Description
Delicious gluten-free cupcakes that are light and fluffy, perfect for any occasion!
Ingredients
Scale
- ¼ cup unsalted butter (room temperature)
- ¼ cup vegetable oil
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1¼ cup Bob’s Red Mill’s 1 to 1 Gluten Free Baking Flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon kosher salt
- ⅓ cup buttermilk
- ⅓ cup gluten-free jimmies
- 4 ounces unsalted butter (room temperature)
- 1¾ cup powdered sugar
- 2 teaspoons vanilla extract
- 1 to 3 tablespoons whole milk
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line a muffin pan with cupcake liners.
- In a medium bowl, combine the gluten-free flour, baking powder, baking soda, and salt.
- In the bowl of a stand mixer, beat the butter, oil, sugar, and vanilla until light and fluffy – about 2 minutes.
- Add the eggs, one at a time, beating after each addition. Stop the mixer and scrape the sides of the bowl with a spatula.
- Add half of the flour mixture and beat until combined.
- Add the buttermilk and beat until combined.
- Add the remaining flour mixture and beat until incorporated. Add the rainbow sprinkles and mix to combine.
- Divide the batter evenly between the 12 cupcake liners. Bake until a toothpick comes out clean, about 18 to 20 minutes.
- In a large bowl, beat the butter until light and creamy.
- Add 1 cup of powdered sugar and 1 tablespoon of milk and beat for another 30 seconds.
- Add the remaining powdered sugar and vanilla. Beat again for 30 seconds. If needed, add another tablespoon or two of milk. Beat until smooth.
Notes
- Ensure ingredients are at room temperature for best results.
- Adjust milk quantity based on desired icing consistency.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 50mg