Mary Berry​ Gluten Free Cupcakes Recipe

Mary Berry Gluten Free Cupcakes are a classic British teatime treat made with gluten-free self-raising flour and caster sugar. These light sponges use softened butter and large eggs to create a soft crumb that pairs with creamy vanilla buttercream.

The first time I made these, I used cold butter and the batter looked curdled and lumpy. Now I always leave the butter out overnight to make sure it’s soft enough to cream with the flour and sugar. This simple step is what gives you that airy texture instead of a dense, flat cake.

I’ve tried a few versions of gluten-free bakes and this one from Mary Berry is the one I keep going back to because the ratios are reliable. Adding a splash of milk at the end is the part most people skip, but it’s vital for a soft dropping consistency. It makes the difference between a dry sponge and one that stays moist for days.

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Mary Berry Gluten Free Cupcakes Ingredients

For the Cupcakes

• 125g (4.5oz) gluten-free self-raising flour blend
• 2 tsp (10g) gluten-free baking powder
• 125g (4.5oz) caster sugar
• 125g (4.5oz) unsalted butter, softened
• 2 large eggs
• 2 tbsp (30ml) full-fat milk

For the Buttercream Icing

• 100g (3.5oz) unsalted butter, softened
• 200g (7oz) icing sugar, sifted
• 1-2 tbsp (15-30ml) full-fat milk
• 1/2 tsp vanilla extract

How To Make Mary Berry Gluten Free Cupcakes

1. Prepare the oven and tin: Heat your oven to 180°C (350°F/Gas Mark 4) and place 12 paper cases into a muffin tin. Do not skip the preheating as the raising agents need immediate heat to lift the gluten-free flour.
2. Combine the ingredients: Put the flour, baking powder, sugar, softened butter, and eggs into a large bowl and beat with an electric hand mixer for about two minutes. Stop as soon as the mixture looks pale and smooth.
3. Add the milk: Pour in the milk and beat for a few seconds until the batter drops easily off a spoon. If the mix sticks to the spoon, add another teaspoon of milk and stir again.
4. Bake the cupcakes: Spoon the batter into the cases until they are two-thirds full and bake for 20-25 minutes. They are ready when the tops feel springy to the touch and a skewer comes out clean.
5. Cool the cupcakes: Leave the cakes in the tin for 5 minutes then move them to a wire rack to go cold. They must be completely cold before you add the icing or the butter will melt and run off.
6. Make the buttercream: Beat the butter in a clean bowl until it looks like thick cream before adding the icing sugar and milk. Whisk until the frosting is white and fluffy, then stir in the vanilla.
7. Decorate and serve: Spread or pipe the icing onto the centre of each sponge and swirl it out to the edges. Serve them immediately or store them in an airtight container to keep them fresh.

Recipe Tips

• Check your baking powder. Make sure your baking powder is specifically labelled gluten-free as some brands use wheat starch as a filler. The recipe needs exactly 2 teaspoons to help the heavier gluten-free flour rise properly.
• Room temperature is key. Take your eggs and butter out of the fridge at least two hours before you start baking. Cold ingredients don’t emulsify properly, which leads to a greasy sponge that doesn’t rise.
• Sift the icing sugar. Always push your icing sugar through a fine sieve before mixing it with the butter. This prevents tiny white lumps that are impossible to beat out later and ruin the look of your frosting.
• Don’t over-beat the batter. Once the ingredients are combined and smooth, stop the mixer immediately. Over-working the batter can make gluten-free cakes tough and gummy.
• Storage for freshness. These cupcakes are best eaten on the day they are made but will stay soft for two days if kept in a tin. Gluten-free bakes dry out faster than standard ones, so keep them away from drafts.
• Use a specific flour blend. Stick to a reputable gluten-free self-raising flour blend rather than mixing your own for this recipe. Different brands have different levels of xanthum gum which affects how the cake holds together.

What To Serve With Gluten Free Cupcakes

These little sponges are perfect alongside a hot pot of English breakfast tea or a cafetiere of medium roast coffee. The vanilla flavour is neutral enough to work with most afternoon tea spreads.

If you want to make it an occasion, serve them with fresh strawberries and a dollop of clotted cream. They also go well with a glass of chilled elderflower pressé for a summer garden party.

How To Store Gluten Free Cupcakes

Fridge

Keep the iced cupcakes in an airtight container at room temperature for up to two days rather than the fridge. Putting them in the fridge can dry out the sponge and make the buttercream too hard to enjoy.

Reheat

You should not reheat these once they are iced as the buttercream will turn into a puddle of oil. If you have un-iced sponges that have gone a bit firm, a 10-second zap in the microwave will soften them back up.

Freeze

Freeze the un-iced sponges by wrapping them individually in clingfilm and placing them in a freezer bag for up to three months. Thaw them at room temperature for two hours before making a fresh batch of buttercream to finish them.

Mary Berry Gluten Free Cupcakes Nutrition Facts

Per serving (1 of 12):

• Calories 325kcal
• Protein 2g
• Fat 18g
• Carbohydrates 39g
• Sugar 28g
• Sodium 0.1mg

Estimated. May vary based on ingredients and cooking methods.

FAQs

Why did my Mary Berry Gluten Free Cupcakes sink in the middle?

The oven door was likely opened too early, causing a sudden drop in temperature before the structure had set. Make sure you wait at least 15 minutes before checking on them.

Can I use margarine instead of butter?

Yes, you can use a block margarine for the sponge, but always use real butter for the icing to get the best flavour and a firm set. Spreadable tubs are too soft and will make the batter too wet.

Can I make these cupcakes dairy-free as well?

Yes, simply swap the butter for a plant-based block and use almond or soya milk in place of the cow’s milk. The texture will be slightly different but the gluten-free flour will still behave the same way.

How do I know when the cupcakes are done?

The sponges will be golden brown and will bounce back when you press the centre gently with your finger. If your finger leaves a dent, they need another three minutes in the oven.

Try More Recipes:

• Mary Berry Vegan Cupcakes​ Recipe
• Mary Berry Coconut Cupcakes​ Recipe
• Mary Berry Coconut Cupcakes​ Recipe