Gluten Free Vanilla Cupcakes

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Gluten Free Vanilla Cupcakes with Cream Cheese Frosting

Yield: 12 cupcakes
Oven Temperature: 350℉



Ingredients:

For the cupcakes:

  • 3/4 c. unsalted butter
  • 1 c. granulated sugar
  • 3 egg whites
  • 2 tbsp. vanilla
  • 1 2/3 c. gluten free flour (I used Divided Sunset)
  • 1 tsp. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1/2 c. sour cream
  • 1/2 c. whole milk
For the frosting:
  • 8 oz. cream cheese
  • 10 tbsp. salted butter
  • 4-5 c. powdered sugar
  • 2 tsp. vanilla
  • 1 tbsp. milk (optional)
  • blue gel food coloring (optional)

Instructions:

  1. Before you begin to make the cupcakes, set out the butter, cream cheese, eggs, milk, and sour cream and let them come to room temperature. Room temperature ingredients will help with the texture of the cupcakes, so I would recommend that you work with room temperature ingredients for this recipe. You don't have to...I'm not a cop.
  2. Preheat the oven to 350℉ and line a twelve-hole cupcake pan with muffin liners.
  3. To make the cupcakes, beat together the butter and sugar until light and fluffy. Add in the egg whites, one at a time, beating well after each addition.
  4. Stir in the vanilla and then sift in the flour, baking powder, baking soda, and salt but DO NOT STIR...yet. 
  5. Add in the sour cream and milk and then mix all the ingredients together until just combined. Do not over mix this recipe. If you do, the cupcakes might be crap.
  6. Bake in the oven for 12-15 minutes or until the cupcakes are baked all the way through. Cool completely on a wire rack.
  7. While the cupcakes are cooling, make the frosting. In a mixing bowl, beat together the butter and cream cheese until pale and fluffy. Beat in the powdered sugar, one cup at a time, until you get your desired consistency and sweetness. Stir in the vanilla. If you think you need to use milk you can, but I don't always add it in.
  8. If you want to make the frosting in the image, split the frosting into two bowls and mix in blue food coloring into one of the bowls. Take a piping bag and fit it with a large piping tip. Spoon the frosting into the bag in alternating colors. I chose to scoop blue into one half of the bag and white into the other. Pipe the frosting on to the cupcakes in your desired patterns.

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