easy vanilla cupcakes

If you're looking for the most perfectly moist and fluffy Gluten Free Vanilla Cupcakes, look no further! This is the recipe you're been waiting for!

Gluten Free Vanilla Cupcakes

unsalted butter,

eggs

agave nectar (honey, coconut nectar,

vanilla extract

almond flour

coconut flour

baking powder

salt

Chocolate frosting and sprinkles for topping

In a large bowl, whisk together the butter, eggs, agave nectar, and vanilla.

Once smooth, add the almond flour, coconut flour, baking powder, and salt. Whisk until combined.

Line a cupcake tin with parchment paper liners.

Use two spoons or an ice cream scooper to divide the batter in the liners.

Bake for 12 minutes until the tops are golden brown.

Transfer to a cooling rack and wait until completely room temperature before frosting.

These are absolutely amazing!! The best gluten free baked good I've ever had.  I doubled the vanilla and I'm going to try next time subbing coconut oil for the butter.

Really good recipe, the best gluten free cupcakes I have ever made. Thank you :)

These were very tasty- moist and dense with nice texture and flavor. I doubled the vanilla and used a combo of honey and molasses instead of agave nectar. I really liked the subtle mixture of almond and coconut flavors with the vanilla. Got rave reviews from the fam as well! Also loved that it doesn't require a mixer or any fancy equipment. Minor nitpick with the instructions; I found it nearly impossible to whisk room-temperature butter with the other wet ingredients. It was very clumpy and would have resulted in chunks of butter in the batter. Resolved this by heating the wet ingredient mixture at low temp (so as not to cook the eggs) until the butter melted and everything emulsified. In the future I'll just melt the butter and allow to cool before combining everything.

These easy Vanilla Cupcakes take no time at all to mix together. These moist and fluffy cupcakes are topped with a Strawberry Buttercream.

Easy Vanilla Cupcakes with Strawberry Buttercream

flour

g (1 ounces) corn flour (cornstarch)

white granulated sugar

vanilla

buttermilk

226 g (1 cup / 2 sticks) unsalted butter, softened

sugar

(approx 22 grams) freeze dried strawberries

thickened cream ((notes))

Preheat the oven to 180C / 350F / 160C fan forced. Line a muffin tin with paper cupcake liners.

In a large bowl, sift together the plain flour and corn flour. Add the sugar, baking powder and salt and stir well so everything is evenly distributed

Beat the eggs and vanilla together well, until they become frothy (you can do this by hand, or with a hand beater or in a stand mixer and it should only take around 30-40 seconds).

Add the buttermilk to the eggs and mix, followed by half the dry ingredients. Stir to combine. Now add the melted butter and mix well, followed by the remaining dry ingredients. Gently mix and fold to combine (a few very small lumps is fine).

Fill the cases to about 3⁄4 full, then bake for 22-24 minutes or until a toothpick inserted comes out with just a few crumbs on it. Make sure to turn the tray halfway through cooking so they all cook evenly.

Remove from the oven and allow to cool in the tins for 5-10 minutes before transferring the cupcakes to a wire rack.

FOR THE CUPCAKES

Use a blender to blend the freeze dried strawberries to a powder.

In a stand mixer with a paddle attachment, beat the butter on low-med for 6 minutes (or until it’s looking very pale and whipped). Scrape down the sides half way through then continue beating.

With the mixer on low, add the sugar 1 spoon at a time until combined. Scrape down the sides of the bowl. Add the salt, vanilla and cream and beat for 3 minutes at medium speed until it looks light, thick and whipped.

Add the freeze dried strawberry powder and beat for another 2 minutes.

FOR THE WHIPPED BUTTERCREAM

Moist and fluffy cupcakes with a rich vanilla flavor are always a hit at parties and potlucks! This Easy Vanilla Cupcake Recipe With Oil calls for oil instead of butter, making them super moist and light!

Easy Vanilla Cupcakes With Oil

sugar ((157 grams))

flour ((160 grams))

tsp baking powder ((4 grams))

¼ tsp baking soda ((1 ½ g))

½ tsp kosher salt ((3 grams))

milk ((6 oz))

tbsp vanilla extract ((14 grams))

vegetable oil ((2 oz))

egg ((50 grams))

Preheat the oven to 350F and line a muffin tin with cupcake liners.

In a large mixing bowl combine the ¾ cup sugar, 1 ¼ cup all purpose flour, 1 tsp baking powder, ¼ tsp baking soda, and ½ tsp kosher salt and whisk lightly to combine.

Next add in the ¾ cup milk, tablespoon of vanilla, 1/4 cup vegetable oil, and 1 egg.

Mix until combined but do not overmix.

Fill each cup ⅔ of the way full. Do not overfill.

Bake 18 minutes.

Remove from oven and let cool completely before frosting.

https://www.youtube.com/watch?v=zRgwHQwRWYY

This is a super easy one bowl recipe for light and fluffy vanilla cupcakes that are made with oil instead of butter! Find the full recipe here:
https://frostingandfettuccine.com/vanilla-cupcake-recipe-with-oil/

00:07 Mix the ingredients together in one bowl
00:22 Fill a 12 cup muffin tin with batter
00:32 Perfect vanilla cupcakes

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Top 3 easy vanilla cupcakes recipes from across the web

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The most viewed easy vanilla cupcakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine