Gluten Free Vanilla Cupcakes Recipe

By lafi98

December 23, 2024

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gluten free vanilla cupcake in brown wrapper with white frosting on round wire rack

Prep Time : 15 minutes

Prepare dinner Time : 20 minutes

These gluten free vanilla cupcakes are smooth and tender, with a fluffy and moist crumb that tastes prefer it got here out of your favourite bakery!

Bounce to Recipe

These never-fail bakery-style gluten free vanilla cupcakes are extremely moist and tender. They’ll even simply be made dairy free, too! And do not forget that creamy frosting — cupcakes like these are made for an unimaginable frosting.

Gluten free vanilla cupcake in brown liner with white swirl of frosting on small white plate on purple cloth

Why you will love this gluten free cupcake recipe

I like a cupcake with a pleasant, flat prime, so it’s simple to pile on a pleasant, fluffy frosting. You’ll be able to see for your self that this recipe for gluten free cupcakes is the right frosting supply system.

My recipe for the best gluten free vanilla cake is really excellent in each attainable means—and it does occur to make very good cupcakes. However it requires some sifting and different fussiness within the technique, and the cupcakes don’t bake up as flat.

These simple gluten free vanilla cupcakes effortlessly rise right into a flat prime, and so they don’t require any sifting of the dry elements. They usually’re so mild, fluffy, and moist, they actually do style like one thing you’d decide up at a flowery bakery.

They’re additionally excellent for almost any event. Celebration? Recreation evening? Wednesday evening? Rejoice occasions massive and small with cupcakes. You’ll be able to even freeze these scrumptious little treats, so you possibly can get pleasure from them later.

One gluten free vanilla cupcake with swirled white frosting cut in two pieces on brown paper liner on a small white plate above a white cloth

gluten free vanilla cupcakes ingredients in small bowls with names of ingredients in black type

Cupcake elements

Baking powder and baking soda – these elements assist your cupcakes rise and provides them that mild, ethereal texture
Salt – the last word taste enhancer, salt actually brings out the style of the sugar and vanilla
Butter – additionally helps with the feel and aroma of the cupcakes, but in addition provides richness and serves as a taste supply system
Granulated sugar – these cupcakes are candy due to the sugar, however this ingredient additionally works as a tenderizer
Eggs – we use 1 egg and 1 egg white to provide the cupcakes construction and contribute to the rise
Vanilla extract – that is what provides the cupcakes that superior taste that reminds you of birthday cake
Buttermilk – use common milk or buttermilk, although I discover that buttermilk ends in probably the most tender cupcakes with the crumb you wish to press into the tines of a fork

Yellow cupcakes with frosting in paper liners on round wire rack above purple cloth

Learn how to make gluten free vanilla cupcakes

Mix the dry elements; then the moist elements

Whisk collectively the dry elements (gluten free flour mix with xanthan gum, baking powder, baking soda, and salt), and put aside.
In a big mixing bowl, beat butter, an egg, egg white, and sugar till well-combined and fluffy

small round metal mixing bowl with whisked white powder and wire whisk

End making the batter

Beat in half the dry elements, then the buttermilk, then the remaining dry elements.
After every addition, beat till simply mixed.
After including the final of the dry elements, combine by hand right into a clean, smooth however thick cupcake batter.

white powder dry ingredients unmixed on top of yellow butter and egg mixture

Switch to the muffin tin & bake

Line the wells of an ordinary muffin tin with greaseproof liners.
Fill the wells 2/3 of the way in which full with batter. You may have sufficient batter left over to make about one other 3 to 4 cupcakes after.
Bake at 325°F for about 20 minutes, or till calmly golden brown.
Let cool within the tin for about 5 minutes, after which totally on a wire rack.

standard 12 cup metal muffin tin with brown muffin liners in wells filled 2/3 of the way full with light yellow raw cupcake batter

The very best gluten free frosting for one of the best gluten free cupcakes

I’ve included a recipe for conventional vanilla buttercream frosting, and it is at all times a favourite. If you would like one thing just a little lighter, and a bit much less anticipated, attempt our “Finest” Vanilla Frosting. It is a cooked flour frosting that may be made in levels.

As a substitute of relying upon confectioners’ sugar for the right consistency, a cooked flour frosting has considerably much less sugar than buttercream. And it is smooth and velvety, however nonetheless secure at room temperature.

