Friday Recipe
Make Friday Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cupcake Batter
Optional Mix-ins & Toppings
Method
Cupcake Batter
- 1
Preheat and prepare
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease each well. Allow ingredients (butter, eggs, milk) to come to near room temperature for best mixing.
- 2
Whisk dry ingredients
In a large bowl, whisk together the gluten-free 1-to-1 baking flour blend, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
- 3
Cream butter and sugar
In a separate bowl, using a hand mixer or stand mixer fitted with a paddle, cream the softened butter and granulated sugar at medium speed for 1–2 minutes until light and slightly fluffy. Scrape down the bowl as needed.
- 4
Incorporate eggs and wet ingredients
Add the eggs one at a time to the butter mixture, mixing 20–30 seconds after each addition until combined. Mix in the vanilla extract and vegetable oil. Then mix in the Greek yogurt (or sour cream) until smooth.
- 5
Combine wet and dry
With the mixer on low, add about one-third of the dry ingredients to the wet mixture, followed by half of the milk. Continue alternating — add another third of the dry, the remaining milk, then the final dry — mixing just until combined after each addition. Do not overmix; a few small lumps are fine.
- 6
Fold in mix-ins
If using blueberries or chocolate chips, fold them in gently with a spatula to avoid crushing blueberries. Distribute the batter evenly among the 12 prepared muffin cups, filling each about two-thirds full (roughly 3 tablespoons batter each).
- 7
Bake
Bake on the center rack for 18–22 minutes, or until the tops are puffed and a toothpick inserted into the center of several cupcakes comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through baking for even browning.
- 8
Optional Topping & Finish
- 9
Frosting
When cupcakes are completely cool, pipe or spread the prepared buttercream frosting on each cupcake. Use about 1 tablespoon of frosting per cupcake for a light layer, or more if desired.
- 10
Garnish
If desired, sprinkle with gluten-free sprinkles or dust lightly with powdered sugar. For fresh-fruit-topped cupcakes, place a few reserved blueberries on top of each frosted cupcake.
- 11
Serve and store
Serve immediately or store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days (bring to room temperature before serving). If frosted with buttercream, refrigerate but allow to return to room temperature for best texture.