When it comes to enjoying a sweet treat, few things can compare to a moist, flavorful cupcake. With Pamela’s Gluten-Free Cupcake recipe, you can indulge without sacrificing taste or texture. 

Pair these cupcakes with a lightly whipped cream frosting, fresh fruit salad, or even a scoop of dairy-free ice cream for a delightful dessert experience. Experience the joy of sharing them with friends and family at your next gathering. Oh, and don’t forget to snap some pics for social media! Trust me, your followers will thank you.

Why This Recipe is Great for You

I’ve always loved baking. The smell of something delicious wafting through the kitchen feels welcoming and cozy. However, understanding how gluten can affect different people led me to discover Pamela’s products, which have been a game-changer in my gluten-free baking adventures. This recipe not only satisfies cravings but also provides a gluten-free option that everyone—yes, everyone—can enjoy!

You may wonder what makes this cupcake stand out. First off, the blend of ingredients ensures a moist texture without overcomplicating the process. It’s straightforward, practical, and perfect for both experienced bakers and newbies. Additionally, it’s packed with flavor, making it a hit regardless of dietary needs. As a registered dietitian and food enthusiast, I’ve used these ingredients countless times. Trust me; they work wonders.

Let’s get to the good stuff! Here’s what you’ll need.

Ingredients List

• 3 large eggs: Provides structure and moisture.
• 1 cup granulated sugar: Sweetness to balance the rich flavors.
• 1/4 teaspoon fine salt: Enhances all the other flavors.
• 1/4 cup vegetable oil: Keeps the cupcakes moist.
• 1 1/2 teaspoons pure vanilla extract: Adds a delightful aroma and flavor.
• 1/2 cup buttermilk: Contributes tanginess and tenderness.
• 1 tablespoon sour cream (optional): For added richness and a hint of tang.
• 1/2 teaspoon instant espresso powder (optional): Elevates the chocolate flavor.
• 2 cups Pamela’s Pancake and Baking Mix: The backbone of our cupcake.
• 1/4 cup unsweetened cocoa powder: Adds chocolate flavor.
• 1 1/4 teaspoons red food coloring: For that classic cupcake look.
• 1 teaspoon white distilled vinegar: Reacts with the baking soda for fluffiness.

With these simple, yet powerful ingredients, you’re well on your way to creating an impressive gluten-free cupcake!

How to Make Pamela’s Gluten-Free Cupcake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). This initial step is essential. It ensures that your cupcakes start baking at the right temperature.

Step 2: Mix the Dry Ingredients

In a large mixing bowl, combine Pamela’s Pancake and Baking Mix, cocoa powder, and salt. Stir until well combined. Mixing these ingredients first helps distribute the cocoa evenly, ensuring that every bite is chocolatey.

Step 3: Beat the Eggs and Sugar

In a separate bowl, beat the eggs with the granulated sugar until the mixture becomes pale and frothy. This can take about 2-3 minutes. It’s crucial to incorporate air into this mix to achieve a fluffy texture.

Step 4: Combine Wet Ingredients

To the egg-sugar mixture, add the vegetable oil, vanilla extract, buttermilk, and sour cream. If you’re opting for the espresso powder, add it here as well. Stir until just combined. The buttermilk curdles slightly with the vinegar, creating a delightful fluffiness.

Step 5: Combine the Mixtures

Slowly fold the dry mixture into the wet mixture. Be gentle! You want to avoid over-mixing. Stop as soon as you see no dry ingredients.

Step 6: Color the Mixture

Now’s the fun part—add the red food coloring. A little goes a long way! Combine until you achieve a beautiful, rich red hue throughout the batter.

Step 7: Bake

Fill your cupcake liners about two-thirds full with the batter. Bake in the preheated oven for approximately 20-25 minutes. The cupcakes should spring back when gently pressed. Allow them to cool completely on a rack.

Step 8: Frost and Decorate

Once cooled, frost them with your favorite gluten-free frosting. You can use a simple whipped cream, a vegan option, or something more decadent based on your mood.

Recipe Notes

Let’s dive into why each ingredient is special.

• Eggs: A binder and leavener, holding everything together while contributing moisture. They also create a tender crumb that every cupcake needs.
• Granulated Sugar: Not just for sweetness; it helps to caramelize the outside, giving a slight crisp.
• Salt: Essential for balancing sweetness. It brings out the richness of chocolate and enhances overall flavor.
• Vegetable Oil: This keeps the cupcakes moist and gives a delicate crumb by providing a light texture.
• Vanilla Extract: Pure vanilla offers a depth of flavor. It’s the secret ingredient that elevates desserts. Synthetic vanilla will never do!
• Buttermilk: This tangy liquid not only adds flavor but also reacts with baking soda to give those gorgeous rises.
• Sour Cream: Optional, but recommended. It amplifies moisture and adds a creamy richness.
• Espresso Powder: A small amount might sound counterintuitive, but it intensifies the chocolate, enriching the overall taste without making the cupcakes coffee-flavored.
• Pamela’s Pancake and Baking Mix: This gluten-free mix is versatile and crafted for superior baking—it’s a trusty ally in this recipe!
• Cocoa Powder: Pure, unsweetened cocoa is the backbone of our chocolate flavor profile.
• Red Food Coloring: While not essential for flavor, it provides that classic appeal—think birthday parties and celebrations.
• White Distilled Vinegar: A little science goes a long way. It reacts with the baking powder for a light, airy structure.

