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Gluten-free Marble Cupcakes Recipe

Gluten-free marble cupcakes recipe - a vanilla and chocolate sponge topped with marbled buttercream. Nobody would know they're Coeliac-friendly and wheat-free.
Keyword gluten-free baking, marble cupcakes
Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Servings 12
Calories 591kcal
Author Becky Excell


For the cupcakes:

  • 225 g unsalted butter softened (use Stork hard margarine if dairy-free)
  • 225 g caster sugar
  • 220 g gluten-free self-raising flour
  • 1 tsp gluten-free baking powder
  • 1/4 tsp xanthan gum
  • 4 large eggs
  • 1/2 tsp vanilla extract
  • 3 tbsp cocoa powder sieved (ensure dairy-free if necessary)
  • 2 tbsp milk use dairy-free milk if necessary

For the buttercream:

  • 200 g unsalted butter softened (use Stork hard margarine if dairy-free)
  • 400 g icing sugar
  • 25 g cocoa powder sieved
  • 1/2 tsp vanilla extract
  • milk optional, to loosen the buttercream - use dairy-free milk if necessary

The Rest:

  • chocolate spread use dairy-free milk if necessary
  • Cadburys Twisted Chocolate Buttons


  • Preheat your oven to 160C Fan /180C and prepare a cupcake / muffin tin with 12 cases.
  • Cream together your softened butter and caster sugar until light and fluffy.
  • Add your eggs in one at a time, mixing in between each and add your vanilla extract.
  • Add your flour, baking powder and xanthan gum and mix until combined, then split your mixture equally into two separate bowls.
  • Mix together your cocoa powder and milk (it should be a paste, but add a little extra milk if too dry) and add to one of the bowls. Then, mix to combine briefly.
  • Spoon alternative dollops of the chocolate and vanilla mixture into your cases until two thirds full, then use a skewer to swirl the colours together. Bake for about 22 minutes until cooked through.
  • Allow to fully cool before coring the centre of each cupcake and filling with a tsp of chocolate spread. I use the wide end of a piping nozzle to do this, but a cupcake corer works best. Just ensure you don't go too deep so there's still sponge to support the filling.
  • For the buttercream, beat your softened butter in a large bowl until pale in colour, then add your icing sugar and mix once more until combined. Split your mixture into two separate bowls.
  • To one bowl add ½ tsp vanilla extract and to the other bowl add 25g cocoa powder. Mix both in thoroughly. If the chocolate buttercream (or vanilla) are too thick, just add a tsp of milk and mix in.
  • Grab a piping bag fitted with a star nozzle and slap the chocolate icing on one side of the bag and the vanilla icing on the other side. Placing the piping bag into a tall pint glass makes this job easier! Pipe onto the top of the cupcakes and finish with a twisted chocolate button.


Serving: 1g | Calories: 591kcal | Carbohydrates: 71g | Protein: 6g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 11g | Cholesterol: 140mg | Sodium: 300mg | Fiber: 1g | Sugar: 55g