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–+ servings
Gluten Free Cupcakes Recipe

Gluten Free Vanilla Cupcakes Recipe

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5 from 4 votes
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Prep 30 minutes
Cook 25 minutes
Total 55 minutes
These gluten free vanilla cupcakes are incredibly soft, moist, and infused with rich vanilla bean flavour. Engineered for the perfect crumb, they provide a reliable base for any frosting or filling. A dependable, crowd-pleasing dessert that proves gluten free baking can be just as delicious as the original.
Servings 12 cupcakes
Course Dessert

Ingredients

  • 6 tablespoons unsalted butter
  • 2 cups white sugar
  • 1 tablespoon vanilla extract
  • ⅔ cup vegetable oil
  • 2 large eggs
  • 2 ⅔ cups all-purpose gluten free flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ cup milk
  • 6 egg whites
Let's Start Cooking

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C)
  2. Grease and flour 12 cup muffin pan or line a muffin pan with paper liners
  3. In a stand mixer or using an electric mixer, beat 6 tablespoons unsalted butter on medium-low speed until creamy.
    6 tablespoons unsalted butter
  4. Gradually add 1 egg, 1 cup of white sugar and 2/3 cup vegetable oil and beat until partially mixed.
    2 cups white sugar, 2 large eggs, 2/3 cup vegetable oil
  5. Add second egg and remaining 1 cup of white sugar and beat until all ingredients are well-combined and creamy.
    2 large eggs, 2 cups white sugar
  6. Scrape sides and bottom of the mixing bowl and stir in 1 tablespoon vanilla extract.
    1 tablespoon vanilla extract
  7. In separate bowl, sift together 2 2/3 cups all-purpose gluten free flour, 1 tablespoon baking powder, and 1 teaspoon salt
    2 2/3 cups all-purpose gluten free flour, 1 tablespoon baking powder, 1 teaspoon salt
  8. With mixer on medium speed, gradually alternate between adding the gluten free flour mixture & milk to the wet mixture, starting and ending with the gluten free flour mixture.
    1/2 cup milk
  9. Stir until each one is almost completely combined before adding the next.
  10. In separate bowl combine 6 egg whites and using a hand-mixer on high-speed beat until stiff peaks form
    6 egg whites
  11. Using a spatula, gently fold egg whites into batter
  12. Scrape the sides and bottom of the bowl so that ingredients are well-combined, and avoid over-mixing
  13. Evenly divide batter into prepared muffin cups
  14. Bake on 350F for 25-30 minutes, or until a toothpick inserted in the center of each cupcake comes out clean or with few crumbs.
    Cupcakes will be a light golden brown when done baking.
  15. Remove from oven and allow to cool in pans for 15 minutes, remove from pans and let cool completely before decorating.

Nutrition Details

Calories -408.1kcal
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