Gluten free Vanilla Cupcakes
Easy Gluten free Vanilla cupcake recipe topped with smooth vanilla buttercream. These cupcakes are so simple but so stunning and delicious. Perfect if for taking along to a party or baking with the kids.
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Servings: 12 cupcakes
Ingredients
Cupcakes
- 200 g Self Raising flour (Gluten Free)
- 200 g Caster Sugar
- 200 g Butter or Margarine (Use dairy free spread if required)
- 3 Eggs
- 1 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- ¼ teaspoon Xanthan Gum
Vanilla Buttercream
- 300 g Icing sugar (Sieved)
- 250 g Butter (Room Temperature)
- 2 tablespoon Double cream
- few drops Vanilla extract
- Sprinkles if desired
Instructions
Cupcakes
- Preheat the oven to 170°C/225°F/Gas Mark 3. Prepare 12 hole muffin tray with muffin cases.
- In a large bowl beat sugar and butter/marg together until smooth and fluffy.
- Add in all the remaining sponge ingredients until fully combined.
- Divide between the 12 muffin cases filling to around half way. Depending on the size of your muffin cases you might have a little leftover mixture you can use for more cupcakes cakes
- Place in the oven and bake for approximately 20-25 minutes. insert a skewer into cake after this time if it comes out clean its ready if not leave it in a slightly longer. (Times may vary slightly dependent on oven). Transfer to cooling rack and leave to cool.
Buttercream
- Beat butter until almost white and fluffy. I recommend using electric beater for this but can be done with a wooden spoon with some work.
- Add sieved Icing sugar gradually until combined. then add double cream and vanilla extract. Mix until light and fluffy
- Place buttercream into piping bag with your preferred piping tip and then swirl on top. Top with your preferred sprinkles if desired. You could also add a few drops of food coloring if you desire colored icing.
Notes
How to store the gluten free cupcakes
The Vanilla cup cakes can be stored in an airtight container for you to enjoy for up to 4 days.
Are gluten free cupcakes suitable for freezing?
Yes, The sponge cupcakes can be frozen in a freezer-safe container for up to 3 months. Add the buttercream frosting once the cupcakes have fully defrosted.
Can I make them dairy free?
Yes, If you want to make gluten and dairy free cupcakes. Substitute the butter for your preferred dairy-free spread to make the cupcakes gluten and dairy free.