# Gluten-Free Vanilla Bean Cupcakes

Gluten-Free Vanilla Bean Cupcakes takes 33 min (15 min prep, 18 min cooking) and serves 12.

Recipe by glutenfreepalate.com · original: https://www.glutenfreepalate.com/gluten-free-vanilla-bean-cupcakes/  
Cuisine: American · Dish: Desserts & baking  
Diet: Gluten-free (verified by Meez against the source's own claim and its ingredient list)  
On Meez: https://meezenplace.app/recipes/gluten-free-vanilla-bean-cupcakes-recipe (with step-by-step Cook Mode)

These Gluten-Free Vanilla Cupcakes are dairy-free, simple to make, and lend a bakery style texture and a vanilla bean finish.

## Ingredients (serves 12)

- ½ cup vegetable oil (or oil of choice) (4 oz.)
- ¾ cup granulated sugar (160g.)
- 2 large eggs, room temperature
- 1¼ cups all purpose gluten-free flour blend (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour) (180g.)
- ¼ teaspoon salt
- 1¾ teaspoons baking powder
- ½ cup dairy-free milk (or dairy milk) (4 oz.)
- 2 teaspoons gluten free vanilla extract (or vanilla bean paste)
- ½ cup dairy-free butter (or dairy butter), room temperature (4 oz.)
- 1 teaspoon gluten free vanilla extract
- 3 cups powdered sugar (360g.)
- 2 tablespoons dairy-free milk (or dairy milk)

## Gluten-free

Gluten-free as written by the source and checked by Meez. Check every label, and watch shared toasters, boards and fryers. Not medical advice.

Check the label on:

- baking powder

## Steps

1. Preheat oven to 350°F (180°C) and position rack in center of oven
2. Line cupcake pan with paper liners; set aside
3. In a medium mixing bowl, combine oil and sugar
4. Add eggs and beat with an electric mixer at medium speed for one minute
5. Add flour, salt, baking powder, dairy-free milk, and vanilla extract (or paste); beat at medium speed for one minute
6. Spoon batter evenly into cupcake liners
7. Bake until the centers spring back when touched and cupcakes are very lightly browned
8. Let cool in the pan on rack for five minutes
9. Remove cupcakes from pan onto rack and cool completely before frosting
10. In a medium mixing bowl, beat together dairy-free butter and vanilla paste until smooth and creamy
11. Gradually add powdered sugar, one cup at a time, beating well
12. Alternate one cup of powdered sugar and 1 tablespoon of dairy-free milk until all ingredients are blended
13. Beat in additional dairy-free milk if needed to obtain desired consistency
14. Frost and enjoy!

## Good to know

### Swaps

Out of vanilla extract? Use vanilla bean paste in the same amount for a similar flavor.

### Making it ahead

Bake the cupcakes up to 2 days ahead and keep them unfrosted in an airtight container in the fridge, then frost before serving.

## Nutrition (per serving, 1 cupcake w/frosting, as published by glutenfreepalate.com)

- Calories: 590 calories
- Protein: 4 grams protein
- Carbohydrates: 98 grams carbohydrates
- Sugar: 77 grams sugar
- Fiber: 1 grams fiber
- Fat: 20 grams fat
- Saturated fat: 7 grams saturated fat
- Unsaturated fat: 13 grams unsaturated fat
- Cholesterol: 55 milligrams cholesterol
- Sodium: 220 milligrams sodium