These Gluten-Free Vanilla Cupcakes are dairy-free, simple to make, and lend a bakery-style texture with a vanilla bean finish. You can bake up a batch of these perfect homemade gluten-free vanilla cupcakes in no time.
If you like these Gluten-Free Vanilla Cupcakes, you might also like my Gluten-Free Chocolate Cupcakes. They are simple to make and bursting with chocolate flavor. I've also recently updated the photos for my Gluten-Free Lemon Cupcakes. If you're a lemon fan, you're going to love them.
For more cupcakes and desserts please visit my Gluten-Free Desserts category.
Gluten-Free Vanilla Cupcakes
These are seriously the most incredible, better-than-bakery style Gluten-Free Vanilla Cupcakes! They've been shared thousands of times and people come back weekly to tell me how amazing they are.
I really want you guys to see how lovely they are and be excited about how amazing they taste. Just read the comments below. You will fall in love with these cupcakes.
Why You'll Love This Recipe
I have been working on perfecting my gluten-free vanilla cupcake recipe since 2010. My old recipe was fine, but I wanted a better texture. I wanted it to be fluffy and crumbly at the same time.
I finally found the right amount of ingredients to get the exact flavor and texture that I had been dreaming about. From frosting to cake, they are now perfect. They're buttery (even though dairy-free), tender, and have the perfect amount of vanilla.
And guess what? These gluten-free vanilla cupcakes only cost about $5 to make a dozen! Can you imagine what you'd pay at a bakery for these?
If my pumpkin chocolate chip cookies are perfect for autumn, these vanilla cupcakes are perfect for celebrations. Try them as treats for birthday parties, bridal showers, baby showers, and weddings!
Ingredients & Substitutions
There are a couple of tips and tricks to getting the right texture with gluten-free cupcakes. First, you have to follow the recipe. So many people comment on recipe posts saying that they made a ton of substitutions and the recipe didn’t turn out.
Here is what you need and why:
For the Cupcakes
- Cooking Oil: I use vegetable oil. This keeps the cupcakes moist longer than butter does.
- Gluten-Free Flour: Use a blend like Bob's Red Mill 1-to-1 or King Arthur.
Important: If you are making your own blend or using one that doesn't already include it, make sure yours includes xanthan gum. It's a binding agent that makes sure the cupcakes stay together. That's key for making them the best gluten-free cupcakes possible.
- Vanilla: I use Rodelle Vanilla Paste these days. Now that I've tried it, I may never go back to extract again. It has such a deep, rich flavor and it's never too much. However, standard gluten-free vanilla extract works beautifully too! As long as you have pure vanilla extract, it's gluten free.
- Dairy-Free Milk: Almond, soy, or regular milk (if you aren't dairy-free) all work.
- Sugar, Eggs, Baking Powder & Salt: The essentials for structure and lift.
For the Frosting
- Dairy-Free Butter: Use room temperature butter (or regular butter).
- Powdered Sugar & Milk: For the right consistency.
Follow more Dairy Free Gluten Free Recipes here.
Tips for The Perfect Gluten-Free Cupcakes
Measure Flour Correctly: When working with gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the flour, or you will pack it down and get dry cupcakes. Weighing your flour is the best method if you have a scale!
Room Temperature Ingredients: Use room temperature butter for the frosting. It's so much easier to work with!
Don't Over-mix: Second to measuring, you want to mix at the right time and not over-mix.
The Toothpick Test: Like all my baking recipes, this one is best checked for doneness with a toothpick. If it comes out clean, it's done cooking.
Cooling: Make sure you have a wire rack when you take them out of the oven. A proper cooling rack makes sure every part of the cupcake turns out just right and doesn't get soggy bottoms.
Use a Piping Bag: If you want to make the vanilla buttercream frosting look like it came from a professional bakery. After all, it's what the pros use!
Common Questions About This Recipe
Here are the answers to the most common questions I get about successful gluten-free baking.
This usually happens for two reasons:
1. Overfilling: Never fill the wells more than ¾ of the way full. It is best to stick to around ⅔ of the way full. I use a ¼ measuring cup to fill mine.
