Gluten-Free Cupcakes

Gluten Free cupcake with bite taken out of it being held in hand

5 from 1 vote

You know that happy dance you do when a food hits just right? That’s what you get with these amazing Gluten free Cupcakes: a happy dance!

Prep Time30

Cook Time20

Total Time50

Course: Dessert

Cuisine: American

Keyword: cupcake recipe, cupcakes, sweet treats

Servings: cupcakes

Calories: 535kcal

Author: Chandice Probst

Ingredients

Cake

2 cups Gluten free all purpose flour
2 1/2 tsp Baking powder
1/4 tsp Salt
1/2 cup Butter
1 1/3 cups Sugar
4 Eggs
1/4 cup Oil
1/2 cup Milk
1 tsp Vanilla extract

Vanilla Buttercream

2 sticks Butter
1 lb Powdered sugar
3 tsp Vanilla extract
2-4 tbsp Milk

Instructions

Cake

Preheat the oven to 350° F degrees and fill a muffin tin with cupcake wrappers. Set the prepared pan aside.
Add the dry ingredients (flour, salt and baking powder) to a medium-sized bowl and whisk together.
In another bowl, cream half the butter and sugar together. Once the ingredients are well combined, add in the eggs and oil, then mix again. Add in the dry ingredients and mix until the batter is smooth.
In a small bowl, combine the milk and the rest of the butter, then add it to the bowl with the rest of the ingredients. Add the vanilla extract and mix until just combined, don’t over mix.
Divide the batter evenly among the cupcake wrappers. Smooth the top of each cupcake with the back of a spoon.
Bake the cupcakes on 350° F for about 18 to 20 minutes, or until a toothpick inserted into the middle comes out with only a few crumbs attached.
Allow cupcakes to cool in the pan for 5 minutes before removing and placing them on a wire rack to cool completely before frosting.

Vanilla Buttercream

Beat butter in a stand mixer for 3 minutes on high until it changes from yellow to almost white, and it becomes fluffy and creamy.
Add powdered sugar gradually beating slowly so it doesn’t spray everywhere, then once the sugar is mostly incorporated, beat on high for a full 3 minutes until fluffy.
Add vanilla and milk, then beat for a further 30 seconds. Use milk only if needed.
Using a piping kit or a knife, spread frosting on each cupcake.
Decorate with sprinkles and serve!

Notes

Storing: If you have any cupcakes left, then you can store it in the refrigerator for up to five days in an airtight container.

Freezing: You can freeze these cupcakes in an airtight container for up to two months. Whenever you need a cupcake, you can simply pull one out and let it thaw on the counter before enjoying all over again.

Nutrition