Gluten Free Vanilla Cupcakes
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.
If you love this recipe, try my gluten free birthday cake, almond flour vanilla cake or almond flour chocolate cupcakes next!
Key ingredients
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.
Scoop. Use a cookie scoop, ice cream scoop, or regular spoon to add the batter to lined cupcake tins. Fill about 2/3 to 3/4 of the way up.
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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. Try my gluten free funfetti cupcakes or gluten free sheet cake next!
Vanilla Buttercream
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
Ingredients
Wet
- ¼ cup oil I used refined avocado but any neutral oil works
- ¼ cup butter melted
- ¾ cup + 2 tablespoons granulated cane sugar
- ½ cup milk dairy or non-dairy
- 2 large eggs at room temperature
- 1 tablespoon vanilla extract
Dry
- 1 ½ cups GF all purpose baking flour spoon and level to measure
- 1 teaspoon cornstarch
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
Frosting
- 2-3 cups buttercream frosting
Instructions
- 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.
- Let the batter sit for 5 minutes. This will help the dry ingredients absorb some of the wet so the batter cooks properly and fully.
- Use a cookie scoop, ice cream scoop, or regular spoon to add the batter to lined muffin tray. Fill about 3/4 of the way up.
- 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!
Notes
Comments
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Hi! Do you use a fan oven for your GF Vanilla and Chocolate Cupcakes? My oven has both options but I believe there is quite a difference if the fan is used or not! And I’m presuming the 350F converts to roughly 175C? Thanks!
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It is a conventional oven so it uses heat from the top and not a fan to circulate the air. And yes, 350 is about 175 celcius!
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Can these be frozen?
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Yes, before you frost! Let them cool fully and then freeze in a freezer safe bag for up to 1 month.
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Have you tried adding confetti sprinkles to this recipe to make them funfetti cupcakes or do you think they would turn out?
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Yes should work! I’d add about 1/4 cup.
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I am eager to try these – all your recipes I have tried have been great! I just wanted to check about the quantity of oil. 1/4 cup, or 112g as listed in the metric conversion? I think 112g is closer to 1/2 cup.
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Those conversations are automatic so they can be off, but 1/4 cup of oil is probably closer to 60 grams!
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Ok, I just wanted to check Thanks for clarifying (so promptly)!
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I bake GF. These GF Vanilla Cupcakes by far are the best I’ve come across. I baked two batches. One with dairy and the other non-dairy. Both came out fantastic! Thank you Claire for sharing your recipe!!!! and if you haven’t tried her GF chocolate cupcakes, bake them! You won’t regret it. Decadent and delicious. xx
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Thank you, Gaby! Just made my day 🙂
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What kind of dairy free butter do you use?
Thank you!
Marnie-
I suggest the sticks of Earth Balance!
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can these be made dairy free also? thank you
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Yes, these are already dairy free! I always use Earth Balance dairy free butter in my recipes 🙂
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Definitely the best gf buns I have ever made & probably the best cupcakes of all types. So moist & easy to make. In Ireland so used gf self raising flour, & caster sugar. Perfect. Thanks
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Perfect! So glad you enjoyed these, thanks Claire!
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These cupcakes were so delicious and so easy to make! I didn’t make the buttercream but I will definitely try it next time when I make these again!
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Thank you Selena! Definitely recommend the buttercream next time 🙂
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So good! The best thing I have tasted this spring!
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Thanks Lindsay! Hope you guys are enjoying the puppy 🙂
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You would have NO idea these are gluten free! Soft, fluffy, so delicious. Made these for my mom and they were a hit!
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This is the best GF cake I have ever made! I used Bob’s Red Mill 1 to 1 flour and it came out absolutely delicious. No one even knew they were gluten free! The combo of the cake and the icing tastes JUST like strawberry shortcake. Amazing recipe that was a perfect dessert on Easter Sunday.
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Thanks Abigail! So happy you enjoyed them! If you don’t mind leaving a star rating with the next review, I’d really appreciate it!
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