Gluten-Free Jello Cupcakes (Dairy-Free)

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A closeup of gluten-free jello cupcakes.

These moist and delicious gluten-free Jello cupcakes are bursting with flavor and are perfect for special occasions like bridal showers, baby showers, and special holidays like St. Patrick’s Day, the 4th of July. Use any flavor of Jello to match the occasion.

Let me show you how to make these yummy cupcakes! You’ll never miss the gluten or dairy.

How to Make Gluten-Free Jello Cupcakes

Ingredients and how to mix gluten-free jello cupcakes.

Cupcakes:

Preheat oven to 350°.

Mix gluten-free flour, cornstarch, Jello, baking powder, salt, and baking soda together, set aside. 

Place apple cider vinegar into a glass measuring cup and then add in enough almond milk to make one cup. Stir and then set aside. This is our “buttermilk”. 

In a large bowl use a hand mixer, or stand mixer, and beat the buttery spread until creamy then add in sugar and continue beating until completely creamed together. Next, mix in the vanilla, and then add one egg at a time and combine. 

Now add half of the flour mixture to the creamed mixture and combine.

4 pictures showing how to make gluten-free cupcakes and putting them in a muffin tin.

Next, beat in half of the “buttermilk”. After it’s all combined together repeat with the rest of the flour and then the “buttermilk”. Mix until batter is fully combined and smooth.

Line a muffin pan with cupcake holders and lightly oil them with cooking spray.

Fill muffin cups 3/4 full with the cake batter.

Four pictures showing baked cupcakes and how to put frosting on them.

Bake for 25-27 minutes. Do a toothpick test to make sure the centers are done.

Let cupcakes cool in the pan on a wire rack for 5 minutes then remove from the pan and place directly on the wire rack to cool. 

Repeat the process with the rest of the cake batter until it’s all baked. 

Frosting: 

►To make a really good dairy-free frosting with palm oil shortening it’s going to take at least ten minutes of total beating time but it will be so worth it! Also, check your powdered sugar before using it. If it is lumpy then sifting it through a wire mesh strainer will make it easier to mix. 

  • In a large bowl using a hand mixer or stand mixer, beat the shortening for several minutes until very creamy and soft. Add in one cup of powdered sugar and beat until completely mixed in and creamy. Mix in the coconut oil.
  • Beat in another cup of powdered sugar and then add the almond milk, vanilla, salt, and a few drops of food coloring (optional).  Beat until creamy. 
  • Then add the last cup of powdered sugar and beat until completely creamy and then beat another minute. 
  • Frost the cupcakes once they are completely cooled. 
Green gluten-free cupcakes made with lime Jello.

Special Ingredients for Gluten-Free & Dairy-Free Cupcakes:

More Gluten-Free Desserts That You’ll Love:

Gluten-Free Honey Bun Cake
Gluten-Free Sugar Cookies
Gluten-Free Lemon Brownies
Gluten-Free Fudgy Brownies

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A closeup of gluten-free jello cupcakes.

Gluten-Free Jello Cupcakes (Dairy-Free)


  • Author:
    MamaShire

  • Prep Time:
    15 minutes

  • Cook Time:
    28 minutes

  • Total Time:
    43 minutes

  • Yield:
    24-28

  • Category:
    Dessert

  • Method:
    Oven

  • Diet:
    Gluten Free


Description

Deliciously moist and bursting with flavor these gluten-free and dairy-free cupcakes will make any occasion more festive! 


Ingredients

Cupcakes:
2 ¼ cups gluten-free flour mix*
1/4 cup cornstarch
6 oz pkg Jello gelatin (any flavor)
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 tablespoon apple cider vinegar
1 cup almond milk
3/4 cup buttery spread, room temperature, (Smart Balance or Earth Balance)
1 cup sugar
2 teaspoons vanilla
3 eggs, room temperature
2 egg yolks, room temperature

Frosting:
1 cup Spectrum Organic All-Vegetable Shortening
3 cups powdered sugar
2 tablespoons refined coconut oil, melted
2 tablespoons almond milk
2 teaspoons vanilla
1/8 teaspoon salt
(a few drops of food coloring, optional)


Instructions

Cupcakes:

Preheat oven to 350°.

Mix gluten-free flour, cornstarch, jello, baking powder, salt, and baking soda together, set aside. 

Place apple cider vinegar into a glass measuring cup and then add in enough almond milk to make one cup. Stir and then set aside. This is our “buttermilk”. 

In a large bowl use a hand mixer, or stand mixer, and beat the buttery spread until creamy then add in sugar and continue beating until completely creamed together. Next, mix in the vanilla, and then add one egg at a time and combine. 

Now add half of the flour mixture to the creamed mixture and combine, then beat in half of the “buttermilk”. After it’s all combined together repeat with the rest of the flour and then the “buttermilk”. 

Line a muffin pan with cupcake holders and lightly oil them with cooking spray.

Fill muffin cups 3/4 full with the cake batter. Bake for 25-27 minutes. Do a toothpick test to make sure the centers are done.

Let cupcakes cool in the pan on a wire rack for 5 minutes then remove from the pan and place directly on the wire rack to cool. 

Repeat the process with the rest of the cake batter until it’s all baked. 

Frosting: 

►To make a really good dairy-free frosting with palm oil shortening it’s going to take at least ten minutes of total beating time but it will be so worth it! Also, check your powdered sugar before using it. If it is lumpy then sifting it through a wire mesh strainer will make it easier to mix. 

In a large bowl using a hand mixer or stand mixer, beat the shortening for several minutes until very creamy and soft. Add in one cup of powdered sugar and beat until completely mixed in and creamy. Mix in the coconut oil.

Beat in another cup of powdered sugar and mix. Then add the almond milk, vanilla, salt, and a few drops of food coloring (optional).  Beat until creamy. 

Then add the last cup of powdered sugar and beat until completely creamy and then beat another minute. 

Frost the cupcakes once they are completely cooled. 


Notes

*My recommended gluten-free flour blends are Better Batter and Pamela’s Artisan Blend

*Cupcakes can be frozen before adding the frosting for up to 3 months. 

Keywords: gluten-free dairy-free, gluten-free cupcakes, lime cupcakes, gluten-free cake, gluten-free desserts, dairy-free frosting

A delicious cupcake decorated for St. Patrick's day made with green Jello and green frosting.

The post Gluten-Free Jello Cupcakes (Dairy-Free) appeared first on MamaShire.

 

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