just a smidgen

Magnolia Rose Cupcakes { Gluten-Free }

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Have you heard of Songza?

It’s my favorite iTunes app.. the main menu allows you to select Moods, like..

Hypnotic, Lush, Motivational, Nocturnal and


just to name a few.

And.. I just discovered that you can play the same tunes on your computer at http://songza.com

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So Mellow was the mood of the afternoon and the playlist I selected was “Today’s Singer-Songwriters”..

I had some fantastic “mellow” music playing while I did a little baking in the kitchen and, best of all,
the sunlight was streaming in through the window!

I realized that haven’t had a smile on my face this wide for ages.

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I know I feel great because of the sun.. planting flowers in my garden this afternoon.. my family..

our dog Bella and my friends.

Just simple stuff.. like those pictures you drew when you were in Kindergarten..

a round circle with lines for the sun

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When I brought these cupcakes to my friend’s home for dessert, she asked me if I had bought these cupcakes and just put them in my carrier. We had a good laugh over that one..

but seriously.. isn’t that such a great idea?!

The morning after our dinner, I spoke with her youngest daughter on the phone,
she told me wanted to the recipe for these cupcakes.

I asked her what she was baking them for and she promptly replied, “Nothing!”

and I promised to show her how to make the roses on top of these Magnolia Cupcakes

So here they are.. lovely cupcakes that would be a great year end gift for showers or weddings..

or because you have “Nothing” at all going on and you’d just like a cupcake!


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 This is the Magnolia Cupcake changed up so it could be gluten-free and almond milk was used because that’s all we have at home these days, feel free to use regular milk instead. The first three ingredients are a substitute for self-rising cake flour using Cup4Cup, baking powder and salt. It worked like a charm!

Magnolia Rose Cupcakes

{ Gluten-Free }

Gluten-Free Magnolia Rose Cupcakes
Cook time
Total time
  • 1 1/2 cups Cup4Cup
  • 2 1/4 tsp baking powder
  • 3/4 tsp salt
  • 1 1/4 cups Cup4Cup
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 4 large eggs, room temperature
  • 1 cup vanilla almond milk
  • 1 tsp vanilla extract
  • 1 1/4 cup (2 1/2 sticks) butter, unsalted and at room temperature (not melted)
  • 3 cups confectioner's powdered icing sugar (sifted)
  • 1/4 tsp salt
  • 1 tablespoon vanilla extract
  • 2 tablespoons heavy cream (*** I did not need this at all)
  • Wilton edible gel food coloring in any color
  1. Preheat oven to 350F.
  2. Line 24 muffin tins with paper cupcake liners.
  3. In a large bowl, Measure the 1 1/2 cups Cup4Cup and whisk in the 2 1/4 tsp baking powder and 3/4 tsp salt. Whisk thoroughly to blend then add the next 1 1/4 cups Cup4Cup and whisk to blend.
  4. In a mixing bowl, on the medium speed of an electric mixer, cream the soft butter until smooth. Add the 2 cups sugar gradually and beat until fluffy, about 3 minutes.
  5. Add the eggs, one at a time, mixing well after each addition.
  6. Then add the dry ingredients in three parts, alternating with the vanilla almond milk. Do not over mix, work gently.
  7. Then blend in the vanilla.
  8. Scoop into baking cups only half full, you don't want them to rise too high in the cups because you will be making roses on top.
  9. Bake for about 20-25 minutes until lightly browned and a cake tester comes out clean.
  1. With the mixer fitted with a paddle attachment, beat the butter until it is light and fluffy, pale in color. This should take anywhere from 3-5 minutes.
  2. Turn the mixer to low and gradually add 3 cups confectioner's sugar. Mix on low until it is incorporated, then turn the mixer to medium speed and mix well to blend. Do not blend on high or you will get air bubbles in the icing.
  3. Add vanilla extract and salt. (add cream if you need it, but I never do) Mix well for 3 minutes until frosting is light and fluffy.
  4. My extra step: Take a spatula and cream the frosting against the sides of the mixing bowl to try to get most of the air bubbles out. This makes the piping look much prettier without air streaks in it.
  5. Put a Wilton 1M tip into your icing bag and snip the bag so it pokes out.
  6. Scoop the icing into the bag.
  7. To pipe just keep the bag straight up and down and in the center at the top of the cupcake. Squeeze and let the icing fall onto the cupcake and slowly move in a spiral around the center until you get to the outside.

Love, Smidge

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