When you need a simple but scrumptious spring dessert, look no further than these easy gluten-free vanilla cupcakes! Thank you to my friends at Bob’s Red Mill for sponsoring this post. Their gluten free 1-to-1 baking flour makes this recipe a snap!
It’s snowed twice in Chattanooga in the past three days, but I’m channeling spring with the blush tones of these easy gluten-free vanilla cupcakes. Now that we’ve sprung forward, the warm weather can’t be far behind, right?
Whether or not you’re buried under piles of snow this week, now is a great time to whip up a batch of these babies. They’re easy as can be and made with pantry staples, and are going to be on repeat around here for Easter, Mother’s Day, my birthday (hint HINT), and any old day that needs a sweet ending.
I use Gluten Free 1-to-1 Baking Flour from Bob’s Red Mill for these cupcakes. Bob’s Red Mill’s flours have always been my go-to. I usually bake with a mix of their super finely ground almond flour and tapioca flour, but this flour blend has won me over recently because it’s so convenient. You only need to measure one kind of flour, and it works as a cup-for-cup replacement for wheat flour in all sorts of recipes. Bob’s has also recently come out with a paleo flour blend that I can’t wait to try in this recipe. And if you don’t follow a gluten-free diet, you can just use their regular flour here!
For these easy gluten-free vanilla cupcakes, I took an old family recipe for “little one-egg cakes” and made just a couple of substitutions: Gluten Free 1-to-1 Baking Flour instead of regular flour and butter instead of shortening. Boom! Easy and delicious vanilla cupcakes. No one will know that these are gluten free!
Vanilla cake with vanilla frosting has always been my favorite. It’s such a classic combination that you really can’t go wrong. To give these cupcakes a springy hue, though, I dyed the vanilla buttercream with just a little bit of blood orange juice. It’s not enough to make the frosting taste citrusy, but gives it a perfect subtly pink hue without the need for artificial coloring. Cranberry, pomegranate, and beet juice are also viable options for tinting frosting pink once blood orange season is over. If you want to leave the frosting white or use food coloring instead, then just use milk or cream in the frosting. For Easter, top each cupcake with a candy egg if desired.
I plan to keep my pantry stocked with Gluten Free 1-to-1 Flour Blend so I can always whip up a batch of these cupcakes at a moment’s notice! Care to join me in optimistically welcoming spring with a few of these?
- ¼ cup (4 tablespoons) unsalted butter, at room temperature
- ⅔ cup raw sugar
- 1 large egg
- 1 teaspoon vanilla
- 1⅓ cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 1½ teaspoons baking powder
- Pinch of sea salt
- ½ cup milk
- ½ cup (8 tablespoons) unsalted butter, at room temperature
- 3 cups powdered sugar
- 1 teaspoon vanilla
- Pinch of sea salt
- 2 tablespoons blood orange juice, cream, or milk
- Candy-covered chocolate eggs
- Preheat the oven to 350°F and line a muffin tin with paper liners.
- To make the cupcakes, cream the butter and sugar in a large bowl with a fork. Stir in the egg and vanilla.
- In a separate bowl, mix the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients and stir briefly, then add the milk and stir until smooth.
- Divide the batter between the muffin cups, filling each one a little over half full. Bake for 18-20 minutes, or until the cupcakes are domed and light golden. Transfer the cupcakes to a rack and cool completely before frosting.
- To make the frosting, beat the butter by hand or in a stand mixer until smooth. Sift in the powdered sugar. Add the vanilla, salt, and juice and beat until smooth.
- Transfer the frosting to a piping bag fitted with a star tip (I use a 1M) and pipe a large swirl onto each cupcake. Alternately, you can just spread the frosting on with a spatula. If desired, top each cupcake with a candy egg. Serve right away or store covered at room temperature for up to two days.