Gluten-Free Cupcake

This amazing Gluten-Free Cupcake Recipe makes moist and fluffy cupcakes that are perfect for any occasion. There are so many occasions in life that call for perfect, fluffy vanilla cupcakes. From birthday parties to special celebrations there is no need to miss out on cupcakes if you eat gluten-free!

• Difficulty: Easy
• Category: Gluten-Free Recipes
• Cuisine: American

Ingredients

• 1 cup regular milk or almond milk (room temperature)
• 1 tsp cider vinegar
• 1 1/4 cup all-purpose gluten-free flour
• 1/4 cup cornstarch
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 8 tbsp unsalted butter (room temperature)
• 1 cup granulated white sugar
• 1 large egg (room temperature)
• 2 large egg yolks (room temperature)
• 2 tsp vanilla extract

Instructions

1. Preheat the oven to 350F. Line a cupcake tins with liners.
2. In a small bowl, whisk together the almond milk or milk and cider vinegar. Let sit for 5 minutes.
3. In your mixing bowl, mix together the gluten-free flour, cornstarch, baking powder, and salt. Set aside.
4. In the bowl of a stand mixer, cream together the butter and sugar. Add the egg, egg yolks, and vanilla and beat until light and fluffy, about 2-3 minutes.
5. Add the 1/3 of the milk mixture alternately with 1/3 of the dry ingredients, beating on medium speed to combine after each addition.
6. Scoop the batter into the lined cupcake tins. Bake for 18-20 minutes, until a toothpick inserted into the center of a cupcake, comes out clean. (careful not to overbake)
7. Transfer the cupcakes to a wire rack and let cool completely. Top with a frosting of choice. Enjoy!