Description

Mini, 2-bite gluten free vanilla cupcakes that are light, fluffy and topped with vanilla buttercream and rainbow sprinkles.

Ingredients

Scale

For the Gluten Free Cupcakes

1/3 C (55 g) Canola or Vegetable Oil
3/4 C (150 g) Granulated Sugar
1/3 C (65 g) Full Fat Sour Cream, at room temperature
1/2 tsp Vanilla Extract
1/2 C (100 g) Buttermilk, at room temperature
1 C + 2 TBSP (140 g) 1 to 1 Gluten Free Baking Flour
2 tsp Baking Powder
1/4 tsp Salt

For the Vanilla Buttercream

1/2 C (113 g) Unsalted Butter, at room temperature
1 tsp Vanilla Extract
Pinch of Salt
2 C Powdered Sugar
2–4 TBSP Heavy Cream

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Instructions

For the cupcakes

Preheat oven to 350 and line a mini cupcake pan with 24 mini cupcake liners.
In a medium mixing bowl whisk the sugar, gluten free flour, baking powder, and salt.
In a large liquid measuring cup, whisk together the oil, sour cream, vanilla, and buttermilk.
Create a well in the center of the dry ingredients and pour the liquids in. Fold together until JUST combined. The batter will be thick.
Use a 1 TBSP cookie scoop to portion the batter into the prepared cupcake liners.
Bake for 15-16 minutes or until the edges just begin to brown and a toothpick comes out mostly clean with a few moist crumbs attached.
Let cupcakes cool completely before topping with vanilla buttercream.

For the Vanilla Buttercream

Use a hand mixer to whip the butter until smooth.
Add the vanilla and salt and mix to combine.
Add half of the powdered sugar and mix for 2-3 minutes or until smooth. Repeat with the remaining powdered sugar.
Add heavy cream 1-2 TBSP at a time until you reach your desired consistency.
Prepare a piping bag with a round tip and fill with buttercream. Pipe a classic swirl onto each cupcake and top with rainbow sprinkles.

Notes

Cupcakes will keep fresh on the counter for 24 hours, then place in the fridge in an airtight container for up to 3 days. Since they are small, they will dry out quicker than standard sized cupcakes.