I have never ever tried making it with dairy-free butter, I am afraid. I guess it could work with butter-flavored Spectrum nonhydrogenated shortening, although.

ingredients for vanilla buttercream frosting in small bowls with names of ingredients in black type

Key frosting elements

Butter: Butter at room temperature provides taste and types the bottom of your buttercream frosting
Confectioners’ sugar: Provides sweetness and thickens the whipped butter so you possibly can pipe in onto your cupcakes. It is powdered sugar plus some cornstarch to maintain it from caking.
Vanilla: Provides depth of taste so the frosting does not style greasy or flat

Learn how to make the frosting

Beat the butter simply till clean and creamy.
Add the confectioners’ sugar, salt, vanilla, and a few milk to make it simpler to beat collectively.
Beat till creamy, then flip the mixer as much as excessive pace and beat for about 5 minutes.
The frosting ought to be mild and fluffy, and may maintain its form whenever you scoop it. Add extra confectioners’ sugar if wanted to thicken it.
Place it in a piping bag with a metallic tip, or a zip-top bag with the nook lower off, and pipe or unfold onto cooled cupcakes.

whipped light yellow butter in large round metal mixing bowl

Recipe ideas

Use room-temperature elements

Room-temperature elements simply combine higher, so pull out the chilly elements about an hour earlier than you are able to bake. If you have not deliberate forward, attempt immersing your eggs in heat water for 10 minutes to extend their temperature gently, and chop up your butter so it warms quicker at room temp.

Do not over-beat your cupcake batter

Mixing introduces air into your batter. That is nice as a result of the air helps these cupcakes come out mild and fluffy. However whenever you over-mix your batter or combine it utilizing a excessive setting, you are going to introduce loads of air — and throughout the baking course of, it’ll develop massive air pockets that type holes in your cupcakes.

Do not over-fill the wells of your muffin tin

Simply make sure to not overfill the wells of the cupcake tin (2/3 of the way in which full is totally excellent). This prevents the dreaded cupcake explosion, the place your cupcakes spill over the sides of the wells of the muffin tin.

A straightforward approach to get uniformly sized cupcakes is to make use of a greased ice cream or muffin scoop. It guarantee an ideal portion each time.

Do not over bake your cupcakes

Bake your cupcakes at not more than 325°F, and solely till the tops spring again when pressed very calmly within the heart. The toothpick take a look at is just not one of the best take a look at for doneness right here, and might simply result in overbaking.

Let your cupcakes cool earlier than frosting

If you are going to frost yours, you actually do should allow them to cool utterly first. In case you do not, your frosting will soften and make a sticky mess.

Correctly measure your gluten free flour

When individuals inform me that they’ve had issues with gluten free baking, I can usually hint their downside again to the gf flour they’re utilizing. Typically, it is merely not applicable for the recipe. However many different occasions, it is as a result of they have not used the correct quantity, regardless of utilizing a measuring cup.

That is as a result of a measuring cup is not a dependable approach to measure flour. I do know what you are considering: “how can that be?!” Let me clarify.

Take into consideration the way you measure flour. If it is by sticking the measuring cup into the bag or storage container, you are already off to a nasty begin. Once you do this, you pack the flour into the cup. This implies you are going to find yourself with greater than the recipe requires.

Plus, dry measuring cups aren’t standardized in dimension. Even in the event you spoon the flour into your measuring cup, your “cup” is likely to be totally different from mine, even when we have been each to measure completely proper each time (which, in fact, we won’t).

One of the simplest ways to measure gluten free flours is to make use of a kitchen scale. You may discover that each one my recipes additionally embrace elements in grams, so use that to make sure you’re baking cupcakes exactly the way in which I’ve.

Learn how to retailer your gluten free cupcakes

As a result of these gluten free cupcakes do not comprise preservatives, they will not final for weeks in your kitchen counter. I typically discover that they are good for a few days earlier than they begin to go stale.

In case you make extra cupcakes than you possibly can eat in that time-frame, I counsel freezing them for longer-term storage.

No matter you do, do not put them within the fridge. That simply hurries up the drying course of.

Freezing gluten free vanilla cupcakes

As soon as they’re cool, unfrosted cupcakes freeze very properly. Simply wrap every of them individually in freezer-safe wrap and retailer them in a sealed container or zip prime freezer bag. They will keep recent as frozen for as much as 3 months.

