Name: Gluten-Free Vanilla Cupcakes
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2/3 cup butter, softened; 1-3/4 cups sugar; 2 large eggs, room temperature; 1-1/2 teaspoons vanilla extract; 2-1/2 cups gluten-free all-purpose baking flour (without xanthan gum); 2-1/2 teaspoons baking powder; 1/2 teaspoon xanthan gum; 1/2 teaspoon salt; 1-1/4 cups 2% milk; FROSTING:; 1/2 cup butter, softened; 1 package (8 ounces) cream cheese, softened; 3 cups confectioners' sugar; 2 teaspoons vanilla extract; 1 to 2 tablespoons 2% milk

Here is how to make foolproof gluten-free vanilla cupcakes. Trust us: They are just as fluffy and delicious as the wheat-filled classic.

Ingredients

2/3 cup butter, softened

1-3/4 cups sugar

2 large eggs, room temperature

1-1/2 teaspoons vanilla extract

2-1/2 cups gluten-free all-purpose baking flour (without xanthan gum)

2-1/2 teaspoons baking powder

1/2 teaspoon xanthan gum

1/2 teaspoon salt

1-1/4 cups 2% milk

FROSTING:

1/2 cup butter, softened

1 package (8 ounces) cream cheese, softened

3 cups confectioners' sugar

2 teaspoons vanilla extract

1 to 2 tablespoons 2% milk

Instructions

1 Mix the wet ingredients

2 Preheat the oven to 350°F and line 24 muffin cups with paper liners. In a large bowl, cream the butter and sugar on high speed until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla.

3 Mix the dry ingredients

4 In another bowl, combine the dry ingredients: the flour, baking powder, xanthan gum and salt. Whisk them together until they're combined (you don't want any pockets of baking powder).

5 Combine the ingredients

6 Gradually add the dry mixture to the wet ingredients. Add one-third of the flour mix, one-third of the milk, and beat well. Repeat twice more, alternating flour mix and milk, and beating well after each addition. Editor's Tip: Avoid beating the batter too much, which can make cupcakes sink. (More on this later.)

7 Pour into muffin tin

8 Slowly pour the batter into the prepared cups. Fill each about three-quarters full, so the cupcakes have room to rise.

9 Bake for 15 to 20 minutes, or until a toothpick inserted in the center cupcake comes out clean. Cool in the pans for 10 minutes before removing to wire racks to cool completely.

10 Make the frosting

11 In a large bowl, beat the butter, cream cheese, confectioners' sugar and vanilla until smooth. Gradually, beat in just enough milk to achieve a smooth, spreadable, fluffy consistency. Editor's Tip: If you're working ahead, keep the frosting in the refrigerator until you're ready to use it. The cream cheese can spoil at room temperature.

12 Frost the cupcakes

13 When the cupcakes are completely cool, frost them and decorate however you like. Then eat!