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
- 1 cup (2 sticsk or 226 g) butter, at room temperature
- 2¾ cups (550 g) granulated sugar
- 1 tbsp vanilla bean paste, vanilla extract, or the seeds from one vanilla bean
- 2¾ cups (400 g) Kim's gluten free flour blend (a store bought blend may be substituted, but hasn't been tested)
- 2 tbsp (16 g) cornstarch
- 2 tsp baking powder
- 1¼ tsp kosher salt
- 3 large eggs, at room temperature
- 1¼ cups (300 ml) whole milk
- ¼ cup plus 3 tbsp (105 ml) heavy cream
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 two 12-cup muffin pans with cupcake liners and set aside.
- Cream the butter, sugar, and vanilla on low speed until well combined. Increase the speed to medium and continue to cream for about 4-5 minutes, or until light and fluffy.
- Reduce the speed to low and add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. In a measuring cup, whisk together the milk and cream.
- Blend in ⅓ of the flour mixture, followed by ½ the milk/cream mixture. Blend in the second ⅓ of the flour and the rest of the milk/cream, finished by the final ⅓ of flour. Beat for just an additional 5 seconds longer to incorporate all the ingredients. Let the batter sit for 15 minutes and stir gently before scooping into muffin cups, filling ¾ full.
- Bake the cupcakes for 28-33 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pans for 5 minutes before turning out onto 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.