Are you looking for bakery-style cupcakes? Look no further! These gluten-free vanilla cupcakes are easy to make, a huge crowd pleaser, and well, who doesn’t love a good cupcake, right? These are perfect for any occasion and you can add your favorite frosting recipe on top or use the one below.
I first made these gluten-free vanilla cupcakes for my sister-in-law’s bridal shower. I decided to make these gluten-free because my other sister-in-law is gluten-free and this way she was able to indulge as well.
As some of you may know, growing up in my house our desserts were always chocolate. If I ever made a different flavor dessert, my dad would critique it and ask why it’s not chocolate. I wonder if that might be why I prefer vanilla over chocolate. Of course, I love chocolate, I’m no barbarian, but there’s just something about vanilla that tastes less rich and heavy for me.
I decided to keep this recipe very simple so those who think they can’t bake at all will be able to make this and love it. In the past, I have seen a lot of vanilla cake recipes call for buttermilk or sour cream to keep cakes moist, but I never keep sour cream in my house, and I’m not the biggest fan of buttermilk, so I thought I would come up with a recipe that doesn’t call for either and is equally as moist and delicious.
Dairy-Free
Super simple! Substitute the milk with water or dairy-free milk such as almond or soy. Instead of butter, you can use margarine or a neutral-flavored oil like vegetable oil. If using vegetable oil, use 3/4 cup as opposed to a full cup.
Very Important: Make sure you leave your butter out to soften to room temperature for at least 30-60 minutes before beginning to bake. If you forget which I still do sometimes, here’s a quick tip on how to soften your butter quicker.
These cupcakes work beautifully with my vanilla buttercream. Click here for the recipe.
Gluten-Free Vanilla Cupcakes
Are you looking for bakery-style cupcakes? Look no further! These cupcakes are easy to make, gluten-free, and well, who doesn't love a good cupcake, right?
- 1 stick unsalted butter, (room temperature)
- ¾ cup white sugar
- 2 large eggs
- 1 and ½ teaspoons vanilla extract
- 1 and ⅓ cups gluten-free flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup milk
Preheat your oven to 350°F.
Line your cupcake tin with liners and spray them with cooking spray so your batter doesn't stick.
Using a stand mixer or a hand mixer, beat the butter and sugar until they form a grainy paste or for about 3 minutes.
Add in one egg at a time until combined, and then add in the vanilla extract.
Add in your milk and mix to combine.
Fill up your cupcake liners about 2/3 of the way and bake for 15 minutes. You'll know they're ready when you stick a toothpick in the center of the middle cupcake and it comes out clean. Make sure you wait until your cupcakes are cooled completely before frosting them.
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If you don’t have gluten-free flour or prefer to use regular flour, the same ratio for all-purpose flour works just as well.
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To make this recipe dairy-free, you can substitute the milk with almond milk or soy milk, or even water. Instead of butter, you can use margarine or vegetable oil. If using vegetable oil, use 3/4 cup.
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Make sure your cupcakes cool completely before frosting them, otherwise the frosting could end up melting right off your cupcakes.
orlieskitchen.com 
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