Gluten-Free Vanilla Cupcakes
Light, fluffy, and perfectly moist gluten-free vanilla cupcakes, crafted step-by-step for a bakery-style treat at home.
Equipment
- Muffin tin
- Paper cupcake liners
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Sifter
- Spatula
- Ice cream scoop (optional)
Ingredients
- 1½ cups Gluten-free all-purpose flour Use a 1:1 blend with xanthan gum included.
- 1 cup Granulated sugar Can substitute part brown sugar for depth
- 2 tsp Baking powder Ensure it’s labeled gluten-free
- ½ tsp Salt Balances sweetness and enhances flavor
- ½ cup Unsalted butter softened, Swap for dairy-free margarine or coconut oil
- 2 large Eggs For vegan option, replace with 2 flax “eggs”
- 1 tbsp Pure vanilla extract Boosts overall flavor profile
- ½ cup Milk (dairy or plant-based) Almond, oat, or soy milk all work well
- Optional add-ins e.g., chocolate chips, chopped nuts, fruit, Fold in gently at end
Instructions
1- Prepare Your Space and Ingredients
- Preheat your oven to 350°F (175°C) for standard cupcakes, slightly higher (375°F/190°C) for gluten free mini cupcakesLine your cupcake tins with paper linersBring refrigerated ingredients (eggs, butter, milk) to room temperature for better incorporationMeasure all ingredients precisely, preferably by weight
2- Mix Dry Ingredients
- In a medium bowl, sift together your gluten-free flour blend, leavening agents, salt, and any dry spicesIf using xanthan gum separately, add it hereWhisk thoroughly to ensure even distribution of leavening agentsFor gluten free chocolate cupcakes, sift cocoa powder with the dry ingredients
3- Cream Butter and Sugar (for butter-based recipes)
- Beat softened butter and sugar until light and fluffy (3-5 minutes)This incorporates air, crucial for lift in gluten free cupcakesFor oil-based recipes, whisk sugar and oil until well combined
4- Add Eggs and Flavorings
- Add eggs one at a time, beating well after each additionMix in vanilla extract, citrus zest, or other liquid flavoringsFor vegan gluten free cupcakes, add prepared flax eggs or egg replacer
5- Alternate Dry Ingredients and Liquids
- Add about one-third of the dry ingredients to the butter mixture, mix on low until just combinedAdd half the milk or liquid, mix until incorporatedContinue alternating, ending with dry ingredientsMix only until combined overmixing is particularly problematic for gluten free cupcake recipes
6- Fold in Add-ins
- Gently fold in chocolate chips, nuts, or fruit with a spatulaFor gluten free carrot cake cupcakes, fold in shredded carrots, raisins, and nuts at this stage
7- Check Batter Consistency
- Proper gluten-free batter should be thicker than traditional cake batter but still able to drop from a spoonIf too thick, add milk one tablespoon at a timeIf too thin, add flour blend one tablespoon at a time
8- Rest the Batter (Optional but Beneficial)
- Allow batter to rest 15-30 minutes before bakingThis gives the flours time to hydrate fully and thickens the batterParticularly helpful for gluten free vanilla cupcakes and other delicate flavors
9- Fill Cupcake Liners
- Fill each liner 2/3 full (about 3 tablespoons of batter)Use an ice cream scoop for consistent portioningFor gluten free mini cupcakes, fill about halfway
