Indulge in the ultimate gluten-free treat with these vanilla cupcakes featuring a luxurious Oreo buttercream. They're so moist and tender that no one will guess they're gluten-free!
Cupcake Ingredients:
Dry:
- 1 1/2 cups gluten-free 1:1 baking flour (such as Bob's Red Mill)
- 1 3/4 tsp baking powder
- 1 tbsp cornstarch
- 1/4 tsp baking soda
- 1/4 tsp salt
Wet:
- 1 cup granulated sugar
- 1 tbsp vanilla bean paste
- 2 large eggs, room temperature
- 1/4 cup vegetable oil
- 1/4 cup butter, room temperature (dairy-free if needed)
- 3/4 cup almond milk, room temperature
- 1 tbsp vinegar
Oreo Buttercream Ingredients:
- 2 sticks butter, softened (dairy-free if needed)
- 3.5 cups powdered sugar
- 2 tsp vanilla bean extract
- 5-6 tbsp milk of choice (dairy-free if needed)
- A pinch of salt
- 10 Oreos, pulsed into a fine crumb
Instructions:
- Start by mixing the almond milk and vinegar in a cup to create a buttermilk substitute. Stir well and set aside.
- Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners.
- In a bowl, whisk together all the dry ingredients.
- In a mixer, cream the butter and sugar on medium-high until fluffy. Add the oil and mix for an additional minute.
- Incorporate the eggs and vanilla bean paste, mixing slowly until just combined.
- Gradually add half of the dry ingredients to the wet mixture, mixing slowly. Then, add the remaining dry ingredients and the almond milk mixture. Mix on medium speed until fully combined.
- Pour the batter into the cupcake liners, filling each about 2/3 full.
- Bake for 14 to 19 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
For the Oreo Buttercream:
- Whip the softened butter in the mixer for 3-4 minutes until light and airy.
- Add vanilla, salt, and 1 cup of powdered sugar, mixing on medium-high. Alternate adding the remaining milk and powdered sugar, 1 cup and 1 tbsp at a time, respectively, until the desired consistency is achieved, typically after an additional 2-3 minutes of mixing. If the buttercream isn't fluffy enough, add a bit more milk and continue to mix.
- Once the cupcakes are cool, frost them with the Oreo buttercream and top with either an Oreo cookie or a sprinkle of Oreo crumbs, as preferred.
Notes:
- For a dairy-free version, use your preferred dairy-free butter and milk alternative.
- The vanilla bean paste adds a rich flavor, but you can substitute it with an equal amount of high-quality vanilla extract if necessary.
- The Oreo buttercream can be adjusted for stiffness by varying the amount of powdered sugar and milk. Add more milk for a softer frosting or more sugar for a stiffer consistency.
Enjoy these delightful gluten-free vanilla cupcakes with their creamy Oreo buttercream for a special occasion or as a delightful everyday treat!
