Gluten-Free Vanilla Cupcakes with Buttercream Frosting
Indulge in these delightful Gluten-Free Vanilla Cupcakes with Buttercream Frosting, the perfect treat for any occasion! Made with a tender and moist gluten-free vanilla cake base, this recipe ensures no one has to miss out on a classic favorite. The cupcakes are topped with a luscious, creamy vanilla buttercream frosting that’s easy to customize with your favorite colors or sprinkles. With only 20 minutes of prep time and simple yet flavorful ingredients like gluten-free flour, pure vanilla extract, and your choice of dairy or plant-based milk, these bakery-worthy cupcakes deliver timeless flavor in every bite. Whether you're catering to dietary needs or just looking for a delicious dessert, these gluten-free cupcakes are sure to impress!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 2 pieces Large eggs
- 2 teaspoons Pure vanilla extract
- 0.5 cups Milk (dairy or plant-based)
- 1 cups Unsalted butter, softened (for frosting)
- 4 cups Powdered sugar
- 2 teaspoons Pure vanilla extract (for frosting)
- 2 tablespoons Milk (dairy or plant-based, for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup cupcake tin with paper liners.
In a mixing bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
In a separate large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
Gradually incorporate the dry ingredients into the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.
To make the buttercream frosting, beat the softened butter on medium-high speed until creamy, about 2-3 minutes.
Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully combined.
Add the vanilla extract and 2 tablespoons of milk. Increase the speed to medium-high and beat for 2-3 minutes, until the frosting is light and fluffy. If needed, add more milk, 1 teaspoon at a time, until the frosting reaches your desired consistency.
Once the cupcakes are completely cool, frost them using a piping bag or an offset spatula. Decorate as desired and enjoy!
Nutrition Facts
Calories |
5918 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.1 g | 389% | |
| Saturated Fat | 187.3 g | 936% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1158 mg | 386% | |
| Sodium | 1518 mg | 66% | |
| Total Carbohydrate | 802.5 g | 292% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 627.9 g | ||
| Protein | 24.3 g | 49% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 344 mg | 26% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 459 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.
