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Super moist and insanely delicious gluten free vanilla cupcakes. These are perfect for a party! Easy dessert recipe from @whattheforkblog | whattheforkfoodblog.com | gluten free desserts | easy cupcake recipes | yellow cupcakes with chocolate frosting | birthday cakes | cupcakes from scratch | easy homemade cupcake recipes | dairy free option

Gluten Free Vanilla Sour Cream Cupcakes

4.60 from 49 ratings
These simple gluten free vanilla cupcakes are super moist thanks to the addition of sour cream. They’re light, airy, and ready for any frosting you want to add!
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 24
By: Sharon Lachendro
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Ingredients

  • 2 1/2 cups gluten free all purpose flour
  • 1 1/4 teaspoons xanthan gum
  • 1 1/2 cups granulated sugar
  • 2 teaspoons aluminum free baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3 large eggs room temperature
  • 3/4 cup avocado oil or vegetable
  • 1 tablespoon vanilla extract
  • 1 15 oz. container light sour cream*

Instructions

  • Preheat oven to 350 degrees and line 2 12-cup muffin tins with paper liners or spray with non-stick spray. In a large bowl, whisk together the flour, xanthan gum, sugar, baking powder, baking soda, and salt. Set aside.
  • In a separate medium bowl, whisk together the eggs, oil, and vanilla. Whisk in the sour cream until combined.
  • Pour the wet ingredients into the dry ingredients and stir until the dry ingredients are completely incorporated.
  • Divide the batter evenly between the 24 cups, filling each no more than 2/3 of the way full. Bake at 350 degrees for 18-22 minutes or until a tester comes out clean or the cupcakes springs back when lightly touched in the center.
  • Cool cupcakes completely on a cooling rack before frosting.

Notes

  1. *For dairy free, use 1 3/4 cups plain or vanilla dairy-free yogurt plus 1 1/2 tablespoons white vinegar.
  2. I use my nightshade free all purpose flour in these cupcakes. You can also use Bob's Red Mill 1:1 gluten free baking flour and omit the xanthan gum.
  3. I frosted mine with my vegan chocolate frosting. You can use 1 cup of butter in place of the vegan butter and shortening and heavy cream in place of the coconut milk.
  4. If you want vanilla bean flecks in your cupcakes, use 1 1/2 teaspoons vanilla extract + 1 1/2 teaspoons vanilla bean paste.

Nutrition Information

Serving: 1g

Disclaimers

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Nutrition Facts are estimated and aren't always accurate. Please consult a doctor or nutritionist if you have special dietary needs.

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