Ready to start making the perfect gluten free vanilla cupcake, completely from scratch? This gluten free cupcake recipe provides a fluffy gluten free cupcake that is soft & light, but sturdy enough to cover in decorations or fill with delicious flavours.
This is an easy to make from scratch white vanilla cupcake, that is delicious and perfect for everyone to enjoy. Even if you have never beaten egg whites before, this gluten free cupcakes recipe will make it worth learning how.
Gluten Free Vanilla Cupcakes Recipe
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
- 6 egg whites
Instructions
- Preheat oven to 350 degrees F (175 degrees C)
- Grease and flour 12 cup muffin pan or line a muffin pan with paper liners
- In a stand mixer or using an electric mixer, beat 6 tablespoons unsalted butter on medium-low speed until creamy.
- Gradually add 1 egg, 1 cup of white sugar and 2/3 cup vegetable oil and beat until partially mixed.
- Add second egg and remaining 1 cup of white sugar and beat until all ingredients are well-combined and creamy.
- Scrape sides and bottom of the mixing bowl and stir in 1 tablespoon vanilla extract.
- In separate bowl, sift together 2 2/3 cups all-purpose gluten free flour, 1 tablespoon baking powder, and 1 teaspoon salt
- With mixer on medium speed, gradually alternate between adding the gluten free flour mixture and the milk to the butter mixture, starting and ending with the gluten free flour mixture.
- Stir until each one is almost completely combined before adding the next.
- In separate bowl combine 6 egg whites and using a hand-mixer on high-speed beat until stiff peaks form
- Using a spatula, gently fold egg whites into batter
- Scrape the sides and bottom of the bowl so that ingredients are well-combined, and avoid over-mixing
- Evenly divide batter into prepared muffin cups
- 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.
- Remove from oven and allow to cool in pans for 15 minutes, remove from pans and let cool completely before decorating.
How to Beat Egg Whites to Stiff Peaks for Gluten Free Cupcake Recipes
Separate egg whites and yolks in a separate bowl first. Even the smallest amount of yolk can ruin egg whites and keep them from reaching stiff peaks. Place egg whites in a clean and grease free bowl.
Stiff peaks are formed when the egg whites have increased in volume. Reaching stiff peaks will take several minutes, keep beating and you will see them start to stiffen in shape! if you pull a beater straight out of the mixture, and a peak forms that does not recede back into itself — it holds its shape. You’ve made egg whites. Once you reach this point, stop beating, as it is possible to over-beat egg whites.
Looking for a gluten free vanilla layered cake? Try our Gluten Free White Cake recipe next!
What type of pan is best for making gluten free cupcakes?
Our go to cupcake pan is our Wilton nonstick muffin pan. Even though the cupcakes do not rise as high as muffins, it prevents the cupcakes from getting too dark around the edges and the bottom. As long as the gluten free batter is well mixed and evenly measured, it tends to provide very consistent cupcake results.
There is an endless variety of cupcake and muffin pans available. Whether you prefer non-stick or silicone, there is a pan option for every cupcake design & preference.