Gluten Free Vanilla Bean Cupcakes

Gluten Free Vanilla Bean Cupcakes

Let get creative with these delicious, fluffy vanilla sponge cupcakes. Great for any occasion!


  • 175g unsalted butter softened
  • 175g caster sugar
  • 3 eggs, beaten
  • 1 tsp vanilla bean paste
  • 175g Three Spades Cassava Flour 
  • 1 tsp gluten-free baking powder

For the buttercream

  • 150g unsalted butter softened
  • 300g icing sugar
  • 1 tsp vanilla bean paste 


  1. Heat the oven to 180C/160C fan/gas 4 and line a 12-hole cupcake tin with paper or silicone cases.

  2. Put the butter and sugar in a large bowl and beat with an electric whisk until light and creamy. Pour in the egg, a little at a time, mixing well after each addition. Next, beat in the vanilla paste, then fold in the flour, baking powder and a pinch of salt until well combined.
  3. Spoon the mixture evenly between the cases. Bake for 15-20 mins until the tops are golden and firm to the touch at the edges.
  4. Leave to cool in the tin for 15 mins, then transfer to a wire rack to cool completely.
For the Buttercream:
  1. Beat the butter with an electric whisk until pale and fluffy in a clean, large bowl.
  2. Add the icing sugar, one spoonful at a time, mixing as you do. Beat in the vanilla.
  3. To decorate, transfer the buttercream to a pipping bag fitted with a round or star nozzle. Pipe generous swirls on top of each cupcake. Sprinkle with your topping of choice! 
Will keep in an airtight container for up to three days.
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