These gluten free vanilla cupcakes are moist, fluffy, and delicious. These Vanilla Cupcakes are perfect for any occasion, whether it’s a birthday party, a picnic, or just a treat for yourself. You can enjoy them with your favorite frosting, sprinkles, or fresh fruits. They are easy to make with simple ingredients that you probably already have in your pantry. Plus, they are kid-friendly and family-approved. No one will guess that they are gluten-free. They are so good, that you might want to make a double batch!
Finally, I request you to check my other Fudgy Brownies with this post of Gluten free vanilla cupcakes.
Particularly, the Natural Peanut butter, Red velvet cupcakes, and blueberry strawberry smoothie. Some more recipe collections like Mango Ice Cream Recipe.
How I Made 12 Fluffy and Moist Gluten Free Vanilla Cupcakes in Under 30 Minutes – And You Can Too!
Description
You can make these cupcakes anytime, but they are especially great for spring and summer when you can enjoy them with fresh berries or lemon curd. The main ingredients for the recipe are all-purpose flour, baking powder, baking soda, salt, butter, sugar, vanilla extract, and milk. These ingredients help create a light and tender crumb that is not too dense or dry.
Ingredients
Basic Ingredients for Gluten free Vanilla Cupcakes
Equipment:
Instructions
Step-by-Step Guide for Gluten free Vanilla cupcakes
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Preheat the Oven
Preheat your oven to 350°F (175°C) and line a cupcake tin with liners.
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Mix Dry Ingredients:
In a bowl, whisk together 1 1/2 cups gluten-free all-purpose flour, 1 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt. Set aside.
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Cream Butter and Sugar:
In another bowl, cream together 1/2 cup softened unsalted butter and 3/4 cup granulated sugar until light and fluffy.
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Add Eggs and Vanilla:
Add 2 large eggs, one at a time, mixing well after each addition. Then, mix in 2 tsp vanilla extract until fully combined.
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Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup milk, starting and ending with the dry ingredients. Mix until just combined.
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Fill Cupcake Liners:
Spoon the batter into the prepared cupcake liners, filling each about two-thirds full.
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Bake:
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
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Cool:
Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
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Frost (Optional):
Once cooled, frost the cupcakes with your favorite frosting, if desired.
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Serve:
Enjoy your homemade gluten-free vanilla cupcakes!
Servings 12
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 5.99g30%
- Cholesterol 49.99mg17%
- Sodium 150mg7%
- Potassium 49.99mg2%
- Total Carbohydrate 21g8%
- Sugars 11g
- Protein 1.99g4%
- Vitamin A 150 IU
- Calcium 30 mg
- Iron 0.5 mg
- Vitamin D 10 IU
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
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Gluten-Free Ingredients: This recipe uses gluten-free all-purpose flour, making it suitable for those with gluten intolerance or celiac disease. Ensure that all ingredients used are certified gluten-free to avoid any contamination.
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Proper Equipment: Make sure to gather all the necessary equipment before starting, including mixing bowls, measuring cups and spoons, a whisk or electric mixer, a cupcake tin, liners, and a cooling rack. Having everything ready will streamline the baking process.
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Preheat the Oven: Preheating the oven to the correct temperature (350°F or 175°C) ensures that the cupcakes bake evenly and properly. This step should not be overlooked.
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Mixing Dry Ingredients: Whisk together the dry ingredients—gluten-free all-purpose flour, baking powder, baking soda, and salt—in a separate bowl before adding them to the wet ingredients. This ensures even distribution of leavening agents and prevents clumps in the batter.
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Creaming Butter and Sugar: Creaming softened butter and granulated sugar until light and fluffy creates a smooth and airy base for the cupcakes. This step incorporates air into the batter, resulting in a lighter texture.
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Adding Eggs and Vanilla: Add room temperature eggs one at a time, mixing well after each addition. This helps to emulsify the batter and prevents it from curdling. Incorporating vanilla extract adds flavor to the cupcakes.
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Combining Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with milk, and mix until just combined. Overmixing can lead to dense cupcakes, so it's important to mix until just incorporated.
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Filling Cupcake Liners: Fill the cupcake liners about two-thirds full with the batter to allow room for rising while baking. Using a scoop or spoon ensures uniformity in size among the cupcakes.
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Baking Time and Temperature: Bake the cupcakes in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. Avoid opening the oven door frequently to maintain a consistent temperature.
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Cooling Process: Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy and allows for easier handling.
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Optional Frosting: Once cooled, you can frost the cupcakes with your favorite frosting to enhance their flavor and appearance. This step is optional but adds a delightful finishing touch.
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Serving and Enjoyment: Serve the gluten-free vanilla cupcakes and enjoy them as a delicious treat for any occasion. They pair well with a cup of tea or coffee and are sure to delight everyone, whether they're gluten intolerant or not.
