Perfect Gluten Recipe

I recently embarked on a delightful culinary adventure using gluten free vanilla bean cupcakes. The blend of natural ingredients creates an unforgettable aroma and unique flavor that captivates the senses. Every bite feels like a fresh, innovative take on a beloved dessert, inviting you to experience this unexpected twist on simplicity.

I first tried this recipe when I was in need of a quick sweet treat that wouldn’t leave me feeling bloated, and it turned out amazing. I mixed together a gluten free all-purpose flour blend with granulated sugar, salt, baking soda, and baking powder to create a light base that really sets the stage.

Then I added dairy-free butter, a couple of eggs, and some dairy free milk to bring a silky texture. The star of the dish is the vanilla bean finish, which I get by splitting the bean and scraping out the seeds (though vanilla extract would work if you don’t have a bean on hand).

A dash of apple cider vinegar ties everything together in a way that makes the cupcakes taste like they came fresh out of a bakery. These Gluten-Free Vanilla Cupcakes offer a sophisticated twist on a classic dessert and they are perfect when you want something a little different.

Why I Like this Recipe

I like this recipe because it’s super simple to make even on days when im in a rush, which is a huge bonus for me. I appreciate that it’s both dairy-free and gluten-free, meaning i can enjoy a tasty treat without worrying about my dietary restrictions. I also love how the vanilla bean gives it a rich flavor that really stands out, making every bite feel like a little bakery treat. Lastly, the cupcakes come out with a moist, tender texture that makes me feel like i’m indulging in something homemade and delightful.

Ingredients

• Gluten free all purpose flour blend gives structure and gentle carbs in each bite.
• Granulated sugar adds a sweet taste balancing tangy apple cider vinegar naturally.
• Dairy free butter or coconut oil provides healthy fats for a moist, tender texture.
• Eggs bring protein and help bind everything together making the treat fluffier.
• Dairy free milk like almond or oat milk offers creaminess and proper moisture balance.
• Apple cider vinegar reacts with leavening agents for a lighter, airy result.
• Vanilla bean or extract creates a warm, inviting aroma and extra sweet notes.
• Salt enhances the overall flavor and balances other ingredients perfect.

Ingredient Quantities

• 1 1/2 cups gluten free all-purpose flour blend (spooned and leveled)
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup dairy-free butter (melted) or coconut oil
• 2 large eggs (at room temperature)
• 1/2 cup dairy-free milk (such as almond or oat milk)
• 1 vanilla bean (split and seeds scraped) or 1 teaspoon vanilla extract
• 1 teaspoon apple cider vinegar

How to Make this

1. Preheat your oven to 350°F and line a muffin tin with cupcake liners.

2. In a large bowl, combine 1 1/2 cups gluten free flour, 1 cup granulated sugar, 1/2 tea spoon salt, 1/2 tea spoon baking soda, and 1 tea spoon baking powder.

3. In another bowl, mix together 1/2 cup melted dairy-free butter (or coconut oil), 2 room-temperature large eggs, and 1/2 cup dairy-free milk.

4. Scrape out the seeds from 1 vanilla bean (or use 1 tea spoon vanilla extract) and add it to the wet ingredients along with 1 tea spoon apple cider vinegar.

5. Pour the wet mixture into the dry ingredients and stir gently until just combined, being careful to not overmix.

6. Spoon the batter into the cupcake liners, filling each about two-thirds full.

7. Place the muffin tin into the preheated oven and bake for 18 to 20 minutes until a toothpick inserted in the center comes out clean.

8. Once baked, let the cupcakes cool in the tin for about 10 minutes.

9. Transfer the cupcakes to a wire rack to finish cooling completely.

10. Enjoy these dairy-free, gluten free vanilla cupcakes that have that fresh bakery-style texture and a rich vanilla bean finish.

Equipment Needed

1. Oven (make sure it can reach 350°F)
2. Muffin tin
3. Cupcake liners
4. Large bowl for the dry ingredients
5. Another bowl for the wet ingredients
6. Measuring cups and spoons
7. A spatula or whisk for stirring
8. Toothpick (to test if they are done)
9. Wire rack for cooling the cupcakes completely

FAQ

Perfect Gluten Recipe Substitutions and Variations

• For the gluten free all-purpose flour blend, you can mix 1 cup of rice flour, 1/4 cup tapioca starch, and 1/4 cup potato starch to create your own version if you don’t have a pre-made blend
• If you dont have dairy-free butter, you can use the same amount of olive oil. It might give a slightly different flavor but works just fine
• If youre short on eggs, try using 1 tablespoon of ground flaxseed mixed with 3 tablespoons water for each egg. Mix it let it sit for a few minutes before using
• For the apple cider vinegar, white vinegar or even a bit of lemon juice can do the trick if you dont have the cider

Pro Tips

1. Make sure your eggs and dairy-free milk are at room temp before you start – this helps everything mix smoother and stops lumps from forming.
2. When you’re stirrin your flour into the sugar and other dry stuff, don’t pack it down, just spoon it in lightly. This will keep your cupcakes airy and fluffier rather than dense.
3. Be careful when mixin the wet and dry ingredients together. Stir just until everything gets combined, overmixing can make your cupcakes come out a bit tougher than you want.
4. After bakin, let the cupcakes chill in the tin for about 10 minutes before droppin them onto a rack. Even though it’s tempting to dig in straight away, this step makes sure they hold together better.