Learn how to make the best gluten-free vanilla cupcakes with this quick and easy recipe! Moist and fluffy cupcakes are ideal for birthdays and celebrations because with such a superb taste, no one knows they are GF!
Preheat oven to 350ºF. The recipe makes approximately 22 cupcakes so you will need to prepare two 12-cup muffin pan with paper liners. Set aside.
Melt the butter first so it has time to cool before blending in. Once it comes to room temperature whisk together cooled butter, milk, egg whites, and vanilla in a bowl.
In a large bowl or stand mixer fitted with paddle, mix together flour, sugar, baking powder, baking soda, and salt until well combined. Add all but 1/2 cup of the liquid mixture to the dry ingredients.
Beat slow at first to moisten ingredients. Increase speed to medium for 1 minutes and mix until the batter becomes pale and fluffy. Pour in the remaining 1/2 cup liquid and beat for 1 minute longer.
Distribute cake batter evenly between the prepared cupcake tins, filling no more than ⅔ full. Bake for 18-20 minutes, rotating halfway through. Cupcakes are done when a toothpick inserted in the center comes out clean, it's better to error on the side of slightly over-baking to make sure the excess moisture has evaporated.
Remove from the oven and cool in pans for 5 minutes. Turn cupcakes onto wire rack to cool completely before frosting with fluffy vanilla or chocolate buttercream.
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Notes
Dairy Free Adaptation
To make dairy-free, substitute Earth Balance Vegan Buttery Sticks and use unsweetened almond milk for the milk. Reduce the amount of salt to 1/4 teaspoon.
CAN I HALVE THE RECIPE?
Yes. This recipe makes 22 cupcakes, but it may be halved for a smaller batch.
STORING / FREEZING CUPCAKES
For best results, serve these cupcakes at room temperature. Although some frostings have to refrigerated, I highly recommend setting the cupcakes out several hours before serving to reach room temp.Gluten free cakes especially have a tendency to dry out when refrigerated, so if you need to make the cupcakes ahead of time, freeze the frosted or unfrosted cupcakes until shortly before serving.Freezing Unfrosted Cupcakes: Wrap each completely cooled cupcake securely in plastic wrap. Transfer wrapped cupcakes to a gallon freezer bag and freeze up to 3 months.When ready to use, remove from freezer bag and thaw wrapped cake at room temperature for 1 hour before frosting and serving.Freezing Frosted Cupcakes: Place frosted cupcakes on a baking sheet and freeze until the frosting solidifies. Wrap each cupcake securely with plastic wrap and transfer to a gallon freezer bag to freeze up to 3 months.Recipe adapted from Gluten-Free White Cake