About these gluten free vanilla cupcakes
I have been working this gluten free vanilla cupcake recipe for a while now and I think this is the one! These cupcakes have a mix of oat flour and gluten free flour (with Xanthan Gum). This combination has created a fluffy and soft texture to create these gluten free vanilla cupcakes. The buttercream is a blackberry flavour, and I find it really adds to the cupcake.
I decided to make a vanilla cupcake recipe because it is the perfect base for any flavour you want as your topping. Because gluten free can be tricky sometimes and when it comes to gluten free and all-purpose flour, the rule of thumb is a direct swap (ratio is 1:1 for most recipes).
However, I chose to add oat flour which really gave this recipe the fluffy texture it has. I created a gluten-free index if you want to know more about which flours to use and when. This always helps me when I try new recipes or want to experiment with different textures etc. I believe these gluten free vanilla cupcake will become a staple in your home in no time!
I hope you enjoy this recipe and please do leave me a comment with questions and if you tried them, let me know what you think by leaving me a comment below.
Bon Apetit!
Zorah xo
Tips for making the best gluten free cupcakes:
- Do not overmix the batter for these gluten free vanilla cupcakes. By doing this you remove a lot of air and the cupcakes become dense and heavy in texture.
- Try not to overfill your cupcake batter, I usually fill mine to 3/4 of the way and leave a small gap at the top which allows them to rise without spilling over.
- I always allow my cupcakes to cool completely before adding any frosting otherwise it will melt and fall everywhere (trust me this has happened to me before).
- Many ovens differ, so I would suggest that 3 minutes before the suggested time for baking comes, stick a toothpick inside to see if it is cooked through.
Why do my cupcakes sink?
I find that when the batter is overmixed it can deflate the cupcakes.
When the batter is overmixed, you will find that it sinks more. Try beating it just until there are no more lumps and begin to fill the cupcake liners.
Gluten Free Vanilla Cupcakes
Course: DessertCuisine: AmericanDifficulty: Easy12
servings15
minutes20
minutesIngredients
1/2 cup vegetable oil
150g granulated sugar
2 eggs, room temperature
1 cup GF flour with Xanthan Gum
1/4 cup oat flour
1/4 tsp. salt
2 tsp. baking powder
1/2 cup dairy free milk/dairy milk
2 tsp. vanilla extract
- Buttercream
3/4 cup butter, room temperature
2 cups icing sugar/powdered sugar ]
1 tsp. vanilla extract
1/3 cup washed blackberries
2 tbsp. milk/dairy free or normal.
Directions
- Preheat your oven to 180C and line a cupcake tin with paper liners.
- In a stand mixer, combine the oil and caster sugar for about 5 minutes until combined. Using the creaming attachment.
- Add in the eggs, one at a time and scrape down the sides of the bowl once you are done mixing the first egg.
- Sift together the flours, salt and baking powder and add it to the mixer.
- Mix on low speed until just combined, then pour in the milk and vanilla.
- Mix for 1-2 minutes in medium speed, making sure there are no lumps and clumps of mixture lying around at the bottom of the bowl.
- Then fill your cupcake liners with the batter until it’s 3/4 of the way full.
- Place in the oven and bake for 18-20 minutes.
- Buttercream, place all the ingredients except the berries and milk in a stand mixer with a creaming attachment, and blend on medium for about 5-10 minutes.
- Scrape down the bottom and sides of the bowl, the mixture needs to double in volume and become very light and pale in colour.
- Then add in the milk, mix again for about 1 minute on high speed.
- And then add in the blueberries at the end. They will break up and the colour will eventually get into the buttercream. Allow to blend until there are no big lumps of berries anywhere and once your cupcake has cooled, pipe on top and enjoy!