2. Elevation: Baking powder works twice as hard at high altitudes. If you are baking at elevation, consider cutting your baking powder in half.
There are several reasons why cupcakes sink. One is from over-beating the batter and adding too much air. Also, cupcakes often will sink when there is too much moisture. This is more common in humid climates where added moisture can collect naturally in ingredients such as flour. If they rise fast and then fall, it's usually a moisture or leavening balance issue.
Grit is the enemy of gluten-free baking! Grittiness usually comes from using a flour blend that uses coarse rice flour. To avoid this, use the recommended blends (Bob's Red Mill 1-to-1 or King Arthur Measure for Measure). They use super-fine flours that mimic the texture of wheat flour perfectly.
This is very common with gluten-free baking. Because these cupcakes are so moist and tender, they need to cool completely before you peel the wrapper. If you try to peel them while they are warm, they may crumble or stick. Let them cool on a wire rack first!
I don't recommend it. I use vegetable oil specifically because it keeps gluten-free baked goods moist for days. Butter contains water, which evaporates during baking, leading to a drier cupcake the next day. Oil is 100% fat and locks that moisture in.
Fridge: Store in an airtight container for up to three days. Air is the enemy of gluten-free food, so make sure that lid is tight!
Freezer: Yes! You can store these in the freezer for up to 3 months. Just make sure to save the frosting until the day you serve them for the best texture.
Why did my cupcakes explode or overflow?
Why did my cupcakes sink in the middle?
Why are my gluten-free cupcakes gritty?
Why do the wrappers stick to the cupcakes?
Can I use butter instead of oil in the batter?
How do I store them? Can I freeze them?
Looking for an extra special treat? Use these cupcakes to make birthday cake ice cream.
Did you make these gluten-free vanilla cupcakes? Stop back by and let me know what you think of this gluten-free vanilla cupcake recipe.
Gluten-Free Vanilla Bean Cupcakes
These Gluten-Free Vanilla Cupcakes are dairy-free, simple to make, and lend a bakery style texture and a vanilla bean finish.
Ingredients
For the cupcakes:
- ½ cup vegetable oil (or oil of choice) (4 oz.)
- ¾ cup granulated sugar (160g.)
- 2 large eggs, room temperature
- 1 ¼ cups all purpose gluten-free flour blend (I used Bob's Red Mill Gluten Free 1-to-1 Baking Flour) (180g.)
- ¼ teaspoon salt
- 1 ¾ teaspoons baking powder
- ½ cup dairy-free milk (or dairy milk) (4 oz.)
- 2 teaspoons gluten free vanilla extract (or vanilla bean paste)
For the frosting:
- ½ cup dairy-free butter (or dairy butter), room temperature (4 oz.)
- 1 teaspoon gluten free vanilla extract
- 3 cups powdered sugar (360g.)
- 2 tablespoons dairy-free milk (or dairy milk)
Instructions
- For the cupcakes: Preheat oven to 350°F (180°C). Position rack in center of oven. Line cupcake pan with paper liners; set aside.
- In a medium mixing bowl combine oil and sugar.
- Add eggs and beat with an electric mixer at medium speed for one minute. Add flour, salt, baking powder, dairy-free milk, and vanilla extract (or paste); beat at medium speed for one minute.
- Spoon batter evenly into cupcake liners. Bake for 18-20 minutes or until the centers springs back when touched and cupcakes are very lightly browned.
- Let cool in the pan on rack for five minutes. Remove cupcakes from pan onto rack and cool completely before frosting.
- For the frosting: In a medium mixing bowl, beat together dairy-free butter and vanilla paste until smooth and creamy.
- Gradually add powdered sugar, one cup at a time, beating well. Alternate one cup of powdered sugar and 1 tablespoon of dairy-free milk until all ingredients are blended.
- Beat in additional dairy-free milk if needed to obtain desired constancy.
- Frost and enjoy!
Notes
- You can use regular milk and butter in this recipe if you don't need to eat dairy-free.
- When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour. The best method really is to weight it but I don't have the ingredient weights for all my recipes yet.
- This recipe makes 12 standard sized cupcakes. You can double the recipe to make 24.
