Ingredients:

  • 1 ½ cups (180g) gluten-free all-purpose flour blend
  • 1 cup (200g) granulated sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (120ml) vegetable oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) milk (dairy or non-dairy alternative)
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2-4 tablespoons (30-60ml) milk (dairy or non-dairy alternative)

Instructions:

  1. Preheat the Oven: Set the oven to 350°F (175°C).
  2. Prepare the Muffin Tin: Line the muffin tin with cupcake liners.
  3. Mix Dry Ingredients: In a large bowl, whisk together gluten-free flour, sugar, baking powder, baking soda, and salt.
  4. Combine Wet Ingredients: In another bowl, beat together the oil, eggs, vanilla extract, and milk.
  5. Combine Mixtures: Pour the wet ingredients into the dry ingredients. Mix until just combined; do not overmix.
  6. Fill Cupcake Liners: Distribute the batter evenly among the cupcake liners (about 2/3 full).
  7. Bake: Place in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
  8. Cool the Cupcakes: Allow to cool for 10 minutes in the tin, then transfer to a wire rack to cool completely before frosting.
  9. Prepare the Frosting: In a clean bowl, beat the softened butter until creamy. Gradually add powdered sugar and vanilla, blending well. Add milk as needed for desired consistency.
  10. Frost the Cupcakes: Once cooled, frost the cupcakes using a spatula or piping bag.