Gluten-Free Vanilla Cupcakes

Gluten-Free Vanilla Cupcakes

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.

vanills cupcakes with vanilla buttercream frosting


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.

vanills cupcakes with vanilla buttercream frosting


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.

vanilla cupcakes gluten-free

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?
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • 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.
  • 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.
  • Make sure your cupcakes cool completely before frosting them, otherwise the frosting could end up melting right off your cupcakes.
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