Description
Delicious gluten-free cupcakes that are moist and fluffy, perfect for any occasion.
Ingredients
Scale
- 1/2 cup vegetable oil
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 1/2 cups + 2 tablespoons Bob’s Red Mill 1:1 All Purpose Gluten Free Flour (spooned and leveled)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1/2 cup milk
- 2 teaspoons apple cider vinegar
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray a muffin tin with nonstick spray and set aside.
- Combine the milk and vinegar. Set aside.
- In a medium bowl measure the flour, baking powder, baking soda, and kosher salt then set aside.
- In the bowl of a stand mixer mix together the vegetable oil, sugar, and vanilla on medium speed.
- Add the eggs one at a time to the oil mixture beating well after each addition. Scrape the sides of the bowl with a spatula to make sure everything is incorporated.
- Add the flour mixture to the bowl and beat until a batter forms then on low speed gradually add the milk. Scrape down the sides of the bowl with a spatula and then beat for 30 more seconds.
- Fill the cupcake cavities only 2/3 of the way full. Don’t overfill.
- Bake until a toothpick comes out clean or the tops bounce back when pressed, around 16 to 18 minutes.
- Let cupcakes cool and then frost with vanilla or chocolate buttercream.
Notes
- Be careful not to overfill the cupcake cavities to avoid overflow.
- These cupcakes can be frosted with your choice of frosting.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg