This gluten-free recipe only requires one bowl, no mixer, and they taste like Sprinkles vanilla cupcakes!

Recipe by Catherine Pla

Makes 12 cupcakes

Easy Gluten Free Vanilla Cupcakes with Vanilla Buttercream

Cupcakes

11⁄3 c gluten-free flour blend (I like Bob’s Red Mill 1-to-1)
1⁄2 t kosher salt
11⁄2 t baking powder
1 c granulated sugar
1⁄4 c avocado oil, or other vegetable oil
1 egg, room temperature
2 t vanilla bean paste or extract
1⁄2 t almond extract
1⁄2 c sour cream, full-fat plain Greek yogurt, or labne
1⁄2 c water

Buttercream

1⁄2 c (1 stick) unsalted butter, softened
1 t vanilla bean paste or extract
Pinch of salt
2 c confectioners’ sugar
1-2 T heavy cream or milk
Assorted sprinkles, optional

Line a 12-count muffin pan with paper liners. Preheat the oven to 350.

Add flour, salt, baking powder, and sugar to a large bowl and stir to combine.

Make a well in the center of the flour mixture and add the rest of the wet ingredients. Whisk to combine. Overbeating is not a problem with this recipe (because there’s no gluten) so feel free to beat until well combined, at least 2 minutes.

Divide batter among muffin cups, filling cups about 2⁄3 of the way full.

Bake about 18 minutes, until a cake tester comes out clean. Transfer to a wire rack and let cool completely.

To make frosting, beat butter in a stand mixer fitted with the whisk attachment. Add vanilla and salt. When the mixture is smooth, sift in the confectioners sugar and beat again until smooth. If the frosting seems dry, add in heavy cream a tablespoon at a time and beat until smooth and creamy.

Once the cupcakes have cooled, frost them by either spreading frosting with an offset spatula or knife, or using a pastry bag and tip to pipe frosting. Garnish with sprinkles, if desired.