Craving a delectable dessert that's both gluten-free and irresistibly delicious? Look no further! These Easy Gluten Free Vanilla Cupcakes with Chocolate Frosting are about to become your new obsession. Imagine biting into a soft, fluffy cupcake with a rich chocolate frosting that melts in your mouth - and the best part? Everyone can enjoy them, regardless of dietary restrictions. Whether you're gluten-sensitive, baking for a special occasion, or just want a crowd-pleasing treat, these cupcakes are guaranteed to make you the star of any gathering!
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 granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup chocolate frosting
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners and lightly spray with non-stick cooking spray.
- In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt until well combined and no lumps remain.
- In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 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.
- Pour in the milk and vanilla extract, mixing on low speed until just incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter.
- Using an ice cream scoop or large spoon, divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- 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 the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cupcakes are completely cool, frost with chocolate frosting using a piping bag or offset spatula.
- For best results, store cupcakes in an airtight container at room temperature for up to 3 days.
Tips
- Always use a high-quality gluten-free all-purpose flour blend to ensure the best texture.
- Make sure your butter is truly softened, but not melted, for the perfect creaming process.
- Don't overmix the batter - this can lead to dense, tough cupcakes.
- Use room temperature eggs and milk for more even mixing and better rise.
- Check your cupcakes a few minutes before the recommended baking time, as gluten-free batters can sometimes bake faster.
- Let cupcakes cool completely before frosting to prevent the chocolate frosting from melting.
- For extra moisture, you can add a tablespoon of Greek yogurt to the batter.
- Store cupcakes in an airtight container to maintain their freshness and soft texture.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 30g
Protein: 3g
Fat: 10g
Saturated Fat: 5g
Cholesterol: 40mg
