I had a hankering for something sweet, but not chocolate. I know, right? I must have lost my mind…no chocolate?! Banish the thought! But there I was, in the middle of my kitchen, my tastebuds fully in control of my brain – desiring something a bit sweet, definitely fluffy (which ruled out cookies or brownies), and it had to be light (not dark, gooey, and decadent as per usual).
Cupcakes…Vanilla Cupcakes…fluffy little sweet pillows from heaven. Then I was looking through my recipes (yes, I still keep recipes from days long gone – just in case. In case of what I don’t know. The internet blows up? Who knows.)
I stumbled upon an old recipe my sweet grandma used to use when I was a wee widdle one. Of course it called for regular flour and cows milk – both easily “fixable”. And lots of sugar – another pretty easy fix (reduce, reduce, reduce).
Voila! My tastebuds were dancing with anticipation as if the lottery numbers were being read, and each was a match to the ticket I held in my hand.
These are delicious, moist, well-crumbed cupcakes, that fluff up like magic for any type of frosting delicacy that you’d like. (I didn’t frost mine tonight – I know, right? Shame on me!) But they’re so delicious, that if you want something sweet, but not cra-cra over the top sweet, they’ll fit the bill perfectly. If you want them really sweet, add more sugar to the batter, or frost them to your heart’s delight (and you can even fill them!)
Makes 10-12, depending on how much batter you pour into each cupcake liner.
- Melt the butter and let it come back to room temperature.
- Get eggs out to come to room temperature.
- Measure Coconut Milk and let come to room temperature.
- Line cupcake pan with liners.
- Preheat oven to 350 degrees (or if you prefer, preheat oven to 325 and cook the cupcakes a bit longer than called for here)
- 1 1/4 cups Gluten Free All-Purpose Flour (I recommend using a mix that already has the Xanthum Gum added to it)
- 1/2 tsp Baking Soda
- 1 1/4 tsp Baking Powder
- 1/2 tsp Sea Salt (reduce this if you’re using salted butter)
- 1/2 cup butter (1 stick), preferably unsalted, melted and at room temp
- 1/3 cup brown sugar (you can use white sugar instead, or you can use more sugar if you’d like the cupcakes to be sweeter. You can use alternative sweeteners, if you prefer – though check conversion measurements)
- 2 large eggs lightly beaten and at room temperature
- 1 1/2 tsp pure Vanilla Extract (use gf if you have gluten sensitivities)
- 3/4 cup Coconut Milk at room temperature
- In a medium size bowl, whisk together gf flour, baking powder, baking soda, and sea salt. Set aside.
- In the bowl of an electric mixer, mix butter with sugar until well combined, about 1 minute.
- With the mixer running, add the beaten eggs, one at a time, then the vanilla, mixing 30 seconds after each addition.
- Reduce mixer speed and slowly add about half of the flour mixture. Then add half the milk, then the rest of the flour mix and the rest of the milk. Mix until just combined and smooth (don’t overmix), scraping down the sides of the mixing bowl as needed. The batter should be thin.
- Pour batter into the lined cupcake pan. Fill each to about ½ full.
- Bake for 12 -14 minutes at 350°F, until a toothpick inserted in the center comes out clean. (Mine took just under 14 minutes)
- Remove from oven, let them cool in the pan for a couple minutes, then remove them to a cooling rack.
- They’re done and ready to dive into unless you want to frost them. Let them cool to room temp before frosting so your frosting doesn’t run down the sides.
What frosting would you choose for these? Leave your comments below, and thanks for reading!