Perfect Gluten Free Vanilla Cupcakes
Soft and full of vanilla flavor, these simple, but perfect gluten free vanilla cupcakes are just what we need in our baking arsenal.
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Ingredients
- ¾ cup (170g) butter, at room temperature
- 1½ cups (300g) granulated sugar
- 3 large eggs, at room temperature
- 1 tbsp vanilla bean paste, vanilla extract, or the seeds from one vanilla bean
- ½ tsp almond extract
- 1¼ cups (300g) sour cream
- 2 cups (280g) Kim's all purpose gluten free flour blend (a store bought blend may be substituted, but hasn't been tested)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
Vanilla Buttercream
- 3 cups (6 sticks or 680 g) butter, at room temperature
- 6 cups (680 g) powdered sugar, sifted
- 1 tbsp vanilla bean paste, vanilla extract, or the seeds from one vanilla bean
Instructions
- Preheat the oven to 350° F. Line muffin tins with paper liners. The recipe makes about 20 cupcakes, depending on how full you fill the liners.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
- Cream the butter and sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl. Add the sour cream, vanilla, and almond extract, beating just until combined.
- Reduce the speed to low and mix in the dry ingredients, a little at a time, until all of it has been added, stopping the mixer right after adding the last amount. Fold in any unmixed flour by hand.
- Scoop the batter into cupcake liners and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.
For the Buttercream
- In the bowl of a stand mixer (or with a handheld mixer), beat butter until smooth and creamy. Add powdered sugar in increments with the mixer on low (so it doesn't fly out of the mixer). Add the vanilla. Turn the mixer up to medium and beat for about 5-6 minutes, or until lighter in color and texture (this extra mixing is crucial to the texture of the buttercream).
- Frost cupcakes as desired.
Notes
Cupcakes will keep in an airtight container at room temperature for 3-4 days. For longer storage, freeze them on a baking sheet until firm enough (about 30 minutes to an hour) and then carefully wrap individually in plastic wrap.