Defrost at room temperature or pace them up by microwaving them for 20 seconds at low energy. You can freeze them after they have been frosted, however no matter you do, do not microwave a frosted cupcake or the frosting will soften all over the place!

Baked gluten free vanilla cupcakes in 6 well cupcake tin in brown liners on purple cloth

Ingredient substitutions

Dairy free

These cupcakes and buttercream can simply be made dairy free by utilizing vegan butter (my favourite manufacturers are Soften and Miyoko’s Kitchen), or butter-flavored nonhydrogenated vegetable shortening instead of butter.

Any unsweetened nondairy milk works properly instead of cow’s milk. I like unsweetened almond milk as a result of it has some fats and is much less watery than some nondairy milks.

These cupcakes are extra tender with buttermilk. In case you’re dairy free or do not have buttermilk, you may make a buttermilk substitute with half milk (dairy or nondairy) and half plain yogurt (dairy or nondairy) by quantity.

Egg-free

It is just a little tough to exchange the egg and egg white right here than it could be if the recipe known as just for complete eggs. I have never tried it, however you possibly can attempt changing the egg and egg white with 1 1/2 chia eggs.

Be sure you use floor chia seeds, not complete seeds, although. And keep away from flax eggs, significantly in a recipe so simple as this, as flax has a robust taste.

Vegan

Whereas it might be tough to substitute the eggs on this easy gluten free cupcakes recipe, dairy is straightforward. And because the dairy and eggs are the one non-vegan elements, you possibly can observe my substitution recommendation for every above to make vegan-friendly cupcakes. Simply make sure your sugar is not made with bone char, in the event you’re a strict vegan.

6 baked vanilla cupcakes in a muffin tin one with frosting swirl and hand holding piping bag on top of second cupcake in background

FAQs

Which gluten free flour ought to I take advantage of for this cupcake recipe?

I like to recommend that you just use a mix of Higher Batter and corn starch within the ratio offered within the recipe. Including cornstarch lightens the gluten free flour to provide it a consistency that is extra like conventional cake flour. The flour mix you select should be one among my beneficial blends, or the recipe will not work.

Do gluten free cupcakes style “totally different”?

No! Like a very good chocolate cake, your cupcakes actually shouldn’t have an odd aftertaste or a gritty mouthfeel. They need to have a moist and tender crumb, similar to you’d anticipate from a cupcake in a bakery. In case you’ve had gluten free vanilla cupcakes prior to now and located them to be “good, for gluten free,” you weren’t consuming the correct cupcake, made with the correct recipe and elements.
A gritty mouthfeel is from an all goal gluten free flour that comprises a gritty rice flour. A wierd aftertaste or mouthfeel probably means the flour wasn’t good high quality and well-balanced.
A dry cupcake is likely to be made with the improper recipe, so the elements have been poorly balanced. Or, once more, the flour mix wasn’t good high quality.

Can I take advantage of vanilla bean paste as an alternative of vanilla extract?

Sure, you should use vanilla bean paste as an alternative, simply observe that it’ll have a stronger taste than the vanilla extract. When substituting, embrace the identical quantity of paste as you’ll vanilla extract.

Can I take advantage of this recipe to make gluten free mini cupcakes?

Sure — simply regulate your baking time as mini cupcakes do not want as a lot. And testing for doneness is similar: Press calmly on the highest of a cupcake. If it springs again up, the cupcakes are prepared.

Can I take advantage of this gluten free vanilla cupcake recipe to make a cake?

No, this recipe is not fairly proper for making a cake. As a substitute, attempt my Traditional Gluten Free Vanilla Cake recipe. The ingredient ratios are significantly better for baking in a bigger pan.

Can I make these cupcakes prematurely?

These gf cupcakes will maintain at room temperature for about two days, so in the event you’re making them for a celebration or different occasion, I might advocate making them solely the day earlier than.
In case you want extra time, go forward and bake them, however then freeze them till wanted. To defrost, simply go away them on the counter for a few hours, lined with a dome so they do not dry out.

Why did my cupcakes rise within the oven after which sink as they cooled?

The commonest motive that gluten free cupcakes sink is that your oven ran too scorching, so the surface cooked earlier than the middle developed the right construction to assist it. So when the cupcakes cool, they collapse.
In case your oven temperature is simply too low, your cupcakes will most likely rise reliably, however will not rise very excessive. The one actually dependable approach to gauge oven temperature is with a standalone oven thermometer that you just exchange typically. That is what I do!