Description
Indulge in bakery-worthy gluten-free cupcakes that are moist, fluffy, and bursting with flavor. This recipe, inspired by a grandmother’s legendary vanilla cupcakes, is perfect for anyone following a gluten-free diet. With expert tips, ingredient swaps, and delicious variations, you can create delightful cupcakes that satisfy all your cravings.
Ingredients
Scale
- 1 ½ cups All-Purpose Gluten-Free Flour Blend (with xanthan gum if not already included)
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter or melted coconut oil (for dairy-free option)
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ½ cup milk (or dairy-free milk like almond or oat milk)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Line a cupcake pan with cupcake liners. This step ensures your cupcakes won’t stick to the pan and will come out easily after baking.
- Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt. Make sure to mix thoroughly to evenly distribute the baking powder and salt throughout the flour.
- Wet Ingredients: In a separate large bowl, cream the butter (or coconut oil) and sugar together until the mixture becomes light and fluffy. This process incorporates air into the mixture, which helps to create a light and airy cupcake. Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract to enhance the flavor.
- Combine Ingredients: Alternately add the dry ingredients and milk to the wet mixture in three batches. Start with a portion of the dry ingredients, then add a portion of the milk, and continue this pattern until all ingredients are combined. Mix each addition until just combined to avoid overmixing, which can make the cupcakes dense.
- Bake: Using an ice cream scoop or spoon, fill each cupcake liner ¾ full with batter. Place the pan in the preheated oven and bake for 18-20 minutes. Check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean or with a few crumbs attached.
- Cool: Once the cupcakes are baked, remove the pan from the oven and allow the cupcakes to cool in the pan for a few minutes. Then transfer them to a wire rack to cool completely before frosting. Cooling on a wire rack prevents the bottoms from becoming soggy and allows the cupcakes to set properly.
Notes
- Filling Tips: Use an ice cream scoop to evenly distribute batter.
- Liner Tip: Choose colorful cupcake liners to add a fun touch.
- Cooling Tip: Ensure cupcakes are completely cool before frosting to prevent melting.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: dessert
- Method: Baking
- Cuisine: American
Keywords: Gluten-free, cupcakes, baking, dessert, vanilla cupcakes, gluten-free baking, dairy-free option, easy recipe, party treats