Alpha Gal Friendly Gluten Free Vanilla Cupcakes with Buttercream
Total time1 hr 12 min
Prep time20 min
Cook time22 min
4.6(24)
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Learn more →Ingredients
12 servings
For the cupcakes
- 1 ½ cups gluten free flour blend
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
- ½ cup unsalted butter, softened
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ¾ cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- ½ cup whole milk, room temperature
Chef's tipUse the same amount of soy milk as regular milk. It's one of the most reliable milk swaps and works in almost any recipe, including sauces, custards, and baked goods. In cold drinks or uncooked dishes you may notice a mild soy flavor. - 2 tbsp sour cream, room temperature
For the buttercream
- 1 cup unsalted butter, softenedChef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
- 3 cups powdered sugar, sifted
- 2 tbsp heavy cream
Chef's tipUse unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable. - 1 tsp vanilla extract
- 1 pinch salt
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- 2
In a medium bowl, whisk together the gluten free flour blend, baking powder, baking soda, and salt until evenly combined.
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