Glutenfree Vanilla Cupcake
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These are absolutely perfect gluten-free vanilla cupcakes, You´ll love these soft and fluffy cupcakes
For these vanilla cupcakes, I use super-fine almond flour, the almond flour is simply skinless, blanched almonds ground to a super-fine texture.
The almond flour lends a moist texture and rich, buttery flavor to these vanilla cupcakes.
For these cupcakes, you can also use finely ground hazelnut flour made from whole hazelnuts.
You can add orange zest or lemon zest to the vanilla cupcake batter, you can use any citrus zest that you prefer. Use about 1 to 2 tablespoons zest in this recipe.
Before You Bake
Read the recipe, completely, make sure you have everything you need, Adjust your oven rack, and preheat the oven
For all the step-by-step, pictures scroll to → Notes and click on the clickable link, I highly recommend doing this before you bake this recipe.
For questions related to my recipes, ask me in my inbox on Instagram @passionforbaking so I can reply to you with an audio message.
Before you start making these cupcakes
→Make sure to have your →butter, eggs, and heavy cream at room temp.
→The room-temperature butter in this cupcake should be soft enough to leave an →imprint on your fingertip when pressed, creaming the butter into the consistency of mayonnaise before you add the sugar is so important when making these cupcakes.
→ Use a super-fine almond flour from blanched whole almonds, Almond flour is simply skinless, blanched almonds ground to a super-fine texture. You can make it yourself by grinding whole blanched almond or using store-bought Bob´s, Red Mill is a great brand to use.
→The fluffiness of these gluten-free vanilla cupcakes you get by creaming the butter →properly, and then cream it again after you add the sugar.
→Don't →overmix the cupcake batter after you add the eggs, overwhipping the eggs could cause the cupcakes to expand too much during baking and then deflate
→I use vanilla bean paste in my gluten-free vanilla cupcakes the paste adds beautiful flecks of vanilla, and you really can’t beat the taste.
I use LorAnn Oil or Neilsen-Massey Brand. If you don’t have vanilla bean paste on hand, substitute an equal amount of pure vanilla extract a high-quality pure vanilla extract is preferred.
Gluten-free Vanilla Cupcakes
- 235 gram unsalted butter, at room temperature
- 250 gram white sugar or superfine sugar
- 235 gram super-fine almond flour from blanched whole almonds *note
- 75 gram white rice flour
- 5 large eggs, at room temperature
- 1 or 2 teaspoons vanilla bean paste or pure vanilla extract
- 75 ml heavy cream, 35 to 40% at room temperature
Directions for the Gluten-free Vanilla Cupcakes
- The temperature of your butter is key to proper mixing. If your butter is too cold, it won’t whip up light enough; but if it’s too soft, it can’t hold enough air to leave a cupcake. You will know it’s right if it is soft but still holds its shape when you pick it up. If the butter droops or your finger melts right into it, it’s too soft. If you can easily press your fingers into the butter, it's too cold. Cutting the butter into small pieces will help to warm faster too.
- Make sure your eggs, and heavy cream is at room temp, You don’t want to add cold eggs to perfectly whipped butter or the butter will seize and you’ll lose the fluffy air you created. if your eggs are not at room temperature when you are ready to mix your cupcake batter, warm them in the shell by placing the eggs in a bowl of hot tap water for 5 minutes before starting this recipe.
- Preheat the oven to 160°C (320°F)
- Line two muffin pans, with 15 standard-size cupcake liners and set aside.
- Place the almond flour in a medium bowl, add the white rice flour and whisk to combine. Set aside for now.
- In the bowl of a stand mixer fitted with the whisk attachment beat the butter mix on medium-high speed until light and fluffy and has the consistency of mayonnaise and holds a peak when the whisk is lifted.
make sure at times while creaming the butter to stop the mixer and scrape down the sides and bottom of the bowl and shake out the batter that collects inside your whisk as well.
- Add the sugar and mix for about 7 minutes more or until the mixture is fluffy, make sure at times while creaming the butter and sugar mixture to stop the mixer and scrape down the sides and bottom of the bowl.
- As soon as the butter and sugar are creamy and light in color, stop the mixer, scrape down the sides and bottom of the bowl.
- →Note before you add in the eggs → make sure to whip on low-speed when you add the eggs, overwhipping the eggs can cause the cupcakes to expand too much during baking and den deflate after baking make sure you only mix as long as described below!
- With the mixer on the lowest setting, mix slowly, add 3 eggs, and mix until just combined for about 30 seconds. Scrape down the bowl again.
- Add the remaining 2 eggs and mix until just combine for about 10 to 20 seconds.
- The mixture may look broken and not very appealing at this stage, that´s fine, be not tempted to not overwhip!
- Scrap down the sides and bottom of the bowl again, shake out the batter that collects inside your whisk as well.
- Add the almond-rice flour mixture, vanilla bean paste, and heavy cream, Attach the whisk attachment.
- With the mixer on the lowest setting, ( with a few high-speed pulses in between) mix until just combined about 10 to 20 seconds. ( do not overwhip!)
- Remove the bowl from the mixer, Use your spatula, scrape the side and bottom of the bowl to incorporate any dry ingredients that may have settled there.
- Divide the cupcake batter evenly among the liners about 3/4 full I use an ice cream scoop for this.
- Bake the cupcakes in the center of the oven until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes.
- Transfer the pan to a wire rack and let cool completely.
For step by step pictures of how to make the
→ Glutenfree Vanilla Cupcakes
Click → here
