A delicious gluten free cupcake recipe using rice and millet flour. The millet lends a bit of a cornbread taste to it. This could also be made into a 8 or 9 inch cake, or without the cocoa powder for a white cake.

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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with paper baking cups.

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  • In a medium bowl, stir together the rice flour, millet flour, cocoa, salt, baking soda, baking powder and xanathan gum. In a separate large bowl, beat the eggs, sugar, sour cream, milk and vanilla. Stir in the dry ingredients until smooth. Spoon the batter into the prepared cups, dividing evenly.

  • Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter.

Editor's Note

Some people are extremely sensitive to gluten. Please check the labels on cocoa, baking powder and vanilla to be sure they are gluten free before serving to someone with an intolerance.

Nutrition Facts

129.8 calories; 3 g protein; 23.8 g carbohydrates; 34.6 mg cholesterol; 234.8 mg sodium. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/04/2011
The kids just loved it. I did not have xanthan gum so I used slippery elm; changed the sugar for 1 c of honey; and used almond milk. They were very moist and were gone very quickly!!! I cheated for the frosting and used some Nutella-like spread... Thanks for sharing Read More
(58)

Most helpful critical review

Rating: 2 stars
07/02/2008
Not a bad flavor for gluten free but the texture was way too chewy and a bit dry. I was looking for a good chocolate cake recipe to use for birthdays. Even with icing I was disappointed. I ended up using them as a shortcake with fruit and whip cream to really get them down. Read More
(82)
20 Ratings
  • 5 star values: 10
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 3
  • 1 star values: 1
Rating: 5 stars
01/04/2011
The kids just loved it. I did not have xanthan gum so I used slippery elm; changed the sugar for 1 c of honey; and used almond milk. They were very moist and were gone very quickly!!! I cheated for the frosting and used some Nutella-like spread... Thanks for sharing Read More
(58)
Rating: 2 stars
07/01/2008
Not a bad flavor for gluten free but the texture was way too chewy and a bit dry. I was looking for a good chocolate cake recipe to use for birthdays. Even with icing I was disappointed. I ended up using them as a shortcake with fruit and whip cream to really get them down. Read More
(82)
Rating: 5 stars
01/04/2011
The kids just loved it. I did not have xanthan gum so I used slippery elm; changed the sugar for 1 c of honey; and used almond milk. They were very moist and were gone very quickly!!! I cheated for the frosting and used some Nutella-like spread... Thanks for sharing Read More
(58)
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Rating: 5 stars
02/09/2011
DELICIOUS! I made half a recipe which made 24 mini cupcakes. I used Bob's Red Mill AP Baking Flour for the flour Splenda instead of sugar light sour cream and soy milk. I baked them 13 minutes and they were perfectly done. Despite having no oil or butter they were very moist and had a very nice texture. I'm sure no one would be able to tell they were gluten free. The only thing I would do differently is to spray the paper cupcake liners with Pam because they did stick a little. I'm sure I'll make these again. Read More
(44)
Rating: 4 stars
09/30/2010
I havent made this but I was reading the ingred list and wondered how about buttermilk instead of the milk and sour cream? Buttermilk makes cakes SO nice and moist! But the recipe looks like a good one! Read More
(22)
Rating: 4 stars
06/07/2010
I found this to be a very easy recipe to make compared to some gluten free recipes. It has good flavour and they turned out great. Read More
(21)
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Rating: 5 stars
10/29/2010
one word: amazing Read More
(14)
Rating: 5 stars
05/14/2012
I made this in a 9 x 11 pan for my daughter's 35th birthday. She has celiacs disease so we have to be very careful with ingredients. This cake turned out beautifully. Raves all around and no one thought it was gluten free flour. Read More
(9)
Rating: 5 stars
12/15/2011
verygood base recipe for creating lava cakes filled with nutella Read More
(7)
Rating: 5 stars
07/12/2013
I made this recipe for my wife today. I used brown rice flour and garbanzo bean flour for the millet(that's all I had) and they came out great. My wife absolutely loved them no frosting was necessary. Told me this is a KEEPER as a recipe. Thank you for the submission. Read More
(3)