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.
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 VegetarianThis 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 |
Calculated per serving. |
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