Divine Trifle Cupcakes made with Gluten Free sponge. All the joy of the quintessential English dessert but in hand-held cupcakes. Inspiration for variations given. Optional dairy free.
This post uses Affiliate links from which I may earn a small commission. As an Amazon Associate I also earn from qualifying purchases. Commission earned is at no extra cost to yourself. Thank you for supporting this blog.
Originally posted 19th June 2013. Updated 9th September 2022
Don’t lose this recipe… PIN it for later…
Trifle Cupcakes or Cupcake Trifles… Gluten Free and bl**dy delicious
These babies surpass deliciousness… My all-updated (new sponge recipe) Gluten Free Trifle Cupcakes… Or is that Cupcake Trifles? My hand-held version of one of our favourite traditional and quintessential British desserts. All those usual ‘layers’ of sponge, jelly (jello), custard and cream wrapped up in one perfectly pretty party cupcake. Dive in and grab one… Because they don’t hang around for long. Even hubby (who isn’t usually a massive cake fan) declared them ‘a triumph’.
Not only are they simple to create (and a joy to bite into), but you can make them any which way you like. Completely ‘from scratch’ (including the custard and jelly)… Or entirely shop-bought (including the sponge)… Actually hold that thought… I’ve yet to find a gluten free vanilla cupcake in the supermarket that is robust enough to withstand being cored and filled. But no worries! Just follow my super-soft, perfectly-crumbed cupcake recipe at the bottom of this post, and you’ll have divine Trifle Cupcakes in no time at all…
And I honestly don’t care what you call them… Because they are not only gluten free (which means they are safe for people with Coeliac Disease (Celiacs), but they are bl**dy delicious too.
What’s in my gluten free Trifle Cupcakes?
My gluten free Trifle Cupcakes have pretty much the same list of ingredients as any other traditional trifle, bar the booze… A soggy cupcake isn’t a nice thing. So here’s what you need…
- Soft, light yet robust Gluten Free Vanilla Cupcakes
- Jelly – Red is good for visual impact. (Jelly is known in America as Jello)
- Custard
- Cream – Either double (heavy) or whipping cream
- Pretty Sprinkles to decorate (check labels carefully to be sure they are gluten free, as many manufacturers use wheat)
And while I haven’t included any in my own cupcakes… If you still fancy a boozy version, you can always make a boozy jelly for a little grown-up pzazz.
What’s the best custard to use in Trifle Cupcakes?
I’ve made Trifle Cupcakes with the full variety of custard options over the years, and all work equally well. It all comes down to how much time you have and personal taste. These are your options…
- Commercial fresh custard (which is what I use most of the time). It’s the stuff that comes from the supermarket and is found in the chiller aisle. It’s less ‘gloopy’ than some of the ambient (long life) pot versions and definitely a little less sweet. However, bear in mind that the thickness and quality vary from supermarket to supermarket.
- Long-Life ready-made – From a pot and found in supermarket ambient aisles. For example Ambrosia Devon Custard (although supermarkets have their own brands too).
- Homemade from custard powder (While the Birds custard tub has no label warnings for gluten, do NOT use the instant sachets… Which may contain gluten).
- Homemade Crème Pâtissière – It’s extra faff, but seriously takes your Trifle Cupcakes up a level. I’ve shared the recipe that I use for Crème Pâtissière at the bottom in a separate recipe card.
What’s the best jelly (jello) to use?
Again, I have (over time) used the full range of jelly options to fill Cupcake Trifles. And as with custard, it comes down to preference and the type of eating experience you want to achieve…
- Ready-made jelly in a pot is the easiest option. The most well-known brand (in the UK) is probably Hartley’s… found in the ambient aisles. However, even ‘posher’ supermarkets sell their own versions in their chillers.
I personally find that some of the pot jellies taste a little artificial, ‘watery’ and insipid. So when I do use them, I usually add extra flavour with a spoon of well-paired fruity jam, stirred through before filling the cupcakes.
- Home-made jelly using jelly cubes. These are the ones that are dissolved in boiling liquid and left to set into jelly. Their advantage is that you can split the liquid into water and a little liqueur (if you fancy a more boozy trifle cupcake experience). And you can add and set fruit into the jelly too for extra flavour and texture.
- Jelly from scratch… This is honestly no more faff than making jelly with cubes. You’ll need to use gelatine (or vege-gel) instead of jelly cubes to set the liquid. But making it yourself gives complete flexibility on flavour and any add-ins. From fruit juice and colour to the use of booze, compotes or extra fruit… The choice is yours.
- Vegetarian Jelly – Bear in mind that jelly is traditionally made with animal gelatine. So if you are vegetarian, you will need to find a jelly which doesn’t. Actually… Hartley’s jelly pots use a vegetarian setting agent. Or seek out some veggie cubes/powder or use vegetarian gelatine if making from scratch.
Can I use buttercream instead of whipped cream on top of the Cupcake Trifles?
