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Gluten-Free Vanilla Cupcakes

Ingredients

  • 2/3 cup butter, softened
  • 1-3/4 cups sugar
  • 2 large eggs, room temperature
  • 1-1/2 teaspoons vanilla extract
  • 2-1/2 cups gluten-free all-purpose baking flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1-1/4 cups 2% milk
  • FROSTING:
  • 1/2 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 3 cups confectioners’ sugar
  • 2 teaspoons vanilla extract
  • 1 to 2 tablespoons 2% milk

Directions

  • Preheat oven to 350°. Line 24 muffin cups with paper liners.
  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, xanthan gum and salt; add to creamed mixture alternately with milk, beating well after each addition.
  • Fill prepared cups three-fourths full. Bake 15-20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
  • For frosting, in a large bowl, beat butter, cream cheese, confectioners’ sugar and vanilla until smooth. Gradually beat in enough milk to achieve desired consistency. Frost cupcakes. Refrigerate leftovers.

Nutrition Facts

1 cupcake: 284 calories, 13g fat (8g saturated fat), 50mg cholesterol, 214mg sodium, 40g carbohydrate (31g sugars, 1g fiber), 3g protein.

Total Time
Prep: 20 min. Bake: 15 min. + cooling

Makes
2 dozen

Decorate these simple gluten-free vanilla cupcakes for any special occasion or holiday. Since the frosting recipe includes cream cheese, be sure to refrigerate leftovers. —Taste of Home Test Kitchen, Milwaukee, Wisconsin


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