Best 2 Gluten Free Vanilla Cupcakes Recipes

Are you craving a sweet treat but restricted by a gluten-free diet? Look no further! Gluten-free vanilla cupcakes are a delicious and versatile dessert that can satisfy your sweet tooth without compromising taste or texture. With the right ingredients and a few simple steps, you can create light, fluffy, and flavorful cupcakes that are perfect for any occasion. Whether you're a seasoned baker or just starting out, this article will guide you through the process of making gluten-free vanilla cupcakes that will impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

GLUTEN-FREE VANILLA CUPCAKES

Gluten-Free Vanilla Cupcakes image

Decorate these simple gluten-free vanilla cupcakes for any special occasion or holiday. Since the frosting recipe includes cream cheese, be sure to refrigerate leftovers. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 2 dozen.

Number Of Ingredients 15

Ingredients

2/3 cup butter, softened
1-3/4 cups sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/2 cups gluten-free all-purpose baking flour
2-1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1-1/4 cups 2% milk
FROSTING:
1/2 cup butter, softened
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract
1 to 2 tablespoons 2% milk

Steps:

Preheat oven to 350°. Line 24 muffin cups with paper liners., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, xanthan gum and salt; add to creamed mixture alternately with milk, beating well after each addition., Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely. , For frosting, in a large bowl, beat butter, cream cheese, confectioners' sugar and vanilla until smooth. Gradually beat in enough milk to achieve desired consistency. Frost cupcakes. Refrigerate leftovers.

Nutrition Facts : Calories 284 calories, Fat 13g fat (8g saturated fat), Cholesterol 50mg cholesterol, Sodium 214mg sodium, Carbohydrate 40g carbohydrate (31g sugars, Fiber 1g fiber), Protein 3g protein.

VEGAN, GLUTEN-FREE VANILLA CUPCAKES

Vegan, Gluten-Free Vanilla Cupcakes image

These cakes are delicate and golden, tasting subtly of vanilla with a faint hint of lemon.

Provided by Erin McKenna

Categories Cake Dessert Bake Vegetarian Wheat/Gluten-Free Birthday Shower Vegan Party Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 24 cupcakes

Number Of Ingredients 14

Ingredients

2 cups garbanzo-fava bean flour
1 cup potato starch
½ cup arrowroot
1 tablespoon plus 1 ½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon xanthan gum
2 teaspoons salt
2/3 cup coconut oil
1 1/3 cups agave nectar
¾ cup homemade applesauce or store‑bought unsweetened applesauce
3 tablespoons pure vanilla extract
grated zest of 1 lemon
1 cup hot water
vanilla frosting

Steps:

Preheat the oven to 325°F. Line 2 standard 12-cup muffin tins with paper liners.
In a medium bowl, whisk together the flour, potato starch, arrowroot, baking powder, baking soda, xanthan gum, and salt. Add the oil, agave nectar, applesauce, vanilla, and lemon zest to the dry ingredients and combine. Stir in the hot water and mix until the batter is smooth.
Pour 1/3 cup batter into each prepared cup, almost filling it. Bake the cupcakes on the center rack for 22 minutes, rotating the tins 180 degrees after 15 minutes. The finished cupcakes will be golden brown and will bounce back when pressure is applied gently to the center.
Let the cupcakes stand in the tins for 20 minutes, then transfer them to a wire rack and cool completely. Using a frosting knife, gently spread 1 tablespoon vanilla frosting over each cupcake. Store the cupcakes in an airtight container in the refrigerator for up to 3 days.

Tips:

For a richer flavor, use dark chocolate chips or chunks instead of semi-sweet chocolate chips.
To make the cupcakes even more decadent, swirl some Nutella or peanut butter into the batter before baking.
For a fun and festive touch, top the cupcakes with sprinkles, chopped nuts, or even a dollop of whipped cream.
If you don't have a cupcake pan, you can also bake the batter in a 9x13 inch baking pan for about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Store the cupcakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Conclusion:

These gluten-free vanilla cupcakes are a delicious and easy-to-make treat that everyone will love. They're perfect for any occasion, from birthday parties to potlucks to simple everyday snacks. So next time you're in the mood for something sweet, give these cupcakes a try! You won't be disappointed.