I have deliberately topped my Trifle Cupcakes with fresh cream, as I wanted them to be as close as possible to the trifle experience. For this reason, I wouldn’t suggest using buttercream. However, if you do make the switch, please remember that leftover cupcakes will still need to be stored in the fridge, to avoid the rest of the trifle filling going ‘off’.
Alternative fillings for Trifle Cupcakes (variations on the ‘traditional trifle’)
The recipe I have shared in this post is very much based around the traditional 70’s Retro English Trifle. However, once you have a taste for trifle cupcakes, it’s honestly just the start. There are so many flavour possibilities and pretty much something to suit every occasion.
Why not try…
- Banoffee Trifle – Make Banana Cupcakes using my Gluten Free Banana Bread recipe… And fill them with custard and chopped banana mixed into toffee sauce.
- Nutella Trifle – Either a) with gluten free chocolate-hazelnut sponge using my Nutella Cupcake recipe… Or b) make simple chocolate cupcakes with my ‘Go To’ Chocolate Cake Recipe… Then fill them with custard and a little Nutella (Homemade ‘Nutella’ Chocolate Hazelnut Spread is perfect). And top with Nutella whipped cream.
- Black Forest Trifle Cupcakes – Made with my ‘Go To’ Chocolate Cake Recipe and filled with custard and cherry compote/jam.
- Orange Trifle – Use my gluten free Orange Cupcakes recipe and fill with custard, orange jelly and maybe some chopped strawberry.
- Coffee and Walnut Trifle Cupcakes – Make gluten free Coffee Walnut Cupcakes. And maybe fill with some Coffee Mousse (from my Mocha Roulade recipe), along with the obligatory custard.
- Mocha Cupcake Trifles – Gluten free Chocolate Cupcakes filled with some Coffee Mousse (from my Mocha Roulade recipe) and (you guessed it)… a little custard.
Seriously… The options are infinite!
How to ‘core’ cupcakes to make hand-held trifles
In order to put the trifle in your cupcakes, they need to be ‘cored’. This means creating a hole in the middle that is large enough to stuff with jelly and custard that is completely contained within the sponge. Any breaks in the base or sides of the cupcake and the trifle will leak out.
To do this, you have a couple of options:
- Carefully cut a circular hole in the centre of the top of the cake with a small sharp knife… Remove the ‘cap’ (saving to pop back on later)… And gently scrape the inside of the hole until it is large enough for a generous filling.
- Use a Cupcake Corer, which does the job for you… It makes light, neat work of cutting through the surface and boring down into the sponge. Although the sponge from the hole doesn’t always come out in one hit, the cut definitely makes it easier to scrape out the middle evenly. It also gives a very neat ‘cap’ to pop back on the top.
Can I make these Trifle Cupcakes dairy free as well as gluten free?
If you are unable to eat dairy, then my Trifle Cupcakes can be made dairy free as well as gluten free. The subs you need to make as these:
Cupcake sponge
- Switch the butter for a good dairy free block alternative. I recommend either Stork Baking Block or Flora Baking Block, which are perfect for baking.
- Use dairy free yoghurt.
Filling
- Jelly is generally dairy free (even if not vegetarian). Check labels either way. Hartley’s Jelly Pots are vegetarian. Just Whole Foods make Vegan jelly mix to make at home with hot water. Standard pork gelatine is usually dairy free or use Vege-gel for a vegetarian alternative.
- Dairy free custard – There are usually ready-made options in the ‘free from’ chiller cabinet in the supermarkets. Or make standard custard using a vegan custard powder such as the one from Just Whole Foods. (Birds custard powder has a ‘may contain’ warning on the label for dairy).
Cream topping
Sub the dairy cream for either whipped coconut cream. Or use a plant-based whippable double cream.
Checking labels for allergen safety
As with any gluten free (or allergen-free) baking, it is ESSENTIAL that you check ALL labels to be certain the ingredients are safe and that there is no obvious risk from cross-contamination or ‘may contain’ warnings. If you are unsure about label-checking, you’ll find plenty of information on my page Coeliac Disease + Food.
How to Store Cupcake Trifles
These cupcake trifles will stay fresh for up to 3 days if stored in a fridge. However, for best texture, they should be served and eaten as soon as they are filled and decorated… OR if they have been stored in the fridge, take them out and allow them to sit at room temperature for about half an hour before serving. This will allow the sponge to return to its best texture.
Ready to make Gluten Free Trifle Cupcakes?
Thank you so much for taking the time to read my post. I hope you love my cupcakes (whatever you choose to fill them with). Please come back and tell me how you got on with making them and what type of Cupcake Trifles you made… I’m always on the hunt for new inspiration!
Leave a comment at the bottom of the post or tag me on social media (you can find me on Instagram, Facebook, Pinterest and Twitter). And if you have any questions, just ask. I’ll do what I can to advise and help.
And don’t forget, we have so many recipes on the blog that are shared for FREE with my love to the gluten free community. Head over to our fabulous Gluten Free Recipe Index for inspiration and gluten free foodie happiness.
