Gluten-Free Vanilla Cupcakes

Ingredients

• 6 tbsp unsalted butter, softened (dairy-free use Smart Balance butter)
• ¾ cup granulated sugar
• 2  large eggs
• 1  tbsp pure vanilla extract
• 1¼ cups gluten-free all-purpose rice flour blend with xanthan gum
• 1¾ tsp gluten-free baking powder
• ¼ tsp salt
• 1 cup milk (dairy-free use unsweetened almond milk, cashew or coconut milk)
• ¾ cup unsalted butter, softened (dairy-free use Smart Balance Butter)
• 1 tbsp pure vanilla extract
• ¼ tsp salt
• 4 cups confectioners’ sugar
• 3 tbsp milk (dairy-free use unsweetened almond milk, cashew or coconut milk)

Steps

1. 1

   Preheat oven to 350°F and line a muffin pan with liners or spray with gluten-free nonstick cooking spray.

2. 2

   In a large bowl cream the butter until smooth. Add the sugar and beat until smooth.

3. 3

   Add eggs and vanilla extract and mix until fully combined and smooth.

4. 4

   Add gluten-free flour, baking powder, and salt and mix until combined.

5. 5

   Pour in milk and mix for 2 minutes on medium until batter is smooth.

6. 6

   Scoop the cake batter into the lined muffin pan. I always use a greased ice cream scoop when making cupcakes and muffins. It measures out the perfect amount and is less messy than trying to spoon batter into the pan.

7. 7

   Bake cupcakes for 25 minutes. Please watch your oven because all ovens are different. I like to check my cupcakes with a toothpick to make sure they are done too.

8. 8

   Allow cupcakes to completely cool before frosting. I like to use a baking cooling rack.

9. 9

   In a large bowl, cream butter until smooth.

10. 10

    Add the pure vanilla extract and mix until fully combined.

11. 11

    Add the confectioners’ sugar 1 cup at a time and mix until fully combined.

12. 12

    Add the milk and beat until smooth and spreadable.

13. 13

    I like to line a piping bag in a tall glass and then add the frosting. It makes it easier and less mess to fill. My favorite frosting tip is the Wilton 1M.