French Vanilla Cupcakes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 12-14 cupcakes

Ingredients

For The Vanilla Cupcakes:

1/2 cup granulated sugar
1 tbsp french vanilla cappuccino mix
1 1/2 cups gluten free flour blend
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, room temperature
2 large eggs, room temperature
1/2 cup greek yogurt 
1 Tbsp. vanilla extract
2/3 cup milk or almond milk

For The Vanilla Buttercream Frosting:

1 cup butter, softened
4 cups powdered sugar
1 tbsp vanilla extract
3-4 tbsp milk or almond milk 

Method

To Make The Cupcakes:

Preheat oven to 350 F (175 C).

Add granulated sugar and butter to the bowl of a stand mixer, and beat on medium speed for about 30 seconds until blended. Add in the eggs, greek yogurt and vanilla extract and beat for an additional 1 minute until smooth.

Add in the gluten free flour, french vanilla mix, baking powder, baking soda and salt, and mix on medium-low speed for about 2 minutes until well combined.

Slowly add milk and mix on low speed until just combined. The batter will be of medium consistency.

Fill cupcake liners just over 1/2 full. Bake for 15 minutes and then test to see if they are done. Bake for up to an additional 5 minutes until fully cooked. They are done when a toothpick comes out without wet batter stuck to it and the tops are light golden brown. Remove and let cool on a cooling rack. Once the cupcakes have reached room temperature, frost with the Vanilla Buttercream Frosting (recipe below).

To Make The Buttercream Frosting:

Add the butter to the bowl of a stand mixer and beat for 1 minute on medium speed until smooth. Add the powdered sugar, vanilla extract, about 2 Tbsp. milk and reduce speed to low for a minute. Then increase speed to medium high and beat for an additional minute until smooth. Add an extra tablespoon or two of the milk if you need a thinner frosting.  Add food colouring to the frosting if desired.