Gluten Free Coffee Cupcake Recipe
Recipe by Sarah Sibley

Recipe by Sarah Sibley

Gluten Free Coffee Cupcake Recipe

Share on pinterest
Pin Recipe
Share on facebook
Post Recipe
Share on twitter
Tweet Recipe

A friend of mine recently had a birthday and she loves coffee cake, but she started on a gluten free diet for health reasons a few months ago. So I decided it was time to come up with a tasty gluten free coffee cake recipe.

Gluten Free Coffee Cupcake Recipe

Gluten Free Coffee Cupcake Recipe

Cook Time: 25 minutes
Author: Sarah Sibley


  • For the cakes
  • 175 g Soft Butter Stork
  • 175 g Caster Sugar
  • 4 x Medium Eggs
  • 175 g Gluten Free Self-Raising Flour Blend I use Dove's Farm
  • 1/2 tsp Gluten Free Baking Powder
  • 4 tsp Coffee Granules
  • 50 ml Boiling Water
  • For the Buttercream
  • 500 g Fondant Icing Sugar
  • 250 g Unsalted Butter softened
  • To Decorate
  • 50 g Dark Brown Fondant or Modelling Chocolate


  • Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
  • Line a muffin tin with 12 large muffin sized cupcake cases.
  • Place the coffee granules into a small jug and add the 50mls of boiling water, stirring with a teaspoon until completely dissolved, and then put to one side to cool.
  • Cream together the butter and sugar until pale and creamy.
  • Slowly add the beaten eggs.
  • Add the flour and baking powder and mix thoroughly until smooth.
  • Finally add half of the cooled coffee and mix well, putting the rest of the coffee to one side for the buttercream.
  • Carefully spoon the batter into the cases.
  • Bake for around 25 minutes or until the sponge springs back when pressed lightly.
  • Remove from the tin and leave to cool on a wire rack.
  • Whilst the cakes cool, make the coffee bean toppers & buttercream.
  • To make the coffee beans, roll the fondant into a long sausage and cut off 24 small equal pieces. Roll each piece into a bean shape and then use a knife to indent a line down the middle of each one.
  • To make the buttercream, beat the butter and mix together with the icing sugar until lump free.
  • Then add the rest of the cooled coffee and mix again until smooth and creamy.
  • Once the cakes are cool pipe a swirl of frosting onto each cake & place 2 of the fondant coffee beans on top of each one.
Made this recipe? Don't forget to tag me!@itssarahsibley I love to see all your tasty creations!

Other recent recipes