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Gluten Free Vanilla Cupcakes Recipe

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4.2 from 3 reviews

These Gluten Free Vanilla Cupcakes are moist, fluffy, and packed with classic vanilla flavor. Perfectly tender and topped with creamy buttercream frosting, they are an ideal treat for anyone avoiding gluten without sacrificing taste.

  • Total Time: 35 minutes
  • Yield: 12 cupcakes

Ingredients

Wet Ingredients

  • 1/4 cup oil
  • 1/4 cup butter, melted
  • 1/2 cup milk (dairy or non-dairy)
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla extract

Dry Ingredients

  • 3/4 cup + 2 tablespoons granulated cane sugar
  • 1 1/2 cups gluten free all purpose baking flour
  • 1 teaspoon cornstarch
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt

Frosting

  • 2-3 cups buttercream frosting

Instructions

  1. Preheat: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure it reaches the right temperature for even baking.
  2. Combine Wet Ingredients: In a large mixing bowl, beat together the eggs, vanilla extract, oil, melted butter, milk, and granulated sugar using an electric mixer until well blended and slightly fluffy.
  3. Add Dry Ingredients: Spoon and level the gluten-free all purpose baking flour, cornstarch, baking powder, and salt, then add them to the wet mixture. Beat until a smooth batter forms, taking care not to overmix.
  4. Let Sit: Allow the batter to rest for 5 minutes to enable the dry ingredients to absorb moisture, resulting in better texture and proper baking.
  5. Fill Muffin Tray: Using a cookie scoop or spoon, fill lined muffin tray cups about three-quarters full to give room for the cupcakes to rise evenly.
  6. Bake: Bake for 16 to 22 minutes or until a toothpick inserted in the center comes out clean. Approximately 19 minutes tends to work well, but baking times can vary depending on the oven.
  7. Cool: Remove the cupcakes from the oven and let them cool for 10 minutes in the muffin tray. Then transfer them to a cooling rack to cool completely.
  8. Frost and Serve: Once cooled, spread or pipe 2 to 3 cups of buttercream frosting over the cupcakes and enjoy your delicious gluten free vanilla cupcakes.

Notes

  • Allow eggs to come to room temperature to help create a lighter batter.
  • Use gluten free all purpose baking flour blend for best results; ensure it contains xanthan gum or add separately if required.
  • Do not scoop flour directly from the bag to prevent dense cupcakes; spoon and level instead.
  • Oven temperatures vary, so start checking cupcakes at 16 minutes to avoid overbaking.
  • Buttercream frosting can be adjusted in sweetness and flavor according to preference.
  • Store cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 19 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://recipesvibe.com/gluten-free-vanilla-cupcakes-recipe/