Gluten-free vanilla cupcakes are a delicious and flavorful treat that can be enjoyed by anyone, regardless of dietary restrictions. These cupcakes are made using gluten-free flour and ingredients, making them suitable for those with celiac disease, gluten intolerance, or anyone following a gluten-free diet.
To make gluten-free vanilla cupcakes, you will need the following ingredients:
- 1 1/4 cups gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1/2 cup milk
First, preheat your oven to 350°F and line a muffin tin with cupcake liners. In a medium bowl, whisk together the gluten-free flour, baking powder, and salt.
In a separate large bowl, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract.
Add the dry ingredients to the wet ingredients in three additions, alternating with the milk. Beat until just combined.
Scoop the batter into the prepared muffin tin, filling each liner about 3/4 full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
Allow the cupcakes to cool completely before frosting with your favorite frosting. These gluten-free vanilla cupcakes are best served the same day they are baked, but can be stored in an airtight container at room temperature for up to 3 days.
Enjoy your gluten-free vanilla cupcakes as a tasty and satisfying dessert or sweet treat anytime!