Are you a cupcake person? We’re very much a cupcake person. Cupcakes seem to be one of those polarizing treats that divides the best of us. While some of us can’t get enough and jump for joy at the thought of cupcake ATM’s (yes those exist), the rest roll their eyes in favor of other sweets.

Whichever side you fall on we’ve got a cupcake recipe you’ll love.

There was once a time when ‘gluten free’ was synonymous with ‘dry’ and  ‘crumbly’ (not crumbly in the good way). Thankfully as time goes on and gluten free diets become more prevalent we’ve come a long way as far as baked goods go. Gone are the days of sad, dense, and grainy cupcakes that suck all the moisture right out of your mouth. Making soft and moist gluten free cupcakes are not only achievable, but easy too.

If you’ve ever been intimidated by the thought of gluten free baking then this recipe is made for you. There are no fancy tricks or ingredients needed – just your basic flour, sugar, butter, and eggs etc. The only equipment you need are your mixing bowls and an electric mixer – any stand or hand-held mixer will do. In no time you’ll be away in cupcake heaven.

These aren’t just really great gluten free cupcakes – they are really great cupcakes plain and simple.

Vanilla Cupcakes with Chocolate Buttercream Frosting
  • Yields 8
    Servings
  • 15 minutes
    Prep time
  • 25 minutes
    Total time

Ingredients

Instructions

  1. Preheat the the oven to 375°F. Grease or line a 12-cup muffin tins.
  2. Mix together the dry ingredients. Combine the flour, xanthan gum, baking powder, baking soda, and salt. Set aside.
  3. In large mixing bowl cream together the butter and sugar until they are creamy and fluffy (about 3 minutes). Scrape down the sides of the bowl with a rubber spatula as needed.
  4. In another medium sized bowl combine the the wet ingredients. Whisk together the eggs, egg yolk, and vanilla extract.
  5. With the mixer running, add the egg mixture a little bit at a time to the creamed butter and sugar. When the entire mixture is fully incorporated into the butter and sugar mixture, begin adding the dry ingredients to the bowl little bits at a time. In between adding the flour add the milk. When that is incorporated, repeat this process until everything is fully mixed together.
  6. Carefully spoon the cake batter into the prepared muffin tins to fill each one 2/3 of the way. Put the cupcake tin in the oven and bake for 20-25 minutes or until until the cupcakes are lightly golden on the and a toothpick inserted into the cupcakes comes out clean. Run a butter knife around the edges of the cupcakes to ease their release, then turn them onto a cooling rack.
  7. Once the cupcakes are completely cooled frost and enjoy as desired.
  8. Frosting Instructions:
  9. Add cocoa to a large bowl and whisk through to remove any lumps.
  10. Cream together the butter and cocoa powder until combined.
  11. Add the powdered sugar and milk to cocoa mixture by adding 1/2 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
  12. Add vanilla extract.
  13. If frosting appears too dry, add more milk, a teaspoon at a time until it reaches the right consistency. If it’s to wet, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.
Cupcakes seem to be one of those polarizing treats that divides the best of us. While some of us can’t get enough and jump for joy at the thought of cupcake ATM’s (yes those exist), the rest roll their eyes in favor of other sweets. Shared via http://www.gluteninsight.com
http://www.gluteninsight.com/gluten-free-vanilla-cupcakes-chocolate-buttercream-frosting/

P.S. Take a look at Accelerated Weight Loss, our 28-day gluten-free program. It has the essential tools to help you reset your body, lose weight and start feeling great.