Cupcake Flour Blend

This is a quick little post to share my cupcake flour blend. It works for cakes too! The potato starch gives moistness and the cake flour keeps things light.

Cupcake Flour Blend

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This flour blend makes the difference between ordinary and awesome for me!

You'll Need...

  • 4 cups all-purpose flour
  • 1 cup cake flour, sifted
  • 1/2 cup potato starch


  1. Mix all the ingredients well using a spatula or whisk. Store in the fridge or freezer for freshness.[BLEND]

One thought on “Cupcake Flour Blend

  1. […] Flour matters. The final clincher for these cupcakes is using a mix of flours instead of one single flour. For gluten-free baking this is standard, but typically cupcake and cake recipes for regular baking call for either all purpose or for cake flour. I already use a mix of all purpose and bread flour in my cookie recipes, so I decided to experiment. Annalise uses potato starch as an ingredient in her gluten-free flour mix. Potato starch adds a light texture while also helping to retain moistness. Use too much and your cake will get a lot of little tunnels in it, but just the right amount adds thickness to the batter (think easier scooping for cupcakes) and keeps the cupcakes moist. View the flour mixture recipe. […]

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