Vanilla cupcakes are the ultimate test of a gluten-free recipe because there's no chocolate to hide behind. Our foolproof method uses a two-stage mixing technique: first creaming the butter and sugar until truly light and fluffy (at least 5 minutes), then folding in the dry ingredients in three additions alternating with the wet. The xanthan gum needs time to hydrate, so we recommend letting the batter rest for 15 minutes before baking. This simple step transforms the texture from slightly dense to perfectly light.
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