Name: Gluten-free vanilla cupcakes recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 12
Ingredients: 115g unsalted butter; 140g caster sugar; 3 eggs; 165g gluten-free plain flour; 2 tsp gluten-free baking powder; 80ml milk; 100g unsalted butter, softened; 2 tsp pure vanilla extract; 250g pure icing sugar; 1-2 tbs milk

by Australia's Best Recipes Team Last updated on 08/09/2021

These light and delicious gluten-free vanilla cupcakes are the perfect addition to a warm cuppa! - Australia's Best Recipes Team

Ingredients

115g unsalted butter
140g caster sugar
3 eggs
165g gluten-free plain flour
2 tsp gluten-free baking powder
80ml milk

Vanilla buttercream

100g unsalted butter, softened
2 tsp pure vanilla extract
250g pure icing sugar
1-2 tbs milk

Method

Step 1

Preheat oven to 180°C/160°C fan forced. Line 12 holes of an 80ml (1/3 cup) capacity muffin tin with paper cases.
Step 2

Using electric beaters, beat the butter and sugar in a large bowl until pale and fluffy. Add eggs one at a time, beating well after each addition (mixture may curdle). Sift together the flour and baking powder. Fold the flour mixture, and milk into the butter mixture, alternately until well combined.
Step 3

Divide mixture between prepared cases and bake 18-20 minutes or until golden and firm to touch. Set aside to cool for 10 minutes before transferring cakes to a wire rack to cool completely.
Step 4

To make the buttercream, using electric beaters beat the butter and vanilla in a large bowl until thick and pale. Gradually add the icing sugar until well combined. Add enough milk until a thick and spreadable consistency. Top cup cakes with the buttercream frosting to serve.