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Perfect Gluten-Free Graduation Cupcakes Easy Vibrant School Colors Recipe

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These gluten-free graduation cupcakes are moist, fluffy, and bursting with vibrant school colors using natural colorings. Perfect for celebrations and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 1 ½ cups gluten-free all-purpose flour (Bob’s Red Mill 1:1 Baking Flour recommended)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup unsalted butter, softened (or coconut oil for dairy-free)
  • ¾ cup granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • ¾ cup plain Greek yogurt (or dairy-free coconut yogurt)
  • ½ cup milk (cow’s milk or almond milk)
  • 1 cup unsalted butter, softened (for frosting)
  • 4 cups powdered sugar, sifted
  • 2–3 tbsp milk or cream (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • Natural colorings for frosting: beet juice (red/pink), turmeric (yellow/gold), spirulina powder or matcha (green), blueberry juice or butterfly pea powder (blue)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.
  2. In a large bowl, whisk together gluten-free flour, baking powder, baking soda, and salt.
  3. Using a mixer, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then stir in vanilla extract. Scrape down the bowl.
  5. Alternate adding dry ingredients with Greek yogurt and milk, starting and ending with dry ingredients. Mix on low speed just until combined.
  6. Divide batter evenly into cupcake liners, filling about two-thirds full.
  7. Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  9. For frosting, beat softened butter until fluffy. Gradually add powdered sugar, milk or cream, and vanilla extract, adjusting consistency as needed.
  10. Divide frosting into bowls and mix in natural colorings until vibrant.
  11. Frost cooled cupcakes using piping bags or a knife, layering or swirling colors as desired. Optionally, add sprinkles or edible glitter.

Notes

Use room temperature ingredients for best texture. Do not overmix batter to avoid dense cupcakes. Use natural powders and juices for vibrant frosting colors to avoid artificial dyes. Keep frosting cold when decorating to prevent melting. Store leftover cupcakes in an airtight container with a slice of bread to keep moist. Freeze unfrosted cupcakes for up to 2 months.

Nutrition

Keywords: gluten-free cupcakes, graduation cupcakes, vibrant frosting, natural food coloring, dairy-free option, easy cupcakes, school colors cupcakes

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