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 actual deal dessert expertise – minus the gluten.
I’m about to have fun one other birthday and to assist ease the ache – I imply have fun the event – I baked us 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)!
Actually you’d by no means guess these frosting and sprinkle-topped vanilla cupcakes have been made with gluten free flour, plus a handful of on a regular basis baking components. I’m constructive you will have every part you want to whip up a batch in the present day!
Really-Scrumptious Gluten Free Cupcakes
To be sincere, I usually don’t wish 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 tender 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 let you know what number of gluten free cupcakes I’ve had which are dense and puck-like. Like, too many to depend. These GF vanilla cupcakes are gentle and fluffy.
- Good for any event: birthdays, bake gross sales, child showers – a Tuesday afternoon…! Be at liberty 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 have to make each the gluten free vanilla cupcakes and home made vanilla buttercream frosting to swirl on prime.
For the Vanilla Cupcakes:
- Gluten free baking flour mix WITH binder: I usually use Bob’s Pink 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 making certain 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 will have within the fridge – common or plant-based (although not buttermilk).
- Vanilla extract.
- Gel meals coloring (optionally available): I like Nomeca model, which is gluten free.
High 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, maintain the following tips in thoughts when baking your first batch:
- Spoon and stage the flour: as an alternative 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 can lead to dry, dense cupcakes.
- Make forward: gluten free baked items are finest made the day earlier than they’re loved to allow them to concurrently soften and turn out to be extra sturdy (which means they received’t crumble or disintegrate). So, make the vanilla cupcakes at the least 8 hours, or as much as a day forward of celebration time to allow them to cool then arrange fully.
- Don’t underbake: gluten free baked items have to be totally cooked by means of in any other case they will prove dense and gummy. The tops of the fully-baked cupcakes shall be a wealthy, golden brown coloration 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 handheld mixer, till pale and fluffy, 1 minute.
Subsequent add two eggs one after the other, mixing on low till simply mixed earlier than including the following 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 following batch.
Step 3: Bake then cool.
Scoop the batter into 16 lined muffin tin cups, filling them 2/3 of the best way 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 needs to be a deep golden brown coloration.
Take away the cupcakes to a cooling rack to chill fully then switch to an hermetic container to sit down and setup for eventually 8 hours earlier than frosting.
Recipe Tip
Resting the cupcakes for at the least 8 hours earlier than frosting and consuming ensures they prove tender 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 velocity till the frosting is thick, white, and fluffy, 2 minutes.
Step 5: Frost and beautify.
Pipe the buttercream frosting on prime of the cupcakes (be happy to make use of lower than what these images present – the frosting is VERY wealthy) then add as many sprinkles as your coronary heart needs!
The best way to Retailer the Cupcakes
Chances are you’ll dig into the cupcakes instantly (who might resist?!) although they will 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 fully 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 chew 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, optionally available
Preheat the oven to 350 levels then line 2, 12 cup muffin tin with paper liners (you’re going to get 16 cupcakes complete) 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 velocity (6/10) till fluffy and pale, 1 minute. Scrape down the edges of the bowl then add 1 egg and blend on low velocity 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 a number of massive stirs with a spatula to make sure all of the components are nicely mixed then fill every lined muffin cup 2/3 of the best way 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 needs to be deep golden brown – keep away from underbaking to make sure your cupcakes prove 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 fully. As soon as the cupcakes are fully cool, place them inside a storage container with a lid then allow them to sit for at the least 8 hours – ideally in a single day. This may make sure the cupcakes stay tender and steady like a daily cupcake, and will not crumble or disintegrate.
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 velocity (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 velocity till the powdered sugar is usually moist then flip the velocity as much as medium (6/10) and beat for two minutes, scraping down the edges of the bowl midway by means of. Add an extra 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 prime with sprinkles and serve.
- I examined this recipe utilizing Bob’s Pink Mill Gluten Free 1-to-1 Baking Flour – your outcomes might fluctuate if utilizing a distinct GF flour mix. Make sure 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 really useful Sweetapolita, Supernatural, and Watkins manufacturers for gluten free sprinkles.
- Plan forward! For the most effective outcomes, don’t plan on consuming these gluten free cupcakes the day they’re made – the feel and stability of the cupcake is finest 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 fully 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 data 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 data disclaimer.
Images by Ashley McLaughlin
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