Gluten Free Cupcakes Recipe

Ingredients

For the cupcakes:

• 1 cup gluten-free flour
• 1/2 cup almond flour
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup milk
• 1 tsp vanilla extract

For the frosting:

• 1/2 cup unsalted butter, softened
• 2 cups powdered sugar
• 1/4 cup milk
• 1 tsp vanilla extract
• food coloring (optional)

Instructions

For the cupcakes:

1. Preheat oven to 350°F (175°C) and line a cupcake tin with paper liners.
2. In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt.
3. In a large bowl, beat the butter, white sugar, and brown sugar together until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the dry ingredients to the wet ingredients in three parts, alternating with the milk and vanilla extract.
6. Mix until just combined.
7. Fill each cupcake liner about 2/3 full with the batter.
8. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
9. Let cool before frosting.

For the frosting:

1. In a large bowl, beat the butter until light and fluffy.
2. Add the powdered sugar, milk, and vanilla extract.
3. Beat until smooth and creamy.
4. Add food coloring if desired.
5. Frost the cupcakes as desired.

Nutrition

Serving size: 1 cupcake

Calories: 320

Total fat: 18g

Saturated fat: 10g

Cholesterol: 75mg

Sodium: 170mg

Total carbohydrate: 38g

Dietary fiber: 1g

Sugars: 29g

Protein: 3g

These gluten-free cupcakes are the perfect treat for anyone with a gluten sensitivity or intolerance. They are made with a combination of gluten-free flour and almond flour, which gives them a light and fluffy texture. The cupcakes are also sweetened with a combination of white sugar and brown sugar, which adds a rich and caramel-like flavor.

To make the cupcakes, start by preheating your oven to 350°F (175°C) and lining a cupcake tin with paper liners. In a medium bowl, whisk together the gluten-free flour, almond flour, baking powder, baking soda, and salt. In a large bowl, beat the butter, white sugar, and brown sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition.

Next, add the dry ingredients to the wet ingredients in three parts, alternating with the milk and vanilla extract. Mix until just combined, then fill each cupcake liner about 2/3 full with the batter. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let cool before frosting.

For the frosting, beat the butter until light and fluffy in a large bowl. Add the powdered sugar, milk, and vanilla extract and beat until smooth and creamy. Add food coloring if desired, then frost the cupcakes as desired.

Each cupcake has 320 calories and 18g of total fat. They are also a good source of protein, with 3g per serving. These gluten-free cupcakes are the perfect treat for anyone with a sweet tooth who wants to avoid gluten.