The Very Best Vanilla Cupcakes
Yield: 1 dozen
Ingredients
- 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 3 Tbsp cornstarch
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 5 Tbsp Earth Balance Vegan Buttery Sticks
- 3/4 cup sugar
- 1 tsp vanilla
- 3 eggs, room temperature
- 2/3 cup plain dairy free yogurt
Directions
- Preheat oven to 350°F. Line muffin tin with paper liners; set aside.
- Sift together flour, cornstarch, baking powder, baking soda, and salt; set aside.
- In stand mixer fitted with paddle attachment, cream "butter" and sugar until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Mix in vanilla.
- Alternate additions of sifted flour mixture and yogurt, scraping down sides of bowl as needed.
- Using ice cream scoop, fill muffin liners about 2/3 full.
- Bake 15-18 minutes, or until toothpick inserted in center comes out clean. (Centers will spring back up when gently pressed.)
- Cool in pan for 5 minutes, then place cupcakes on wire rack to finish cooling.
- Once completely cool, decorate cupcakes with frosting and sprinkles. Enjoy!
Notes
- For one 8-inch round cake: Prepare recipe as stated above.
- For two 8-inch round cakes: Double recipe.
- For three 8-inch round cakes: Triple recipe.
- To bake round cake layer(s), grease pan(s) and line bottom(s) with parchment paper. Cook about 25 minutes.
- For frosting, try my buttercream recipe, using Earth Balance Vegan Buttery Sticks in place of butter to make dairy free.
Recipe adapted from Gluten Free on a Shoestring.
