Your folders
Your folders
Export 8 ingredients for grocery delivery
Step 1
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners. Set aside.
Step 2
Whisk gluten-free flour, sugar, baking powder, and salt in a medium bowl. Add milk, eggs, oil, and vanilla extract. Mix until the batter is smooth.
Step 3
Spoon the batter into the cupcake liners. Fill each cup 2/3 full. This prevents overflow during baking. Bake until a toothpick inserted in the center of the cupcake comes out clean, about 18 minutes.
Step 4
Allow cupcakes to cool in the pan for five minutes. Then transfer to a wire rack to cool completely. Frost cupcakes when cool.
Step 5
Store cupcakes, tightly covered, on the counter for up to three days or freeze for up to two months.
Step 6
Beat butter until smooth in a medium bowl. Add powdered sugar, milk, and vanilla extract. Turn mixer to medium-low speed. Mix. Increase speed to medium-high and beat until light. If frosting is too thick, add more milk.
Your folders
bbc.co.uk
5.0
(50)
30 minutes
Your folders
chelsweets.com
4.5
(132)
18 minutes
Your folders
thetoastedpinenut.com
5.0
(3)
12 minutes
Your folders
theglutenfreeblogger.com
4.6
(19)
25 minutes
Your folders
minimalistbaker.com
25 minutes
Your folders
kingarthurbaking.com
4.3
(73)
20 minutes
Your folders
bbcgoodfood.com
20 minutes
Your folders
theloopywhisk.com
25 minutes
Your folders
theloopywhisk.com
5.0
(1)
25 minutes
Your folders
simplyrecipes.com
Your folders
foodtalkdaily.com
25 minutes
Your folders
sophiaskitchen.blog
15 minutes
Your folders
mygfguide.com
4.6
(52)
20 minutes
Your folders
theglutenfreeaustrian.com
5.0
(3)
25 minutes
Your folders
chelsweets.com
4.7
(194)
36 minutes
Your folders
theglutenfreeaustrian.com
5.0
(2)
10 minutes
Your folders
cathysglutenfree.com
5.0
(1)
25 minutes
Your folders
glutenfreecuppatea.co.uk
4.7
(213)
22 minutes
Your folders
cakedbykatie.com
5.0
(7)
25 minutes