Easy Gluten-Free Vanilla Cupcakes from Scratch
How to make bakery style gluten-free vanilla cupcakes from scratch. Easy recipe for moist, fluffy cupcakes you can mix up in a jiffy.
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Servings: 24
Calories: 451kcal
Equipment
Ingredients
Cupcakes
- 2 1/2 cups gluten-free all-purpose flour*
- 1/4 teaspoon xanthan gum*
- 2 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 large eggs room temperature
- 1 1/2 cups sugar
- 3 teaspoons vanilla extract
- 1 cup canola oil
- 1 cup buttermilk*
Frosting
- 1/2 cup unsalted butter softened
- 1 cup shortening
- 1 tablespoon vanilla extract
- 4-6 tablespoons very cold milk or heavy cream
- 8-9 cups powdered sugar
Instructions
Cupcakes
- Pre-heat your oven to 350ºF and fill your muffin tin with cupcake liners.
- Whisk together flour, xanthan gum, baking powder, soda, and salt. Set aside.
- In a large bowl, beat the eggs well; add the sugar, and continue beating for about 30 seconds.
- Add oil and vanilla extract, beating until well combined.
- Gradually add the dry ingredients, alternating with buttermilk, beating until everything is thoroughly combined. The resulting batter will be thin.
- Pour the batter into the cupcake liners, one by one, until they're about 2/3 of the way full.
- Bake for about 12-14 minutes at 350ºF, until a toothpick or cake tester inserted into the center of a cupcake comes out clean.
- Remove from the oven, and let cool completely on a wire rack before frosting and/or decorating.
Frosting
- In a large mixing bowl, cream the butters and shortening until smooth, about 3-5 minutes.
- In a separate bowl, mix vanilla extract and milk (or cream) together.
- Gradually add powdered sugar, alternating with a couple tablespoons of milk until a desired consistency is reached.
Rose Decoration
- Tint the frosting to any color you like.
- Fit a decorator bag with a #1M decorating tip.
- Beginning on the right side of the cupcake, swirl frosting in a counter clock wise motion to create the rose. That's it!
Notes
*I make this recipe with Authentic Foods Classical Blend gluten-free flour. Time and time again, it has consistently given me the best results. Keep in mind, different gluten-free flours can give different results.
*Some gluten-free flours already contain xanthan gum, so be sure to check the ingredients in your flour before adding more. Too much xanthan gum or baking powder can give the muffins a soapy flavor.
*If you don't have any buttermilk on hand, you can make a 1:1 substitute by whisking vinegar and milk together. Use 1 tablespoon of vinegar per 1 cup of milk, and be sure to let it sit for 5-10 minutes, allowing it to curdle before using.
How should I store them, and how long will they last?
Seeing as these cupcakes use a buttercream frosting, they're best stored in an airtight container in the refrigerator, and it's best to eat them within 2 days; being gluten-free, they won't last as long as regular cupcakes.
Can I make these muffins dairy-free?
Yes, just substitute non-dairy for any dairy containing ingredients. For example, instead of butter, you can substitute with coconut oil or another acceptable dairy-free oil. Instead of buttermilk, you can substitute a dairy-free milk, like unsweetened almond milk, soy milk, or oat milk; to make a 1:1 buttermilk substitute, simply add 1 tablespoon of vinegar per 1 cup of dairy-free milk, allowing it to set for 5-10 minutes afterward.
Nutrition
Calories: 451kcal | Carbohydrates: 64g | Protein: 1g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 204mg | Potassium: 24mg | Fiber: 1g | Sugar: 52g | Vitamin A: 147IU | Calcium: 42mg | Iron: 1mg
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