Oral Allergy Syndrome Friendly Vanilla Cupcakes with Fluffy Buttercream

Total time1 hr 12 min

Prep time20 min

Cook time22 min

Oral Allergy Syndrome Friendly Vanilla Cupcakes with Fluffy Buttercream

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Ingredients

12 servings

For the cupcakes

1 ½ cups all-purpose flour
Just About Foods Organic All Purpose Gluten Free Flour Carrington Farms Gluten Free Flour with Fiber, 16 oz
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
1 cup granulated sugar
1 ½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup whole milk
⅓ cup neutral oil (such as canola oil or vegetable oil)
¼ cup plain whole-milk yogurt
1 tbsp apple cider vinegar
2 tsp vanilla extract

For the buttercream

1 cup (2 sticks) unsalted butter, softened
3 cups powdered sugar, sifted
3 tbsp heavy cream
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 large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.

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