Vanilla Cupcakes

Ingredients

Cupcakes:

  • 1 1/3 cup gluten-free flour (156g)

  • 1 cup granulated sugar (200g)

  • 1 1/2 tsp baking powder (6g)

  • 3/4 tsp salt (4g)

  • 1/2 cup water (120ml)

  • 1/2 cup sour cream, room temperature (127g)

  • 1/4 cup vegetable oil (56ml)

  • 1 large egg, room temperature (56g)

  • 2 tsp vanilla bean paste or vanilla extract (8ml)

Vanilla Bean Buttercream:

  • 1/2 cup (1 stick) unsalted butter, room temperature (113g)

  • 1 tsp vanilla bean paste or vanilla extract (4ml)

  • 1/4 tsp salt (2g)

  • 1 3/4 cups powdered sugar (220g)

  • 1 Tbsp heavy cream or whipping cream (15ml)

Directions

Cupcakes:

  1. Preheat the oven to 350°F (175°C). Line a 12-cup cupcake pan with cupcake liners.

  2. In a large bowl, whisk together gluten-free flour, sugar, baking powder, and salt.

  3. Create a well in the center of the dry ingredients. Add water, sour cream, vegetable oil, egg, and vanilla bean paste or extract.

  4. Whisk wet ingredients together until they start to combine, then slowly mix into the dry ingredients.

  5. Mix for a couple of minutes to build structure—no need to worry about over-mixing!

  6. Let the batter sit for 30 minutes to allow the gluten-free flour to absorb moisture and reduce grittiness.

  7. Fill cupcake liners about 2/3 full, dividing the batter evenly. Use a cookie scoop for uniform cupcakes.

  8. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

  9. Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Vanilla Bean Buttercream:

  1. Beat butter on medium speed for 30 seconds until smooth.

  2. Mix in vanilla bean paste or extract and salt on low speed.

  3. Slowly add powdered sugar and heavy cream, mixing on low until fully incorporated. Scrape the sides and bottom of the bowl as needed.

  4. Continue mixing on low until the frosting reaches a smooth, fluffy consistency.

  5. If too thick, add more cream (1 Tbsp at a time). If too thin, add more powdered sugar (1/4 cup at a time).

  6. Transfer buttercream to a piping bag fitted with a frosting tip and pipe large swirls onto fully cooled cupcakes.


Mini Gluten-Free Cupcakes:

  1. This recipe makes about 40 mini cupcakes.

  2. Bake at 350°F (175°C) for 10-12 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.