Gluten-Free Vanilla Cupcakes
These gluten-free vanilla cupcakes are moist, fluffy, and perfectly sweet, making them a favorite for all dessert lovers. This easy gluten-free cupcake recipe is also adaptable for dairy-free diets, ensuring everyone can enjoy a homemade treat.
Ingredients
- 6 tablespoons unsalted butter, softened (dairy-free: Smart Balance butter)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 1/4 cups gluten-free all-purpose rice flour blend with xanthan gum
- 1 3/4 teaspoons gluten-free baking powder
- 1/4 teaspoon salt
- 1 cup milk (dairy-free: unsweetened almond, cashew, or coconut milk)
- 4 cups confectioner’s sugar
- 3 tablespoons milk (dairy-free: unsweetened almond, cashew, or coconut milk)
Instructions
- Preheat your oven to 350°F and line a muffin pan with liners or lightly grease it with gluten-free nonstick cooking spray.
- In a large mixing bowl, cream the softened butter until smooth. Add the sugar and beat until fully blended.
- Incorporate the eggs and vanilla extract, mixing until the batter is smooth and combined.
- Add the gluten-free flour, baking powder, and salt. Mix until just combined.
- Slowly pour the milk into the mixture. Beat on medium speed for about two minutes, creating a smooth batter.
- Using a greased ice cream scoop, evenly divide the batter into the prepared muffin pan.
- Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Check on them earlier if your oven runs hot.
- Let the cupcakes cool completely on a wire rack before frosting.
- To make the frosting, cream the butter until smooth. Blend in the vanilla extract and salt.
- Add the confectioners’ sugar one cup at a time, mixing thoroughly after each addition.
- Add milk in small increments until the frosting reaches your desired consistency.