Iowa Girl Eats · by Kristin Porter★ 5.0 (1)
Gluten Free Vanilla Cupcakes
NUTRITION · PER SERVING34M COOK
CAL 17%·PRO 3%
CARBS 48G57% OF CAL
0G FIBER11G OTHER36G TOTAL SUGAR
FAT 16G44% OF CAL
7G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light, fluffy vanilla cupcakes made with gluten-free flour and topped with vanilla buttercream. Tender and sweet, indistinguishable from regular cupcakes.
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View the full recipe on Iowa Girl Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1-1/2 cups gluten free baking flour blend WITH binder (see notes)
- 1 teaspoon baking soda
- 1/2 teaspoon aluminum-free baking powder (Bob’s Red Mill recommended)
- 1/4 teaspoon salt
- 1/4 cup butter (softened to room temperature)
- 1/4 cup vegetable oil
- 1 cup granulated sugar
- 2 large eggs
- 1 Tablespoon vanilla extract
- 3/4 cup buttermilk
- gluten free sprinkles (see notes)
- 3/4 cup butter (1-1/2 sticks, softened to room temperature)
- 3 cups powdered sugar
- 2 - 3 Tablespoons milk (any kind)
- 2 teaspoons vanilla extract
- pinch of salt (omit if using salted butter)
- gel food coloring (optional)
At a glance
PER SERVING · TIME 34M
CAL 17%·PRO 3%
CARBS 48G57% OF CAL
0G FIBER11G OTHER36G TOTAL SUGAR
FAT 16G44% OF CAL
7G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 19m
- Sodium
- 209mg
- Total sugar
- 36g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 32mg
- Calcium
- 24mg
- Iron
- 0.14mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 209MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.