18 Delicious Healthy Cupcake Recipes Gluten-Free

Who says healthy cupcakes can’t be indulgent? If you’re craving something sweet but want to keep it gluten-free and nutrient-packed, we’ve got you covered! From rich chocolate to zesty lemon, these 18 delicious cupcake recipes prove that treats can be both wholesome and irresistible. Whether you’re baking for a special occasion or just because, get ready to satisfy your sweet tooth—guilt-free!

Vegan Chocolate Avocado Cupcakes

These rich, fudgy cupcakes sneak in creamy avocado for a decadent treat that’s secretly wholesome—no one will guess they’re vegan!

Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup mashed ripe avocado (about 2 medium)
• 1 cup maple syrup
• ⅔ cup almond milk
• ⅓ cup coconut oil, melted
• 2 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 ½ cups flour, ¾ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a bowl.
3. In another bowl, blend 1 cup mashed avocado, 1 cup maple syrup, ⅔ cup almond milk, ⅓ cup coconut oil, 2 tsp vanilla, and 1 tbsp vinegar until smooth.
4. Fold dry ingredients into wet until just combined (don’t overmix). Divide batter evenly among liners.
5. Bake for 20–22 minutes until a toothpick comes out clean. Cool completely before frosting.

The avocado keeps these cupcakes unbelievably moist while letting the deep chocolate flavor shine—perfect for satisfying cravings without dairy or eggs.

Tip: For extra flair, top with coconut whipped cream and a sprinkle of cocoa nibs!

Gluten-Free Banana Oat Cupcakes

These tender, naturally sweet cupcakes are a guilt-free treat—packed with banana flavor and a cozy oat crumb that everyone will love.

Ingredients:

• 1 ½ cups gluten-free oat flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp cinnamon
• ¼ tsp salt
• 2 ripe bananas, mashed (about ¾ cup)
• ⅓ cup pure maple syrup
• 1 large egg
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• ¼ cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners or grease lightly.
2. In a bowl, whisk together 1 ½ cups oat flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp cinnamon, and ¼ tsp salt.
3. In another bowl, mix mashed bananas, ⅓ cup maple syrup, egg, ¼ cup melted coconut oil, and 1 tsp vanilla until smooth.
4. Fold dry ingredients into wet ingredients until just combined. Stir in ¼ cup chocolate chips if using.
5. Divide batter evenly among muffin cups (about ¾ full). Bake for 18–20 minutes, until a toothpick comes out clean.

The oat flour gives these cupcakes a delightfully dense yet moist texture—like a cross between banana bread and a muffin. Perfect for sneaking in fruit at breakfast!

Tip: For extra flavor, toast the oat flour in a dry skillet over medium heat for 3–4 minutes before using (let it cool first).

Low-Sugar Carrot Cake Cupcakes

These moist, warmly spiced cupcakes pack all the cozy flavor of classic carrot cake—with just a fraction of the sugar. Perfect for when you’re craving something sweet but not overly indulgent.

Ingredients:

• 1 ½ cups grated carrots (packed)
• 1 cup all-purpose flour
• ½ cup almond flour
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp salt
• 2 large eggs, room temperature
• ⅓ cup maple syrup
• ¼ cup melted coconut oil
• 1 tsp vanilla extract
• ¼ cup crushed pineapple, drained
• 2 tbsp chopped walnuts (optional)

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. In a bowl, whisk together 1 cup all-purpose flour, ½ cup almond flour, 1 tsp baking soda, 1 ½ tsp cinnamon, ½ tsp ginger, and ¼ tsp salt.
3. In another bowl, beat eggs with ⅓ cup maple syrup, ¼ cup melted coconut oil, and 1 tsp vanilla until smooth. Fold in grated carrots and ¼ cup crushed pineapple.
4. Gently mix dry ingredients into wet ingredients until just combined. Fold in 2 tbsp walnuts (if using). Divide batter evenly among muffin cups.
5. Bake for 18–20 minutes, until a toothpick inserted comes out clean. Cool completely before serving.

The pineapple keeps these cupcakes irresistibly tender, while the almond flour adds a subtle nutty depth. No frosting needed—they’re satisfyingly sweet on their own!

Tip: For extra-fluffy cupcakes, let the batter rest for 10 minutes before baking to activate the baking soda.

Almond Flour Lemon Cupcakes

These almond flour lemon cupcakes are light, citrusy, and perfectly moist—gluten-free but so flavorful, no one will guess they’re made with almond flour!

