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Indulge in the lightest, most delicious Fluffy Gluten-Free Vanilla Cupcakes you’ve ever tasted! Perfect for any occasion, these cupcakes are moist, airy, and packed with vanilla flavor. Whether you’re gluten-intolerant or just looking for a healthier treat, these Fluffy Gluten-Free Vanilla Cupcakes will become your new favorite.
I remember the first time I baked these Fluffy Gluten-Free Vanilla Cupcakes for my sister’s birthday. She has a gluten allergy, and I wanted to make sure she could enjoy a sweet treat without any worries. The moment she took her first bite, her face lit up with joy. Since then, these cupcakes have become a staple in our family celebrations.
Now, it’s your turn to create these magical Fluffy Gluten-Free Vanilla Cupcakes. Let’s get started!
What to Expect
- Time: Approximately 40 minutes (including prep and baking)
- Difficulty: Easy
Before You Begin
- Make sure all your ingredients are at room temperature.
- Preheat your oven to 350ºF (175ºC).
- Prepare two 12-cup muffin pans with paper liners.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Unsalted butter, melted and cooled | 8 tablespoons (113 g) |
| Whole milk, room temperature | ⅔ cup (163 g) |
| Large egg whites, room temperature | 4 (148 g) |
| Vanilla extract | 2 teaspoons |
| Gluten-free all-purpose flour | 2 cups (292 g) |
| Granulated sugar | 1 ¼ cup (250 g) |
| Baking powder | 3 teaspoons |
| Baking soda | ½ teaspoon |
| Salt | ½ teaspoon |
Step-by-Step Guide
- Preheat your oven to 350ºF (175ºC). Prepare two 12-cup muffin pans with paper liners and set aside.
- Melt the butter and let it cool to room temperature.
- In a bowl, whisk together the cooled butter, milk, egg whites, and vanilla extract.
- In a large bowl or stand mixer fitted with a paddle, mix together the gluten-free flour, sugar, baking powder, baking soda, and salt until well combined.
- Add all but 1/2 cup of the liquid mixture to the dry ingredients. Beat slowly at first to moisten the ingredients, then increase the speed to medium and mix for 2 minutes until the batter becomes pale and fluffy.
- Pour in the remaining ½ cup of liquid and beat for 1 minute longer.
- Distribute the cake batter evenly between the prepared cupcake tins, filling no more than ⅔ full.
- Bake for 18-20 minutes, rotating halfway through. The cupcakes are done when a toothpick inserted in the center comes out clean.
- Remove from the oven and cool in the pans for 5 minutes. Then, turn the cupcakes onto a wire rack to cool completely before frosting.
Fluffy Gluten-Free Vanilla Cupcakes
- Total Time: 35
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
These Fluffy Gluten Free Vanilla Cupcakes are incredibly moist, soft, and easy to make. With a tender crumb that rivals any bakery cupcake, you would never guess they are gluten-free. Perfect for birthday parties or any celebration, topped with a creamy vanilla buttercream frosting.
Ingredients
— The Cupcakes —
1 ¾ cups (260g) all-purpose gluten-free flour blend (ensure it contains xanthan gum)
1 cup (200g) granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
⅛ teaspoon salt
½ cup (115g) unsalted butter, softened
2 large eggs, room temperature
2 teaspoons pure vanilla extract
¾ cup (180ml) milk (dairy or non-dairy), room temperature
— Vanilla Buttercream Frosting —
½ cup (115g) unsalted butter, softened
3 cups (360g) powdered sugar
1 teaspoon pure vanilla extract
2–3 tablespoons heavy cream or milk
Instructions
1. Preheat: Preheat your oven to 350°F (175°C). Line a muffin tin with 12 cupcake liners.
2. Mix Dry Ingredients: In a medium bowl, whisk together the gluten-free flour blend, sugar, baking powder, baking soda, and salt until well combined.
3. Cream Butter: In a large mixing bowl or stand mixer, beat the softened butter until creamy and smooth.
4. Add Eggs & Liquids: Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. (The mixture might look slightly curdled; this is normal).
5. Combine: Add the dry ingredient mixture and the milk alternately to the wet ingredients, starting and ending with the dry ingredients. Mix until just combined and smooth. Do not overmix.
6. Bake: Pour the batter into the cupcake liners, filling them about ⅔ full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean and the tops spring back when lightly touched.
7. Cool: Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
8. Make Frosting: While cupcakes cool, whip the butter for the frosting until pale and fluffy. Gradually add the powdered sugar, vanilla, and 2 tablespoons of cream. Beat on high speed for 3–4 minutes until light and creamy. Add more cream if needed for consistency.
9. Decorate: Pipe or spread the frosting onto the completely cooled cupcakes.
Notes
Flour Blend: Use a high-quality ‘measure-for-measure’ gluten-free flour blend. If your blend does not contain xanthan gum, add ½ teaspoon.
Dairy-Free Option: Use vegan butter and almond or soy milk for both the cupcake batter and the frosting.
Room Temperature: Ensure your eggs, butter, and milk are at room temperature to prevent the batter from seizing/curdling.
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 42
- Sodium: 180
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 1
- Protein: 2
- Cholesterol: 65
Pointers for Perfection & How to Store
- For a dairy-free version, substitute Earth Balance Vegan Buttery Sticks and use unsweetened almond milk. Reduce the salt to 1/4 teaspoon and use King Arthur Measure-for-Measure flour instead of Cup4Cup.
- Store the cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- For more delicious gluten-free recipes, check out this Gluten Free Mini Tart.
Your Burning Questions Answered!
- Can I use a different gluten-free flour?
- While Cup4Cup is recommended for best results, you can experiment with other gluten-free flour blends. Keep in mind that the texture and taste may vary.
- Can I make these cupcakes ahead of time?
- Yes! You can bake the cupcakes a day in advance and store them in an airtight container. Frost them just before serving for the best taste and texture.
What frosting pairs well with these Fluffy Gluten-Free Vanilla Cupcakes?
A classic vanilla or chocolate buttercream frosting complements these cupcakes perfectly. You can also try a cream cheese frosting for a tangy twist.
Dig In & Enjoy!
There you have it—your guide to making the most amazing Fluffy Gluten-Free Vanilla Cupcakes. These cupcakes are not only delicious but also perfect for those following a gluten-free diet. Share them with friends and family, and watch their faces light up with every bite. For more delicious ideas, follow me on Pinterest.