Description
These gluten-free cupcakes are fluffy, moist, and perfect for every occasion, satisfying both gluten-sensitive individuals and dessert lovers alike.
Ingredients
Scale
- 1¼ cups gluten-free all-purpose flour (with xanthan gum)
- ¾ cup granulated sugar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- ⅓ cup vegetable oil
- 2 large eggs
- ½ cup unsweetened almond milk
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- ¼ cup sour cream
- ½ cup unsalted butter, softened (for frosting)
- 1½ cups powdered sugar (for frosting)
- 2 tablespoons almond milk (for frosting)
- ½ teaspoon vanilla extract (for frosting)
- Pinch of salt (for frosting)
Instructions
- Start by preheating your oven to 350°F (175°C) and lining a 12-cup muffin tin with cupcake liners.
- In a large mixing bowl, whisk together the gluten-free flour, granulated sugar, baking soda, baking powder, and sea salt.
- In a separate bowl, beat together the vegetable oil, eggs, almond milk, pure vanilla extract, almond extract, and sour cream.
- Gradually add the dry mixture into the wet ingredients, stirring gently until just combined.
- Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18–22 minutes.
- Once done, allow the cupcakes to cool in the tin for about 5 minutes, then transfer them to a wire rack to cool completely before frosting.
Notes
Ensure your gluten-free flour blend contains xanthan gum, as it helps bind the ingredients together. Store these cupcakes in an airtight container at room temperature for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
Nutrition
- Calories: 215 kcal
- Sodium: 95 mg
- Protein: 3 g