Perfect Gluten Free Vanilla Cupcakes
Soft and full of vanilla flavor, these simple, but perfect gluten free vanilla cupcakes are just what we need in our baking arsenal.
PREP TIME
45 minutes
COOK TIME
28 minutes to 33 minutes
INGREDIENTS
11
Serves: 24
Ingredients
- 1 cup1 cup1 cup Unsalted Butter, at room temperature (2 sticks or 226g)
- 2.75 cups2.75 cups2.75 cups Granulated White Sugar, (550g)
- 1 Tbsp1 Tbsp1 Tbsp Vanilla Paste, or vanilla extract, or the seeds from one vanilla bean
- 2.75 cups2.75 cups2.75 cups Kim's Gluten-free All Purpose Flour Blend (click for recipe), (a store bought blend may be substituted, but hasn't been tested)
- 2 Tbsp2 Tbsp2 Tbsp Cornstarch, (16g)
- 2 tsp2 tsp2 tsp Baking Powder
- 1.25 tsp1.25 tsp1.25 tsp Kosher Salt
- 333 Eggs, large, at room temperature
- 1.25 cups1.25 cups1.25 cups Whole Milk, (300ml)
- 7 Tbsp7 Tbsp7 Tbsp Heavy Cream (Whipping Cream), (1/4 cup plus 3 Tbsp, 105ml)
- 111 Vanilla American Buttercream (click for recipe), (1 full recipe)
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 350° F. Line two 12-cup muffin pans with cupcake liners and set aside.
- Cream the butter, sugar, and vanilla on low speed until well combined. Increase the speed to medium and continue to cream for about 4-5 minutes, or until light and fluffy.
- Reduce the speed to low and add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. In a measuring cup, whisk together the milk and cream.
- Blend in ⅓ of the flour mixture, followed by ½ the milk/cream mixture. Blend in the second ⅓ of the flour and the rest of the milk/cream, finished by the final ⅓ of flour. Beat for just an additional 5 seconds longer to incorporate all the ingredients. Let the batter sit for 15 minutes and stir gently before scooping into muffin cups, filling ¾ full.
- Bake the cupcakes for 28-33 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 5 minutes before turning out onto wire rack to cool completely.
- Frost cupcakes as desired with the Vanilla American Buttercream.
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Cupcakes & Muffins Frostings & Toppings Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 190 |
| Fat: | 10 g |
| Carbohydrates: | 24 g |
| Protein: | 4 g |
| Cholesterol: | 27 g |
| Sodium: | 120 mg |
| Fiber: | 0 g |
| Sugars: | 23 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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