Gluten Free Vanilla Cupcakes

Simple, easy Vanilla Cupcakes with a great moist texture and a heavenly taste.

Can anyone honestly say anything bad about cupcakes?

I mean you want something sweet to satisfy that craving, but you know your hips do not need any cake!! Just a little something to take that sweet tooth edge off.
Oh. Lord. that sounds like someone with a I-will-hurt-you if I do not take care of this addiction now!! Okay, I have a sweet addiction to sweets, geez that was a real stretch on words.

Anyway, one of the neat, cool, yes neat AND cool things about being gluten free is making all your standard favorites gluten free and they taste just like you remembered them with gluten.

I am not a history buff, but I admit to a healthy amount of curiosity, not nosiness mind you, just curiosity.
When I am working on a recipe, I start wondering how did it come about.  For example, how did cupcakes come to be; I’ve eaten them all my life but what is the scoop on them? Wikipedia here I come!

I discovered that cupcakes, of course, are a small cake for one person made in a small aluminum cup or small thin paper.
Cupcakes are also known as fairy cake in Britain, and fairy cake, patty cake or cup cake in Australian English.
Cupcakes can be traced back to 1796 when a recipe in American Cookery by Amelia Simmons  had a notation of  “a cake to be baked in small cups”.  According to Wikipedia, in 1828 in Eliza Leslie‘s Receipts cookbook, the term cupcake was seen in “Seventy-five Receipts for Pastry, Cakes and Sweetmeats”.  You are certainly welcome for that little stroll through history!

Meanwhile back at Let’s Be Yummy’s kitchen.  I mixed all the standard ingredients for a basic cupcake:  butter, sugar, eggs and flour ( I have loved Pamela’s Artisan Flour Blend since going gluten free; and no I was not asked nor received any money for saying that!).   And tah-dah the perfect gluten free vanilla cupcakes emerged from the oven.

These cupcakes are moist, fluffy, light!  They are just down right delicious, scrumptious you-cannot-eat-just-one great!

The flavor is just vanilla enough and you can change this basic cupcake recipe to have a multitude of flavors.  I’m thinking banana spice, apple spice ohhh and peach or strawberry, how about orange?
I better chill, because some of my family may come home one day to a cupcake explosion.

Really, y’all, these Vanilla Cupcakes are not only Gluten Free and delicious they are so simple to make!!

Hurry up and make you a batch, you won’t be sorry!

Gluten Free Vanilla Cupcakes Recipe

 

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Author: lets be yummy

Ingredients

• 1½ cups Pamela's Artisan Flour Blend
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup milk (I used almond milk)
• 2 teaspoon gf vanilla extract
• ½ cup plain yogurt*
• 8 Tablespoons (1 stick) unsalted butter, at room temperature
• 1 cup sugar
• 2 large eggs

Instructions

1. Preheat oven to 350 degrees.
2. Line a standard 12 cup muffin pan with paper liners.
3. Stir together flour, baking powder, and salt.
4. Whisk together milk, vanilla, and yogurt.
5. Using an electric mixer, cream butter and sugar until fluffy.
6. Add eggs one at a time, beating after each.
7. Add ⅓ of flour mixture, then ½ milk mixture; repeat, ending with flour.
8. Mix until just combined.
9. Spoon batter into muffin cups.
10. Bake 15-20 minutes or until a toothpick inserted into center of a cupcake comes out clean.
11. Let cool on a wire rack.
12. Frost with you favorite frosting.

Notes

*could substitute sour cream

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