GF Mini Vanilla-filled cupcake

I put my hand in the cupboard seeking the cupcake/muffin tin but I emerge with the mini-muffin tin. Ah – perfect bites for a four-year-old nephew, right? I’m doing it!

Months ago (February?), I found a gluten-free yellow cake recipe on that tasted great. The original recipe calls for mayonnaise, which isn’t the most heart-healthy, but does add great moisture. Tonight I made this recipe with a couple twists, one of which was replacing the mayo called for with vanilla low-fat yogurt. Why vanilla and not plain? Because the recipe already called for vanilla flavoring (both frosting and cake) and… well.. I have another use in mind for the plain yogurt in my fridge. =D

I saw a filling recipe on delphiforums like the one used for Hostess cakes. Hmm. I have never tried to fill a cupcake before. Tonight was the night. It was MUCH easier than I imagined. Using a frosting tip/bag, I just inserted a small tip into the bottom of the muffin and gave it a little squeeze. It easily inserted a little frosting. No worries. I taste-tested the fillings prior to posting…. a couple times. LOL. This little filling will be a nice little surprise for my sweet nephews too.

Here’s the cake recipe:
1 cup plus 2 tablespoons GF Flour mix (mine has xanthan gum in it)
1/2 teaspoon of salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
2 eggs
1/2 cup white sugar
1/3 cup low fat, vanilla yogurt
1/2 cup evaporated milk
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract

  1. Preheat oven to 350F
  2. Cream together the sugar, yogurt and eggs.
  3. Put all dry ingredients together (flour, salt, baking soda, baking powder) in a bowl and whisk together.
  4. Add flour and milk/extracts to creamed sugar mixture and beat on medium for 4 minutes.
  5. Bake at 350F – 12 minutes for mini-muffin pans, 20 minutes for regular cupcake muffins.

Frosting/filling recipe:
1/3 c. shortening
2 1/2 cups + powdered sugar
3 Tablespoons evaporated milk
1/2 teaspoon each of the following extracts: vanilla, orange, lemon
1/4 teaspoon almond extract

  1. Beat together all ingredients on medium. (It’s important to use all of the extract flavorings!)
  2. Add more powder sugar until you reach a fluffy consistency. (Or the consistency you prefer)

It’s easy to insert the filling (see instructions above). Top the muffins easily too by dipping them quickly into the frosting bowl. =) Sprinkle with candies as desired.

Happy cupcakes!


  1. David Brown says:

    Hi…Thanks for the recipe and the instructions on how to fill a cupcake…My daughter (who has C.D.) and I are going to bake these!
    She always wanted to fill cupcakes…now she can practice and enjoy…
    Happy Holidays!

  2. Varenikje says:

    Ok, I actually forgot (!) to fill these, but I just made regular cup cakes and they came out great! I used the frosting recipe off of my powdered sugar bag. It was chocolate. And I used chocolate sprinkles on that. I served them for dessert tonight and everybody loved them, said they were more like an angel food cake. I take 2 dozen of them for a “hot lunch” at our school tomorrow, so we will see how the masses survive them! Oh, I should also mention that I made a triple batch of these and it made 34 of them. It could easily have made 36 of them (some were a bit largish), so I would say that a single batch was easily 1 dozen cup cakes. Oh, and fill them just below half full and they will rise quite nicely! Thanks for such a great recipe!

  3. these were great! thank you!

  4. Can this be done with a general all purpose GF flour? I’d love to make these next week for my sister-in-laws baby shower! They sound very yummy!

    • cheekychica says:

      Yes – if your mix has xanthan gum in it – you can use it as is. Gluten Free Mama makes a great Almond Blend that works nicely with this. Have a great shower!


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