Gluten-free cupcakes are a delightful treat that everyone can enjoy, regardless of dietary restrictions. These cupcakes are light, fluffy, and bursting with flavor, making them perfect for any occasion—birthdays, celebrations, or simply as a sweet indulgence. Whether you’re gluten-sensitive or just looking to try something new, this easy recipe will have you baking up a storm in no time!
Ingredients
- 1 ½ cups gluten-free all-purpose flour (make sure it contains xanthan gum)
- 1 cup granulated sugar
- ½ cup unsalted butter, softened (or coconut oil for a dairy-free option)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (or almond milk for a dairy-free option)
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Mix the Dry Ingredients: In a bowl, whisk together the gluten-free flour, baking powder, and salt.
- Cream the Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy. This should take about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- Combine Ingredients: Gradually add the dry mixture to the wet ingredients, alternating with the milk. Start and finish with the dry ingredients, mixing until just combined.
- Fill the Cupcake Liners: Spoon the batter into the prepared cupcake liners, filling each about 2/3 full.
- Bake: Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
- Frost: Once cool, top with your favorite gluten-free frosting or enjoy them plain!
Enjoy!
These gluten-free cupcakes are not only easy to make but also irresistibly tasty. Customize them with your favorite flavors or add chocolate chips for an extra treat. Happy baking!
