Wheat Free Vanilla Cupcakes
Total time1 hr 12 min
Prep time20 min
Cook time22 min
4.7(30)
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Learn more →Ingredients
12 servings
For the cupcakes
- 1 ½ cups all-purpose flour
Chef's tipChoose 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
- ½ cup unsweetened applesauce
- ½ cup whole milk
- ⅓ cup neutral oil (such as canola or vegetable oil)
- 1 tbsp white vinegar
- 2 tsp vanilla extract
For the frosting
- 1 cup (2 sticks) unsalted butter, softened
- 3 cups powdered sugar, sifted
- 3 tbsp whole milk
- 1 tsp vanilla extract
- 1 pinch salt
For serving
- sprinkles, for serving (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- 2
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
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