Gluten free vanilla cupcakes are decorated with mango buttercream, and filled with lime curd in the middle. This is perfect mid day treat in the summer!

Gluten Free Vanilla Cupcakes

Adopted from Eat with Clarity

Wet Ingredients

• 2 large eggs
• ¼ cup vegetable oil
• ¼ cup melted butter
• ½ cup milk (used almond milk here)
• ¾ cup granulated sugar
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 cup gluten free 1:1 all-purpose flour (using King Arthur here)
• 1/3 cup almond flour
• 1 ½ teaspoons baking powder
• ½ teaspoon salt

Steps

1. Preheat the oven to 325°F. Line a cupcake tin with 12 liners and set aside.
2. In a large mixing bowl, whisk together wet ingredients until smooth.
3. Whisk in dry ingredients until combined.
4. Add the dry ingredients to the wet mixture until almost incorporated.
5. Scoop the batter into the prepared tray.
6. Bake for 16-20 minutes or until a toothpick comes out clean.
7. Let cool for about 15 minutes in the tray, then remove and transfer to a wire rack to finish cooling.

Mango Buttercream

• 2 sticks unsalted butter at room temperature
• 3 cups mango powdered sugar from Whipzi (use promo code “CK20” to get 20% off. No commission is earned)
• 1-2 teaspoons milk or heavy cream

1. Whisk the butter until light and fluffy.
2. Add in powdered sugar half cup at a time, until fluffy.
3. Add in milk or heavy cream depending on the consistency you are looking for
4. Mix it in low for few minutes to reduce bubbles.

Assemble

I filled the cupcakes with zesty lime curd from Umikah in the middle (Use 10% off discount code “SUGARTREATS1′ on your order. Check out their products here. ) Then tip 1M was used to pipe the buttercream on top, decorated with lime sprinkles from Foliay (Use 15% off discount code “CK15” on your order Foliay.)

Storage: Once prepared, these cupcakes will keep for about 5 days in the fridge.

Let me know and comment below if you have tried this recipe. Follow me on Instagram.

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