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gluten free cupcakes

Gluten-Free Vanilla Cupcakes

Perfect fluffy and moist gluten-free vanilla cupcakes that taste just like traditional ones. Easy recipe with simple ingredients that everyone will love!
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Prep Time 15 minutes
Cook Time 18 minutes
0 minutes
Total Time 33 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

  • ¾ cups gluten-free flour blend with xanthan gum
  • 1 cup granulated sugar
  • ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 2 large eggs room temperature
  • 1 cup whole milk room temperature
  • 2 teaspoons pure vanilla extract

Method
 

  1. Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
  2. In a medium bowl, whisk together gluten-free flour blend, granulated sugar, baking powder, and salt until well combined. Set aside.
  3. In a large mixing bowl, cream the softened butter with an electric mixer until light and fluffy (about 3 minutes). Beat in eggs one at a time, then add vanilla extract.
  4. Alternately add the dry ingredient mixture and milk to the butter mixture, beginning and ending with the flour mixture. Mix on low speed until just combined - don't overmix.
  5. Using a spoon or ice cream scoop, divide the batter evenly among the prepared cupcake liners, filling each about ⅔ full.
  6. Bake for 18-20 minutes, or until a toothpick inserted in the center of a cupcake comes out clean or with just a few moist crumbs.
  7. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire cooling rack to cool completely before frosting.

Notes

Store unfrosted cupcakes covered at room temperature for up to 3 days. Use gluten-free flour blend with xanthan gum for best results. Make sure all ingredients are at room temperature for fluffiest texture.