• 1 1/2 cups finely ground almond flour
• 1/4 cup coconut flour
• 1/2 cup granulated sugar
• 1 tsp baking powder
• 1/4 tsp salt
• 3 large eggs, room temperature
• 1/4 cup melted coconut oil (or unsalted butter)
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

1. Preheat oven to 350°F. Line a 12-cup muffin tin with parchment liners.
2. In a bowl, whisk together 1 1/2 cups almond flour, 1/4 cup coconut flour, 1/2 cup sugar, 1 tsp baking powder, and 1/4 tsp salt.
3. In another bowl, beat eggs, then mix in 1/4 cup melted coconut oil, 1/4 cup lemon juice, 1 tbsp lemon zest, and 1 tsp vanilla.
4. Gently fold wet ingredients into dry until just combined (don’t overmix).
5. Divide batter evenly among liners. Bake for 18–20 minutes until tops spring back when lightly pressed.
6. Cool in the pan for 5 minutes, then transfer to a wire rack.

The almond flour gives these cupcakes a tender crumb, while the double hit of lemon juice and zest keeps them bright and zingy. For extra flair, dust with powdered sugar or drizzle with a simple glaze!

Tip: Swap lime zest/juice for lemon for a fun tropical twist.

Protein-Packed Peanut Butter Cupcakes

These Protein-Packed Peanut Butter Cupcakes are a dreamy twist on a classic—moist, nutty, and secretly wholesome enough for breakfast (we won’t judge!).

• 1 cup creamy peanut butter (unsweetened)
• ½ cup maple syrup
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup oat flour
• ¼ cup vanilla protein powder
• 1 tsp baking soda
• ¼ tsp salt
• ⅓ cup dark chocolate chips

1. Preheat oven to 350°F and line a muffin tin with 9 cupcake liners.
2. In a bowl, whisk together 1 cup peanut butter, ½ cup maple syrup, 2 eggs, and 1 tsp vanilla extract until smooth.
3. Fold in ½ cup oat flour, ¼ cup protein powder, 1 tsp baking soda, and ¼ tsp salt until just combined. Stir in ⅓ cup chocolate chips.
4. Divide batter evenly among liners (about ¾ full) and bake for 18–20 minutes, until tops spring back when lightly pressed.
5. Cool in the tin for 5 minutes, then transfer to a rack. Serve warm or at room temperature.

The magic here? No flour or butter—just peanut butter’s richness and a protein boost that keeps them satisfyingly dense yet fluffy. Tip: For extra decadence, melt extra chocolate chips with a splash of coconut milk for a quick drizzle!

Zucchini Spice Cupcakes

These zucchini spice cupcakes are the perfect way to sneak veggies into dessert—moist, warmly spiced, and topped with a dreamy cream cheese frosting.

• 1 ½ cups grated zucchini (packed, moisture squeezed out)
• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ cup vegetable oil
• ¾ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 4 oz cream cheese, softened
• 2 tbsp unsalted butter, softened
• 1 cup powdered sugar

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. In a bowl, whisk together 1 ½ cups all-purpose flour, 1 tsp baking soda, ½ tsp salt, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp cloves.
3. In another bowl, beat ½ cup vegetable oil, ¾ cup granulated sugar, 1 egg, and 1 tsp vanilla extract until smooth. Fold in grated zucchini.
4. Gradually mix dry ingredients into the wet until just combined. Divide batter evenly among muffin cups.
5. Bake for 20–22 minutes, until a toothpick inserted comes out clean. Cool completely.
6. For frosting, beat 4 oz cream cheese, 2 tbsp butter, and 1 cup powdered sugar until fluffy. Spread onto cooled cupcakes.

The zucchini keeps these cupcakes incredibly tender, while the spice blend adds cozy depth—no one will guess they’re eating veggies!

Tip: For extra texture, sprinkle toasted chopped walnuts on top of the frosting.

Chia Seed Blueberry Cupcakes

These fluffy, wholesome cupcakes pack a double punch of texture and flavor, thanks to chia seeds and juicy blueberries—perfect for a light breakfast or afternoon snack.

Ingredients:

• 1 ½ cups all-purpose flour
• 2 tbsp chia seeds
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup granulated sugar
• 1 large egg
• ½ cup milk
• ¼ cup melted coconut oil (or vegetable oil)
• 1 tsp vanilla extract
• 1 cup fresh blueberries (plus extra for topping)

Instructions:

1. Preheat oven to 350°F and line a muffin tin with 12 cupcake liners.
2. In a bowl, whisk together 1 ½ cups flour, 2 tbsp chia seeds, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt.
3. In another bowl, beat ½ cup sugar, the egg, ½ cup milk, ¼ cup melted coconut oil, and 1 tsp vanilla until smooth.
4. Gently fold the dry ingredients into the wet mixture, then stir in 1 cup blueberries (don’t overmix).
5. Divide batter evenly among liners, top with extra blueberries, and bake for 20–22 minutes until a toothpick comes out clean.

