Decadent Gluten-Free Custard Cupcakes: A Sweet Indulgence

Greetings fellow food lovers!

My name is Jane and I am a nutritionist and food blogger. Today, I am thrilled to bring you a delicious new recipe that will rock your world – Wicklewood’s Gluten Free Custard Cup Cakes Recipe!

If you have been searching for the perfect gluten-free cupcake recipe, look no further because this recipe will blow your mind. As someone who follows a low FODMAP diet, I know how tough it can be to find tasty options that don’t upset my stomach. That’s why I created this recipe with all of you in mind.

I promise you these cupcakes are not only gluten-free but also dairy-free, making them perfect for those with dietary restrictions or allergies. With their moist texture and luscious creamy vanilla flavor, they are sure to become your new favorite treat.

Moreover, they are incredibly easy to make and require simple ingredients that you can find in any grocery store. Get ready to impress your loved ones with this outstanding dessert that is perfect for any occasion! So let’s get baking!

Why You’ll Love This Recipe

Wicklewood’s Gluten Free Custard Cup Cakes
Wicklewood’s Gluten Free Custard Cup Cakes

If you’re looking for a delicious and healthy dessert that satisfies your sweet tooth without the guilt, look no further than Wicklewood’s Gluten-Free Custard Cupcakes. Not only are these cupcakes gluten-free, but they are also dairy-free and low FODMAP, making them the perfect choice for those with dietary restrictions.

What makes these cupcakes stand out is the vanilla custard buttercream frosting that is sure to make your tastebuds dance with joy. Made from high-quality ingredients, including guar gum and custard powder, this frosting is both rich and creamy, giving your cupcakes a delectable texture that you won’t find in other recipes.

The cupcakes themselves are made with gluten-free flour and baking powder, ensuring that they are light and fluffy without sacrificing any taste or texture. And if you want to make them even more special, you can try adding cranberries or stuffing them with Boston cream for an extra-memorable treat.

But what truly sets these cupcakes apart is their versatility. They make a great snack for any time of day, whether you’re indulging in them for breakfast or as a mid-afternoon pick-me-up. They’re perfect for sharing at family gatherings or dinner parties with friends, and they can be easily adapted to fit any special occasion.

So whether you’re looking for a delicious dessert option that caters to your dietary needs or just want to enjoy some guilt-free treats, Wicklewood’s Gluten-Free Custard Cupcakes have got you covered. Give them a try and see for yourself why they’ve become one of our favorite gluten-free recipes!

Ingredient List

 These Custard Cupcakes will make your mouth water.
These Custard Cupcakes will make your mouth water.

Let’s take a look at the ingredients you will need to make these delicious Wicklewood’s gluten-free custard cup cakes:

Dry Ingredients:

  • 100g Gluten-free flour
  • 1 tsp Baking powder
  • 1 tsp Custard powder
  • 1/4 tsp Guar gum

Wet Ingredients:

  • 100g Caster sugar
  • 2 Eggs
  • 100g Butter
  • 60ml Milk

For Vanilla Custard Buttercream Icing:

  • 70g Unsalted butter
  • 175g Icing sugar
  • 1 tbsp Custard powder
  • 1/2 tsp Vanilla extract

All of these ingredients can be easily found in most supermarkets and are likely already in your pantry. If you’re on a low FODMAP diet, keep in mind that these cupcakes are made with low FODMAP ingredients.

The Recipe How-To

 Golden and gluten free, these cakes are every foodie's dream.
Golden and gluten free, these cakes are every foodie’s dream.

Now that we have listed all the ingredients, it’s time to jump into the fun part; The recipe how-to. These cupcakes are so delicious that they are worth the hard work. Once you get a hang of the recipe, you can whip up a batch in no time. If you are ready to get started, put on your apron, and let’s do this!


  1. Preheat your oven to 180°C (160°C fan-forced)
  2. Line 12-hole muffin pans with paper cases.

Making the Custard

  1. First of all, let’s make our vanilla custard. In a saucepan over medium heat, mix custard powder, caster sugar, and water.
  2. Keep stirring until it’s cooked through and thickens to give it a custard-like consistency.
  3. Once ready, Leave it aside to cool down.

Making the Cupcake Batter

  1. Get a mixing bowl and sift in your gluten-free flour, baking powder, and guar gum.
  2. In another mixing bowl cream together the butter and caster sugar using an electric beater until it’s smooth and creamy.
  3. Now add in the two eggs, one at a time whilst mixing.

