Gluten Free Cupcakes are mild, fluffy, and completely candy. Better of all, you’d by no means guess they’re gluten free! End with a flourish of do-it-yourself, vanilla buttercream frosting, and loads of sprinkles, for the true 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 you a batch of fluffy, mild, and tender Gluten Free Vanilla Cupcakes.
Piled HIGH with do-it-yourself, vanilla buttercream frosting as a result of YOLO (and we’re not getting any youthful)!
Really you’ll 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 substances. I’m optimistic you might have every part it is advisable whip up a batch in the present day!
Truly-Scrumptious Gluten Free Cupcakes
To be sincere, I sometimes 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 mushy and fluffy gluten free vanilla cupcakes:
- Moist and tender: gluten free baked items are infamous for being dry and crumbly. I take advantage of a mixture of butter and vegetable oil within the batter to realize flavorful AND moist do-it-yourself cupcakes.
- Mild and fluffy: equally, I can’t let you know what number of gluten free cupcakes I’ve had which can be dense and puck-like. Like, too many to rely. These GF vanilla cupcakes are mild and fluffy.
- Good 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.
Pin this now to search out it later
Pin ItPredominant Elements Wanted
Raid the fridge and pantry for the principle, on a regular basis substances you’ll must make each the gluten free vanilla cupcakes and do-it-yourself vanilla buttercream frosting to swirl on prime.
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 further moistness.
- Baking soda and baking powder: the baking soda specifically 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 might 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.
Prime Suggestions for Success
There’s not an excessive amount of to overthink in relation to making cupcakes. That stated, since these are gluten free cupcakes, hold the following tips in thoughts when baking your first batch:
- Spoon and stage the flour: as a substitute of scooping your measuring cup straight 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 greatest made the day earlier than they’re loved to allow them to concurrently soften and develop into extra sturdy (which means they gained’t crumble or crumble). So, make the vanilla cupcakes a minimum of 8 hours, or as much as a day forward of occasion time to allow them to cool then arrange fully.
- Don’t underbake: gluten free baked items have to be totally cooked via in any other case they will prove dense and gummy. The tops of the fully-baked cupcakes might be a wealthy, golden brown colour when carried out.
- 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
Tips on how to Make Gluten Free Vanilla Cupcakes
Step 1: Mix the moist substances.
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 substances and buttermilk.
In a separate bowl, whisk collectively gluten free baking flour mix, baking soda, baking powder, and salt then add to the moist substances 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 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 must be a deep golden brown colour.
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 a minimum of 8 hours earlier than frosting and consuming ensures they prove mushy 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 mild 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 enhance.
Pipe the buttercream frosting on prime of the cupcakes (be at liberty to make use of lower than what these photographs present – the frosting is VERY wealthy) then add as many sprinkles as your coronary heart wishes!
Tips on how to Retailer the Cupcakes
You might dig into the cupcakes instantly (who may 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, excellent 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 variety
- 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 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 substances 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 substances and the remaining buttermilk, mixing till simply mixed between every addition.
Give the batter just a few massive stirs with a spatula to make sure all of the substances are properly 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 via. The tops of the cupcakes must be deep golden brown – keep away from underbaking to make sure your cupcakes prove mild 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 a minimum of 8 hours – ideally in a single day. It will make sure the cupcakes stay mushy and steady like a daily cupcake, and will not crumble or crumble.
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 via. 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 prime with sprinkles and serve.
- I examined this recipe utilizing Bob’s Crimson Mill Gluten Free 1-to-1 Baking Flour – your outcomes might range if utilizing a distinct GF flour mix. Ensure that no matter mix you utilize already has a binder corresponding to xanthan gum within the combine.
- Use the spoon and stage approach for measuring flour vs scooping the measuring cup straight 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 beneficial 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 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 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 embrace 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.
Pictures by Ashley McLaughlin