These gluten free vanilla cupcakes are moist, full of flavor, and perfect for birthday parties, special occasions or just a fun dessert! They can be made dairy free and are made in one bowl.
Call me boring, but vanilla (cup)cakes with vanilla frosting are one of the greatest things ever. No offense to their chocolate cupcake counterpart, but these gluten free vanilla cupcakes are moist, fluffy and I can’t wait for you to try them!
Gluten free baking is something that either intimidates people or completely turns them away. Most people don’t realize that gluten free baked goods can be just as good as the real stuff if done correctly!
It requires a bit more trial and error on my part, but if you gave these cupcakes to your non-gluten free friends, I promise they would never know the difference!
The cake is moist, fluffy, cakey (a very profound way to describe a cupcake if you ask me) with a dairy free vanilla buttercream that is perfect with a generous dose of rainbow sprinkles.
FLOUR. For these gluten free vanilla cupcakes, I used, and recommend, the Bob’s Red Mill 1:1 Baking Flour. If you use a different blend, just be sure to use one with xanthan gum.
SUGAR. White sugar works best for vanilla cupcakes to keep the texture light and fluffy and the color nice and light.
EGGS. Eggs help bind all the ingredients together and ensure the cupcakes rise.
MILK. Any kind of non-dairy or dairy milk will work here. I used almond because that’s what I have on hand.
OIL & BUTTER. A mix of oil and butter will give these cupcakes the best flavor and texture.
BAKING POWDER. This will ensure the cupcakes rise.
VANILLA. A generous amount adds a delicious flavor to these cupcakes!
How to make gluten free vanilla cupcakes
Preheat. Preheat the oven to 350 degrees Fahrenheit. In a small bowl, whisk together the dry ingredients. Set aside.
Mix wet ingredients. In a large mixing bowl or bowl of a stand mixer combine the eggs, vanilla, oil, melted butter, non-dairy milk and sugar.
Beat until well combined with an electric mixer.
Add dry ingredients. Add in the remaining dry ingredients and beat until a batter forms. Be sure to spoon and level the flour, do not scoop straight from the bag.
Bake. Bake for 16-22 minutes or until a toothpick comes out clean. 18 minutes is perfect in my oven, but all ovens are different.
Cool. Remove from the oven, let cool for 10 minutes in the cupcake tray and then carefully remove and finish cooling on a cooling rack.
Gluten free buttercream is made the same way as traditional buttercream, since there is no added gluten in regular buttercream!
You first want to make sure your butter is at room temperature, then add it to a bowl and beat with an electric mixer until fluffy.
Beat in the sugar and vanilla until fluffy. If needed, thin it out with 1-2 tablespoons of milk. Spread or pipe the buttercream over the cooled cupcakes and enjoy!
The buttercream will make enough to spread a generous amount on top of each cupcake, but not enough if you want to pipe the frosting on top (as pictured). If you are planning on piping, you’ll want to double the recipe.
Can I make them vegan or dairy free?
I do not recommend swapping the eggs for an egg replacer since the eggs are key for giving a fluffy texture. Instead, try my vegan gluten free vanilla cupcakes.
You can, however, sub any dairy products for dairy free versions. Just use dairy free butter (I suggest Earth Balance) and non-dairy milk.
How to help cupcakes rise
Because of the eggs and baking powder, these cupcakes rise very well.
Aside from following the recipe, there’s nothing special you need to do to make the cupcakes rise. The baking powder does all the work for you for perfectly risen cupcakes!
Please note that if you are at a higher elevation, baking powder works a bit differently, and you may want to reduce the baking powder to 1 teaspoon to ensure they don’t rise and then deflate.
Why do cupcakes sink in the middle?
Many people worry that their gluten free cupcakes and cakes will sink in the middle.
If you find your cupcakes rise really well but then quickly deflate, this is likely due to over mixing the batter, too much liquid, or because of too much leaving agent.
As long as you follow the recipe, you won’t have an issue with too much moisture or too much leaving, so if you find the cupcakes sink in the middle, it is most likely due to over mixing.
To prevent this, be sure to mix just until combined. Once no more bits of flour remain in the batter, stop mixing.
Still Hungry? Try these!
- Blueberry Pie Crumble Bars
- Apple Pie Bars
- Flourless Chocolate Cake
- Cake Batter Energy Balls
- Vegan Brownies
- Gluten Free Donuts
- Gluten Free Blueberry Muffins
- Mini Vanilla Cake
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Gluten Free Vanilla Cupcakes
by: claire cary
- 1 ¼ cups GF all purpose baking flour* spoon and level to measure
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- 2-3 cups buttercream frosting
- Preheat the oven to 350 degrees Fahrenheit.
- In a large mixing bowl, beat together the eggs, vanilla, oil, melted butter, non-dairy milk and sugar with an electric mixer
- Add in the remaining dry ingredients and beat until a batter forms. Be sure to spoon and level the flour, do not scoop straight from the bag.
- Bake for 16-22 minutes or until a toothpick comes out clean. 18 minutes is perfect in my oven, but all ovens are different.
- Remove from the oven, let cool for 10 minutes in the cupcake tray and then carefully remove and finish cooling on a cooling rack.
- Spread or pipe the buttercream over the cooled cupcakes and enjoy!