Moist and Fluffy Gluten-Free Vanilla Cupcakes

Name: Moist and Fluffy Gluten-Free Vanilla Cupcakes
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Cuisine: American
Ingredients: 8 tablespoons unsalted butter, (melted and cooled); 1 cup whole milk, (room temperature); 5 large egg whites, (room temperature); 2 teaspoons vanilla extract; 2 cups gluten free all purpose flour ((I use and recommend Cup4Cup gluten free flour)); 1 ¼ cup granulated sugar; 3 teaspoons baking powder; ½ teaspoon baking soda; ½ teaspoon salt

6 steps

Prep:5minCook:18min

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!

Updated at: Thu, 13 Jun 2024 19:33:08 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories131.5 kcal (7%)

Total Fat5.6 g (8%)

Carbs21.3 g (8%)

Sugars12 g (13%)

Protein1.6 g (3%)

Sodium155 mg (8%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

22 servings

8 tablespoonsunsalted butter

melted and cooled

1 cupwhole milk

room temperature

5egg whites

large, room temperature

2 teaspoonsvanilla extract

2 cupsgluten free all purpose flour

I use and recommend Cup4Cup gluten free flour

1 ¼ cupgranulated sugar

3 teaspoonsbaking powder

½ teaspoonbaking soda

½ teaspoonsalt

Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

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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