Gluten Free Vanilla Cupcakes

Instructions

1. Preheat oven to 350 °F (175 °C). Line a 12-cup muffin tin with paper liners.

2. Combine Wet Ingredients: In a large bowl, whisk milk, Greek yogurt, oil, vanilla, and egg until smooth.

3. Add Dry Ingredients: Stir in gluten-free flour, sugar, baking powder, and salt just until incorporated. Do not overmix.

4. Rest Batter: Cover and let batter sit for 20 minutes at room temperature to hydrate the flour for better texture.

5. Fill & Bake: Divide batter evenly among muffin cups (about two-thirds full). Bake 15–20 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool: Allow cupcakes to cool 5 minutes in the pan, then transfer to a wire rack to cool completely before frosting.

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