Gluten Free Vanilla Cupcakes
Total Time
1 hour 45 minutes
Prep Time
30 minutes
Cook Time
15 minutes
Rating
4.8 out of 5 stars
(6)
Ingredients
15 cupcakes
- Vanilla Cupcakes
- 4 tbsp unsalted butter, room temp
- 1/4 cup (50g) vegetable oil
- 1 cup (200g) granulated sugar
- 2 large eggs, room temp
- 1 tbsp vanilla extract
- 1 1/2 cups (195g) gluten free baking flour*
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 3/4 cup (190ml) buttermilk**
- Chocolate Frosting *see notes for vanilla option
- 1 cup (220g) unsalted butter, room temp
- 1/2 cup (50g) unsweetened cocoa powder (regular or dutch process)
- 3 cups (330g) powdered sugar
- 2–3 tbsp milk
- 1 tsp vanilla extract
- 1/4 tsp kosher salt
- Rainbow sprinkles
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Preparation
Chef’s notes
*GLUTEN FREE FLOUR – Make sure to use a cup for cup gluten free baking flour blend, one with xanthan gum in the mix. I used both Bob’s Red Mill 1 for 1 and King Arthur Measure for Measure flour and they worked the exact same! Also, when measuring, spoon the flour into the measuring cup and level it off with a flat edge. Don’t scoop directly into the flour or shake the flour down into the cup. We want a light and fluffy cup of flour.
**BUTTERMILK – You can also make your own buttermilk. Pour 3/4 cup of milk and remove a scant tablespoon. Then replace with a scant tablespoon of vinegar. Mix and let it sit for about 10 minutes to curdle before use.
VANILLA BUTTERCREAM – If you prefer vanilla frosting for these cupcakes, use the frosting recipe I used for my perfect vanilla cupcakes. My cream cheese frosting recipe is another good option!