Gluten Free Vanilla Cupcakes
by: claire cary
These gluten free vanilla cupcakes are moist, full of flavor, and perfect for birthday parties, special occasions or just a fun dessert! They can be made dairy free.
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12
Ingredients
Wet
- ¼ cup oil I used refined avocado but any neutral oil works
- ¼ cup butter melted
- ¾ cup + 2 tablespoons granulated cane sugar
- ½ cup milk dairy or non-dairy
- 2 large eggs at room temperature
- 1 tablespoon vanilla extract
Dry
- 1 ½ cups GF all purpose baking flour spoon and level to measure
- 1 teaspoon cornstarch
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Frosting
- 2-3 cups buttercream frosting
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, beat together the eggs, vanilla, oil, melted butter, non-dairy milk and sugar with an electric mixer
- Add in the remaining dry ingredients and beat until a batter forms. Be sure to spoon and level the flour, do not scoop straight from the bag.
- Let the batter sit for 5 minutes. This will help the dry ingredients absorb some of the wet so the batter cooks properly and fully.
- Use a cookie scoop, ice cream scoop, or regular spoon to add the batter to lined muffin tray. Fill about 3/4 of the way up.
- Bake for 16-22 minutes or until a toothpick comes out clean. 18 minutes is perfect in my oven, but all ovens are different.
- Remove from the oven, let cool for 10 minutes in the cupcake tray and then carefully remove and finish cooling on a cooling rack.
- Spread or pipe the buttercream over the cooled cupcakes and enjoy!
Notes
Once prepared, these cupcakes will keep at room temperature for 3-5 days in an air tight container.
I used Bob's Red Mill GF 1:1 Baking Flour in the blue bag, which I suggest using for this recipe. You can try other blends, but make sure it has xanthan gum in the mix. Different blends will yield different results, so keep this in mind!
Serving: 1cupcake / Calories: 210kcal / Carbohydrates: 26.4g / Protein: 2.8g / Fat: 10.4g / Fiber: 0.7g / Sugar: 13.4g