- To Store: These cupcakes can be stored in a covered container at room temperature for up to 3 days. You can also store them in the fridge if you prefer, but you'll want to let them come to room temperature so that the frosting softens before serving.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.
-
Gifbera Bright Rainbow Standard Cupcake Liners Solid Colorful Paper Baking Cups 400-Count -
Amazon Basics Nonstick Round Muffin Baking Pan, 12 Cups, Set of 2, Gray -
KitchenAid Artisan Series 5qt Stand Mixer -
Native Vanilla - Extracts Made from Premium Vanilla Bean Pods -
Clabber Girl Gluten Free Baking Powder 8.1 Ounce -
Bob's Red Mill Gluten Free 1-to-1 Baking Flour, 22-ounce (Pack of 4)
Nutrition Information:
Yield:
12Serving Size:
1 cupcake w/frostingAmount Per Serving: Calories: 590Total Fat: 20gSaturated Fat: 7gUnsaturated Fat: 13gCholesterol: 55mgSodium: 220mgCarbohydrates: 98gFiber: 1gSugar: 77gProtein: 4g
This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.
DID YOU MAKE THIS RECIPE?
Tag @glutenfreepalate on Instagram and hashtag it #glutenfreepalatebaker so we can see all the deliciousness!
Monica Mahoney
They look delicious!!! 🙂
chrystal
Thank you 🙂
Karen fulton
If you use dairy milk and butter, does that alter the recipe in any other way?
chrystal
Hi Karen,
You can use dairy milk and butter in this recipe 🙂
Best,
Chrystal
Novia
No I made them with dairy products and they were amazing.
chrystal
Awe, thank you. I am so glad you like them.
Best,
Chrystal
Maya
I made twelve and they spilled over! I didn't use the same flour, just white rice and tapioca starch, which I've used before to replace the cup for cup. I did add an extra quarter cup of flour, too, as the batter was super runny. I didn't think it would make such a huge mess, though.
I baked them for 25 minutes before they were solid inside.
Super yummy and moist, probably my favorite gluten free cupcake to date. I think I'll cut back on the soda though.
chrystal
Bob's 1-to-1 tends to absorb more liquid due to the sourgum flour 😉 Not sure why they would overfill except that the chemical compound was different due to the change in flour? So glad they still turned out with your blend.
Maya
I'll try it again for sure and keep making little modifications. I tried the cupcakes in
ice cream cones and they are fabulous.
One question, was the batter really thin for you?
Piper Hansen
Yes
Chantell
These sound yummy! But question... could you make it with egg yolk only? My nephew is allergic to egg whites (among wheat, dairy, and soy) and we have looked high and low for a cake recipe for his 1st birthday that doesn't include his allergens. Thanks! 🙂
chrystal
I haven't tried using only egg yolks. Maybe add a chia egg, or flax egg in with the egg yolks? The white help provide the fluffy texture.
Best,
Chrystal
Jamie
You can substitute applesauce for eggs
chrystal
Hi Jamie,
I haven't tried applesauce in this recipe. It's the eggs that give it it's rise. You might like my friend Sarah's recipe if you can't do eggs. http://www.sarahbakesgfree.com/2013/03/gluten-free-vegan-vanilla-cupcakes.html
Best,
Chrystal
Abigail
These look amazing! Hoping to make them for Mother's Day. 🙂
Quick question though, can I use vanilla extract instead of vanilla paste?
chrystal
Hi Abigail,
Yes, you can use vanilla extract 🙂
Best,
Chrystal
Audra Meeks
I am fervently seeking not only a gluten and dairy free cupcake and frosting recipe but coconut as well! All recipes that I have found contain coconut and my little guy is allergic to it.
Any ideas on what I can substitute for the coconut and still have a great flavor?
chrystal
This recipe doesn't use coconut oil. But for other cake recipes calling for coconut oil, you can sub in another oil. I hope that helps!
Best,
Chrystal
Shannon
Is there a substitute I could use for the egg? My sister in law is allergic to wheat, dairy, and egg, so I was hoping that there would be a substitute so I could make these for her.
