Go Back
–+ servings
Pamela's gluten free cupcake
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
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 238
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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!