An easy recipe for gluten-free vanilla cupcakes that are soft and fluffy. Bakery-style gluten-free cupcakes topped with a vanilla buttercream frosting. The recipe also has a dairy-free option.
6tablespoonsunsalted butter, softeneddairy-free use Smart Balance butter
3/4cupgranulated sugar
2 largeeggs
1 tablespoonpure vanilla extract
1 1/4cupsgluten-free all-purpose rice flour blend with xanthan gumI like Pillsbury gluten-free. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose.
1 3/4teaspoonsgluten-free baking powder
1/4teaspoonsalt
1cupmilkdairy-free use unsweetened almond milk, cashew or coconut milk
Vanilla Buttercream
3/4cupunsalted butter, softeneddairy-free use Smart Balance Butter
1tablespoonpure vanilla extract
1/4teaspoonsalt
4cupsconfectioners’ sugar
3tablespoonsmilkdairy-free use unsweetened almond milk, cashew or coconut milk
Preheat oven to 350°F and line a muffin pan with liners or spray with gluten-free nonstick cooking spray.
In a large bowl cream the butter until smooth. Add the sugar and beat until smooth.
Add eggs and vanilla extract and mix until fully combined and smooth.
Add gluten-free flour, baking powder, and salt and mix until combined.
Pour in milk and mix for 2 minutes on medium until batter is smooth.
Scoop the cake batter into the lined muffin pan. I always use a greased ice cream scoop when making cupcakes and muffins. It measures out the perfect amount and is less messy than trying to spoon batter into the pan.
Bake cupcakes for 25 minutes. Please watch your oven because all ovens are different. I like to check my cupcakes with a toothpick to make sure they are done too.
Allow cupcakes to completely cool before frosting. I like to use a baking cooling rack.
Vanilla Buttercream
In a large bowl, cream butter until smooth.
Add the pure vanilla extract and mix until fully combined.
Add the confectioners’ sugar 1 cup at a time and mix until fully combined.
Add the milk and beat until smooth and spreadable.
I like to line a piping bag in a tall glass and then add the frosting. It makes it easier and less mess to fill. My favorite frosting tip is the Wilton 1M.
Video
Notes
I have found that the best way to measure gluten-free flour is to use the “spoon & level” method. Use a spoon to scoop the flour out of the bag into a measuring cup. After spooning the flour into a measuring cup, use the back of a knife to level the flour off the measuring cup.
For uniformed sized cupcakes, I always use a greased ice cream scoop. It makes it nice and easy to get the perfect amount in the baking pan.
I also like to use cupcake liners to keep the cupcakes from sticking to the pan.
Allow your cupcake to completely cool before frosting them. I like to use a cooling rack.
Store in an airtight container or freeze for up to 3 months. See the recipe post for freezing instructions.