Gluten Free Mini Vanilla Cupcakes with Vanilla Buttercream

By francesn

Prep: 5 minutes Bake: 10 minutes Makes: ~30 mini cupcakes

Ingredients

• For cake:
• 1 1/4 cups all purpose gluten free flour (I used Cup4Cup.)
• 3 tablespoons corn starch
• 1 cup white sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 cup butter, melted
• 2 eggs, room temp
• 1/2 cup milk (I used unsweetened vanilla almond milk.)
• 2 tsp vanilla
• Frosting:
• 3/4 cup butter, softened
• 2 cups powdered sugar
• 1 tablespoon vanilla

Preparation

Step 1

1. Preheat oven to 350. For minis, line or grease a 24 cup mini muffin tin. For regular sized cupcakes, line or grease a 12 cup tin.
2. In a large bowl, whisk together all the dry ingredients, including sugar.
3. In another bowl, whisk together the melted butter, eggs, milk, and vanilla.
4. Dump wet ingredients into dry and whisk well by hand.
5. Fill muffin tins ¾ full. Bake minis 9-11 minutes or until a toothpick comes out clean. For regular sized cupcakes bake 18-20 minutes.
6. Remove from oven and let cool in pan for 5-10 minutes. Carefully remove to a cooling rack and let finish cooling.
7. While cupcakes are cooling, make frosting: Using whisk attachment in mixer, whip the very soft butter on medium high for 4-5 minutes. Reduce the speed to low and add the powdered sugar. Once all sugar is incorporated, increase speed to medium high and add vanilla. Whip for 4 minutes, scraping down bowl, until light and fluffy.
8. Pipe or spread onto cupcakes. Roll sides in sanding sugar or sprinkles, if desired.