Gluten Free Vanilla Cupcakes
These delightful Gluten Free Vanilla Cupcakes are soft, moist, and topped with luscious frosting, making them a perfect treat for anyone, regardless of gluten sensitivities.
Ingredients
Cupcake Ingredients
- 1 cup unsalted butter, softened Adds richness and moisture
- 1 cup granulated sugar Sweetens and lightens texture
- 3 large eggs Provides structure and moisture
- 2 teaspoons vanilla extract Enhances flavor
- 2 cups gluten-free all-purpose flour Base ingredient, provides structure
- 1 tablespoon baking powder Leavening agent
- 1/2 teaspoon baking soda Works with buttermilk for leavening
- 1/2 teaspoon salt Balances sweetness
- 1 cup buttermilk Promotes tenderness in texture
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract.
- In a separate bowl, whisk together the gluten-free flour, baking powder, baking soda, and salt. Gradually add to the wet mixture, alternating with the buttermilk, starting and ending with dry ingredients. Mix until just combined.
Baking
- Fill each cupcake liner about two-thirds full with the batter.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool in the pan for a few minutes before transferring to a wire rack to cool completely.
Notes
Store cupcakes in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Un-frosted cupcakes can be frozen for up to three months. Reheat in the microwave for 10-15 seconds before serving.