12 Servings
35 Minutes
Allergens
Are you looking for bakery-style cupcakes? Look no further! These cupcakes are easy to make, gluten-free, and well, who doesn’t love a good cupcake, right? These are perfect for any occasion.
Preheat your oven to 350 degrees Fahrenheit. Line your cupcake tin with liners and spray them with cooking spray so your batter doesn’t stick.
Using a stand mixer or a hand mixer, beat the butter and sugar until they form a grainy paste or for about three minutes.
Add in one egg at a time until combined, and then add in the vanilla extract.
Using a mesh strainer over the bowl, sift in the gluten-free flour, baking powder, and salt. Mix until just combined, making sure not to overmix.
Add in your milk and mix to combine.
Fill up your cupcake liners about two-thirds of the way and bake for 15 minutes. You’ll know they’re ready when you stick a toothpick in the center of the middle cupcake and it comes out clean.
Variations:
If you don’t have gluten-free flour or prefer to use regular flour, the same ratio for all-purpose flour works just as well.
To make this recipe dairy-free, you can substitute the milk with almond milk or soy milk or even water. Instead of butter, you can use margarine or vegetable oil. If using vegetable oil, reduce to 3/4 cup.
