Vanilla Cupcakes

Recently, I have been trying different gluten-free flour blends/brands in my baking. So  we decided to do an experiment in our house with cupcakes.

Faith’s favorite cupcakes are vanilla cupcakes. She loves chocolate, but doesn’t like chocolate cake. I usually use my own flour blend, but have recently been trying Bob’s Gluten Free Flour Blend and Better Batter Flour. I made 2 batches of cupcakes, one with Bob’s and one made with Better Batter. 

First off let me share the recipe with you:

Makes 12 cupcakes

  • 1/2 cup (1 stick) unsalted butter, room temp
  • 2/3 cup white sugar
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 1 1/2 cups all-purpose gluten free flour (which ever blend you like or have)
  • 1 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup milk (I used whole milk but have used Almond in the past)

Heat oven to 350. Line your muffin pan with paper liners and set aside.

In an electric mixer bowl cream the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the sides of your bowl. Beat well after each addition of egg; mix in the vanilla extract.

The above photo is of Bob’s Gluten Free.


In a separate bowl, mix together flour, baking powder, and salt. Alternate your flour mixture and milk. I always start with my flour and end with the flour. Continually, scrape down the sides of your bowl.

Fill your muffin/cupcake tins with batter to about 2/3 full. Bake for approximately 18-20 minutes. Remove from pan and allow to cool on wire racks before frosting.

Buttercream Frosting:

  • 1/2 cup (1 stick) unsalted butter, room temp
  • 1/4 tsp vanilla extract
  • 1/4 cup milk
  • 3-4 cups confectioners sugar (depends on your taste)

Cream the butter with an electric mixer until it’s nice and smooth. Scrape down the sides when necessary. Add vanilla and milk. Combine the confectioners sugar slowly into the mixture little by little otherwise you will have confectioners sugar all over the place. I’ve done this by accident one time! If the frosting is too loose and not coming together the way you like add another cup of confectioners sugar. Continue doing so until you get the consistency and flavor that you want. I have taken this frosting and added various flavors to it before. Grapefruit juice, lemon extract, almond extract, basically anything you want.

Once the cupcakes have cooled completely you can go ahead and frost them. Faith decided she wanted colored frosting. She chose to add about 2 drops of yellow and 1 drop of red to the frosting mixture. She didn’t want the colors to completely mix, she wanted almost a swirl pattern. And then of course you have to add sprinkles of some sort, her choice was stars.

Once we had baked, and all cupcakes cooled and frosted we taste tested……

Bob’s Gluten Free Flour  was our chosen one, but Better Batter was really good. It just tasted as though it would be a better fit for pie crusts. In fact, that will probably be the next baked good in our house. An apple pie! I will let you know!

Overall, we had a blast doing it and Faith had a blast frosting all those cupcakes! Oh, and she ate quite a bit of frosting along the way too.


A clinical psychologist turned stay at home mom. I have 2 beautiful girls (13 and 11) that I home school. We spend our days running back and forth to town, baking, cooking, riding horses and having fun on the farm.

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