Gluten-Free Vanilla Cupcakes with Icing
Indulge in the simple elegance of these Gluten-Free Vanilla Cupcakes with Icing, a perfect dessert option for those avoiding gluten but still craving something sweet and irresistible. This recipe combines a fluffy and tender cupcake base made with gluten-free all-purpose flour, a touch of rich vanilla flavor, and the perfect balance of light sweetness. Topped with a luscious, creamy vanilla buttercream icing, these cupcakes are as delicious as they are beautiful. With a quick prep time of just 20 minutes and customizable dairy or non-dairy options, this recipe is versatile and easy to follow. Perfect for birthdays, celebrations, or everyday indulgences, these gluten-free cupcakes will soon become a favorite in your dessert rotation. Serve them with a sprinkle of your favorite toppings for an extra festive touch!
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 0.5 teaspoons Xanthan gum (omit if your flour blend contains it)
- 1.5 teaspoons Baking powder
- 0.25 teaspoons Baking soda
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 2 items Large eggs, room temperature
- 1.5 teaspoons Pure vanilla extract
- 0.5 cups Milk (dairy or non-dairy, room temperature)
- 1.5 cups Powdered sugar
- 0.25 cups Unsalted butter, softened (for icing)
- 1 teaspoons Pure vanilla extract (for icing)
- 2 tablespoons Milk (dairy or non-dairy, for icing)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.
In a medium bowl, whisk together the gluten-free all-purpose flour, xanthan gum (if using), baking powder, baking soda, and salt. Set aside.
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Do not overmix.
Divide the batter evenly among the prepared muffin cups, 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 pan for 5 minutes before transferring to a wire rack to cool completely.
To make the icing, beat the softened butter in a medium bowl with an electric mixer until creamy. Gradually add the powdered sugar and continue mixing until smooth. Add the vanilla extract and milk, one tablespoon at a time, until the icing reaches a spreadable consistency.
Once the cupcakes are completely cool, frost them with the prepared icing using a spatula, piping bag, or your preferred method.
Optional: Decorate with sprinkles or toppings of your choice. Serve and enjoy!
Nutrition Facts
Calories |
3450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 157.7 g | 202% | |
| Saturated Fat | 95.4 g | 477% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 767 mg | 256% | |
| Sodium | 1820 mg | 79% | |
| Total Carbohydrate | 503.0 g | 183% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 334.6 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 308 mg | 24% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 414 mg | 9% | |
*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.
