2/3 cup butter, softened
1-3/4 cups sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/2 cups gluten-free all-purpose baking flour (without xanthan gum)
2-1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1-1/4 cups 2% milk
FROSTING:
1/2 cup butter, softened
1 package (8 ounces) cream cheese, softened
3 cups confectioners' sugar
2 teaspoons vanilla extract
1 to 2 tablespoons 2% milk
1. Preheat oven to 350°. Line 24 muffin cups with paper liners.
2. In a large bowl, cream butter and sugar until light and fluffy, 5 to 7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, xanthan gum and salt; add to creamed mixture alternately with milk, beating well after each addition.
3. Fill prepared cups three-fourths full. Bake 15 to 20 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely.
4. For frosting, in a large bowl, beat butter, cream cheese, confectioners' sugar and vanilla until smooth. Gradually beat in enough milk to achieve desired consistency. Frost cupcakes. Refrigerate leftovers.
TOTAL TIME: Prep: 20 min. Bake: 15 min. + cooling
YIELD: 2 dozen.
Decorate these simple gluten-free vanilla cupcakes for any special occasion or holiday. Since the frosting recipe includes cream cheese, be sure to refrigerate leftovers. ,
Nutrition Facts
1 cupcake: 284 calories, 13g fat (8g saturated fat), 50mg cholesterol, 214mg sodium, 40g carbohydrate (31g sugars, 1g fiber), 3g protein.