I’ve made chocolate gluten-free cupcakes before, but never vanilla. This was a great recipe too because you mix everything for the cupcakes in one bowl!
This recipe doesn’t take long and since you do everything in one bowl it’s super easy to make. You whisk all of your dry ingredients together, make a little well in the middle, then put the wet ingredients. Be sure to let the sour cream and egg come to room temperature as it helps everything mix together better. Once you’ve got everything mixed you’ll let this sit out for 30 minutes to help the flour absorb some of the liquid so it’s less grainy. This is the first time I’ve seen this in a gluten-free recipe so I was excited to see how this might help reduce that texture. Once that time is up scoop these into muffin cups and bake.
The buttercream is easy to make as well. Since the butter was pretty well softened from coming to room temperature I mixed everything together in a glass bowl and used a hand mixer. I didn’t need to add any additional heavy cream as it was the perfect consistency. I love using homemade vanilla extract or in this case, vanilla bean paste because you get little flecks of vanilla throughout the icing.
Taste wise these were really good. I felt like it was definitely less grainy and had a great vanilla flavor! All in all this was a great recipe and I’ll be making it again in the future.
Recipe Used: Chelsweets