1 cup unsalted butter room temperature

1 3/4 cups granulated sugar

1/3 cup vegetable oil

3 large whole eggs room temperature

3 large egg whites room temperature

1/4 cup sour cream room temperature

3 cups GF Quick Mix 

1 tablespoon baking powder

1 teaspoon salt

1 cup buttermilk room temperature

1 tablespoon vanilla extract


Preheat the oven to 325 degrees F. Line cupcake trays and set aside.

In a medium size bowl, whisk together the cake flour, baking powder and salt. Set aside.

In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter, oil, and sugar on high until fluffy and smooth, about 5 minutes.

Add the eggs and the egg whites, one at a time to the bowl and beat on medium until well incorporated. Add the sour cream and beat on medium speed for a minute or so. It may look curdled, don’t stress.

Turn the mixer on low and add 1/3 of the flour mixture to the butter mixture and mix until fully incorporated. Then add half of the buttermilk and blend well, followed by another 1/3 of the flour mixture, the second half of the buttermilk and lastly, add the remaining flour mixture and mix until incorporated.

Add the vanilla extract and beat on low until incorporated. Scrape down the sides of the bowl and mix on low for another 30 seconds. 

Fill cupcake pans about 2/3 full and let sit for 30 minutes. Gluten free flours take time to hydrate, and I have never had an issue with my gluten free cakes being grainy when adding this step.

I started checking my cupcakes at about 15 minutes (just looking through the window at first), and mine came out around 20. Oven times can vary, so remove when the toothpick comes out with a few crumbs.

Remove cupcakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks.

When cupcakes are completely cooled, top with your choice of buttercream/whipped cream and chopped strawberries. Optional: dust and stir strawberries in a 1/2 teaspoon of sugar before adding to cupcakes.


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