Gluten Free Vanilla Cupcakes
These gluten free vanilla cupcakes are soft, tender, and perfect for any occasion. Easy to make with simple ingredients, they deliver a classic vanilla flavor that everyone will love.
Ingredients
Dry Ingredients
- 1.5 cups gluten free all purpose flour blend Use a blend meant for baking.
- 1.5 teaspoons baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 teaspoon xanthan gum Optional if your flour blend does not contain it.
Wet Ingredients
- 2 large eggs, room temp Help the batter mix smoothly.
- 0.75 cups sugar
- 0.5 cups neutral oil or melted butter Oil gives moisture that lasts.
- 2 teaspoons vanilla extract Essential for flavor.
- 2/3 cup milk or dairy free milk
Instructions
Preparation
- Heat oven to 350°F and line a muffin tin with cupcake liners.
- In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, salt, and xanthan gum (if using).
- In another bowl, whisk the eggs and sugar for about 30 seconds until a little lighter.
- Whisk in the oil (or melted butter), vanilla, and then milk.
- Add the dry ingredients to the wet and stir until just combined. Do not keep mixing once it looks smooth.
- Let the batter rest for 10 minutes to help the gluten free flour hydrate.
- Fill the liners about 2/3 full.
Baking
- Bake for 16 to 19 minutes, until the tops spring back and a toothpick comes out clean.
- Cool for 5 minutes in the pan, then move to a rack to cool completely before frosting.
Notes
For a lighter cupcake, do not overfill the liners. If your cupcakes ever come out slightly sandy, try a different flour blend or let the batter rest longer. You can frost these cupcakes with classic buttercream, chocolate frosting, whipped cream, cream cheese frosting, or simple glaze.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 20gProtein: 2gFat: 9gSaturated Fat: 1gSodium: 150mgSugar: 11g
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