Sour Cream Cupcakes ~ Gluten Free
Who doesn't absolutely love cupcakes? How do you turn a box of Gluten Free cake mix into moist, luscious, world famous Sour Cream Cupcakes? Simple, follow the directions below to really jazz up a plain, gluten free box mix! This easy recipe for Sour Cream Cupcakes is so good, we even converted it into a gluten free wedding cake for a GF couple!
If gluten is not an issue, rest assured, this will work with regular cake mixes too!
- 1 box Gluten Free Vanilla Cake Mix (tested with Arrowhead Mills)
- 1 cup sour cream
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 box 3.3 oz White Chocolate instant pudding and pie filling mix (this is OPTIONAL!!)
Preheat oven to 350 degrees. Line cupcake pan with cupcake liners. Set aside.
In a food processor, or mixing bowl, dump the gluten free vanilla cake mix (or regular cake mix), box of instant pudding, eggs, oil, sour cream and vanilla. Mix for 30 seconds to blend. Scrape sides of bowl down. Blend for another minute, scrape sides of bowl down. Blend 30 more seconds, the batter should be thick. Gluten free cake batter will have a slightly gritty texture at this point, which is completely normal. Pour into prepared pans and bake as directed.
Bake 15-20 minutes, or until toothpick inserted in center comes out clean. Cool cupcakea for half an hour, then frost with White Frosting (below) or your favorite recipe!
Creamy White Frosting
Mix Well
- 1/2 cup softened butter (1 stick)
- 1/3 cup heavy whipping cream
- 1 1/2 teaspoons pure vanilla extract
Then Add
- 1 16 oz box powdered sugar
In large mixing bowl or food processor, beat softened butter and heavy whipping cream with vanilla, at medium-high speed. When fully blended, beat in one 16-ounce box powdered sugar until fluffy. Use immediately!