Gluten Free Valentine’s Day Cupcakes!

As a donor recruiter for SeraCare Life Sciences, I am often searching for patients who have been diagnosed with autoimmune conditions like Celiac disease to donate plasma, blood, serum, or other specimens to help diagnostic research.

In one of my previous posts: Why Celiac Awareness is So Important, I shared a personal story about my college roommate who became diagnosed with Celiac in midst of being away from home and trying to find foods that would work.  Since I’m loving all things that are Valentine’s Day related and I even made a new Pin Board on Pinterest called “Valentine’s Day Treasures,” I wanted to share this lovely recipe with you that I found from a fellow blogger Gluten Free Canteen – check them out at: and find even more fantastic GF recipes.

Not only is it delicious and adorable, but it also is gluten free! So please share this recipe with anyone you know who has gluten sensitivity or Celiac (they are the not same thing), and also feel free to let them know about how they can help improve medical research by donating plasma at SeraCare Life Sciences.

Have a lovely day!

gluten free vanilla cupcake recipe

  • 6 oz. GF flour (4 oz. superfine brown rice flour, 1 oz. superfine white rice flour, 1 oz. tapioca flour/starch
  • 6 oz. white sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 6 tablespoons unsalted butter, melted and cooled slightly
  • 2 large eggs
  • 1 teaspoon vanilla
  • 4 oz. warm water
  • 2 tablespoons seedless raspberry jam
  • Raspberry Buttercream
  • 4 oz. unsalted butter, room temperature
  • 3 tablespoons spectrum vegetable shortening
  • 16 oz. powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 teaspoon seedless raspberry jam (or until the icing looks pink)
  • Decoration
  • GF sprinkles and/or candy hearts
  1. Preheat oven to 350 and place liners in a cupcake tin (12-14).
  2. In a large bowl weigh flours and sugar. Add baking soda, salt and whisk to combine. In a small microwave safe glass bowl melt butter and cool slightly. Add eggs, vanilla and warm water to butter and mix with a fork. Add butter egg mixture to dry ingredients and mix thoroughly with a whisk or wooden spoon until the batter is smooth – about two minutes. Scoop into liners slightly less than 2/3 full. Spoon a dollop of jam into each cupcake (a dollop is about a half teaspoon) and swirl gently into batter with a toothpick just until it looks interesting. Too much swirling will get you a red top – so less is more in this case. Bake at 350 for 5 minutes. Lower oven to 325 and bake for about 10-12 minutes more or just until a toothpick comes out without crumbs. Cool for a few minutes and then remove the cupcakes to a rack and cool completely before frosting. Can be made a day ahead.
Raspberry Buttercream
  1. In the bowl of a stand mixer combine the butter and shortening. Sift in the powdered sugar just until combined – on low unless you like your kitchen dusted with sugar!. Add in the vanilla and seedless raspberry jam by the half teaspoon until the buttercream is pale pink or the shade of pink you want. Whip on medium high for about 4-5 minutes until very light and fluffy (the time will vary depending on the speed of your mixer). Pipe or spoon on to cupcakes.
  1. Add sprinkles (your choice) right after frosting cupcake. And make the kid in your life very happy.