Gluten-Free Classic Vanilla Cupcakes
Indulge in the timeless delight of Gluten-Free Classic Vanilla Cupcakes, a recipe that proves gluten-free baking can be both delicious and effortless. With a soft, fluffy crumb and a rich vanilla flavor, these cupcakes are the perfect treat for any occasion, whether you're catering to dietary needs or simply craving a sweet indulgence. Made with a gluten-free all-purpose flour blend and a touch of xanthan gum for structure, these cupcakes are crafted to deliver the classic texture and taste you love, without the gluten. Preparing these treats is a breeze, taking just 20 minutes of prep time and baking to golden perfection in under 20 minutes. As versatile as they are irresistible, top them with your favorite frosting or enjoy them as is for a crowd-pleasing dessert that’s naturally dairy-optional. Perfectly portioned for 12 servings, they’re a must-try for gluten-free bakers and vanilla enthusiasts alike!
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Recipe Information
Ingredients
- 1.5 cups gluten-free all-purpose flour blend
- 0.5 teaspoons xanthan gum
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 0.5 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 2 large eggs
- 1.5 teaspoons pure vanilla extract
- 0.75 cup milk
Instructions
Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the gluten-free flour blend, xanthan gum, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
With the mixer on low speed, alternately add the dry ingredients and the milk to the butter mixture, starting and ending with the dry ingredients. Beat until just combined.
Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from the oven and allow cupcakes to cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
Nutrition Facts
Calories |
2533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.8 g | 143% | |
| Saturated Fat | 66.0 g | 330% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 647 mg | 216% | |
| Sodium | 1601 mg | 70% | |
| Total Carbohydrate | 373.2 g | 136% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 209.1 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 328 mg | 25% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 470 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