Nutrition Information

Recipe Variations

Don’t be afraid to make this recipe your own! Here are some ideas:

1. Add Chocolate Chips: Stir in some gluten-free chocolate chips for extra chocolatey goodness.
2. Make it Vegan: Substitute eggs with flax eggs or apple sauce, and use a non-dairy milk.
3. Fruit Infusion: Mix in some fruit—the batter can handle small pieces of mashed banana or even blueberries!
4. Swap Cocoa for Other Flavors: Try a vanilla version by omitting cocoa and adding a flavored extract, like almond.
5. Nuts & Seeds: Add chopped walnuts or pecans for a delightful crunch.
6. Frosting Options: Experiment with different frostings—cream cheese, chocolate ganache, or even a fruity glaze.

Pamela Dunlap

Pamela’s Gluten Free Cupcake Recipe

When it comes to enjoying a sweet treat, few things can compare to a moist, flavorful cupcake. With Pamela’s Gluten-Free Cupcake recipe, you can indulge without sacrificing taste or texture.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Calories: 238

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 3 large eggs
• 1 cup granulated sugar
• 1/4 teaspoon fine salt
• 1/4 cup vegetable oil
• 1 1/2 teaspoons pure vanilla extract
• 1/2 cup buttermilk
• 1 tablespoon sour cream optional, for added richness
• 1/2 teaspoon instant espresso powder optional, to enhance the cocoa flavor
• 2 cups 280 g Pamela’s Pancake and Baking Mix
• 1/4 cup unsweetened cocoa powder
• 1 1/4 teaspoons red food coloring
• 1 teaspoon white distilled vinegar

Equipment

• Oven

Method

 

1. Preheat your oven to 350°F (175°C). This initial step is essential. It ensures that your cupcakes start baking at the right temperature.
2. In a large mixing bowl, combine Pamela’s Pancake and Baking Mix, cocoa powder, and salt. Stir until well combined. Mixing these ingredients first helps distribute the cocoa evenly, ensuring that every bite is chocolatey.
3. In a separate bowl, beat the eggs with the granulated sugar until the mixture becomes pale and frothy. This can take about 2-3 minutes. It’s crucial to incorporate air into this mix to achieve a fluffy texture.
4. To the egg-sugar mixture, add the vegetable oil, vanilla extract, buttermilk, and sour cream. If you’re opting for the espresso powder, add it here as well. Stir until just combined. The buttermilk curdles slightly with the vinegar, creating a delightful fluffiness.
5. Slowly fold the dry mixture into the wet mixture. Be gentle! You want to avoid over-mixing. Stop as soon as you see no dry ingredients.
6. Now’s the fun part—add the red food coloring. A little goes a long way! Combine until you achieve a beautiful, rich red hue throughout the batter.
7. Fill your cupcake liners about two-thirds full with the batter. Bake in the preheated oven for approximately 20-25 minutes. The cupcakes should spring back when gently pressed. Allow them to cool completely on a rack.
8. Once cooled, frost them with your favorite gluten-free frosting. You can use a simple whipped cream, a vegan option, or something more decadent based on your mood.

Nutrition

Calories: 238kcal

Notes

• Eggs: A binder and leavener, holding everything together while contributing moisture. They also create a tender crumb that every cupcake needs.
• Granulated Sugar: Not just for sweetness; it helps to caramelize the outside, giving a slight crisp.
• Salt: Essential for balancing sweetness. It brings out the richness of chocolate and enhances overall flavor.
• Vegetable Oil: This keeps the cupcakes moist and gives a delicate crumb by providing a light texture.
• Vanilla Extract: Pure vanilla offers a depth of flavor. It’s the secret ingredient that elevates desserts. Synthetic vanilla will never do!
• Buttermilk: This tangy liquid not only adds flavor but also reacts with baking soda to give those gorgeous rises.
• Sour Cream: Optional, but recommended. It amplifies moisture and adds a creamy richness.
• Espresso Powder: A small amount might sound counterintuitive, but it intensifies the chocolate, enriching the overall taste without making the cupcakes coffee-flavored.
• Pamela’s Pancake and Baking Mix: This gluten-free mix is versatile and crafted for superior baking—it’s a trusty ally in this recipe!
• Cocoa Powder: Pure, unsweetened cocoa is the backbone of our chocolate flavor profile.
• Red Food Coloring: While not essential for flavor, it provides that classic appeal—think birthday parties and celebrations.
• White Distilled Vinegar: A little science goes a long way. It reacts with the baking powder for a light, airy structure.

Tried this recipe?

Let us know how it was!

Frequently Asked Questions

Conclusion

Pamela’s Gluten-Free Cupcake is an extraordinary option for anyone looking to enjoy a sweet treat without the worry of gluten. It beautifully marries simplicity with robust flavor. As everyone in my circle has discovered, these cupcakes can stand proudly among any traditional recipe.

I can assure you, once you taste these delicious cupcakes, you’ll want to share them with everyone you know. And who knows? You might inspire other bakers to explore gluten-free options. So grab those ingredients, preheat your oven, and join the fun in creating something delicious. Your taste buds will be grateful!

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