Gluten Free Vanilla Cupcake With Buttercream Frosting
December 31, 2019
"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"
- 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
Preheat oven to 350 degrees Fahrenheit.
Line a muffin tin with 3 paper liners and set aside.
In a small bowl, mix the dry ingredients and set aside.
In a medium bowl, whisk together the egg white and sugar; mix in the melted butter, liquor and vanilla.
Stir in the dry ingredients until just blended.
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.
Allow to cool completely.
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)
When cupcakes are completely cooled, frost the tops.
Tips & Variations
No special items needed.