Gluten-free recipes

Gluten-free rice flour vanilla cupcakes

Light and fluffy gluten-free vanilla cupcakes made with rice flour and butter.

Ingredients

• 1.5 cups White rice flour
• 1/4 cup Tapioca starch
• 3/4 cup Granulated sugar
• 1/2 cup Butter, softened
• 2 large Eggs
• 3/4 cup Milk
• 2 tsp Baking powder
• 2 tsp Vanilla extract
• 1/4 tsp Salt

Steps

1. Preheat oven to 350F and line a 12-cup muffin tin with liners.
2. Cream the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then the vanilla.
4. Whisk together rice flour, tapioca starch, baking powder, and salt, then add to the batter alternating with the milk.
5. Divide into the liners and bake 18-20 minutes until a toothpick comes out clean; cool before frosting.

Keeping it gluten-free

Made with gluten-free ingredients as written. Always confirm packaged items (broth, sauces, tamari) are labeled gluten-free.

Check the labels on packaged ingredients like broth, sauces and spices. Guidance, not medical advice.