Thanks!
chrystal
HI Shannon,
I don't have a good substitute for this recipe, but my friend Sarah from Sarah bakes gluten-free has an amazing recipe for you: http://www.sarahbakesgfree.com/2013/03/gluten-free-vegan-vanilla-cupcakes.html
I hope that helps.
Best,
Chrystal
Chrissy
Bobs red mill has an awesome egg replacemer that is gluten free. I use it all the time. I have used more than yhe pacakge says for one egg. If the recipe calls for 1 large egg i will normally do the equivalent to an egg and a half with the substitute.
chrystal
Thank you for sharing Chrissy!
Best,
Chrystal
Dyanna
Can you use vanilla instead of vanilla paste? Would it still be 2 teaspoons?
chrystal
Yes. You can swap it for the same amount of vanilla extract 🙂
Dyanna
They sound delicious would like to try them.
Cindy White
I use rice milk is this ok to use with the same amount I would think reduce??
chrystal
Because rice milk tends to run thinner, you could start with 1/4 cup + 2 tablespoons of rice milk.
Best,
Chrystal
Anne
I made these yesterday and they were wonderful. Everyone loved them. Thanks for the recipe!
chrystal
Thank you for letting me know!
Beck
Hi, are these measurements using a 250ml cup? Do you happen to have the measurements in weight (grams) if they are not using a 250ml cup? Thank you very much.
chrystal
Hi Beck,
So sorry, I don't have the measurements in weight. Sorry it took so long for me to get back to you, I was on vacation.
Best,
Chrystal
Beck
That's ok, hope you enjoyed your holiday 🙂 is the cup that you use a 250ml (metric) cup? Thanks.
chrystal
I'm not sure. In the US we mostly use dry measuring cups and don't weigh our ingredients.
Best,
Chrystal
Helen
Hi Beck,
you may have figured this out by now....seeing that you commented in 2017, lol, but in case you are still wondering, 1 cup would be 250 ml. 🙂
chrystal
The recipe instructions have you whipping the batter enough that it will create air bubbles to aid when they rise. These are fluffy 🙂
Amy
what brand and type of vegetable oil to you use? thanks!
chrystal
My local health food store carries an organic store brand. If I don't grab that, I will sometimes grab whatever is on sale. You can use which ever brand you like.
Best,
Chrystal
Melissa
Is there anything I can substitute for the powdered sugar in the frosting? Based on the dietary restrictions I am working with I know I can use palm sugar, coconut sugar, agave, honey, maple syrup, vanilla and stevia sweetened butter. I have no idea what I'm doing -- this is my first attempt at making gluten free anything! Thank you for your help!
chrystal
Not in this recipe, But you are welcome to make any frosting that you like. A paleo frosting might work better for you. This chocolate fudge version form my friend Erin and TexanErin Baking might work for you. http://www.texanerin.com/paleo-chocolate-fudge-frosting/
Hope that helps,
Chrystal
Mai
I made these cupcakes today .. I used olive oil and I madea different frosting. They were very nice and fluffy.
Thank you for the recipe.
chrystal
Thank you for letting me know! So glad you liked them.
Best,
Chrystal
Deanna
Looking forward to making these! What do you find is the best dairy free butter for the buttercream consistency?
chrystal
Hi Deanna,
I use Earth Balance sticks. Leave them out at room temperature, then whip the butter for a minute before adding the rest of the frosting ingredients 🙂
Best,
Chrystal
Amy Jo
Hello! These look super yummy. I’m looking to make marble cupcakes with this vanilla recipe, any tips on how to use this recipe as a base for a marble cupcake?? Thanks!! 🙂
chrystal
Divide the batter in half. Add 2 tablespoons cocoa powder to one half. Pour the vanilla batter into the paper cupcake liner, filling about 1/3 full. Then spoon the "chocolate" batter on top, until it's a total of 2/3 full -- swirl the chocolate into the vanilla with a butter knife. Bake as directed, but keep checking for doneness.
Let me know how they turn out!
Best,
Chrystal
Christi
Looking to make ahead and freeze and distribute to my gluten free child when there are class parties at school. Do you know if these freeze/defrost well?
chrystal
These freeze well 🙂 I made some for upcoming parties for my kiddos too.
