Gluten Free Cupcakes
Indulge in the fluffy perfection of Gluten-Free Cupcakes, a recipe that offers all the sweet satisfaction of traditional cupcakes without the gluten! Made with a carefully balanced blend of gluten-free all-purpose flour, creamy unsalted butter, and a touch of pure vanilla extract, these moist and tender treats are both simple and versatile. With just 15 minutes of prep time, these cupcakes come together effortlessly, thanks to the alternating addition of dry ingredients and your choice of milk—perfect for accommodating dairy-free options. Whether you're baking for a celebration or simply treating yourself, these light and airy cupcakes are the ideal canvas for your favorite frostings and toppings. Enjoy a homemade dessert that’s as inclusive as it is delicious—gluten-free never tasted so good!
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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)
- 1 cups Granulated sugar
- 2 Eggs
- 2 teaspoons Pure vanilla extract
- 0.5 cups Milk (dairy or non-dairy alternative)
Instructions
Preheat your 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 all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together with a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Then, mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined, being careful not to overmix.
Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full.
Bake in the preheated oven for 18-22 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 to a wire rack to cool completely before frosting or serving.
Nutrition Facts
Calories |
2498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.9 g | 140% | |
| Saturated Fat | 65.0 g | 325% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 636 mg | 212% | |
| Sodium | 1476 mg | 64% | |
| Total Carbohydrate | 369.4 g | 134% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 207.1 g | ||
| Protein | 21.9 g | 44% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 252 mg | 19% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 350 mg | 7% | |
*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.
