Deliciously simple vanilla cupcakes topped with a classic buttercream frosting!
Course Dessert, Snack
Cuisine American
Keyword cupcakes, eggless, gluten free, vanilla
Prep Time 15 minutesmins
Cook Time 18 minutesmins
Total Time 33 minutesmins
Servings 12cupcakes
Calories 450
Author Taleen Benson
Ingredients
For the cupcakes:
1 ½cups (222g)gluten free flour blend
1teaspoonbaking powder
¼teaspoonsalt
⅔cup (133g)granulated sugar
4tablespoons (57g)unsalted butterroom temperature
¼cup (60ml)vegetable or canola oil
1tablespoonBob's Red Mill Egg Replacermixed with 2 tablespoon water
1tablespoonvanilla extract
½cup (120ml)milkroom temperature
For the buttercream frosting:
1cup (226g)unsalted butterroom temperature
3cups (360g)powdered sugar
4tablespoonsheavy whipping cream
Instructions
Preheat oven to 350°F. Line a muffin tin with cupcake liners and set aside.
In a medium bowl, whisk the flour, baking powder, and salt. Set aside.
1 ½ cups (222g) gluten free flour blend, 1 teaspoon baking powder, ¼ teaspoon salt
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the sugar, butter, and oil until smooth. Add the prepared egg replacer and vanilla extract and beat to combine.
⅔ cup (133g) granulated sugar, 4 tablespoons (57g) unsalted butter, ¼ cup (60ml) vegetable or canola oil, 1 tablespoon Bob's Red Mill Egg Replacer, 1 tablespoon vanilla extract
Add the dry ingredients in thirds, alternating with the milk and making sure to start and end with dry ingredients. Beat briefly between each addition to incorporate.
½ cup (120ml) milk
Spoon the batter into the cupcake liners, a little over halfway full. Bake for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Cool completely before frosting.
For the buttercream frosting:
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat butter until light and creamy, about 5 minutes. Add powdered sugar and continue to mix until combined.
1 cup (226g) unsalted butter, 3 cups (360g) powdered sugar
Add heavy cream one tablespoon at a time while continuing to beat until the buttercream is the desired consistency. Spread or pipe onto cooled cupcakes.
4 tablespoons heavy whipping cream
Notes
Be sure to follow the instructions on the package of Bob's Red Mill Egg Replacer. Once mixed with water, the egg replacer must sit for just a few minutes to thicken.
If you are not looking to replace eggs, you should be able to use 1 egg instead of the egg replacer.
You may not end up using all 4 tablespoons of heavy cream, but you will not need more than that.