:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/n-Lvn1Zh3QC-PmszFbqV/0822c21f88c9ade5a6284382a309e0.png "Perfect Gluten Free Classic Cupcakes")
Perfect Gluten Free Classic Cupcakes
These gluten-free cupcakes are soft, sweet and a perfect treat for anyone following a gluten-free diet. They are easy to make and can be customized with any flavor of frosting or decoration you desire. They also make a great dessert option for parties and special occasions.
Ingredients
- 200 gms gluten-free flour
- 200 gms crystal sugar
- 113 gms unsalted butter, softened
- 2 large eggs
- 120 ml milk
- 2 teaspoons gluten-free vanilla extract
- 11⁄2 teaspoons gluten-free baking powder
- 1⁄4 teaspoon salt
- Your choice of gluten-free frosting
Latest flyers
Nutritional values and price
Directions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, mix together gluten-free flour, sugar, baking powder, and salt.
In a separate bowl, beat the butter until creamy and smooth. Add eggs one at a time, beating well after each addition.
Gradually add the flour mixture alternating with the milk, beginning and ending with the flour. Stir until just combined.
Add the vanilla extract and mix well.
Pour the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake for 20-25 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Once cool, decorate with your chosen gluten-free frosting.
Share the recipe with others
Reels
NewThe latest recipes
The latest recipes
Reels
NewFavorite recipes
Top categories
TammersPerfect Gluten Free Classic Cupcakes
These gluten-free cupcakes are soft, sweet and a perfect treat for anyone following a gluten-free diet. They are easy to make and can be customized with any flavor of frosting or decoration you desire. They also make a great dessert option for parties and special occasions.
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
In a large bowl, mix together gluten-free flour, sugar, baking powder, and salt.
In a separate bowl, beat the butter until creamy and smooth. Add eggs one at a time, beating well after each addition.
Gradually add the flour mixture alternating with the milk, beginning and ending with the flour. Stir until just combined.
Add the vanilla extract and mix well.
Pour the batter into the prepared muffin tin, filling each cup about two-thirds full.
Bake for 20-25 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Once cool, decorate with your chosen gluten-free frosting.
How did you make this recipe?