Introduction
Gluten free baking can be intimidating. Many recipes call for unfamiliar ingredients, and the results are often dry and crumbly. But these mini cupcakes are an exception! With a simple combination of gluten free all-purpose flour, sugar, and a few other ingredients, these mini cakes are light, fluffy, and delicious. Plus, they're the perfect size for a sweet treat after a meal.
Ingredients
For the cupcakes:
- 1 cup gluten free all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- ½ cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup buttermilk
- 1/2 cup unsalted butter, at room temperature
- 2 cups confectioners' sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons heavy cream or whole milk
Instructions
To make the cupcakes:
- Preheat the oven to 350°F and line 24 mini muffin cups with paper liners.
- In a medium bowl, whisk together the gluten free flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.
- With the mixer on low speed, add in the dry ingredients in three additions, alternating with the buttermilk in two additions and ending with the dry ingredients. Beat until just combined.
- Divide the batter evenly among the prepared muffin cups. Bake for 12 to 15 minutes, until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until light and fluffy. Add the confectioners' sugar and beat until combined. Beat in the vanilla and cream or milk until light and fluffy, about 3 minutes.
- Frost the cooled cupcakes as desired.
Serving
These mini cupcakes are the perfect size for a sweet treat after a meal. Serve them plain or with a dollop of whipped cream or a sprinkle of nuts. They're also great for birthday parties and other special occasions.
Storage
These mini cupcakes are best served the day they are made, but they can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
Each mini cupcake contains approximately 140 calories, 7 grams of fat, 19 grams of carbohydrates, 1 gram of fiber, and 2 grams of protein. They are also low in sodium and cholesterol.
Conclusion
These mini gluten free cupcakes are a delicious and easy way to satisfy your sweet tooth. With a simple combination of gluten free all-purpose flour, sugar, and a few other ingredients, these mini cakes are light, fluffy, and delicious. Plus, they're the perfect size for a sweet treat after a meal. So the next time you're in the mood for something sweet, give these mini cupcakes a try!