Are you looking for a delicious cupcake recipe that’s also completely free of xantham gum? Whether you have a sensitivity to this common baking ingredient or simply want to try a different approach, this recipe delivers incredibly light and fluffy cupcakes without compromising on flavor. Perfect for birthdays, celebrations, or a simple afternoon treat, these cupcakes are surprisingly easy to make and guaranteed to be a crowd-pleaser. Let’s get baking!
Ingredients:
This recipe makes approximately 12 standard-sized cupcakes.
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) buttermilk
Instructions:
Get started: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. This preparation ensures even baking and easy removal.
Dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This simple step ensures that the leavening agents are evenly distributed for a consistent rise.
Cream butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This is best achieved using an electric mixer, but a sturdy hand mixer will also work. The creaming process incorporates air, leading to lighter cupcakes.
Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Make sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined; don't overmix. Overmixing develops gluten, leading to tough cupcakes.
Fill cupcake liners: Fill each cupcake liner about two-thirds full. This leaves room for the batter to rise.
Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Oven temperatures can vary, so keep a close eye on your cupcakes.
Cool: Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. This prevents them from crumbling.
Frosting Suggestions (and variations!):
These cupcakes are delicious on their own, but a dollop of frosting elevates them to the next level. Consider these options:
- Classic Vanilla Buttercream: A timeless choice that complements the cupcake perfectly.
- Cream Cheese Frosting: Adds a tangy twist that balances the sweetness.
- Chocolate Ganache: For a rich and decadent treat.
Variations: You can easily adapt this recipe to your taste. Try adding:
- Chocolate Chips: Fold in ½ cup of chocolate chips to the batter for chocolate cupcakes.
- Different Extracts: Experiment with almond, lemon, or orange extract instead of vanilla.
- Fruit: Incorporate blueberries, raspberries, or chopped strawberries for a fruity twist.
Nutritional Information (per cupcake, approximate):
- Calories: Approximately 250
- Fat: Approximately 12g
- Sugar: Approximately 25g
This recipe offers a simple and delicious way to enjoy homemade cupcakes without relying on xantham gum. The result is a light and fluffy treat perfect for any occasion. Enjoy!