Get the Recipe: Gluten Free Cupcakes
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3 reviews
Excellent
Get the Recipe: Gluten Free Cupcakes
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Indulge in our delicious and moist gluten free cupcakes! These homemade cupcakes are quick, easy, and moist. They have a classic vanilla flavor with homemade vanilla buttercream frosting. They are so fun for birthdays, holidays, parties, and more!
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Ingredients
Vanilla Cupcakes:
- 1 ½ cups gluten-free 1 to 1 flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup unsalted butter softened
- 2 large eggs at room temperature
- 1 tsp vanilla extract
- ¾ cup buttermilk see note
- ¼ cup plain greek yogurt or dairy free yogurt
Vanilla Buttercream Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2 to 3 tbsp milk or dairy free milk
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Instructions
- First, preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a medium bowl, whisk together the gluten free flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until just combined.
- Stir in the plain Greek yogurt until the batter is smooth and well blended.
- Fill each cupcake liner about two-thirds full with the cupcake batter.
- Bake the cupcakes in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Next, make the vanilla buttercream frosting. In a large mixing bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, and continue beating until the frosting is fluffy and well combined.
- Mix in the vanilla extract.
- Add the milk, one tablespoon at a time, until you reach your desired consistency. The frosting should be smooth and easy to spread.
- Once the cupcakes are completely cooled, frost them with the vanilla buttercream frosting using a piping bag or a spatula.
- Optionally, you can decorate the cupcakes with sprinkles, edible flowers, or any other toppings of your choice for a fun and festive touch. Finally, serve!
Notes
- ¾ cup milk with 1 teaspoon lemon juice. Mix and let this sit for 5 minutes.
- I always use King Arthur Flour gluten free flour or Bob’s Red Mill gluten free baking flour.
- If you do not have buttermilk, combine ¾ cup milk with 1 teaspoon lemon juice. Mix and let this sit for 5 minutes.
- Do not overmix the cupcake batter. This will yield dry cupcakes.
- Bake the cupcakes until just baked through. Do not overbake.
- Use a toothpick to determine if the cupcakes are fully baked. If a toothpick inserted comes out clean, then the cupcakes are done baking.
- Let the cupcakes cool completely before frosting them. Otherwise, the frosting will melt.
- If your frosting is too thin, slowly add slightly more powdered sugar.
- If the frosting is too thick, add a tablespoon or so of milk.
- Store at room temperature for up to 2 days.
Nutrition Information
Show Details
Calories
441kcal
(22%)
Carbohydrates
70g
(23%)
Protein
3g
(6%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
90mg
(30%)
Sodium
180mg
(8%)
Potassium
64mg
(2%)
Fiber
0.5g
(2%)
Sugar
53g
(106%)
Vitamin A
778IU
(16%)
Calcium
68mg
(7%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441kcal | 22% |
| Carbohydrates | 70g | 23% |
| Protein | 3g | 6% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 90mg | 30% |
| Sodium | 180mg | 8% |
| Potassium | 64mg | 1% |
| Fiber | 0.5g | 2% |
| Sugar | 53g | 106% |
| Vitamin A | 778IU | 16% |
| Calcium | 68mg | 7% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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