These gluten free cupcakes are so moist and bouncy that you would never even know they're gluten free! They're also baked with a tablespoon of vanilla for extra flavor and topped with a smooth chocolate buttercream.
WHAT YOU NEED Vanilla Cupcakes unsalted butter vegetable oil granulated sugar eggs vanilla extract gluten free baking flour baking powder baking soda kosher salt buttermilk Chocolate Frosting unsalted butter unsweetened cocoa powder powdered sugar milk vanilla extract kosher salt rainbow sprinkles
1. Preheat the oven to 350F and line one cupcake tin with 12 liners an another with 3 liners. 2. In a bowl, whisk together the flour, baking powder, baking soda, and salt and set aside. 3. In a mixing bowl using a hand or stand mixer with the paddle attachment, mix together the butter and 1/2 cup of the sugar until smooth, light, and fluffy.
4. Dump in half of the dry ingredients and mix. With some flour still showing, pour in the buttermilk and mix again. 5. Dump in the rest of the dry ingredients and mix until smooth and well combined.
6. Scoop the batter into the liners, filling each about halfway. 7. Bake for 15-18 minutes, or until a toothpick in the center comes out clean with a few moist crumbs. The cupcakes bake pretty flat, so it’s normal to not see rounded tops. 8. Allow the cupcakes to cool in the pan for about 5 minutes, then carefully transfer them to a cooling rack.
9. In a bowl using a hand or stand mixer with the paddle attachment, add the butter and cocoa powder and mix until smooth. Scrape down the bowl and begin to mix in the powdered sugar one cup at a time.Between each cup, mix in a tablespoon of milk, along with the vanilla and salt. 10. Pipe the frosting on the cooled cupcakes and top with sprinkles.