These gluten free Coca Cola cupcakes have a perfect moist, light texture and are easy to make-no mixer required!
This is a very easy and simple recipe that even the beginner baker can make, and it comes together quite quickly so it’s a great treat to take to parties or potlucks.
*gluten-free *oat-free *soy-free *corn-free *can be nut-free
- You can use any flavor/variety (be sure it’s gluten free) Coca-Cola, or another soda. I’ve used caffeine free, diet, and even Dr. Pepper. Cherry Coca-Cola is my long-standing favorite though!
- You can use a store bought buttermilk, or make your own by measuring 3/4 tsp lemon juice or vinegar into a liquid measuring cup, filling to the 1/4 cup mark, stirring, and letting it stand a few minutes until curdled.
- Because flour mixes vary so widely in texture and density, I suggest using my flour mix recipe or a lighter mix such as Gluten Free Mama’s almond blend, gfJules, or Cup4Cup. If using a different flour, you may want to start with 1 cup flour, and add more as needed to get the right consistency. If the batter is too thin, the cupcakes might be flat instead of having rounded tops but they will still be absolutely delicious!
- To make nut free, use my flour mix recipe, gfJules, or Cup4Cup.
- 1/2 cup butter
- 2 T cocoa powder
- 1/2 cup Coca Cola (I used Cherry)
- 1/4 cup buttermilk
- 1 1/3 cup gluten free flour (I’ve used Mama’s Almond Blend as well as my own recipe)
- 3/4 tsp xanthan gum (if your flour mix contains xanthan, omit this)
- 1 cup sugar
- 1/4 tsp salt
- 1 tsp baking soda
- 1/4 tsp cinnamon
- 1 large egg
- 1 tsp vanilla
Glaze Ingredients: (Don’t skip the glaze!)
- 1/4 cup butter
- 2 T cocoa powder
- 1/4 cup Coca-Cola (again, I used Cherry)
- 2 cups powdered sugar
- Combine the stick of butter, cocoa powder, Coca-Cola, and buttermilk in a small saucepan and stir. Bring to boil over medium-high heat, stirring occasionally to prevent cocoa from scorching.
- Meanwhile whisk together flour mix, xanthan gum, sugar, salt, baking soda and cinnamon in a medium bowl.
- Once Coca-Cola mixture starts to boil, pour it into flour mixture.
- Add egg (I just drop it right in and don’t worry about beating it first) and vanilla and whisk until combined. It should get thick enough that this will become a little difficult and you can use a spoon instead. Stir it briskly for a minute or so. The batter should be thick enough that you will need to scoop it out of the bowl rather than pour it, but should still be fairly fluid. It’s slightly thicker than regular cake batter.
- Preheat oven to 350. Waiting to preheat the oven until the batter is prepared gives the gluten free flours time to soften so you don’t have any gritty texture.
- While oven is preheating, line mini muffin tins, regular muffin tins, or grease a 9″ round or square baking dish.
- Scoop batter into prepared pans. This recipe will make 1 dozen regular sized cupcakes or 48 mini cupcakes. They should be 2/3-3/4 full.
- Bake for 8-11 minutes for mini cupcakes, or 20-25 minutes for cake pan. I can’t remember how long the regular cupcakes bake so check them at 13-15 minutes. Toothpick inserted in center should come out clean. Be careful not to overbake, though, the texture is much better if they aren’t overcooked.
- Set pan on cooling rack for five minutes, then start the glaze.
- For glaze, combine butter, coco, and Coca-Cola in the same saucepan you used for the cake (I’m all about the easy cleanup!). Stir to combine and bring to boil over medium-high heat. Remove from heat and whisk in powdered sugar.
- Put parchment paper or foil under your cooling rack, remove cupcakes from the pans to the rack, and drizzle generously with glaze. There might be a little leftover glaze. If you made the cake version, just pour the glaze right over the cake, in the pan.
- Store leftovers in an airtight container on the counter for 3-4 days if they last that long! In my opinion, these taste even better after sitting for a bit. (If you’e in a warm, humid, climate, you may want to store them in the fridge, but they may get a little dry)