This recipe for One Dozen Gluten Free Vanilla Cupcakes is easy to make and produces a moist cupcake with a tender crumb. There’s even a dairy free option!
Since I’ve posted my original recipe for Gluten Free Vanilla Cupcakes, I’ve been on a mission to scale it down.
I really wanted to make exactly one dozen gluten free vanilla cupcakes because sometimes I just don’t want to feel like I’m swimming in cupcakes.
You feel me?
Scaling down my recipe wasn’t as easy as just cutting it in half. I spent a bit of time tweaking the amount of sour cream and basically every single ingredient.
Basically, this is an entirely new recipe! But most importantly, they taste amazing (if not better than the original)!
They’re moist, thanks to the sour cream and oil and the flavor of vanilla and butter extract makes them taste like they’re from a bakery.
The great thing about a good gluten free vanilla cupcake recipe is that you can use whichever flavor of frosting is your favorite.
Here, I chose to do a mixture of Vanilla Buttercream and Chocolate Frosting.
Personally, I love the combo of vanilla cupcakes and chocolate frosting. Chocolate and vanilla, it’s truly the best of both worlds!
For dairy free, follow the recipe notes for dairy free vanilla cupcakes and stick with my favorite vegan chocolate frosting.
If you like to freeze your gluten free baked goods for optimal freshness, you should know that these cupcakes freeze really well! You can freeze them unfrosted OR frosted.
That’s right, go ahead and frost them before freezing if you like! Just be sure to leave plenty of time for the frosted cupcakes to defrost completely before serving.
Nobody wants to bite into a cupcake only to find it icy in the middle ;-)
If you freeze them unfrosted, you can defrost them for 10-15 minutes before adding your frosting or you could frost them while they’re still frozen and let them defrost at room temperature until ready to serve.
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