dry ingredients: Whisk together the flour mix, the psyllium, baking powder, baking soda, and salt. Set aside.
  3. Creaming the butter and sugar: Put the butter into the bowl of a stand mixer. Using the paddle attachment at medium speed, whirl the butter and sugar together until they are thoroughly combined, creamy, and fluffy, about 3 minutes. Be sure to scrape down the sides of the bowl with a rubber spatula once in a while.
  4. Combining the wet ingredients: Whisk together the eggs, egg yolks, and vanilla extract. Set aside.
  5. Finishing the batter: With the stand mixer running, add the egg mixture, one tablespoon at a time, to the creamed butter and sugar. When the entire mixture is incorporated into the butter and sugar mixture, add 1/3 of the dry ingredients to the bowl. When there is no visible sign of flour, add 1/2 of the buttermilk. When that is incorporated, repeat this process, ending with the dry ingredients.
  6. Baking the cupcakes: Using a small ice cream scoop, spoon enough cake batter into the prepared muffin tins to fill each one 2/3 of the way. Put the tin into the oven and bake until the cupcakes are slightly firm to the touch and a toothpick inserted into the cupcakes comes out clean, 20 to 30 minutes.
  7. Allow the cupcakes to cool in the tins for 15 minutes. Run a butter knife around the edges of the cupcakes, then turn them onto a cooling rack.

All-Purpose Gluten-Free Flour Mix:

  1. Pour all the flours into a large container. (Restaurant supply stores sell large plastic containers that fit this purpose well. You could also use a large glass jar.) Shake and shake and shake harder until all the flours have become one color.

Cook’s Note

Variations: If you cannot eat dairy, try this with vegan "buttery" sticks and a non-dairy buttermilk. Suggestions: This recipe makes kid-approved cupcakes. But it also makes a lovely 2-layer cake.

Get the Recipe

Crispy Rice Cereal Brain

Get gasps out of your guests with this ghoulishly delicious treat.

Cupcake Poppers

Cupcake Bouquet

Rainbow Cupcakes

Muffin Cupcakes

Cupcake Garden

Valentine's Cupcakes

Sundae Cupcakes

Vanilla Cupcakes

🤤 More Drool-Worthy Recipes