  4. Note: If you prefer dairy-free cupcakes you can use margarine instead of butter.

  5. Add in three tablespoons of prepared vanilla custard and mix well.

  6. Note: Make sure that your custard is cold before adding into your cupcake mixture.

  7. Add half of your dry ingredient mixture into the egg batter along with half of your chosen milk; Mix until everything is thoroughly mixed in together.

  8. Complete this by adding the remaining flour and milk mixture, combined again until everything is equalised.

The Final Step

  1. Scoop equal amounts of batter into each of the paper cases prepared earlier.
  2. Now, using a small spoon, add a dollop of cooled vanilla custard in the centre of each cupcake.
  3. Bake your cupcakes for around 18-20 minutes or until golden brown and properly cooked.
  4. Test this by inserting a skewer into the centre of one of the cakes: it should come out dry.

And voila! Your delicious gluten-free custard cupcakes are now ready to be devoured.

Note: Be careful not to over-bake your cupcakes as this could make them too dry.

Clean up

As fun as baking is, no one likes cleaning up. However, it’s essential to clean your utensils and surfaces right after you finish cooking as this makes future baking more manageable.

Now that you know how to make these delicious cakes, you’ll be sure to impress everyone at home with these mouth-watering treats. So go ahead and give it a try!

Substitutions and Variations

 Perfectly baked and bursting with flavor, these cupcakes are a must-try.
Perfectly baked and bursting with flavor, these cupcakes are a must-try.

This recipe can be easily adapted to cater to your personal preferences or substituting certain ingredients that you may be allergic to. Here are some great substitutions and variations for the Gluten Free Custard Cup Cakes Recipe:

– Low FODMAP Variation: If you’re sensitive to high FODMAP ingredients, simply swap out the milk with lactose-free or plant-based milk, and butter with dairy-free butter or margarine that’s low-FODMAP certified.

– Dairy-Free Variation: For a dairy-free version of this recipe, swap regular milk with dairy-free options like almond, coconut, soy, or oat milk. And instead of butter, use vegan butter or coconut oil.

– Stuffed Cupcakes: To give these cupcakes an extra oomph, try stuffing them with an additional filling like blueberry or raspberry preserves, caramel, or even Nutella.

– Frosting Options: While the custard buttercream frosting is divine, you can substitute it with chocolate ganache frosting or vanilla buttercream frosting.

– Flavors: You can skip the custard and opt for other flavors like lemon zest (use about 2 tablespoons), raspberry puree (about 1/4 cup) or even unsweetened cocoa powder (add about 3 tablespoons).

– Topping Options: The custard cupcakes are already delicious on their own but if you’re feeling fancy, you can top them off with sugar dusting, fresh berries like strawberries or blueberries, chopped nuts like almonds or walnuts or even whipped cream.

With these substitutions and variations up your sleeve, you can tailor the recipe to suit your dietary needs while still enjoying the deliciousness of Wicklewood’s Gluten Free Custard Cupcakes.

Serving and Pairing

 You won't believe they're gluten-free!
You won’t believe they’re gluten-free!

Now that your gluten-free custard cupcakes are ready to be served, it’s time to start thinking about how you will pair them. These sweet treats pair well with a variety of beverages and can be enjoyed at any time of day.

For coffee lovers, you cannot go wrong by pairing these cupcakes with a piping hot cup of coffee. The smoothness of the frosting and the taste of vanilla in the cupcakes complement the bitter aroma of freshly brewed coffee perfectly.

For those who love tea, a steaming cup of tea makes for an excellent pairing with these cupcakes. You can try serving them with a strong black tea or choose a herbal tea with floral notes based on your preferences.

If you want to indulge in something more adventurous, try pairing your cupcakes with a glass of cold milk or almond milk. The creamy texture and mild sweetness of the milk will take your cupcake indulgence up by another level.

Or if you feel like breaking out the champagne, these deliciously decadent custard cupcakes make for an ideal dessert pairing for a special occasion like birthdays, weddings or even for Valentine’s Day.

No matter what your drink preference is, these gluten-free custard cupcakes are always a great choice that will leave everyone satisfied and craving for more.

Make-Ahead, Storing and Reheating

 Enjoy a satisfying dessert without the guilt.
Enjoy a satisfying dessert without the guilt.

Making ahead and storing these Wicklewood Gluten Free Custard Cup Cakes is an excellent way to save time in the kitchen. You can bake them a day or two in advance and store them at room temperature in an airtight container or in the fridge for up to a week.

To make sure that they stay fresh, you can add a layer of plastic wrap over each cupcake or place them inside individual cupcake containers. For best results, it’s recommended to store them without the frosting or icing.