The chia seeds add a subtle crunch while keeping the crumb tender, and bursting blueberries make every bite extra moist. Tip: For a pretty finish, dust cooled cupcakes with powdered sugar or a drizzle of honey.

Coconut Flour Vanilla Cupcakes

These coconut flour vanilla cupcakes are delightfully light, subtly sweet, and perfect for anyone craving a gluten-free treat that doesn’t skimp on flavor.

• 1/2 cup coconut flour
• 1/4 tsp salt
• 1/2 tsp baking soda
• 4 large eggs, room temperature
• 1/3 cup honey or maple syrup
• 1/4 cup melted coconut oil
• 2 tsp vanilla extract
• 1/4 cup unsweetened almond milk (or any milk)

1. Preheat oven to 350°F and line a muffin tin with 8 cupcake liners.
2. In a bowl, whisk together coconut flour, salt, and baking soda.
3. In a separate bowl, beat eggs, honey (or maple syrup), coconut oil, and vanilla extract until smooth.
4. Gradually mix dry ingredients into the wet mixture, then stir in almond milk until just combined (batter will be thick).
5. Divide batter evenly among liners and bake for 18–20 minutes, until tops spring back when lightly pressed.
6. Cool completely before frosting.

The coconut flour gives these cupcakes a tender, almost melt-in-your-mouth texture, while the vanilla keeps them cozy and classic. They’re a foolproof crowd-pleaser, whether you’re gluten-free or not!

Tip: For extra fluffiness, let the batter rest for 5 minutes before baking—this helps the coconut flour absorb moisture evenly.

Pumpkin Spice Cupcakes with Greek Yogurt Frosting

These moist, warmly spiced cupcakes get a tangy twist with a fluffy Greek yogurt frosting—perfect for when you want dessert to feel a little indulgent but not overly sweet.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp salt
• ¾ cup canned pumpkin puree
• ½ cup granulated sugar
• ½ cup packed brown sugar
• ⅓ cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 cup plain Greek yogurt (full-fat)
• 2 tbsp honey
• ¼ tsp cinnamon (for frosting)

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp ginger, ¼ tsp nutmeg, and ¼ tsp salt in a bowl.
3. In another bowl, mix pumpkin puree, ½ cup granulated sugar, ½ cup brown sugar, ⅓ cup oil, eggs, and 1 tsp vanilla until smooth. Fold dry ingredients into wet until just combined.
4. Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
5. For frosting, whip 1 cup Greek yogurt, 2 tbsp honey, and ¼ tsp cinnamon until fluffy. Spread or pipe onto cooled cupcakes.

The yogurt frosting’s slight tang balances the cupcakes’ warm spices beautifully, making these a standout for potlucks or afternoon treats.

Tip: For extra-fluffy frosting, chill the Greek yogurt in a fine-mesh strainer for 30 minutes to drain excess liquid.

Matcha Green Tea Cupcakes

These fluffy, earthy-sweet cupcakes are a delightful twist on the classic, with a vibrant green hue and a subtle matcha kick that’s perfect for afternoon tea or dessert.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 2 tbsp high-quality matcha powder
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• ½ cup whole milk
• 1 tsp vanilla extract

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. Whisk together 1 ½ cups all-purpose flour, 1 ½ tsp baking powder, ¼ tsp salt, and 2 tbsp matcha powder in a bowl.
3. In a separate bowl, beat ½ cup butter and 1 cup sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Alternately add the dry ingredients and ½ cup milk to the butter mixture, starting and ending with the dry ingredients. Stir in 1 tsp vanilla.
5. Divide batter evenly among liners (about ¾ full). Bake for 18–20 minutes, or until a toothpick comes out clean.

The matcha’s grassy notes balance the sweetness beautifully, and the tender crumb stays moist for days. Tip: Sift the matcha powder to avoid clumps for a smoother batter.

Sweet Potato Cupcakes with Maple Glaze

These moist, spiced cupcakes pack all the cozy flavors of sweet potato pie into a handheld treat—topped with a silky maple glaze that’s pure perfection.

