Yellow Cupcakes

These cupcakes were one of my first (successful!) gluten free baking attempts, and they are a great place for anyone to start. I found the recipe on A Gluten Free Guide , and it follows in the great tradition of doctored cake mixes. That’s right, these cupcakes “cheat” by using a boxed GF cake mix as a base. No tracking down multiple flours, no covering your entire kitchen in tapioca flour dust, and these things are pretty much foolproof.

The chocolate frosting recipe can be found here.

Ingredient note: This recipe calls for orange juice, which I don’t always have available (you know, for those cupcake emergencies). I keep a container of orange juice concentrate in my freezer, and scoop 2-3 tablespoons into a measuring cup, and add enough warm water to bring the total volume to the 3/4 c. required for this recipe.

Yield: 18-21 cupcakes

 

Ingredients:

  • 1 package gluten free yellow cake mix (Betty Crocker brand and Gluten Free Pantry brand both work well)
  • 1 package (3.4 oz/96 g) Jello instant vanilla pudding
  • 1/4 c. sugar
  • 1/4 teaspoon salt
  • 3/4 c. orange juice
  • 1/2 c. oil
  • 4 eggs
  • 1-1/2 Tablespoon vanilla (recommended: Nielsen-Massey vanilla bean paste)

 

Other Equipment:

  • 2 – 12 cupcake pans
  • cupcake liners
  • #40 portion scoop (optional)
  • hand-held wish or electric mixer
  • spatula

Instructions:

Preheat oven to 350ºF. Combine the cake mix, pudding, sugar, and salt in a mixing bowl. Stir to thoroughly combine. Add the wet ingredients: eggs, oil, orange juice, and vanilla, and stir to combine. Scrape down the sides and bottom of the bowl and continue mixing. Mix for about a minute on medium speed with an electric mixer, or stir by hand for three minutes.

Scoop three tablespoons of batter into each cupcake wrapper (two scoops with a #40 portion scoop). Fill any unused cavities of the pan half full with water.

Bake the cupcakes for 22 – 25 minutes. The cupcakes are done when they are a golden brown color, and spring back when you touch them. They can also be checked by inserting a toothpick into the middle. The toothpick will be clean when the cupcakes are done. Use caution when opening the oven door, there will be a lot of steam escaping.

Allow the cupcakes to cool completely before frosting.

Easy to print recipe:

Yellow Cupcakes

Yield: 18-21 cupcakes

 Ingredients:

  • 1 package gluten free yellow cake mix (Betty Crocker brand and Gluten Free Pantry brand both work well)
  • 1 package (3.4 oz/96 g)Jello instant vanilla pudding
  • 1/4 c. sugar
  • 1/4 teaspoon salt
  • 3/4 c. orange juice
  • 1/2 c. oil
  • 4 eggs
  • 1-1/2 Tablespoon vanilla (recommended: Nielsen-Massey vanilla bean paste)

Other Equipment:

  • 2 – 12 cupcake pans
  • cupcake liners
  • #40 portion scoop (optional)
  • hand-held wish or electric mixer
  • spatula


Preheat oven to 350ºF. Combine the cake mix, pudding, sugar, and salt in a mixing bowl. Stir to thoroughly combine. Add the wet ingredients: eggs, oil, orange juice, and vanilla, and stir to combine. Scrape down the sides and bottom of the bowl and continue mixing. Mix for about a minute on medium speed with an electric mixer, or stir by hand for three minutes.

Scoop three tablespoons of batter into each cupcake wrapper (two scoops with a #40 portion scoop). Fill any unused cavities of the pan half full with water. Bake the cupcakes for 22 – 25 minutes. The cupcakes are done when they are a golden brown color, and spring back when you touch them. They can also be checked by inserting a toothpick into the middle. The toothpick will be clean when the cupcakes are done. Use caution when opening the oven door, there will be a lot of steam escaping. Allow the cupcakes to cool completely before frosting.

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