OMG! Gluten & Dairy Free Vanilla Cupcake Recipe

Almost anyone that knows me knows that cupcakes are my thing! They hold a very special place in my heart, I have even been given various cupcake type items such as pajamas and signs with cupcakes on them. I even have dreams of opening my own Cupcakery one day! Remember a dream is a wish! Now I typically prefer to bake my cupcakes from scratch with my Über secret recipe, but every now and then you need a quick and easy recipe to make those darling and oh so delicious cupcakes as well.

Cupcake GF DF
Don’t worry you will never see me using an actual mix, I consider that cheating! Do you?! 🙂 Thanks to the amazing bakers at King Arthur Flour there is a new cupcake recipe, which I modified of course to be not only gluten, but dairy free as well! While the following recipe is not cheating per say it uses King Arthur Flour’s Gluten-Free Baking Mix. One might wonder the differences between gluten-free flour and an all-purpose baking mix. Think of the gluten free flour for using in scratch or home made recipes. You measure all ingredients out and bake. The baking mix is a blend of flour, leavening agent (usually baking powder and xanthan gum) and salt. Not too sure if this new recipe is “cheating”, it not only cut’s a few corners, but it is OMG!! DELICIOUS!! 

Cupcake

Ingredients

*Make sure you use King Arthur’s Gluten-Free BAKING MIX — NOT their Gluten-Free Flour!!!

Directions

  1. Preheat the oven to 350°F. Lightly grease or line 12 muffin cups with cupcake papers, and spray the insides of the papers. I really starting to love the presentation of cupcakes without the papers, that is my new preferred method!
  2. To make the batter: Beat the soft butter and sugar until thoroughly combined and somewhat lightened in color.
  3. Add the room temperature eggs one at a time, mixing until just incorporated.
  4. Combine the milk and vanilla.
  5. Stir one-third of the baking mix into the mixture; stir in half the milk, another third of the baking mix, the remaining milk, then the remaining mix. Scrape the bowl occasionally throughout this process to avoid air bubbles.
  6. Add optional sprinkles until just incorporated, careful not over mix batter.
  7. Scoop the batter by level ¼-cupfuls into the prepared muffin tins; a muffin or ice cream scoop works well here.
  8. Bake the cupcakes until a cake tester inserted into the center comes out clean, and the middle springs back when pressed lightly —20 to 22 minutes for cupcakes.
  9. Remove from the oven. Serve warm; or cool completely, then spread with the frosting of your choice.
QOTD: Do you consider baking mixes “cheating”? What is your favorite flavor frosting?

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