Gluten Free Vanilla Cupcakes (Print Version)
# Ingredients:
→ Cupcakes
01 -
113g unsalted butter (1 stick), room temperature
02 -
149g granulated sugar
03 -
2 large egg whites
04 -
114g sour cream
05 -
59ml milk (skim, 1% or 2%)
06 -
1 tsp vanilla extract
07 -
150g gluten free all purpose flour (King Arthur's recommended)
08 -
1 tsp baking powder
09 -
¼ tsp salt
→ Vanilla Frosting
10 -
339g unsalted butter (3 sticks), room temperature
11 -
1 tsp vanilla extract
12 -
227-339g powdered sugar
13 -
Dash of milk or heavy cream (as needed)
→ Chocolate Frosting
14 -
339g unsalted butter (3 sticks), room temperature
15 -
1 tsp vanilla extract
16 -
57g unsweetened cocoa powder
17 -
227g powdered sugar
18 -
Dash of milk or heavy cream (as needed)
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Line a muffin pan with paper liners.
02 -
In a mixing bowl, cream together butter and sugar using an electric mixer for 1-2 minutes until fluffy. Add egg whites, sour cream, milk, and vanilla extract. Beat lightly to combine.
03 -
In a separate bowl, sift together gluten free flour, baking powder, and salt. Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time, mixing until just incorporated.
04 -
Fill muffin liners 1/2 full with batter. Bake for 17-19 minutes at 350°F (175°C) or until a toothpick inserted into the center comes out with a few moist crumbs. Allow cupcakes to cool completely before frosting.
05 -
In a mixing bowl, beat butter and vanilla extract using an electric mixer until fluffy, 1-2 minutes. Gradually add powdered sugar, mixing on low until combined. Add food coloring if desired. If frosting becomes too thick, add a dash of milk or heavy cream. For extra fluffiness, add 1/4 cup heavy whipping cream when adding the last bit of powdered sugar and whip for 3-4 minutes.
06 -
In a mixing bowl, beat butter and vanilla extract using an electric mixer until fluffy, 1-2 minutes. Gradually add cocoa powder and powdered sugar, mixing on low until combined. If frosting becomes too thick, add a dash of milk or heavy cream. For extra fluffiness, add 1/4 cup heavy whipping cream when adding the last bit of powdered sugar and whip for 3-4 minutes.
07 -
Fit a piping bag with your chosen piping tip (such as Ateco 809 or 844). Fill the bag about 3/4 full with frosting of your choice. Pipe frosting onto cooled cupcakes and decorate with sprinkles if desired.
# Notes:
01 -
Choose either vanilla or chocolate frosting - each recipe makes enough to frost 12 cupcakes.
02 -
King Arthur's Gluten Free All Purpose Flour is recommended for best results.
03 -
Sifting the dry ingredients helps produce extra fluffy cupcakes.