Get the Recipe: Gluten Free Cupcakes
Indulge in our delicious and moist gluten free cupcakes! These homemade cupcakes are quick, easy, and moist. They have a classic vanilla flavor with homemade vanilla buttercream frosting. They are so fun for birthdays, holidays, parties, and more!
Ingredients
Vanilla Cupcakes:
- 1 ½ cups gluten-free 1 to 1 flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 2 large eggs, at room temperature
- 1 tsp vanilla extract
- ¾ cup buttermilk, see note
- ¼ cup plain Greek yogurt, or dairy free yogurt
Vanilla Buttercream Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 tsp vanilla extract
- 2 to 3 tbsp milk, or dairy free milk
Instructions
- First, preheat your oven to 350°F (175°C). Line a cupcake pan with paper liners.
- In a medium bowl, whisk together the gluten free flour, baking powder, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, mixing until just combined.
- Stir in the plain Greek yogurt until the batter is smooth and well blended.
- Fill each cupcake liner about two-thirds full with the cupcake batter.
- Bake the cupcakes in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove the cupcakes from the oven and let them cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Next, make the vanilla buttercream frosting. In a large mixing bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, and continue beating until the frosting is fluffy and well combined.
- Mix in the vanilla extract.
- Add the milk, one tablespoon at a time, until you reach your desired consistency. The frosting should be smooth and easy to spread.
- Once the cupcakes are completely cooled, frost them with the vanilla buttercream frosting using a piping bag or a spatula.
- Optionally, you can decorate the cupcakes with sprinkles, edible flowers, or any other toppings of your choice for a fun and festive touch. Finally, serve!
Notes
- I always use King Arthur Flour gluten free flour or Bob’s Red Mill gluten free baking flour.
- If you do not have buttermilk, combine ¾ cup milk with 1 teaspoon lemon juice. Mix and let this sit for 5 minutes.
- Do not overmix the cupcake batter. This will yield dry cupcakes.
- Bake the cupcakes until just baked through. Do not overbake.
- Use a toothpick to determine if the cupcakes are fully baked. If a toothpick inserted comes out clean, then the cupcakes are done baking.
- Let the cupcakes cool completely before frosting them. Otherwise, the frosting will melt.
- If your frosting is too thin, slowly add slightly more powdered sugar.
- If the frosting is too thick, add a tablespoon or so of milk.
- Store at room temperature for up to 2 days.
Calories: 441kcal, Carbohydrates: 70g, Protein: 3g, Fat: 25g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 90mg, Sodium: 180mg, Potassium: 64mg, Fiber: 0.5g, Sugar: 53g, Vitamin A: 778IU, Calcium: 68mg, Iron: 0.3mg