Gluten Free Vanilla Cupcakes
These gluten free vanilla cupcakes are light and fluffy like any good cupcake should be but without the gluten! You will love these moist and delicious cupcakes.
Equipment
- Stand Mixer with the Paddle Attachment
- Liquid Measuring cup
- Dry Measuring Cups
- Muffin tin
- Bowl
Ingredients
- ½ cup vegetable oil
- ¾ cup sugar
- 2 t. vanilla extract
- 2 eggs
- 1 ½ cup + 2 tbsp Bob's Red Mill 1:1 All Purpose Gluten Free Flour spooned and leveled
- 1 ½ t. baking powder
- ½ t. baking soda
- ¼ t. kosher salt
- ½ cup milk
- 2 teaspoons apple cider vinegar
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin with nonstick spray and set aside. Combine the milk and vinegar. Set aside.
- In a medium bowl measure the flour, baking powder, baking soda, and kosher salt then set aside.
- In the bowl of a stand mixer mix together the vegetable oil, sugar, and vanilla on medium speed.
- Add the eggs one at a time to the oil mixture beating well after each addition. Scrape the sides of the bowl with a spatula to make sure everything is incorporated.
- Add the flour mixture to the bowl and beat until a batter forms then on low speed gradually add the milk. Scrape down the sides of the bowl with a spatula and then beat for 30 more seconds.
- Fill the cupcake cavities only ⅔ of the way full. Don't overfill. Bake until a toothpick comes out clean or the tops bounce back when pressed. This should be around 16 to 18 minutes.
- Let cupcakes cool and then frost with vanilla or chocolate buttercream.
Notes
*King Arthur's Measure for Measure flour also works great in this recipe!
Nutrition
Calories: 223kcalCarbohydrates: 31gProtein: 4gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 26mgSodium: 10523190mgPotassium: 23mgFiber: 3gSugar: 13gVitamin A: 52IUCalcium: 59mgIron: 1mg
Tried this recipe?Let us know how it was!