I could've eaten the whole batch of these gluten free vanilla cupcakes in one sitting! Beating the egg whites and folding them into the batter is what contributes to making these cupcakes so light and fluffy! To make these dairy free, just substitute the butter with your favorite plant-based version!
Ingredients:
1 ½ cups Gluten Free 1:1 Flour
1 ½ tsp Baking Powder
¼ tsp Salt
3 eggs, splitting the yolks and whites
¾ cups Granulated Sugar
1 ½ sticks Butter, melted
2 tsp Vanilla
½ cup Milk of choice
¼ tsp Cream of Tartar
Preheat your oven to 350F and grease or line a cupcake pan.
In a small bow, whisk together flour, baking powder, and salt,
Separate your egg yolks and egg whites. Set the egg whites to the side and put the yolks in a large bowl.
Into the large bowl, add your sugar, melted butter, and vanilla. Beat with a hand mixer until combined.
Gradually add your flour mixture and milk to the wet ingredients, alternating back and forth until everything has been combined.
Add the cream of tartar to the egg whites and beat with a hand mixer until stiff peaks form. This will take 3 to 5 minutes. Then fold the egg whites into the rest of the mixture with a spatula.
Divide the batter evenly in the muffin tin and fill each cupcake about ⅔ full with the batter.
Bake for 18 minutes, flipping the pan halfway through.