These gluten free cupcakes feature a vanilla cake are moist, full of flavor, and perfect for birthday parties, special occasions or just a fun dessert!
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Call me boring, but vanilla (cup)cakes with vanilla frosting are one of the greatest things ever. No offense to their chocolate counterpart, but these vanilla gluten free 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.
Step by Step Instructions
Preheat the oven to 350 degrees Fahrenheit. In a small bowl, whisk together the dry ingredients. Set aside.
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 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.
Dairy free buttercream is made the same way as tradiitonal buttercream, just using dairy free butter in place of the real stuff! I like Earth Balance sticks, but feel free to use whatever you have. 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.
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 did they 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.
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Gluten Free Vanilla Cupcakes
- 1 1/4 cups GF all purpose flour* (spoon and level to measure)
- 3/4 cup + 1 1/2 tbsp granulated cane sugar
- 2 large eggs (at room temperature)
- 1 tbsp vanilla extract
- 1 1/2 tsp baking powder
- 1/4 cup oil (I used refined avocado but any neutral oil works)
- 1/4 cup butter (melted, I used Earth Balance)
- 1/2 cup milk (I used almond)
- 1/4 tsp salt
- 1/2 cup non-dairy butter at room temperature (I like earth balance sticks)
- 3 cups powdered sugar
- 1 tbsp vanilla extract
- Preheat the oven to 350 degrees Fahrenheit.
- Whisk together the flour, salt and baking powder and set aside.
- 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 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.
- To make the buttercream, add the stick of butter 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 tbsp of milk.
- Spread or pipe the buttercream over the cooled cupcakes and enjoy!