Wheatless Wednesday: Gluten-Free Vanilla Cupcakes
By: Leah Rodrigues
Published: September 5, 2012

These gluten-free and dairy-free vanilla cupcakes from Cooking Gluten Free are a classic sweet treat.  The cupcake batter is made from a combination of flours including almond flour and cornstarch.  They are light, not overly sweet and delicious.  These cupcakes are great for any occasion and will soon become a family favorite.
 
Gluten-Free Vanilla Cupcakes
 
Ingredients:
 
1 1/4 cups blanched almond flour
3/4 cup cornstarch or arrowroot flour
1 teaspoon xanthan gum
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup almond milk, or preferred milk alternative
1/2 cup Earth Balance (vegan) butter, room temperature
3/4 cup sugar
3 whole eggs
1 teaspoon vanilla
1/4 teaspoon lemon juice
 
Directions:
 








Preheat oven to 350 degrees.


   
Set out butter to bring to room temperature. If needed, put in the microwave for just a few seconds.


   
Whisk together the blanched almond flour, cornstarch, xanthan gum, salt, and baking powder until there are no lumps and it turns into one beautiful flour.


   
Beat the butter and sugar until light and fluffy. Then, add the eggs one a time scraping down the bowl as necessary. This helps the cupcakes have a more even texture.


   
Beat in the vanilla and lemon juice.


   
Alternate adding the flour mixture and milk alternative in about 3 additions. I've read that you alternate the wet and dry ingredients to reduce the amount of gluten that is formed to make whatever you are baking less dense. But I still like this technique and it helps get a smooth batter with less mixing.


   
Line a muffin tin with baking cups and fill each cup 3/4 full. My batter made 9 cupcakes.


   
Bakes 18-20 minutes or until the tops start to turn brown and a toothpick inserted comes out clean.


   
Allow to cool on cooling rack for at least 30 minutes before icing.

Preheat oven to 350 degrees.


     
Set out butter to bring to room temperature. If needed, put in the microwave for just a few seconds.


     
Whisk together the blanched almond flour, cornstarch, xanthan gum, salt, and baking powder until there are no lumps and it turns into one beautiful flour.


     
Beat the butter and sugar until light and fluffy. Then, add the eggs one a time scraping down the bowl as necessary. This helps the cupcakes have a more even texture.


     
Beat in the vanilla and lemon juice.


     
Alternate adding the flour mixture and milk alternative in about 3 additions. I've read that you alternate the wet and dry ingredients to reduce the amount of gluten that is formed to make whatever you are baking less dense. But I still like this technique and it helps get a smooth batter with less mixing.


     
Line a muffin tin with baking cups and fill each cup 3/4 full. My batter made 9 cupcakes.


     
Bakes 18-20 minutes or until the tops start to turn brown and a toothpick inserted comes out clean.


     
Allow to cool on cooling rack for at least 30 minutes before icing.