Light & Buttery Gluten-Free Vanilla Cupcakes
The perfect light and fluffy gluten-free vanilla cupcakes. Top these super moist tender cupcakes with classic American buttercream or cream cheese and your favorite sprinkles for the ultimate birthday cupcake. This is my go-to recipe for gluten-free vanilla cupcakes!
- Prep time
- 30 min
- Cook time
- 33 min
- Yield
- 15 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 72 g Bob’s Red Mill sorghum flour
- 70 g sweet rice flour (also called mochiko, different from "white rice flour" or "brown rice flour")
- 56 g Bob’s Red Mill tapioca flour
- 46 g Bob’s Red Mill millet flour
- 3/4 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 6 tablespoons unsalted butter (room temperature)
- 220 g granulated sugar
- 2 large eggs (room temperature)
- 2 teaspoons pure vanilla extract
- 3/4 teaspoon almond extract (or more vanilla extract for nut-free version)
- 1/2 cup + 2 tablespoons whole milk (room temperature)
- 1/3 cup sour cream (room temperature)
- 1½ cups unsalted butter (softened slightly above room temperature)
- 450 g powdered sugar (sifted)
- 1/2 whole vanilla bean (seeds only, or 1/2 teaspoon vanilla bean paste or vanilla extract)
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 1-3 tablespoons heavy cream or whole milk
- Optional: a few drops gel food coloring (sprinkles)
Instructions
- 1
Preheat the oven to 350°F. Line two muffin tins with 15 cupcake liners.
- 2
In a medium bowl, sift together the sorghum flour, sweet rice flour, tapioca starch, millet flour, xanthan gum, baking powder, baking soda and salt. Set aside.
- 3
In the bowl of a stand mixer fitted with the paddle attachment or a bowl with a hand mixer, cream together the butter and sugar over medium speed until light and fluffy, about 3 minutes.
- 4
With the mixer on low speed, add the eggs one at a time, mixing and scraping down the sides after each one.
- 5
Add the vanilla and almond extracts, mixing until just combined.
- 6
Keeping the speed on low, slowly add the dry ingredients in three batches, adding the sour cream and milk in between, mixing until just combined.
- 7
Fill the cupcake liners 2/3 full. I recommend using a 1/4-cup ice cream scoop for even cupcakes. Bake for 25-28 minutes until the cupcakes spring back when gently pressed in the middle and a toothpick comes out dry or with a few moist crumbs. These cupcakes will seem light and airy in texture when gently pressed, so take care not to overbake them.
- 8
Remove from oven. Let cool in the pan for 5 minutes, then transfer the cupcakes to a wire rack to cool completely before frosting.
- 9
Once cool, make the buttercream. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter over medium speed. With the mixer on low, slowly add the powdered sugar to the butter, in 4 batches, beating until incorporated. Add the vanilla extract and salt and mix until smooth. Add the milk or cream, starting with just 2 tablespoons and adding additional milk or cream as needed, until frosting is smooth and spreadable. Fold in a few drops of gel food coloring, if desired.
- 10
Frost the cupcakes. Pipe or spread frosting on the cupcakes using a 1/2-inch closed star piping tip or offset spatula. Top with sprinkles.