Cupcakes are cute, sweet, and often full of sprinkles and sugary goodness! They truly make the perfect sweet treat! Just enough cake to satisfy, but much more reasonable than a thick slice of triple-layer cake. They bake in less time than cakes and are fairly simple to decorate. All you need is an icing tip and a piping bag. In a pinch- a spatula and mound of sprinkles will also do the trick!

Sometimes I truly crave chocolate, but vanilla is my forever first choice. Some find it simple. I find it simply delicious!

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Tips for the Best GF Vanilla Cupcakes

• Weigh your ingredients, particularly the flour. This will provide the most accurate amounts. Different types of flour can have very different weights.
• Use a good quality vanilla- never imitation.
• Consider adding vanilla beans for even more vanilla flavor.
• Beat the egg whites separately and gently fold into the batter for a lighter texture.

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Ingredients in Gluten Free Vanilla Cupcakes

• Butter
• Brown Sugar
• Vanilla
• Eggs
• Milk (can use dairy free)
• Vinegar
• Baking Soda
• Baking Powder
• Gluten Free Flour Blend

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Ingredients for Vanilla Frosting

• Butter
• Cream Cheese
• Coconut Oil or Organic Shortening (look for one without hydrogenated oil)
• Powdered Sugar
• Vanilla
• Milk/Cream

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Will gluten free cupcakes rise?

Yes, they will rise. Baking soda and/or powder will cause baked goods to rise. For a bit more rising action- add an extra acid (vinegar, brown sugar, etc.) to react with the baking soda, mix the batter for a little longer to beat in more air, or you can add a little more baking soda or powder; but, be careful because too much and it will begin to affect the flavor. Xanthan gum can also be used to help bind ingredients together and provide a lighter texture. Finally, beat egg whites separately and gently fold into the batter before baking.

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