Other fabulous Gluten Free Cupcakes you’ll love
Trifle Cupcakes – Gluten Free
Key equipment
- Oven
- cupcake tray and large cupcake cases
- cupcake corer (optional)
Ingredients
Sponge
- 150 g plain GF flour blend eg. Gluten Free Alchemist Mix A see NOTES
- 50 g ground almonds (almond meal)
- ¾ tsp xanthan gum
- 2 tsp baking powder gluten free
- pinch fine sea salt
- 170 g unsalted butter or dairy free block alternative softened
- 170 g caster sugar
- 3 large eggs room temperature – UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 2 tsp vanilla extract (or 1 tsp vanilla paste)
- 70 to 80 g plain yoghurt (dairy or dairy free)
Filling and Topping
- 200 g ready made jelly (jello) of choice (approx weight)
- optional jam of choice to mix with the jelly (for stronger fruitiness)
- 200 g custard (approx weight) – dairy or dairy free
- 300 ml/g double or whipping cream (approx weight) – or dairy free alternative
- 1 tsp vanilla extract
- 1 tbsp icing sugar (powdered/confectioners sugar)
Decoration
- cake sprinkles of choice gluten free
Instructions
Sponge
- Weigh and mix together the flour, ground almonds, xanthan gum, baking powder, and salt, making sure all lumps are broken down. TIP : weigh into an airtight container and shake vigorously to blend. Set aside.
- Prepare a 12 hole cupcake tin by lining with medium to large cupcake cases and pre-heat the oven to 180 C/350 F/Gas 4. (The mix will probably make 13 or 14 cupcakes dependent on the size of cases, so factor this in).
- Cream together the butter and sugar with an electric whisk until pale and fluffy.
- Break the eggs into a small bowl and lightly beat with a fork to combine. Gradually add to the butter mixture a little at a time, beating thoroughly between each addition.
- Add the vanilla and yoghurt and beat again until smooth.
- Carefully fold in the dry ingredients until evenly combined (but be careful not to over-mix).
- Spoon the cake batter into the cupcake cases (no more than two-thirds full) and level the tops.
- Bake for 15 to 20 minutes (dependent on cupcake size) until golden, the tops spring back to the touch and a skewer inserted comes out clean.
- Remove from the oven and transfer to a wire rack to cool completely.
Filling and topping
- Once the cupcakes are completely cold, core a hole from the centre of each one. This can be done with a knife or a cupcake corer. Be careful not to break any holes in either the base or sides of each sponge and save the top round 'crusts' to cap the cupcakes once filled. Discard (eat) the removed sponge.
- Fill half of each hole with jelly and the rest with custard (leaving a small space at the top to 'cap' the cupcake.
- Use the circular cake 'crusts' that have been saved to cap each cupcake.
- Gently whisk the cream with the vanilla extract and icing sugar, until it holds shape in very soft peaks.
- Using a piping bag and large nozzle of choice, pipe a swirl of cream on the top of each cupcake.
- Decorate with cake sprinkles and serve. (Store any that are left-over in the fridge and take out about half hour before eating to ensure best sponge texture).
Notes
Nutrition
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Crème Pâtissière
Key equipment
- hob
- fridge
Ingredients
- 2 large eggs – separated UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’)
- 3 tbsp corn starch (UK known as cornflour)
- 300 ml milk dairy/dairy free
- 1 tsp vanilla extract
- 50 g caster sugar (superfine sugar)
Instructions
- Put the egg yolks, corn flour and milk in a medium bowl and whisk until light and airy.
- Pour the liquid into a pan and slowly bring to the boil over a medium heat, stirring continuously.
- Once at boiling point, turn down the heat and simmer for 2 minutes, continuing to stir.
- Add the vanilla extract and stir in well.
- Pour the liquid into a clean large bowl and allow to cool until luke-warm.
- In a separate bowl, whisk the egg whites until stiff and then gradually whisk in the sugar.
- Add the egg-sugar mixture to the cooled milk-custard and whisk thoroughly.
- Cover with cling film and refrigerate until ready to use.
© 2019-2023 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist
Gluten Free Trifle Cupcakes shared with
- What’s For Dinner #384 with The Lazy Gastronome
- Full Plate Thursday #606 with Miz Helen’s Country Cottage
- Fiesta Friday #451 with Angie
- Cook Blog Share 2022 Weeks 46 to 47 with The Family Food Kitchen (run by Sisley & Chloe)
Stone cold genius!
Ha ha! Thanks Chloe x
Absolute genius idea! All those delicious trifle ingredients in a single cupcake – bravo!
Thank you Janice x
Wow! how do you take trifle and cupcakes to the next level? merge them into one recipe! What a fantastic idea.
Absolutely! And what’s better than a hand-held trifle?! 😆🤭
These are really pretty cupcakes And they sound delicious! Thanks for sharing at the What’s for Dinner Party – Have a great weekend.
Thanks Helen. You’re welcome. They are a very British cupcake twist! x
They look sensational!I'm never fond of plain cream on trifles, so marscapone sounds divine