Gluten Free Vanilla Cupcakes
This is an easy Gluten Free Vanilla Cupcakes recipe that makes one dozen cupcakes. The recipe can be doubled and there’s even a dairy free option!
Servings: 1 dozen
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Ingredients
- 1 1/2 cups All-Purpose Gluten Free Flour see notes
- 1/2 teaspoon Xanthan Gum omit if your flour blend contains it
- 1 cup Granulated Sugar
- 1 1/2 teaspoons Baking Powder
- 1/2 teaspoon Fine Sea Salt
- 1 large Egg room temperature
- 1/2 cup Sour Cream room temperature
- 1/2 cup Milk room temperature
- 1/3 cup Avocado Oil
- 1 1/2 teaspoons Pure Vanilla Extract
- 1/2 teaspoon Butter Extract
Instructions
- Preheat oven to 350°F and line a standard muffin pan with 12 paper liners or spray with non-stick spray.
- In a medium bowl, whisk together the gluten free flour, xanthan gum, granulated sugar, baking powder, and salt. Set aside
- In a large bowl, whisk together the egg, sour cream, milk, oil, vanilla extract, and butter extract. Add the dry ingredients and stir to combine.
- Divide the batter evenly between the 12 muffin cups and bake for 18-22 minutes or until done.
- Remove from the baking pan and cool completely on a wire rack.
- When cool, frost with frosting of choice.
Notes
- For dairy free, use plain dairy free yogurt in place of the sour cream, use unsweetened coconut milk in place of the regular milk, and reduce the xanthan gum to 1/4 teaspoon.
- Canola or vegetable oil can be used in place of avocado oil.
- I use my Nightshade-Free flour blend in this recipe.
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Nutrition Information
Serving: 1g | Calories: 189kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 22mg | Sodium: 165mg | Sugar: 17g
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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