Gluten Free Vanilla Cupcake With Buttercream Frosting

3
Servings
15m
Prep Time
20m
Cook Time
35m
Ready In


"Most people do not think of the gluten intolerant people attending birthday parties so this is a tasty cupcake recipe I usually make when going to a birthday party or special occasions. If making this for little ones, use milk in lieu of the Irish Cream Liquor. Makes 3"

Original recipe yields 3 servings
OK

Nutritional

  • Serving Size: 1 (102.5 g)
  • Calories 421.4
  • Total Fat - 15.6 g
  • Saturated Fat - 9.8 g
  • Cholesterol - 40.7 mg
  • Sodium - 167.8 mg
  • Total Carbohydrate - 64 g
  • Dietary Fiber - 0.6 g
  • Sugars - 47.9 g
  • Protein - 2.5 g
  • Calcium - 36.9 mg
  • Iron - 0.4 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350 degrees Fahrenheit.

Step 2

Line a muffin tin with 3 paper liners and set aside.

Step 3

In a small bowl, mix the dry ingredients and set aside.

Step 4

In a medium bowl, whisk together the egg white and sugar; mix in the melted butter, liquor and vanilla.

Step 5

Stir in the dry ingredients until just blended.

Step 6

Pour into 3 paper lined muffin cups and bake for 18 to 20 minutes, or until a toothpick inserted into center of cupcake comes out clean.

Step 7

Allow to cool completely.

Step 8

Meanwhile, to make frosting, whip butter with a mixer , add vanilla and liquor and mix in icing sugar a bit at a time. (At this point you can add food coloring if using)

Step 9

When cupcakes are completely cooled, frost the tops.

Step 10

Enjoy!

Tips & Variations


No special items needed.

Related