Best,
Chrystal
Tanalee
Do you have any experience with coconut oil or have you tried it in this recipe? Wondering if I could use that in place of regular oil.
chrystal
Hi Tanalee,
I haven't tried coconut oil in this recipe, but I bet it would work just fine 🙂
Best,
Chrystal
Jess Bakes
Hi there, the Baking Powder here in New Zealand contains gluten unless I buy expensive GF baking powder online but I am under time pressure. Can i use the "baking soda + cream of tartar" substitute in this recipe?
Kristina
vanilla sounds so good right now (after all the chocolate, ha!)
these are happening soon, thank you!
Sandi
I love that swirly turquoise frosting! So pretty!
Amanda
It is always good to have a vanilla cupcake recipe on hand. It seems to be the universally accepted flavor!
Nicole Dawson
These are so pretty Crystal! And I just love that pop of teal in the frosting.
Kelly
What a gorgeous piece of art! "Almost" too pretty to eat!
Kaila (The Wanderlust Celiac)
These look absolutely scrumptious. It appears as though those two years of hard work have certainly paid off. I love your decorating work as well !
Kortney
I love vanilla paste! It adds such a beautiful taste - a cross between extract and the actual beans.
Alisa Fleming
Okay lady, when are you opening a bake shop??!! Those are stunning - I mean stunning!! But I have to say that I was cracking up when a dentistry ad appeared right below one of these cupcake photos 🙂 Balance and brush well! Haha.
Ashley
Hi could i sub coconut sugar for the granulated sugar??
chrystal
Hi Ashley,
I haven't tried coconut sugar in this recipe. It should work if you use fine ground coconut sugar, just note that it will be darker in color, more like a caramel cupcake 😉
Best,
Chrystal
Gretchen
I made these yesterday for a gluten free fruend’s birthday. I used Bob’s Red Mill ‘1 to 1’ Baking flour. They came out beautifully! Very tender, moist and flavorful!
chrystal
Hi Gretchen!
Thank you for stopping by and letting me know! We use Bob's quite often in this recipe too 🙂 These are our favorite cupcakes, so I'm glad to hear you liked them as well.
Best,
Chrystal
Kim Schaffer
Do these really have 5301 calories each??? Is that even possible?
chrystal
Hahaha. I am playing with a nutrition calculator today. NO, these do not have that many calories. So sorry for the scare!
Sushi D
These look absolutely delicious!
Amanda
Just wanted to leave a little rave! I've been looking for a great gf vanilla cupcake recipe for my son's Birthday party, and these are it! I just tried one without frosting and it was moist, had great flavour, and was very fluffy. If you didn't know they were gf, you probably wouldn't be able to tell. Can't wait to try one with frosting! Yum!
chrystal
So glad you liked them! Thank you for stopping by and letting me know.
Best,
Chrystal
Amanda
Actually, quick question, but do you think these would be as good with all purpose flour? I'm guessing they would, but I thought I'd ask. I'm making regular and gf cupcakes for my son's Birthday and this recipe is delicious enough that I may try them as the regular cupcakes as well.
chrystal
They would probably work with all purpose flour, but I haven't tried them with it, so it's just a guess 🙂
Shelley
I made these yesterday and they are fantastic! I used avocado oil in the cake and the soy-free version of Earth Balance's spread in the frosting. Texture and flavor were perfect!
chrystal
Hi Shelley,
Thank you for letting me know! We often use avocado oil in the recipe too. Glad you liked it.
Best,
Chrystal
Christie Teaney
Hi! Your recipe sounds wonderful! I am going to make these cupcakes this weekend for a baby shower, but plan to make the mini size cupcakes. Do you know how long I would need to bake them for mini size cupcakes? Thank you!
chrystal
I would start with 14 minutes for mini cupcakes and watch them from there 🙂
Best,
Chrystal
Susan
I love the teal frosting! How did you make such a pretty color? Thanks for sharing!
chrystal
Hi Susan,
Thank you for the compliment. I put a little blue food coloring in half of the frosting until I got the desired color. Then I put the teal frosting on one half of my piping bag, and the remaining white frosting on the other half. When You do it this way, you can create the swirl effect.
