Gluten Free Vanilla Cupcake Recipe
Gluten-free vanilla cupcakes can be just as good if not better than regular, you just need the right recipe. As a baker who has been gluten free since 2006, I have tested and perfected the best vanilla cupcakes that are moist, tender, light and fluffy.
Servings: 12 cupcakes
Ingredients
Cupcakes
- ½ cup (113g) unsalted butter 1 stick, room temperature
- ¾ cup (149g) granulated sugar
- 2 large egg whites
- ½ cup (114g) sour cream
- ¼ cup (59ml) milk skim, 1% or 2%
- 1 tsp vanilla extract
- 1 ¼ cup (150g) gluten free all purpose flour I recommend King Arthur’s Gluten Free All Purpose Flour
- 1 tsp baking powder
- ¼ tsp salt
Vanilla Frosting (makes enough to frost 12 cupcakes)
- 1 ½ cups (339g) unsalted butter 3 sticks, room temperature
- 1 tsp vanilla extract
- 2-3 cups (227-339g) powdered sugar
- Dash milk or heavy cream if frosting becomes too thick
Chocolate Frosting (makes enough to frost 12 cupcakes)
- 1 ½ cups (339g) unsalted butter 3 sticks, room temperature
- 1 tsp vanilla extract
- ⅔ cup (57g) unsweetened cocoa powder
- 2 cups (227g) powdered sugar
- Dash milk or heavy cream if frosting becomes too thick
Instructions
Cupcakes
- Preheat the oven to 350º F. Line a muffin pan with muffin liners.
- In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy. Add in the egg whites, sour cream, milk, and vanilla extract. Beat lightly with the electric mixer.½ cup (113g) unsalted butter, ¾ cup (149g) granulated sugar, 2 large egg whites, ½ cup (114g) sour cream, ¼ cup (59ml) milk, 1 tsp vanilla extract
- In a separate mixing bowl combine the gluten free flour, baking powder, and salt. Sift the dry ingredients together, this will help produce extra fluffy cupcakes. Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time. Mix until just incorporated. Fill the muffin liners 1/2 full.1 ¼ cup (150g) gluten free all purpose flour, 1 tsp baking powder, ¼ tsp salt
- Bake for 17-19 minutes at 350º F or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cupcakes to cool completely before adding the frosting. Each frosting recipe below will frost about 12 cupcakes. Choose if you want vanilla or chocolate frosting.
Vanilla Frosting
- In a mixing bowl, combine the butter and vanilla extract, beat using an electric mixer until fluffy, 1-2 minutes. Gradually add the powdered sugar, mixing on low until combined. If you want to add food coloring, do so now. Taste as needed to determine if you want more powdered sugar. If the frosting becomes too thick, add a dash of milk or heavy cream. If you want an extra fluffy frosting, add in 1/4 cup heavy whipping cream when adding the last bit of powdered sugar. Whip for 3-4 minutes.1 ½ cups (339g) unsalted butter, 1 tsp vanilla extract, 2-3 cups (227-339g) powdered sugar, Dash milk or heavy cream if frosting becomes too thick
Chocolate Frosting
- In a mixing bowl, combine the butter, vanilla extract, beat using an electric mixer until fluffy, 1-2 minutes. Gradually add the cocoa powder and powdered sugar, mixing on low until combined. Taste as needed to determine if you want more powdered sugar. If the frosting becomes too thick, add a dash of milk or heavy cream. If you want an extra fluffy frosting, add in 1/4 cup heavy whipping cream when adding the last bit of powdered sugar. Whip for 3-4 minutes.1 ½ cups (339g) unsalted butter, 1 tsp vanilla extract, ⅔ cup (57g) unsweetened cocoa powder, 2 cups (227g) powdered sugar, Dash milk or heavy cream if frosting becomes too thick
Assemble the cupcakes
- Fit a piping bag with a piping tip, I used an Ateco 809 and 844. Fill the bag about 3/4 full with frosting. Pipe the frosting onto the cupcakes. Decorate with sprinkles if desired.
Notes
- Nutritional information is calculated for the gluten-free cupcakes with vanilla frosting.
- Each frosting recipe makes enough frosting to frost 12 cupcakes. If you want 6 white and 6 chocolate frosted cupcakes, be sure to cut each frosting recipe in half.
- I used a pale pink food coloring from AmeriColor.
- To store: Place cupcakes in an airtight container or loosely cover them on a plate; they’ll last up to 2 to 3 days at room temperature.
- To freeze: Place cupcakes on a sheet pan and freeze them uncovered until the frosting is solid. Then, wrap in plastic wrap and store in a freezer bag or airtight container for up to 3 months. Thaw at room temperature before serving.
Nutrition
Calories: 466kcal | Carbohydrates: 42g | Protein: 3g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 102mg | Potassium: 39mg | Fiber: 1g | Sugar: 33g | Vitamin A: 1013IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 1mg