One Dozen Gluten Free Vanilla Cupcakes Recipe
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!
Ingredients
- 1 1/2 cups All-Purpose Gluten Free Flour
- 1/2 teaspoon Xanthan Gum
- 1 cup Granulated Sugar
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Fine Sea Salt
- 1 large Egg room temperature
- 1/2 cup Sour Cream room temperature
- 1/2 cup Milk room temperature
- 1/3 cup Avocado Oil
- 1 1/2 teaspoons Pure Vanilla Extract
- 1/2 teaspoon Butter Extract
Instructions
- Preheat oven to 350°F and line a standard muffin pan with 12 paper liners or spray with non-stick spray.
- In a medium bowl, whisk together the gluten free flour, xanthan gum, granulated sugar, baking powder, and salt. Set aside
- In a large bowl, whisk together the egg, sour cream, milk, oil, vanilla extract, and butter extract. Add the dry ingredients and stir to combine.
- Divide the batter evenly between the 12 muffin cups and bake for 18-22 minutes or until done.
- Remove from the baking pan and cool completely on a wire rack.
- When cool, frost with frosting of choice.
Notes
- For dairy free, use plain dairy free yogurt in place of the sour cream, use unsweetened coconut milk in place of the regular milk, and reduce the xanthan gum to 1/4 teaspoon.
- Canola or vegetable oil can be used in place of avocado oil.
- I use my Nightshade-Free flour blend in this recipe.
Nutrition
Calories: 202kcalCarbohydrates: 29gProtein: 3gFat: 8gSaturated Fat: 2gSodium: 116mgSugar: 18g
Tried this recipe?Let us know how it was!