Best,
Chrystal
Griselle
I searched the web for a great gluten free cupcake, soft, fluffy and moist and tried this recipe hoping they didn't turn out dry and like a rock, because not all gluten free recuperar working out fine. Well, I must Say this recipe is great and was a great success at a baby Shower I brought them. Thank you!
chrystal
Hi Griselle,
Thank you so much for stopping by to let me know! These cupcakes are a favorite of ours too.
Best,
Chrystal
Melissa
I used unrefined coconut oil and Bob’s Red Mill All-Purpose Gluten Free flour and they turned out amazing! Thank you!
chrystal
Hi Melissa,
So glad you liked them! Thank you for letting me know.
Best,
Chrystal
Tianna
I must say these cupcakes are amazing my whole family loved them I did not make the frosting tonight but will try another time.
I substituted the eggs for applesauce because my little one also has an egg allergy and they still came out great. I can’t thank you enough for this recipe as my 6 year old just got diagnosed with a ton of food allergies two weeks ago and my 2 year olds 3rd birthday is in another week. I’m just trying not to have her left out and the cake taste good.
chrystal
Hi Tianna,
I am so happy to hear that you and your family loved these cupcakes. They took me years to get just right and I love it when people make them and enjoy them. You can use my frosting recipe, or your favorite frosting recipe next time you make them.
Thank you for stopping back by and letting me know you loved them!
All my best,
Chrystal
Valerie
Is it possible to replace the sugar with baking splenda in the batter Recipe? I'm-looking for a recipe that would work for diabetics. Thank you!
chrystal
I haven't tried it in this recipe.
Best,
Chrystal
Melissa
You can get Swerve brand sweetener. We use it as a sugar substitute for my father in laws baked goods as he is a diabetic as well!
chrystal
Hi Melissa,
Thank you so much for dropping by. I haven't personally used Swerve, but I am glad to hear that it works for you.
Best,
Chrystal
Lucretia Chappell
I just made these and followed your exact instructions. They are wonderful!!!! Thank you so much for sharing this. I used corn oil, Lactaid milk, and Pillsbury Gluten free flour.
Love them!!!!
chrystal
Hi Lucretia,
So glad you liked them! Thank you for letting me know.
Best,
Chrystal
Debbie
Sorry if this has been asked, but didn’t make it through reading all the comments. If the flour mix I use doesn’t contain xanthan gum, like Bob’s Red Mill brand, should I add it to the recipe ? If so, how much should I use ? Thanks !
chrystal
Hi Debbie,
No need to add xanthan gum, but depending on the blend you use, the texture may be slightly different. It should still be lovely though.
Best,
Chrystal
Sami
Can I use maple syrup as a sweetener instead of regular sugar?
chrystal
Hi Sami,
I don't think it would work in this recipe. Sorry!
Chrystal
Sami
Thank you for your reply! 🙂
Sarah
These cupcakes are AMAZING! A fellow mom made them for a class party and they were a hit. Now my daughter wants them for her birthday, but strawberry. Is there a way I can modify the recipe to make an equally delicious strawberry version?
chrystal
Hi Sarah,
I'm so glad you like them. They are my favorite! I don't have a strawberry version, but you could always do a strawberry buttercream. You can use dairy-free butter if needed.
For the Strawberry Buttercream Frosting:
1/2 cup strawberries, sliced
1/2 cup butter (1 stick), room temperature
16 oz powdered sugar
Muddle strawberries until juicy and no lumps remain; set aside.
In a medium mixing bowl, beat butter until smooth and creamy.
Add in powdered sugar 1/2 cup at a time, alternating with 1 teaspoon strawberry puree, until all powdered sugar and strawberry puree is incorporated and the frosting is at desired consistency.
Best,
Chrystal
Bonnie F. Steele
Is Bob's Red Mill Gluten Free Flour an "All purpose flour or a cake flour" that you used for the vanilla bean cupcakes? Thank you in advance.
chrystal
Hi Bonnie,
Yes, Bob's Redmill 1-to-1 gluten free flour is an all purpose gluten-free baking flour.
