Gluten-free White Cupcakes
My friend Jeanine is the talented gluten-free blogger behind the blog Faithfully Gluten Free. Her blog is full of delicious desserts, yummy baked goods and family meals. Jeanine had her first book published earlier this year, The Everything Guide to Living Gluten-Free. I received a preview copy of this book to review and just loved it.
Now on to the gluten-free cupcakes…
Everyone needs a good standby recipe for gluten-free white cupcakes. As of yet, I didn’t have a go-to recipe for these. When I was flipping through this book, the recipe for White Cake caught my eye and I decided to follow the recipe and then make as cupcakes instead of a sheet cake.
They were delicious! The recipe made 24 cupcakes. I frosted 12 with my favorite fudge frosting and half with my favorite white icing (will post soon!) Both frostings went well with these white cupcakes. I served them to two families that joined us for birthday dessert over the weekend, and everyone thought they were really good.
If you’re looking for a chocolate cupcake recipe to try next, head over to my gluten-free chocolate cupcakes recipe!
And here’s the recipe for these delicious gluten-free white cupcakes!
Gluten-free White Cupcakes
Looking for a from-scratch recipe for gluten-free white cupcakes? Here's a great one that is perfect for birthdays!
Ingredients
- 1 1/2 cups white rice flour
- 1/2 cup millet flour
- 1/4 cup tapioca starch
- 1 tsp.xanthan gum
- 1 1/2 cups sugar
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup unsalted butter, softened
- 3/4 cup milk
- 2 tsp. vanilla
- 4 egg whites
Instructions
- Preheat oven to 350°. Spray a 9" x 13" pan with nonstick cooking spray and set aside. For cupcakes, line 2 muffin pans with paper liners (24 cupcakes total).
- In a large bowl, combine with rice flour, millet flour, tapioca starch, xanthan gum, sugar, baking powder, baking soda, and salt and mix well with a wire whisk.
- In a stand mixer fitted with a paddle attachment, beat the butter until fluffy. Add the flour mixture, along with the milk and vanilla. Beat until blended, and then beat on medium speed for 2 minutes.
- Add the unbeaten egg whites, all at once, and beat 2 minutes longer. Pour batter into prepared pan for sheet cake. For cupcakes, use a large cookie scoop or ice cream scoop or measuring cup to fill cupcake liners 3/4 full, making 24 cupcakes.
- Bake at 350° for 35-40 minutes, or until cake is beginning to pull away from edges and is light golden brown. For cupcakes, bake for 15-16 minutes or until the cupcakes are a light golden brown.
- Allow sheet cake to cool completely on wire rack. Allow cupcakes to cool in pan about 5 minutes, then gently remove to a wire rack to cool.
Notes
Recipe from The Everything Guide to Living Gluten-Free by Jeanine Friesen. Copyright ©2013 by F+W Media, Inc. Used with permission.
 This recipe shared with permission from Jeanine of Faithfully Gluten Free (formerly Baking Beauties)
These cupcakes look soooo good! Im terrible at baking them from scratch and a book to help me would probably do the trick!
I like vanilla and chocolate, but I like to try different flavours. I think banana would have to be my favourite.
As always these look amazing. You have me seriously considering going gluten free to see how I feel and find out if it would help with my thyroid issues. Thanks for so many delicious recipes!
My favorite cupcake flavor is chocolate.