Alright Asad, let’s whip up some gluten-free coffee cupcakes that smell like a cozy café and taste like a hug. Here’s a full, clean, no-nonsense recipe you can actually follow at home. ☕
☕ Gluten-Free Coffee Cupcakes (Soft, Moist, Fool-Proof)
Makes: 10–12 cupcakes
Time: 25–30 min
⭐ Ingredients
Dry Ingredients
1 ½ cups gluten-free all-purpose flour (with xanthan gum ideally)
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
Wet Ingredients
½ cup unsalted butter, softened (or oil, same amount)
¾ cup sugar
2 eggs
1 tsp vanilla
½ cup strong brewed coffee, cooled
¼ cup milk (or almond milk)
⭐ Coffee Buttercream (optional but amazing)
½ cup butter, soft
1 ½ cups icing sugar
1 tbsp strong coffee (or 2 tsp instant coffee dissolved in 1 tsp water)
Pinch of salt
Directions
1. Prep
Preheat oven to 180°C.
Put cupcake liners in your tray.
2. Mix Dry Ingredients
In a bowl, whisk together:
flour + baking powder + baking soda + salt.
3. Cream Wet Ingredients
In another bowl, beat butter + sugar till light and fluffy.
Add eggs one at a time, then vanilla.
Mix in the coffee + milk.
4. Combine
Add dry ingredients into the wet mixture.
Mix gently — just until combined (don’t overmix).
5. Bake
Fill liners 2/3 full.
Bake 15–18 minutes, until a toothpick comes out clean.
Cool completely before frosting.
☕ Coffee Buttercream
Beat butter till creamy.
Add icing sugar gradually.
Mix in coffee + pinch of salt.
Beat until smooth and fluffy.
Pipe or spread on cooled cupcakes.
If you want, I can also give you:
• A dairy-free version
• A sugar-free version
• A chocolate-coffee (mocha) version