Ingredients

• 1 cup mashed roasted sweet potato (about 1 medium)
• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• 1 cup powdered sugar
• 3 tbsp pure maple syrup
• 1 tbsp heavy cream

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together flour, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ½ tsp nutmeg, and ¼ tsp salt in a bowl.
3. Beat butter and brown sugar until fluffy. Add eggs one at a time, then mix in vanilla and mashed sweet potato.
4. Alternately add dry ingredients and buttermilk to the wet mixture, mixing just until combined.
5. Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
6. Whisk powdered sugar, maple syrup, and heavy cream until smooth. Drizzle over cupcakes.

The secret? Roasting the sweet potato deepens its caramel-like sweetness, making these cupcakes extra rich without being overly sweet.

Tip: For a glossy glaze, warm the maple syrup slightly before mixing.

Oatmeal Raisin Cupcakes

These cozy oatmeal raisin cupcakes taste like a soft-baked cookie in cupcake form—perfect for breakfast treats or afternoon snacking.

Ingredients

• 1 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup buttermilk
• 2/3 cup raisins

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 cup flour, 1 cup oats, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp cinnamon in a bowl.
3. In another bowl, beat 1/2 cup butter and 3/4 cup brown sugar until fluffy. Add 2 eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, mixing just until combined. Fold in 2/3 cup raisins.
5. Divide batter evenly among liners. Bake for 18–20 minutes until tops spring back when lightly pressed.

The oats keep these cupcakes tender yet hearty, with plump raisins adding little bursts of sweetness in every bite.

Tip: Soak the raisins in warm water for 10 minutes before folding them in for extra juiciness!

Apple Cinnamon Cupcakes with Almond Butter Frosting

These cozy apple cinnamon cupcakes are topped with a dreamy almond butter frosting—perfect for when you crave dessert with a little crunch and spice.

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup buttermilk
• 1 cup finely diced apple (peeled)
• ½ cup creamy almond butter
• 2 tbsp honey
• ¼ cup powdered sugar
• 2 tbsp milk (any kind)

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together flour, baking powder, baking soda, cinnamon, and salt in a bowl.
3. In another bowl, beat butter and granulated sugar until fluffy. Add eggs one at a time, then mix in vanilla.
4. Alternately add dry ingredients and buttermilk to the butter mixture, mixing just until combined. Fold in diced apple.
5. Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
6. For frosting, whisk almond butter, honey, powdered sugar, and milk until smooth. Spread or pipe onto cooled cupcakes.

The tender apple bits and nutty frosting create a playful contrast—like biting into a spiced apple pie with a creamy twist.

Tip: For extra texture, sprinkle toasted almond slices on top before serving.

Dark Chocolate Beet Cupcakes

These moist, earthy-sweet cupcakes sneak in a veggie boost without sacrificing rich chocolate flavor—perfect for surprising your friends (or kids!).

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup granulated sugar
• ¾ cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract
• 1 ½ cups finely grated raw beets (about 2 medium beets, peeled)
• ½ cup dark chocolate chips

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 ½ cups flour, ¾ cup cocoa powder, 1 tsp baking soda, and ½ tsp salt in a bowl.
3. In another bowl, beat 1 cup sugar, ¾ cup oil, 3 eggs, and 1 tsp vanilla until smooth. Fold in the grated beets.
4. Gradually mix dry ingredients into the wet until just combined. Stir in ½ cup chocolate chips.
5. Divide batter evenly among liners (about ¾ full). Bake for 20–22 minutes, until a toothpick comes out clean.

The beets add a velvety crumb and subtle sweetness that pairs magically with deep cocoa—no one will guess the secret ingredient!

Tip: For extra decadence, top with cream cheese frosting and a sprinkle of grated beet for color.

Quinoa Flour Chocolate Cupcakes

These gluten-free chocolate cupcakes are rich, moist, and packed with protein—perfect for satisfying sweet cravings without the guilt.

Ingredients:

• 1 cup quinoa flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup coconut sugar
• 1/3 cup melted coconut oil
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 3/4 cup almond milk
• 1/2 cup dark chocolate chips (optional)

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. In a bowl, whisk together 1 cup quinoa flour, 1/2 cup cocoa powder, 1 tsp baking soda, 1/2 tsp salt, and 3/4 cup coconut sugar.
3. In another bowl, mix 1/3 cup melted coconut oil, eggs, and 1 tsp vanilla extract. Gradually stir in 3/4 cup almond milk.
4. Fold wet ingredients into dry until just combined. Stir in 1/2 cup chocolate chips if using.
5. Divide batter evenly among liners. Bake for 18–20 minutes until a toothpick comes out clean.

The quinoa flour gives these cupcakes a nutty depth, while the melted chocolate chips create little pockets of gooey goodness. They’re sturdy enough to frost but delicious plain, too!

