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–+ servings

Gluten-Free Vanilla Cupcakes

Delightful gluten-free vanilla cupcakes that are light, fluffy, and bursting with vanilla flavor, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition

Ingredients
  

Dry Ingredients
  • 1.5 cups gluten-free all-purpose flour Choose a high-quality blend for best results.
  • 1 cup granulated sugar Adds sweetness and helps create a tender crumb.
  • 0.5 teaspoon baking powder Leavening agent that helps the cupcakes rise.
  • 0.5 teaspoon baking soda Works with baking powder for lift.
  • 0.25 teaspoon salt Enhances flavors and balances sweetness.
Wet Ingredients
  • 0.5 cup unsalted butter, softened Adds richness and moisture.
  • 2 large eggs Provides structure and stability.
  • 1 teaspoon vanilla extract Infuses cupcakes with flavor.
  • 0.5 cup milk (dairy or non-dairy) Adds moisture and helps create a smooth batter.

Equipment

  • cupcake pan

Method
 

  1. Preheat your oven to 350°F (175°C).
  2. Line your cupcake pan with paper liners.
  3. In a large mixing bowl, whisk together the gluten-free all-purpose flour, granulated sugar, baking powder, baking soda, and salt.
  4. In another bowl, cream the softened unsalted butter until smooth and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until everything is combined.
  6. Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
  7. Bake for 18-20 minutes, checking for doneness with a toothpick.
  8. Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Calories: 180kcalProtein: 2gSodium: 150mg

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