Foodie Post: Gluten Free Rainbow Cupcakes

Hello lovelies!

How has your week started? ♥

I've been shooting another Halloween look, as well as baking stuff and making the most of my day off. Tomorrow will be another day at the office and I'm kinda excited about that as well. Today, I wanted to share this colorful recipe with you so that you can brighten up your Autumn days with baking cute things. Originally recipe was found here, but I wrote it down below for you as a gluten free version.

DSC09515 (Large)

Rainbow cupcakes

240g/8½oz gluten free flour
240g/8½oz sugar
3 tsp baking powder
pinch of salt
80g/2¾oz unsalted butter, at room temperature
240ml/8½fl oz whole milk
2 medium free-range eggs
½ tsp pure vanilla extract

food colourings of your choice (such as red, yellow, green and blue)

For icing:
250g/9oz unsalted butter, room temperature
500g/1lb 2oz icing sugar
2 tsp vanilla extract

colored sugar for decoration, or other gluten free option

DSC09508 (Large)

1. Preheat the oven to 170C/160C Fan/Gas 3. Line two 12-hole cupcake trays with cupcake cases.

2. For the cupcakes, beat the flour, sugar, baking powder, salt and butter together in a freestanding mixer with a paddle attachment (or use a handheld electric whisk). Mix in half the milk until it is just incorporated.

3. In a separate bowl, whisk the eggs, vanilla extract and remaining milk together. Pour into the flour mixture and beat until the mixture is smooth.

4. Divide the batter equally between four bowls and colour each one with food colouring, so you end up with four brightly coloured bowls of cake mixture.

5. Now layer the coloured mixtures in the cupcake cases. Starting with one colour, divide the mixture equally between the cupcake cases and smooth it out so you have a layer at the bottom. Continue with all the other colours in the same way, evenly spreading each layer out and being careful not to mix the colours together, so that you end up with distinct layers of mixture.

6. Carefully transfer to the oven and bake for 20–25 minutes, or until the sponge bounces back when touched and a skewer inserted into the centre comes out clean.

7. Leave the cupcakes to cool slightly in the tray before turning out onto a cooling rack to cool completely.

8. For the vanilla buttercream, beat the butter with a handheld electric mixer until soft. Sift in the icing sugar and incorporate to make a smooth icing. Add the vanilla extract and beat the icing for a further few minutes until light and fluffy. Transfer to a piping bag fitted with a large star nozzle.

9. When the cupcakes are cold, pipe the vanilla buttercream on top of the cakes and decorate with the colored sugar (or other toppings you desire).

DSC09510 (Large)DSC09517 (Large)

I gotta say, I messed up a little something with the batter since the inside wasn't very airy and all. But they were delicious, and next time I'm sure I can make a better batch. (And then I will update here what to take into account when baking so that yours will be better!)

Are there gluten free recipes you'd like to see here? Let me know in the comments below!

Now, I will go get some much needed rest for tomorrow, so that I can get through the work day. I will talk to you tomorrow in another post, but in the meantime you can follow my social media accounts for more updates! Stay tuned.

Have a great start for your week darlings ♥


  1. OMG these are brilliant! I love the rainbow effect on the inside!


    1. I love anything colorful, I'm hoping to get the consistency right with the next ones so that I can really serve them to friends :) ♥


Thank you for taking the time to leave a comment for me. I always read every single one of them, and they truly make my day! Please remember to be nice while commenting, thank you! ♥

You can comment in following languages (as these are the ones I understand):
English, Swedish, Finnish, Spanish, German

xoxo ♥