Reheating is also an option if you prefer them warm. Simply reheat them in the oven for about 5 minutes at 350°F (180°C) or microwave each cupcake for about 20-30 seconds. Do not freeze the cupcakes as it affects their texture.

If you decide to make a large batch ahead of time, consider freezing the unfrosted cupcakes instead. Wrap each one tightly with plastic wrap before putting them into an airtight container and freezing for up to three months.

Remember, these gluten-free custard cupcakes are best served fresh, so it’s essential to properly store them for your desired longevity while maintaining their high quality and satisfying taste.

Tips for Perfect Results

 Your search for the perfect gluten-free cupcake ends here.
Your search for the perfect gluten-free cupcake ends here.

When it comes to baking, there are always a few tips and tricks that can help you achieve the perfect results. Here are some tips to follow when making Wicklewood’s Gluten-Free Custard Cupcakes:

1. Use room temperature ingredients: To ensure that your cupcakes rise evenly and don’t become dry or dense, make sure that your milk, eggs, and butter are at room temperature before using them in the recipe.

2. Sift the dry ingredients: Sifting the gluten-free flour, baking powder, and guar gum together not only helps you avoid large clumps but also incorporates air into the mixture resulting in a lighter texture.

3. Beat the batter well: To create a light and fluffy texture, cream the butter with sugar until pale and fluffy, then add in eggs one at a time continuing to beat well after each addition.

4. Don’t overfill your cupcake cases: Fill each cupcake case up to 2/3 full with batter and avoid overfilling them as this will cause them to spill over onto the pan.

5. Keep an eye on baking time: Bake cupcakes for no longer than 20-25 minutes at 180C until lightly golden brown on top and spring back to touch.

6. Let cupcakes cool properly before frosting: Allow cupcakes to cool completely before adding frosting so that it remains firm and doesn’t melt away.

7. Use piping tip for an even frosting: Consider using a piping tip or bag for an even frosting of your cupcakes

By following these tips, you can achieve perfectly baked, deliciously moist gluten-free custard cupcakes every time.

Bottom Line

If you’re looking for a gluten-free and dairy-free recipe that’s easy to make, delicious, and perfect for any occasion, then look no further than Wicklewood’s Gluten-Free Custard Cupcake Recipe! These cupcakes are not only gluten-free and dairy-free but also FODMAP friendly.

At the heart of this recipe is Wicklewood’s signature vanilla custard, which adds a rich flavor and creamy texture to the cupcakes. The combination of sweet icing sugar, baking powder and guar gum creates a light and fluffy texture while caster sugar adds just the right amount of sweetness.

Not only are these cupcakes tasty, versatile and easy to make – they are also incredibly adaptive. You can easily substitute ingredients like flours or fruits to tailor this recipe to your taste preferences. Additionally, our tips will ensure you get flawless results every time!

Overall, these cupcakes are the perfect way to satisfy your sweet tooth without sacrificing your dietary restrictions. So why not give these Gluten-Free Custard Cupcakes a try and see for yourself what makes them so special? Trust me; your taste buds will thank you!

Wicklewood’s Gluten Free Custard Cup Cakes

Wicklewood’s Gluten Free Custard Cup Cakes Recipe

These little treasures are perfect not only for a little girls' parties,,but also for big little girls' parties. To make non gf just sub plain flour for gf mix and omit the guar
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Prep Time 10 mins
Cook Time 20 mins
Course Dessert
Cuisine Gluten-free
Servings 12 buns
Calories 227.8 kcal


  • 100 g custard powder
  • 200 g softened butter
  • 2 eggs
  • 4 tablespoons milk
  • 140 g caster sugar
  • 100 g gluten-free flour, mix
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon guar gum
  • icing
  • 150 g icing sugar
  • water
  • candy sprinkles


  • Heat the oven to 180C and place 12 paper cases in a muffin tray.
  • Beat the custard powder with the butter eggs and milk, then stir in the sugar. (don't panic if it looks curdled,,,it will be fine).
  • Fold in the sifted flour mix, baking powder and guar gum.
  • Devide the mixture between the cases.
  • Bake for 20 minutes.
  • Leave to cool completely.
  • Mix the icing sugar with about 3 tablespoons water to form a thick paste.
  • Top each bun with a teaspoon of icing and sprinkle with chosen decoration.

Add Your Own Notes


Serving: 2652gCalories: 227.8kcalCarbohydrates: 24.5gProtein: 1.4gFat: 14.4gSaturated Fat: 8.9gCholesterol: 67.3mgSodium: 148.1mgSugar: 23.9g
Keyword < 30 Mins, Easy, Free Of..., Sweet
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