Craving a decadent dessert that doesn't compromise on taste or texture? Get ready to fall in love with these perfect gluten-free yellow cupcakes that will make even gluten-lovers weak in the knees! Whether you're managing celiac disease, gluten sensitivity, or simply exploring delicious alternatives, these cupcakes are about to become your new obsession. Imagine biting into a cupcake so moist, so light, and so incredibly delicious that you'll forget it's gluten-free – this recipe is your golden ticket to dessert heaven!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 1/2 cups gluten free all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line a standard 12-cup muffin tin with cupcake liners or lightly grease each cup with butter or non-stick cooking spray.
- In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt until well combined and free of lumps. Set aside.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer on medium speed until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Mix in the vanilla extract, blending thoroughly.
- Gradually add the dry flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, mixing on low speed just until combined. Do not overmix.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full to allow room for rising.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from oven and let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, frost with your favorite gluten-free frosting or enjoy as-is.
Tips
- Always use a high-quality gluten-free all-purpose flour blend to ensure the best texture and taste.
- Make sure all ingredients are at room temperature for more even mixing and better rise.
- Do not overmix the batter – mix just until ingredients are combined to keep the cupcakes tender.
- Use an electric mixer for creaming butter and sugar to incorporate maximum air for a lighter texture.
- Check cupcakes a few minutes before the recommended baking time, as gluten-free baked goods can sometimes cook faster.
- Allow cupcakes to cool completely before frosting to prevent the frosting from melting.
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
- For extra moisture, you can add a tablespoon of sour cream or Greek yogurt to the batter.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 4g
Fat: 14g
Saturated Fat: 8g
Cholesterol: 70mg
