Ingredients
Method
- For the cupcakes: Preheat oven to 350°F (180°C). Position rack in center of oven. Line cupcake pan with paper liners; set aside.
- In a medium mixing bowl combine oil and sugar.
- Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy-free milk, and vanilla extract (or paste); beat at medium speed for one minute.
- Spoon batter evenly into cupcake liners. Bake for 18-20 minutes or until the centers springs back when touched and cupcakes are very lightly browned.
- Let cool in the pan on rack for five minutes. Remove cupcakes from pan onto rack and cool completely before frosting.
- For the frosting: In a medium mixing bowl, beat together dairy-free butter and vanilla paste until smooth and creamy.
- Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of dairy-free milk until all ingredients are blended.
- Beat in additional dairy-free milk if needed to obtain desired constancy.
Notes
- Ensure all cold ingredients, especially eggs and dairy-free butter, are at room temperature for a smooth batter and creamy frosting. This prevents curdling and ensures even mixing.
- Do not overmix the batter once the flour is added. Overmixing can develop the gluten-free flours too much, leading to a tougher cupcake. Mix just until combined.
- For perfectly baked gluten-free cupcakes, test for doneness by gently touching the center; it should spring back. An internal temperature of 200-205°F (93-96°C) can also indicate they are done. Avoid opening the oven door too early.
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, freeze unfrosted cupcakes for up to 2 months; thaw and frost when ready to serve. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Do not overmix the batter once the flour is added. Overmixing can develop the gluten-free flours too much, leading to a tougher cupcake. Mix just until combined.
- For perfectly baked gluten-free cupcakes, test for doneness by gently touching the center; it should spring back. An internal temperature of 200-205°F (93-96°C) can also indicate they are done. Avoid opening the oven door too early.
- Store leftover cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. For longer storage, freeze unfrosted cupcakes for up to 2 months; thaw and frost when ready to serve. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.