These Gluten Free Vanilla Cupcakes are light, soft and fluffyeggless vanilla cupcakes! You'd think you're biting into a buttery cloud! The recipe is easy to follow and even with making my vegan vanilla frosting, you can have cupcakes in under an hour! If that wasn't enough, these ethereal beauties are also nut free and can easily be vegan!
Preheat the oven to 350 degrees Fahrenheit and line a 12 cup regular size cupcake pan with cupcake liners. Set aside.
In a large bowl, whisk together the gluten free flour and 2 tablespoons of cornstarch.Once combined, whisk in the baking powder baking soda and salt. Set aside.
In a small bowl, using a spoon, mix together the 4 heaping tablespoons of cornstarch with 6 tablespoons of water until thin and watery. It will be thick and tacky at first.
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and the sugar until it is soft and creamy. About 2-3 minutes.
Slowly beat the cornstarch water mixture into the creamed butter and sugar. With the mixer still on low speed, mix in the sour cream, vanilla and oil. The mixture will look chunky. That's normal.
Slowly mix in the gluten free flour mixture a little at a time until all combined.
Slowly pour the milk into the batter while the mixture is on low speed. Mix until just combined.Once it is combined, turn off the mixer and use a spatula to scrape the sides of the bowl. You don’t want to over mix this. Just make sure everything is fully combined. The batter will be thin.
Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife. There should be enough batter for 14 cupcakes.You do not want to overfill the cupcakes. This will result in them spill out of the top and not baking evenly inside.
Bake the cupcakes at 350 degrees Fahrenheit for 24 minutes or until the tops of the cupcakes are golden brown, spring back at you when carefully touched or when a toothpick inserted comes out clean.Let the cupcakes cool almost completely in the pan before trying to remove them
Make the Frosting
While the cupcakes are baking, make the frosting.In the large bowl of an electric mixer or using a hand held mixer, beat the butter or vegan baking stick until smooth and creamy. About 2 minutes.
With the mixer on very low speed, slowly add in the confectioners' sugar and vanilla. Beat until combined.
While the mixer is on, slowly add in the water a little at a time until you get the desired consistency. You may not need to use all the water.
Decorate the Cupcakes
If you have piping bags, pipe the vanilla frosting on top of each cooled cupcake.If you don’t have piping bags, put a thin layer of vanilla frosting on top of each cupcake.
If you frosted the cupcakes by hand, pop the cupcakes in the fridge for 15 minutes to let that thin layer harden. This is your crumb layer so that when you frost the tops of the cupcakes, the crumbs don't get all over the frosting.If you have a piping bag, you don’t need the crumb layer or this step.
Immediately after finishing frosting the cupcakes, add the sprinkles so they stick to the frosting.
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Notes
Vegan: Use a dairy free gluten free flour, vegan sugar, vegan baking sticks, non dairy milk, vegan sour cream, vegan vanilla frosting and vegan sprinkles.All Purpose Flour: I cannot test this due to celiac disease, but use 1 ¼ cups packed AP flour (210 grams) and ½ cup milk.Storing: Store the cupcakes in an airtight container or wrapped in foil at room in the fridge for up to 2 days, or in the freezer for 30 days. Let come to room temperature prior to eating. Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.