How do I make gluten free cupcakes moist?

Using ingredients like applesauce, yogurt, or sour cream can help add moisture to gluten free cupcakes. Overbaking can also lead to dryness, so monitor them closely.

What is the best gluten-free flour for cupcakes?

A blend of gluten-free flours, such as rice flour, tapioca starch, and potato starch, often works best. Look for a pre-made gluten-free all-purpose flour blend for convenience.

Can I make easy gluten free cupcakes ahead of time?

Yes, you can bake cupcakes a day in advance. Store them in an airtight container at room temperature. Frost them just before serving for the best results.

What can I use instead of xanthan gum in gluten-free cupcakes?

While xanthan gum is the most common ingredient to help give gluten-free baked goods structure, you can try psyllium husk powder, chia seeds, or flaxseed meal as alternatives.

5 Easy Gluten Free Cupcakes: Proven Recipe Secrets

Description

Delicious and easy gluten-free cupcakes that are moist, tender, and perfect for any occasion.

Ingredients

Scale

1 ½ cups gluten free all purpose flour blend (with xanthan gum)
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
¾ cup buttermilk (or milk with 1 tsp lemon juice)
For the Frosting (optional):
1 cup unsalted butter, softened
3 cups powdered sugar
¼ cup milk
1 teaspoon vanilla extract

Instructions

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.nIn a medium bowl, whisk together the gluten free flour, baking powder, baking soda, and salt.nIn a separate large bowl, cream together the softened butter and sugar until light and fluffy.nBeat in the eggs one at a time, then stir in the vanilla extract.nGradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.nFill each cupcake liner about ⅔ full.nBake for 18 20 minutes, or until a toothpick inserted into the center comes out clean.nLet the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.nIf desired, while the cupcakes are cooling, prepare the frosting. In a large bowl, beat the softened butter until smooth and creamy. Gradually add the powdered sugar, alternating with the milk, until the frosting is smooth and fluffy. Stir in the vanilla extract.nOnce the cupcakes are completely cooled, frost them with your favorite frosting and decorate as desired.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 220
Sugar: 20g
Sodium: 150mg
Fat: 12g
Saturated Fat: 7g
Carbohydrates: 28g
Fiber: 1g
Protein: 2g
Cholesterol: 40mg

Keywords: gluten-free, cupcakes, easy, vanilla