Fluffy Vanilla Cupcakes (Edit recipe)

You know the perfectly light, fluffy, airy vanilla cake and cupcakes we all love and miss from childhood? These cupcakes are just that, but gluten-free! Your party guests will think you picked these up at the local bakery, and they will not believe they are made without gluten! Whether in cupcake or cake form, this will be your go-to vanilla cake for any birthday!

15 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	160
Fat:	9 g
Carbohydrates:	18 g
Protein:	1 g
Cholesterol:	1 g
Sodium:	147 mg
Fiber:	0 g
Sugars:	12 g
Calculated per serving.

by Primal Palate

Serves: 12

Ingredients

180 grams Primal Palate Gluten-free All-Purpose Flour, 1.5 cups spoon-filled and leveled
1 3/4 tsp Baking Powder
1/4 tsp Himalayan Pink Salt
1/2 cup Sunflower Oil
166 grams Granulated White Sugar, 3/4 cup
2 tsp Pure Vanilla Extract
2 Eggs, room temperature
5 fl oz Buttermilk
Vanilla Buttercream Frosting

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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

Line a cupcake tin with parchment cupcake papers, and preheat your oven to 350 degrees F.
Sift together the flour, baking powder, and salt into a small mixing bowl.
In the bowl of a stand mixer, or using a medium size mixing bowl and hand mixer, blend the oil and sugar together.
Add in the vanilla, eggs, and buttermilk, and blend again until the eggs and buttermilk are evenly combined with the sugar and oil.
Add in the sifted flour, and beat the batter until the flour has just evenly combined with the wet mixture. Do not overmix.
(For cake instructions, jump to below section) Fill the cupcake tin with batter, filling each cupcake well 3/4 full.
Bake for 25 minutes, and allow to cool completely before frosting.
section: For cakes
Lightly grease two 8 inch cake pans with oil.
Place a round sheet of parchment on the bottom of each cake pan for easier removal of the cakes.
Distribute the batter evenly between the two cake pans, and gently smooth the surface of the batter into an even layer.
Bake at 350 F for 35 minutes.