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–+ servings

Gluten-Free Yellow Cupcakes

Delightful gluten-free yellow cupcakes that are soft, fluffy, and bursting with flavor, perfect for any occasion.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 50 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 Make sure to choose a blend that includes xanthan gum for better structure.
  • 1 cup granulated sugar Adds sweetness and helps create a tender crumb.
  • 0.5 cup unsalted butter, softened Provides richness and moisture.
  • 2 large eggs Acts as a binding agent.
  • 1 teaspoon vanilla extract Adds flavor.
  • 0.5 cup milk (dairy or non-dairy) Adds moisture.
  • 1 teaspoon baking powder Helps the cupcakes rise.
  • 0.5 teaspoon baking soda Works with the acid in the batter to create lift.
  • 0.25 teaspoon salt Enhances flavors.

Equipment

  • oven
  • Mixing Bowl
  • cupcake pan
  • Whisk
  • Spoon or cookie scoop

Method
 

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

Nutrition

Calories: 180kcalProtein: 2gSodium: 150mg

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