Gluten-Free Vanilla Cupcakes with Buttercream Frosting

Delight your taste buds with these fluffy, moist Gluten-Free Vanilla Cupcakes with Buttercream Frosting, a perfect treat for any occasion. Made with gluten-free all-purpose flour and enriched with the warm, comforting flavor of pure vanilla, these cupcakes are a breeze to whip up in just under 40 minutes. Topped with a luscious, creamy vanilla buttercream frosting, they strike the perfect balance of sweetness and decadence. Ideal for those with gluten sensitivities, this recipe doesn’t compromise on taste or texture. Whether you're baking for a birthday, celebration, or simply satisfying a midday craving, these cupcakes are sure to impress. Pair them with your favorite sprinkles or enjoy them as is for a classic, elegant dessert.

Nutriscore Rating: 29/100

Prep Time:20 mins

Cook Time:18 mins

Total Time:38 mins

Servings: 12

Ingredients

• 1.5 cups Gluten-free all-purpose flour
• 1.5 teaspoons Baking powder
• 0.25 teaspoons Salt
• 0.5 cups Unsalted butter, softened
• 0.75 cups Granulated sugar
• 2 pieces Large eggs
• 2 teaspoons Pure vanilla extract
• 0.5 cups Milk (dairy or plant-based)
• 1 cups Unsalted butter, softened (for frosting)
• 4 cups Powdered sugar
• 2 teaspoons Pure vanilla extract (for frosting)
• 2 tablespoons Milk (dairy or plant-based, for frosting)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line a 12-cup cupcake tin with paper liners.

Step 2

In a mixing bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.

Step 3

In a separate large bowl, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 2-3 minutes.

Step 4

Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.

Step 5

Gradually incorporate the dry ingredients into the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.

Step 6

Divide the batter evenly among the 12 cupcake liners, filling each about two-thirds full.

Step 7

Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.

Step 8

Remove the cupcakes from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before frosting.

Step 9

To make the buttercream frosting, beat the softened butter on medium-high speed until creamy, about 2-3 minutes.

Step 10

Gradually add the powdered sugar, one cup at a time, mixing on low speed until fully combined.

Step 11

Add the vanilla extract and 2 tablespoons of milk. Increase the speed to medium-high and beat for 2-3 minutes, until the frosting is light and fluffy. If needed, add more milk, 1 teaspoon at a time, until the frosting reaches your desired consistency.

Step 12

Once the cupcakes are completely cool, frost them using a piping bag or an offset spatula. Decorate as desired and enjoy!

Nutrition Facts

Serving size	(1440.8g)

Amount per serving	% Daily Value*
Calories	5917.5

Total Fat 303.1g	0%
Saturated Fat 187.3g	0%
Polyunsaturated Fat 0g
Cholesterol 1158.5mg	0%
Sodium 1518.4mg	0%
Total Carbohydrate 802.5g	0%
Dietary Fiber 4.3g	0%
Total Sugars 627.9g
Protein 24.3g	0%

Vitamin D 261.7IU	0%
Calcium 344.4mg	0%
Iron 3.6mg	0%
Potassium 459.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.2%

Protein: 1.6%

Carbs: 53.2%