Melanie
I made these this week and they were very tasty! I used the gluten free flour blend I had on hand by Robin Hood and replaced a little over a 1/4 cup of the flour with coconut flour. They were fantastic! I’m interested to see if there is a difference in the consistency of the cupcake when I use Bob’s Redmill gluten free flour mix next time once I restock my pantry.
chrystal
I'm so glad you liked them! Thank you for stopping back by and letting me know.
Best,
Chrystal
Cary Martin
This is the best GF vanilla cupcake I have come across! My girls were so excited. We also experimented with oils since I don't use vegetable oil, which turned out to give us a bonus flavor, If you use coconut oil you have coconut cupcakes...so good. I have since tried using this as a cake recipe which was not perfect on it's first attempt as the center did not cook through well. However, I was using a lemon curd filling so I just cut out the center and filled it and had rave reviews from all who ate it saying it was the best cake they had ever had...then I told them it was GF...lol. Today I am going to attempt a cake with this recipe again, but making shallow layers to stack...I also have to make it ombre shades of blue so this will be an interesting challenge 🙂 Thank you...now I have to test more of your cupcake recipes.
chrystal
I'm so happy you liked it! I am still working on how to tweak this recipe so it works as cake. Stay tuned!
Best,
Chrystal
Alexandra
I made these today and the cupcakes turned out quite well! The only issue I had was with the frosting-- mine didn't turn out white like yours and just stayed kind of yellow-ish, like the butter I was using. Do you know what the issue might have been? Do I need to mix it longer? Thanks!
chrystal
It could be the butter you used. Next time you can add more powdered sugar (and milk/df milk) to help them come out whiter.
Thank you so much for stopping back by and letting me know you liked them 🙂
Chrystal
Kathleen B.
Hi Chrystal..
Am so thrilled to find your site...especially since in a week I am hosting a family gathering after Baptism of new baby boy. These cupcakes would be so special...as well as a treat for the guests with gluten issues. I wanted to use a tin for 24 smaller (2" across) muffins...do you think I'll have enough batter for the 24? I thought the smaller ones would be more manageable for the little kids in attendance.
Thanks so much.
Kathleen B..
PS:
Must say am eager to double the cinnamon swirl recipe, put in rectangle pan, cut into squares & put in larger white paper cups for easier serving...will report back....
chrystal
Hi Kathleen,
You should get 24 mini cupcakes with a 2", just make sure to fill them 2/3 the way full, so they don't spill over when they rise 🙂
After you make them, please stop back by and let me know how they turned out!
Best,
Chrystal
Angela
First time baking gluten-free! These were delicious. Fully impressed with the recipe. Thanks for posting!
chrystal
Hi Angela,
I am so glad you liked them. Thank you for stopping back by and letting me know.
Best,
Chrystal
jenn
To make these healthier and adjusted for altitude (6,500 feet), I used melted coconut oil instead of vegetable, and reduced baking powder to 1 teaspoon. They came out perfectly, and delicious. Excellent recipe.
chrystal
Thank you for stopping back by to let me know!
Best,
Chrystal
Therese Brausch
can I make a cake with this recipe instead of cupcakes?
chrystal
Hi Therese,
This cupcake recipe doesn't quite work as cake. I am working on a cake version - stay tuned!
Best,
Chrystal
Helena
Hi, I'm searching for lactation cake/cupcake, if I add brewers yeast or flaxseed meal should I change the amount of other ingredients? Any suggestion please? Thank you
chrystal
Hi Helena,
I haven't tried making a lactation cake, but looking at the ingredients and knowing how this recipe works, I don't think flaxseed meal would work well in this recipe.
Best,
Chrystal
Ashly
OMG I love this recipe! It is so easy and fun.I have made it for a few parties and everyone loves it.
Best recipe ever!❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
chrystal
Hi Ashly,
Thank you so much for stopping back by to let me know you love them! So glad.
