I have found that using an easy-to-make gluten free cake flour using a mixture of Better Batter flour and cornstarch mimics the light, tender crumb which results from using traditional cake flour and minimizes "sinking" which you sometimes see in gluten-free baking. In this case it is best to weigh your ingredients using a kitchen scale to make sure you have the correct proportions. Cup measurements are approximated below in case you don't have a scale. For the cupcakes:
  • 1 1/2 c gluten-free cake flour, make this by combining 172 grams (approx 1 1/4 c) Better Batter All-Purpose Flour and 38 grams (approx 1/4 c) cornstarch or arrowroot powder
  • 1 c additional Better Batter All-Purpose Flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 3 eggs, at room temperature
  • 1 1/2 cup sugar
  • 1 Tbl root beer extract or 1 tsp root beer concentrate (I use LorAnn Oils root beer concentrate flavoring)
  • 1/2 tsp vanilla
  • 1 cup root beer-flavored soda
For the frosting:
  • 1 1/2 c unsalted butter, softened
  • 1 tsp root beer extract or 1/4 tsp root beer concentrate
  • 1 1/2 tsp vanilla
  • 4 1/2 c Better Batter Corn-Free Powdered Sugar
  • 3-4 Tbl root beer-flavored soda
  • Optional toppings: maraschino cherries, cut straws, or root beer hard candy


Preheat and Prepare. Preheat the oven to 350 degrees and line a standard 12-well muffin pan with paper liners. Set aside. Combine the dry ingredients. In a medium bowl combine the flour, salt, and baking powder. Stir to incorporate. Make the cupcake batter. In the bowl of a stand mixer, or using a handheld electric mixer, cream together the butter and sugar. Beat until light and fluffy, scraping the sides often. Add in the eggs, root beer extract, and vanilla. Mix well. The mixture may look broken or curdled after this ingredient addition. Add in the flour mixture and root beer. Mix until all ingredients are incorporated, scraping the sides. Fill and bake. Fill the muffin cups about two-thirds full - I do this using a standard (#16) ice cream scoop filled to the top, but not heaping. Bake for 14-18 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cupcakes will be medium golden brown. Cool in the pan 10 minutes before gently removing from the pan and cooling completely on a wire rack. Make the root beer frosting. In the bowl of a stand mixer, or using a handheld electric mixer, cream together the butter, root beer extract, and vanilla. Gradually add the powdered sugar. Add 1-3 Tbl root beer until you reach the desired consistency. Transfer to a piping bag fitted with a star tip (or use a zip top bag with the corner snipped off!) and frost each cupcake. Optional: top with a maraschino cherry and cut straw (as shown above) or root beer hard candy. Enjoy! Makes 18 cupcakes. Adapted from CincyShopper