Vanilla Cupcakes (Gluten Free)

Soft and full of vanilla flavour, these simple, but perfect gluten-free vanilla cupcakes are just what we need in our baking arsenal.

¾ cup butter, at room temperature (170 g)
1½ cups Monk Fruit Sweetener with Erythritol (Granular) (300 g)
3 large eggs, at room temperature
1 Tbsp. vanilla bean paste, vanilla extract, or the seeds from one vanilla bean
½ tsp. pure almond extract
1¼ cups sour cream (300 g)
2 cups gluten-free all-purpose flour blend (280 g)
1 tsp. baking powder
½ tsp. baking soda
½ tsp. sea salt

Vanilla Buttercream:
3 cups (6 sticks) butter, at room temperature (680 g)
6 cups Monk Fruit Sweetener with Erythritol (Powdered), sifted (680 g)
1 Tbsp. vanilla bean paste, pure vanilla extract, or the seeds from one vanilla bean

Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Line muffin tins with paper liners. the recipe makes about 20 cupcakes, depending on how full you fill the liners.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt and set aside.

Cream the butter and sugar until light and fluffy.

Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl. Add the sour cream, vanilla and almond extract, beating just until combined.

Reduce the speed to low and mix in the dry ingredients, a little at a time, until all of it has been added, stopping the mixer right after adding the last amount. Fold in any unmixed flour by hand.

Scoop the batter into cupcake liners and bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.

For the Buttercream:
In the bowl of a stand mixer (or with a handheld mixer), beat butter until smooth and creamy. Add Monk Fruit Sweetener with Erythritol (Powdered) in increments with the mixer on low (so it doesn't fly out of the mixer). Add the vanilla. Turn the mixer up to medium and beat for about 5-6 minutes, or until lighter in colour and texture (this extra mixing is crucial to the texture of the buttercream).

Frost cupcakes as desired.

Makes 20 cupcakes.

Cook's Notes: Cupcakes will keep in an airtight container at room temperature for 3-4 days. For longer storage, freeze them on a baking sheet until firm enough (about 30 minutes to an hour) and then carefully wrap individually in plastic wrap.