8 tablespoons (112 g) unsalted butter, at room temperature
1 cup (200 g) granulated sugar
1 egg (50 g, weighed out of shell) + 1 egg white (25 g) at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups (210 g) all purpose gluten-free flour (I like Better Batter here)
3/4 teaspoon xanthan gum (omit if your blend already contains it)
2 tablespoons (18 g) cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
Fill the prepared wells of the muffin tin about 2/3 of the way full with the batter. Shake the tin back and forth to evenly distribute the batter in each of the wells. Place the tin in the center of the preheated oven and bake until the cupcakes are very lightly golden brown and spring back when pressed lightly in the center (about 20 minutes). Don’t over bake. Allow the cupcakes to cool for at least 5 minutes in the tin before transferring to a wire rack to cool completely. Repeat with the remaining cupcake batter. Cool the cupcakes completely before frosting and/or decorating.
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