Velvet

Gluten-Free Vanilla Cupcakes with Vanilla Buttercream

Inspired by techniques from Serious Eats, NYT Cooking and King Arthur Baking.

Cupcakes · Gluten-free · American

Light vanilla cupcakes made with a 1:1 gluten-free flour blend and gluten-free baking powder, topped with the same fluffy vanilla buttercream.

Prep25 min
Cook22 min
Total47 min
DifficultyEasy
Per serving401 kcal
PremiumGluten-freeVegetarian
ServingsMakes 12
Allergens (EU 14)
GlutenCrustaceansEggsFishPeanutsSoybeansMilkTree nutsCeleryMustardSesameSulphitesLupinMolluscs

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Method

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Free sugars

Sugar (WHO daily guide)

Free sugars: 40.3 g per serving

80.6 % of the 50 g daily maximum · 161.2 % of the ideal 25 g

Free sugars under 50 g a day, ideally about 25 g (WHO). The share shown is the share of one serving. who.int/publications/i/item/9789241549028

Equipment

  • 12-hole muffin tin lined with paper cases
  • stand mixer or electric hand whisk
  • piping bag with a large star nozzle
  • wire rack

Nutrition per serving (estimated values)

Per servingAmount
Energy401 kcal
Protein2.4 g
Carbohydrate52.4 g
of which sugars41.1 g
of which free sugars40.3 g
Fat20.7 g
of which saturates12.8 g
Fibre0.3 g
Salt0.37 g

Protein per 100 kcal

0.6 g High Protein needs ≥ 5 g (20% of energy)

Calculated from USDA FoodData Central ingredient values