Gluten Free Cupcakes are gentle, fluffy, and completely candy. Better of all, you’d by no means guess they’re gluten free! End with a flourish of home made, vanilla buttercream frosting, and loads of sprinkles, for the true deal dessert expertise – minus the gluten.
I’m about to have a good time one other birthday and to assist ease the ache – I imply have a good time the event – I baked you a batch of fluffy, gentle, and tender Gluten Free Vanilla Cupcakes.
Piled HIGH with home made, vanilla buttercream frosting as a result of YOLO (and we’re not getting any youthful)!
Really you’d by no means guess these frosting and sprinkle-topped vanilla cupcakes had been made with gluten free flour, plus a handful of on a regular basis baking components. I’m optimistic you’ve all the pieces you should whip up a batch at this time!
Truly-Scrumptious Gluten Free Cupcakes
To be sincere, I sometimes don’t prefer to make any form of fuss over my birthday, however I’ll admit to the event for an excuse to whip up these beauties. Right here’s why you’ll love this recipe for comfortable and fluffy gluten free vanilla cupcakes:
- Moist and tender: gluten free baked items are infamous for being dry and crumbly. I exploit a mix of butter and vegetable oil within the batter to attain flavorful AND moist home made cupcakes.
- Mild and fluffy: equally, I can’t inform you what number of gluten free cupcakes I’ve had which are dense and puck-like. Like, too many to rely. These GF vanilla cupcakes are gentle and fluffy.
- Excellent for any event: birthdays, bake gross sales, child showers – a Tuesday afternoon…! Be happy to dye the frosting with gel meals coloring and add matching sprinkles to suit any vacation or event.
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Raid the fridge and pantry for the principle, on a regular basis components you’ll must make each the gluten free vanilla cupcakes and home made vanilla buttercream frosting to swirl on high.
For the Vanilla Cupcakes:
- Gluten free baking flour mix WITH binder: I sometimes use Bob’s Crimson Mill Gluten Free 1-to-1 Baking Flour for this recipe and make the most of the spoon-and-level methodology for measuring flour, which I’ll cowl under.
- Granulated sugar
- Butter: for richness and taste.
- Vegetable or canola oil: for moistness and tenderness.
- Eggs
- Vanilla extract: LOTS!
- Buttermilk: for additional moistness.
- Baking soda and baking powder: the baking soda particularly reacts to the acid within the buttermilk guaranteeing that that cupcakes are tall, fluffy, and lightweight.
For the Buttercream Frosting:
- Butter: softened to room temperature. Can’t have buttercream with out it!
- Powdered sugar: melts into the butter to create a supremely-smooth and fluffy frosting.
- Milk: no matter you’ve within the fridge – common or plant-based (although not buttermilk).
- Vanilla extract.
- Gel meals coloring (non-obligatory): I like Nomeca model, which is gluten free.
Prime Ideas for Success
There’s not an excessive amount of to overthink in the case of making cupcakes. That mentioned, since these are gluten free cupcakes, preserve the following tips in thoughts when baking your first batch:
- Spoon and stage the flour: as a substitute of scooping your measuring cup immediately into the bag or container of gluten free flour, spoon the flour contained in the cup then stage off the highest with the again of a knife. This ensures you don’t add an excessive amount of flour to the batter which may end up in dry, dense cupcakes.
- Make forward: gluten free baked items are greatest made the day earlier than they’re loved to allow them to concurrently soften and turn out to be extra sturdy (that means they received’t crumble or collapse). So, make the vanilla cupcakes not less than 8 hours, or as much as a day forward of get together time to allow them to cool then arrange utterly.
- Don’t underbake: gluten free baked items have to be totally cooked by means of in any other case they’ll end up dense and gummy. The tops of the fully-baked cupcakes will likely be a wealthy, golden brown colour when accomplished.
- Gluten free sprinkles: are a should for cupcakes! My favourite manufacturers providing gluten free sprinkles are Sweetapolita, Supernatural, and Watkins.
Alrighty, seize your sprinkles and let’s bake!
Attempt Gluten Free Chocolate Cupcakes
The best way to Make Gluten Free Vanilla Cupcakes
Step 1: Mix the moist components.
Begin by beating collectively butter, oil, and granulated sugar within the bowl of a stand mixer, or in a big glass bowl if utilizing a hand-held mixer, till pale and fluffy, 1 minute.
Subsequent add two eggs separately, mixing on low till simply mixed earlier than including the subsequent one. Add vanilla extract then combine on low till mixed.
Step 2: Alternate dry components and buttermilk.
In a separate bowl, whisk collectively gluten free baking flour mix, baking soda, baking powder, and salt then add to the moist components in two batches, alternating with buttermilk, and mixing till simply mixed earlier than including the subsequent batch.
Step 3: Bake then cool.
Scoop the batter into 16 lined muffin tin cups, filling them 2/3 of the way in which up. Bake at 350 levels for 17-19 minutes, or till the tops are deep golden brown, then let the cupcakes cool within the tin for 10 minutes. Don’t underbake! The tops ought to be a deep golden brown colour.
Take away the cupcakes to a cooling rack to chill utterly then switch to an hermetic container to sit down and setup for ultimately 8 hours earlier than frosting.
Recipe Tip
Resting the cupcakes for not less than 8 hours earlier than frosting and consuming ensures they end up comfortable and fluffy, versus crumbly.
Step 4: Make the Vanilla Buttercream Frosting
To the bowl of your stand mixer, or in a big glass bowl if utilizing a handheld mixer, add softened butter then beat it till gentle and fluffy, 1 minute.