Tip: For extra fudgy cupcakes, swap almond milk for brewed coffee—it enhances the chocolate flavor without tasting like coffee.

Strawberry Shortcake Cupcakes with Coconut Cream

These fluffy vanilla cupcakes are piled high with sweet strawberries and dreamy coconut whipped cream—a summery twist on a classic!

Ingredients

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup whole milk
• 1 ½ cups fresh strawberries, diced
• 1 (13.5 oz) can full-fat coconut milk, chilled overnight
• 2 tbsp powdered sugar

Instructions

1. Prep: Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Dry mix: Whisk together 1 ½ cups flour, 1 ½ tsp baking powder, and ¼ tsp salt in a bowl.
3. Cream butter & sugar: Beat ½ cup butter and 1 cup sugar with a mixer until fluffy, about 3 minutes. Add eggs one at a time, then 2 tsp vanilla.
4. Combine: Alternate adding the dry mix and ½ cup milk to the butter mixture, mixing just until combined.
5. Bake: Divide batter evenly among liners. Bake for 18–20 minutes until tops spring back. Cool completely.
6. Coconut cream: Scoop the solid cream from the chilled coconut milk into a bowl. Whip with 2 tbsp powdered sugar until peaks form.
7. Assemble: Top cupcakes with coconut cream and 1 ½ cups diced strawberries. Serve immediately.

The coconut cream adds a lush, dairy-free richness that pairs perfectly with the juicy strawberries—no one will guess how simple it is!

Tip: For neater layers, hollow out a small well in each cupcake before adding the cream and berries.

Raspberry Almond Cupcakes

These delicate cupcakes pair tart raspberries with nutty almond for a sweet-tart treat that’s perfect for brunch or afternoon tea.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp almond extract
• ½ cup whole milk
• 1 cup fresh raspberries (plus extra for garnish)
• ¼ cup sliced almonds

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. Whisk together 1 ½ cups flour, 1 ½ tsp baking powder, and ¼ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup butter and ¾ cup sugar until fluffy. Add eggs one at a time, then mix in 1 tsp almond extract.
4. Alternately add the dry ingredients and ½ cup milk to the butter mixture, mixing just until combined.
5. Gently fold in 1 cup raspberries. Divide batter evenly among liners and sprinkle with ¼ cup sliced almonds.
6. Bake for 20–22 minutes, until a toothpick comes out clean. Cool completely before serving.

The almond extract and fresh raspberries create a bakery-worthy flavor, while the sliced almonds add a delightful crunch.

Tip: For extra moisture, toss the raspberries in 1 tbsp flour before folding them into the batter.

Carrot Ginger Cupcakes with Cashew Frosting

These spiced carrot cupcakes get a creamy, dairy-free upgrade with a luscious cashew frosting—perfect for when you want a little indulgence without the guilt.

Ingredients

• 1 ½ cups all-purpose flour
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp salt
• ¾ cup granulated sugar
• ½ cup melted coconut oil
• 2 large eggs
• 1 tsp vanilla extract
• 1 ½ cups finely grated carrots
• ½ cup raw cashews, soaked overnight
• 3 tbsp maple syrup
• 1 tbsp lemon juice
• 2 tbsp water

Instructions

1. Preheat oven to 350°F. Line a 12-cup muffin tin with liners.
2. In a bowl, whisk together 1 ½ cups flour, 1 tsp baking soda, 1 ½ tsp cinnamon, ½ tsp ginger, and ¼ tsp salt.
3. In another bowl, beat ¾ cup sugar, ½ cup coconut oil, eggs, and 1 tsp vanilla until smooth. Fold in carrots, then gently mix in dry ingredients.
4. Divide batter evenly among liners. Bake for 20–22 minutes until a toothpick comes out clean. Cool completely.
5. For the frosting, blend soaked cashews, 3 tbsp maple syrup, 1 tbsp lemon juice, and 2 tbsp water until silky. Frost cooled cupcakes.

The ginger adds a warm kick to the moist crumb, while the cashew frosting is so rich, no one will guess it’s plant-based!

Tip: For extra-fluffy frosting, blend the cashews with chilled coconut cream instead of water.

Conclusion

With these 18 delicious gluten-free cupcake recipes, healthy treats have never been easier—or tastier! Whether you’re baking for a special occasion or just craving something sweet, there’s a perfect recipe here for you. Give them a try, and let us know which one is your favorite in the comments below. Don’t forget to share this roundup on Pinterest so others can enjoy these wholesome goodies too!