Not So "Vanilla" Cupcakes

If “vanilla” means that it is “plain” to you or lacks flavor, don’t turn away from these Not So “Vanilla” Cupcakes. The cake is light, but the flavor is not. It is buttery with rich vanilla flavor.  The cake is moist and unrecognizably gluten free. When they are fresh out of the oven, there is a thin crispy crust of sugar and butter that forms on the top. It is sooo satisfying to bite into it. The Vanilla Buttercream Frosting is silky smooth, creamy and of course full of butter and vanilla flavor. I can’t count how many test batches of cake I made to come up with these cupcakes.  As we all know, making a vanilla or white cake that is gluten free that actually tastes great and has great texture is incredibly challenging. I’m pretty sure we’ve got a solid winner here:-) Oh- and the great news is- they aren’t complicated to make!

Time to Make the Batter

This batter is not finicky at all.  Start by combining the dry ingredients in one bowl.  With your mixer, cream the eggs and sugar. Then add the remaining wet ingredients.  Follow with the dry ingredients and you are done! Scoop the batter into your cupcake liners and bake.

Icing on the Cake

In this case frosting, but either way… as soon as your butter has softened, slowly incorporate the powdered sugar and vanilla using your mixer on a slow speed.  Once they are all combined, turn the speed up to high and let it whip for about a minute. Once the cupcakes are baked and cooled, they are ready to be frosted. They can be stored at room temp until ready to eat.

Birds of a Feather

More cupcakes on my site to check out are: Banana Cupcakes with Cream Cheese Frosting, Chocolate Cupcakes with Peppermint Crunch Frosting, and Peanut Butter, Banana and Chocolate Chip Cupcakes to name a few!  All are gluten free and they all have substitutions for many of the major food allergens:-)

Not So "Vanilla" Cupcakes

5 from 3 votes

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Servings: 24 cupcakes

Calories:

Ingredients  

2x3x4x

for the cupcakes

• 1 cup sugar
• 4 eggs
• 1 cup butter, melted and cooled
• 1 cup half and half
• 1 Tbsp + 1 tsp pure vanilla extract
• 2 cups gluten free flour blend with xanthan gum - I use Bob's Red Mill 1 to 1 Baking Flour
• 1 teaspoon salt
• 1 tablespoon baking powder

for the frosting

• 2 cups butter, at room temp
• 3 ½ cups powdered sugar
• 2 tablespoon pure vanilla extract

Instructions

• Preheat oven to 350 degrees. Place liners in cupcake tin(s).
• In a small bowl, combine flour, salt and baking powder. Set aside.
• Using a hand or stand mixer, cream sugar and eggs. Add melted butter, half & half and vanilla.
• On a slow speed, gradually add flour mixture until fully combined.
• Fill each cupcake liner with approximately ¼ cup of batter. Bake for 15-20 minutes until lightly browned and set. Remove from oven and let cool. Top with Vanilla Buttercream Frosting and enjoy!
• Vanilla Buttercream Frosting: Using a mixer, cream butter at a low speed, gradually adding powdered sugar and vanilla until all ingredients are combined. Turn the speed to high and whip until light and creamy (about a minute). Keep at room temp until ready to use.