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Homemade Gluten Free Vanilla Cupcakes Recipe

These gluten-free vanilla cupcakes are so easy to make and stay moist for days!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American, gluten-free
Keyword: cupcakes, vanilla
Servings: 24

Equipment

Ingredients

  • 2 cups Gluten Free Flour I used King Arthur Measure for Measure
  • 2 tablespoon Cornstarch Tapioca Flour or Arrowroot Starch works also
  • teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup Butter(unsalted) 2 sticks; softened
  • cups Sugar
  • 3 Eggs room temperature
  • 1 tablespoon Pure Vanilla Extract

Buttermilk

  • ¾ cup Milk Dairy Free: Use unsweetened plant based milk
  • 2 teaspoon Apple Cider Vinegar Stir into the milk

Buttercream Frosting

  • 1 cup Butter(unsalted)
  • 4 cups Confectioner's Sugar
  • 2 teaspoon Pure Vanilla Extract
  • 2 tablespoon Milk or water
  • ½ teaspoon Salt

Instructions

  • Start by preheating your oven to 350° then place cupcake liners in two 12 cup muffin pans.
  • In your mixer bowl, add softened butter and beat for about 2 minutes on high speed. Slowly add in sugar and beat until fluffy.
  • In a separate bowl, whisk together dry ingredients: flour, cornstarch, baking powder, baking soda & salt.
  • Next, add eggs one at a time to the butter mixture, mixing after each addition then add vanilla extract.
  • Reduce mixer speed, then add the four mixture slowly. Beating well to combine. Alternate adding half of the buttermilk, then more flour, then the rest of the buttermilk until a smoothe batter forms.
  • Pour batter into your lined muffin pans, filling ¾ full. Bake for 20-25 mintes until a toothpick comes out clean. Let cool completely before frosting.

Buttercream Frosting

  • Using an electric mixer, cream the softened butter until light and fluffy. Beat in the vanilla extract.
  • Gradually add the powdered sugar one cup at a time. Mix on low speed, and scrape down the sides as needed.
  • Add milk(or water) one tablespoon at a time until your desired consistency has been reached. Finally add salt and combine well.
  • Store frosting in an airtight container in the fridge until ready to decorate, or it can be frozen for up to 2 months.
Tried this recipe?Mention @thrivingglutenfree or #thrivingglutenfree!