Subsequent add powdered sugar, milk, and vanilla extract then beat on excessive pace till the frosting is thick, white, and fluffy, 2 minutes.
Step 5: Frost and adorn.
Pipe the buttercream frosting on high of the cupcakes (be at liberty to make use of lower than what these pictures present – the frosting is VERY wealthy) then add as many sprinkles as your coronary heart wishes!
The best way to Retailer the Cupcakes
You could dig into the cupcakes instantly (who may resist?!) although they’ll sit out at room temperature for a number of hours. Past that…
- To retailer: place the plain or frosted cupcakes in an hermetic container with a lid. Retailer on the counter for as much as 3 days, or for 7 days within the fridge.
- To freeze: cool the unfrosted cupcakes utterly then place inside a gallon Ziplock freezer bag, take away the air, and freeze. Thaw within the fridge or on the counter then put together the buttercream frosting and frost.
From my kitchen to yours, I hope you’re keen on each chunk of those tremendous particular, good Gluten Free Vanilla Cupcakes – get pleasure from!
Extra Gluten Free Baked Items
For the Vanilla Buttercream Frosting:
- 3/4 cup butter, 1-1/2 sticks, softened to room temperature
- 3 cups powdered sugar
- 2 – 3 Tablespoons milk, any form
- 2 teaspoons vanilla extract
- pinch of salt, omit if utilizing salted butter
- gel meals coloring, non-obligatory
Preheat the oven to 350 levels then line 2, 12 cup muffin tin with paper liners (you’ll get 16 cupcakes whole) and put aside.
To a medium-size mixing bowl add the gluten free flour mix, baking soda, baking powder, and salt then whisk to mix and put aside.
To the bowl of an electrical mixer, or to a big glass bowl if utilizing a hand-held mixer, add the butter, vegetable oil, and sugar then beat on medium pace (6/10) till fluffy and pale, 1 minute. Scrape down the edges of the bowl then add 1 egg and blend on low pace till simply mixed. Add the second egg and vanilla then combine till simply mixed. Scrape down the edges of the bowl.
Add half the dry components to the bowl then combine to mix. Add half the buttermilk then combine to mix. Scrape down the edges of the bowl then add the remaining dry components and the remaining buttermilk, mixing till simply mixed between every addition.
Give the batter just a few huge stirs with a spatula to make sure all of the components are properly mixed then fill every lined muffin cup 2/3 of the way in which full with batter. Bake for 17-19 minutes, or till a toothpick inserted into the middle of the cupcakes comes out clear, rotating the pan 180 levels midway by means of. The tops of the cupcakes ought to be deep golden brown – keep away from underbaking to make sure your cupcakes end up gentle and fluffy vs dense and gummy.
Let the cupcakes cool within the tin for 10 minutes earlier than eradicating to a cooling rack to chill utterly. As soon as the cupcakes are utterly cool, place them inside a storage container with a lid then allow them to sit for not less than 8 hours – ideally in a single day. It will make sure the cupcakes stay comfortable and steady like an everyday cupcake, and will not crumble or collapse.
For the Vanilla Buttercream Frosting:
Add the softened butter to the bowl of an electrical mixer, or to a big glass bowl if utilizing a hand-held mixer, then beat on medium-high pace (8/10) till pale and creamy, 1 minute.
Scrape down the edges of the bowl then add the powdered sugar, 2 Tablespoons milk, vanilla extract, and salt, if utilizing. Combine on low pace till the powdered sugar is usually moist then flip the pace as much as medium (6/10) and beat for two minutes, scraping down the edges of the bowl midway by means of. Add a further Tablespoon milk if desired for a looser frosting then beat to mix.
Add gel meals coloring, if utilizing, then beat to mix. Frost the cupcakes then high with sprinkles and serve.
- I examined this recipe utilizing Bob’s Crimson Mill Gluten Free 1-to-1 Baking Flour – your outcomes might differ if utilizing a special GF flour mix. Make certain that no matter mix you employ already has a binder reminiscent of xanthan gum within the combine.
- Use the spoon and stage method for measuring flour vs scooping the measuring cup immediately into the bag or container of flour to keep away from including an excessive amount of flour to the recipe. Spoon the flour inside a measuring cup till it heaps excessive then use the again of a knife to stage it off.
- I advisable Sweetapolita, Supernatural, and Watkins manufacturers for gluten free sprinkles.
- Plan forward! For one of the best outcomes, don’t plan on consuming these gluten free cupcakes the day they’re made – the feel and stability of the cupcake is greatest beginning on day 2.
- To retailer: place the plain or frosted cupcakes in an hermetic container with a lid. Retailer on the counter for as much as 3 days, or for 7 days within the fridge.
- To freeze: cool the unfrosted cupcakes utterly then place inside a gallon Ziplock freezer bag, take away the air, and freeze. Thaw within the fridge or on the counter then put together the buttercream frosting and frost.
- Estimated dietary info doesn’t embody frosting.
Energy: 158kcal, Carbohydrates: 21g, Protein: 2g, Fats: 8g, Saturated Fats: 3g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 2g, Trans Fats: 0.1g, Ldl cholesterol: 29mg, Sodium: 157mg, Potassium: 25mg, Fiber: 1g, Sugar: 14g, Vitamin A: 137IU, Calcium: 34mg, Iron: 1mg
Dietary values are estimates solely. Please learn our full diet info disclaimer.
Pictures by Ashley McLaughlin