Cupcakes! More cupcakes! Today I have a gluten-free recipe for you, my friends. A delightful cupcake recipe accompanied by to-die-for vanilla buttercream. This buttercream is now my go-to vanilla frosting recipe, when I don’t want cream cheese. I hope it will become yours too. :)
Gluten Free Chocolate Chip Cupcakes
makes 2 dozen (24) cupcakes
- 1 ½ cups organic sugar
- 8 TBS (1 stick) unsalted butter, softened
- 2 eggs, room temp
- 1 TBS pure vanilla extract
- 1 ¼ cups whole milk
- 2 ½ cup gluten free flour blend, sifted twice for fluff (very important!)
- 2 ½ tsp baking powder
- 1/4 tsp sea salt
- 1 cup dark or semi-sweet chocolate chips, regular sized or mini works
Preheat the oven to 350 degrees F. Line a cupcake pan with cupcake liners.
In a medium bowl, beat together sugar and butter until fluffy, about 30 seconds. Add the eggs and vanilla and gently beat until just combined. Set aside.
In a separate bowl, combine the twice-sifted flour, baking powder, and salt. Toss together.
Pour ½ of the milk and ½ of the flour mix in the butter mixture, briefly and gently beat. Repeat so it’s all together and happy and smooth.
Now pour in the chocolate chips and fold into the batter with a spatula to combine.
Scoop the batter into the prepared liners in the pan. Fill the liners 2/3 full and bake the cupcakes for 14-16 minutes, until a toothpick inserted into a cupcake comes out clean.
Let the cupcakes cool in the pan for 5 minutes before removing to cool on a cooling rack.
Let the cupcakes cool completely before frosting.
Prepare yourself, because now we are going to make the best vanilla buttercream you have ever tasted.
Also prepare yourself for butter in extreme amounts. Because, my friends, butter is our masked hero in this adventure. :D
Vanilla (Chocolate Chip) Buttercream
makes a crazy amount of frosting
- 1 cup (2 sticks) unsalted butter, softened
- 2 tsp pure vanilla extract
- ½ tsp salt
- 6 cups powdered sugar
- 4 TBS whole milk
- ½ cup dark chocolate chips, chopped small (or use minis) (optional)
In a medium bowl, beat together the butter, vanilla, and salt until fluffy, about 1 minute. Beat in the powdered sugar 2 cups at a time, so as not to cause a sugar cloud to engulf you. In between the sugar additions, beat in the milk a little at a time. Keep adding sugar and milk and beating until it’s all together and smooth and creamy. If you are adding the chocolate chips, do so now and beat for 30 seconds.
Frost those cupcakes honey! Spread, swirl, pipe, or spoon, it doesn’t matter as long as the frosting gets on these cupcakes. :D
Bon appetit! ♥