Gluten Free Vanilla ’99’ Cupcakes

This basic gluten free vanilla cupcake recipe is moist and delicious and if you didn’t know they were gluten free, I doubt you would!

Gluten Free Vanilla '99' Cupcake Recipe

Cook Time25 mins
Author: Sarah Sibley


For the cakes

  • 175 g Soft Butter Stork
  • 175 g Caster Sugar
  • 5 ml Vanilla Extract
  • 4 x Medium Eggs
  • 175 g Gluten Free Self-Raising Flour Blend I use Dove's Farm
  • 1/2 tsp Xantham Gum

For the Buttercream

  • 500 g Fondant Icing Sugar
  • 250 g Unsalted Butter softened
  • 5 ml Vanilla Extract

To Top

  • Gluten Free Sprinkles I use Dr Oetker
  • 3 x Large Cadbury's Flake Bars chilled and cut into quarters


  • Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
  • Line a muffin tin with 12 large muffin sized cupcake cases.
  • Cream together the butter and sugar until pale and creamy.
  • Slowly add the beaten eggs.
  • Add the vanilla and mix well.
  • Finally add the flour and xantham gum and mix thoroughly until smooth.
  • 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.
  • To make the buttercream, beat together the butter and vanilla.
  • Then add the icing sugar and mix together until creamy and lump free.
  • Once the cakes are cool pipe a swirl of frosting onto each cake and top with sprinkles and a piece of Flake.

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