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Foolproof Gluten Free Cupcakes

These foolproof gluten free cupcakes are incredibly light, moist, and tender, with a perfect crumb that rivals traditional cupcakes. No one will guess they're gluten free!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups gluten free all-purpose flour blend with xanthan gum
  • 1 teaspoon xanthan gum omit if blend already contains it
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup unsalted butter softened (or dairy-free alternative)
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk at room temperature (or 1/2 cup milk + 1/2 tsp lemon juice)
  • 1/4 cup sour cream or dairy-free yogurt

Equipment

  • muffin tin
  • paper liners
  • mixing bowls
  • electric mixer
  • whisk
  • spatula
  • cooling rack

Method
 

  1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
  2. In a medium bowl, whisk together the gluten free flour, xanthan gum (if using), baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and sugar together with an electric mixer on medium speed until light and fluffy, about 3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat until combined.
  5. In a small bowl, stir together the buttermilk and sour cream until smooth.
  6. With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk mixture, beginning and ending with the flour. Mix just until combined. Do not overmix.
  7. Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
  8. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Notes

Store unfrosted cupcakes in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. For best texture, use room temperature ingredients. If your gluten free flour blend does not contain xanthan gum, be sure to add 1 teaspoon. For a dairy-free version, use dairy-free butter, buttermilk alternative, and yogurt.