The perfect light and fluffy gluten-free vanilla cupcakes. Top these super moist tender cupcakes with classic American buttercream or cream cheese and your favorite sprinkles for the ultimate birthday cupcake, or make them fancy with brûléed figs a grown-up affair. Either way, this is a go-to recipe for gluten-free vanilla cupcakes!
Preheat the oven to 350°F. Line two muffin tins with 15 cupcake liners.
In a medium bowl, sift together the sorghum flour, sweet rice flour, tapioca starch, millet flour, xanthan gum, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment or a bowl with a hand mixer, cream together the butter and sugar over medium speed until light and fluffy, about 3 minutes.
With the mixer on low speed, add the eggs one at a time, mixing and scraping down the sides after each one.
Add the vanilla and almond extracts, mixing until just combined.
Keeping the speed on low, slowly add the dry ingredients in three batches, adding the sour cream and milk in between, mixing until just combined.
Fill the cupcake liners ⅔ full. I recommend using a ¼-cup ice cream scoop for even cupcakes.
Bake for 25-28 minutes until the cupcakes spring back when gently pressed in the middle and a toothpick comes out dry or with a few moist crumbs. These cupcakes will seem light and airy in texture when gently pressed, so take care not to overbake them.
Remove from oven. Let cool in the pan for 5 minutes, then transfer the cupcakes to a wire rack to cool completely before frosting.
Buttercream Frosting Option
Once cool, make the buttercream. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter over medium speed. With the mixer on low, slowly add the powdered sugar to the butter, in 4 batches, beating until incorporated. Add the vanilla extract and salt and mix until smooth. Add the milk or cream, starting with just 2 tablespoons and adding additional milk or cream as needed, until frosting is smooth and spreadable. Fold in a few drops of gel food coloring, if desired.
Frost the cupcakes. Pipe or spread frosting on the cupcakes using a ½-inch closed star piping tip or offset spatula. Top with sprinkles.
Cream Cheese Frosting Option
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter over medium speed. With the mixer on medium speed, add the cream cheese, one piece at a time, beating until completely smooth.
Slowly add the powdered sugar, in thirds, mixing on low speed until just combined.
Add the vanilla and salt, and beat on medium speed until smooth, taking care not to overmix.
Pipe or spread onto cooled cupcakes. For the pattern above, use a large closed-star pastry tip.
Brûléed Figs, optional
Place the sugar on a small plate. Press each fig into the sugar to coat well. Let them sit for a minute then press them again.
Using a kitchen torch with enough distance to keep from burning the figs, brûlée the sugar until it begins to caramelize. Let cool until it firms up and top each cupcake with a brûléed fig.
Notes
Flour substitutions: I have tested these cupcakes with Bob's Red Mill Gluten-Free 1-to-1 baking flour blend with success, so if you'd rather use an all-purpose flour, I recommend substituting all of the flours by weight with Bob's Red Mill Gluten-Free 1-to-1 baking flour.Goat Cheese Cream Cheese Frosting Option: Substitute half of the cream cheese with goat cheese for a sophisticated goat cheese variation.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.