Gluten-Free Vanilla Cupcakes

The perfect gluten-free vanilla cupcakes topped with goat cheese frosting and brûléed figs

Gluten-free Vanilla Cupcakes
½ cup (81g) sweet rice flour or glutinous rice flour (such as Mochiko)
½ cup + 1 tablespoon (68g) gluten-free oat flour
½ cup + 2 tablespoons (97g) millet flour
½ teaspoon xanthan gum*
½ teaspoon baking soda
1½ teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, softened to room temperature
¾ cup cane sugar
2 teaspoons pure vanilla extract (I use Rodelle)
2 large eggs, room temperature
½ cup whole milk
Goat Cheese Frosting
4 ounces soft goat cheese, room temperature
4 ounces cream cheese, room temperature
½ cup unsalted butter, room temperature
1½ cups powdered sugar, sifted
½ teaspoon vanilla extract
Pinch of salt
Brûléed Figs**
7 ripe, but firm figs, halved
3 tablespoons cane sugar

View the full recipe at Snixy Kitchen →