All my best,
Chrystal
Crystin
Hi! I absolutely love these cupcakes! So easy to make and always end up moist and delicious. I was just wondering if you have calculated the nutritional info for 1 cupcake? How much calories/ carbs per cupcake etc...
chrystal
Hi Crystin,
I'm so glad you like them! I don't have the nutritional information calculated for these cupcakes.
Best,
Chrystal
Kimmie Strang
Hi there...
I’m going to be making these this afternoon and was wondering if I can double it with success. Have you tried it?
Thank you so much in advance
chrystal
Hi Kimmie,
We were out of town this weekend so I am just getting to questions. I haven't doubled this recipe. The cupcakes need to be baked right away so the air bubbles created during the beating process don't deflate. If you decide to double, you'll need to bake all 24 at the same time, and rotate your pans. It might take a bit longer to bake since there will be 24 cupcakes in the oven and not 12.
Best,
Chrystal
Lia
Do you add sugar? It doesn’t come. Out on the video but it’s listed in the ingredients ?
chrystal
Hi Lia,
Yes, I add sugar. It's the second ingredient added in the video, and is in the recipe.
Best,
Chrystal
Aliyah
Cam I use dairy free butter instead of oil in the cake batter?
chrystal
Hi Aliyah,
I haven't tried these cupcakes with dairy-free butter. If you try it, stop back by and let me know how it turned out.
Best,
Chrystal
Tara
Hello,
Can I substitute your regular sugar for Stevia in the batter and frosting??
chrystal
Hi Tara,
I haven't tested them in this recipe. Knowing the way this recipe works, I would not recommend it. Sorry!
Best,
Chrystal
Tabitha
I made these this weekend for my daughters bday. I’m going to make them into cake balls for her class. This was a great recipe! Thank you!
chrystal
Hi Tabitha,
I'm so glad you like it. Thank you for letting me know.
Best,
Chrystal
Reilly
Can I use coconut oil? Should I melt it first?
chrystal
Hi Reilly,
You can use coconut oil. You will have to melt it, then let it come to room temperature (liquid, but cooled) before you use it.
Best,
Chrystal
amanda
Hi Can you help me i tried this recipe qith red robin GF flour. Cupcakes tasted great but the texture was a bit off. It almost seems half cooked ( like a gummy texture) however the toothpick came out clean.
chrystal
Hi Amanda,
Do you mean Robin Hood Gluten-Free Flour? I tried looking up red robin gf flour and all I could find is robin hood. I haven't tested anything with it myself but I'd guess looking at the ingredients that the pea fibre caused the issue in this recipe. If you decide to try them again please use one of the flours I've recommended or a blend with rice, tapioca, and potato with the pea fibre.
Best,
Chrystal
Ale
Hi Chrystal! I really like vanilla cupcakes, but I haven’t tried these yet. They look delish. One question, is there a chance that I can use another milk instead of dairy free milk? Thanks by the way.
chrystal
Hi Ale,
Thank you for stopping by. You can use regular milk in this recipe 🙂 Happy Baking!
Best,
Chrystal
Tomoe
Hi Chrystal, I am just about to bake these for my daughter's fifth birthday as her best friend happens to be gluten intolerant. But haven't had a chance to try this recipe beforehand and I am a little nervous! I will be using Cup4Cup multipurpose GF flour and was wondering if I should be making any adjustments to your recipe, since different GF blends seem to have slightly different properties.
Thank you so much for sharing your "GF knowledge" -- You seem like a wonderful and very dedicated blogger!
chrystal
Hi Tomoe,
I have not personally used Cup 4 Cup in this recipe, so I am not sure how it will turn out. When you measure your flour make sure to spoon the flour into the measuring cup and level it (don't scoop the measuring cup into the flour). Hope that helps!
Happy Baking!
Best,
Chrystal
Catherine
Mine came out more like Funky Monkey Bread! Not bad, and I did use 1/2 Splenda granular, 1/2 Splenda brown sugar blend, 1% milk, and Namaste Gluten-Free flour blend, dotted with hutter before baking. They are good-just tirned out much different than expected. Think I’ll make them into a Cinnamon Monkey Bread cupcake. Thank you. 🙂
chrystal
Hi Catherine,
Thank you for stopping by. I haven't tried splenda in this recipe, or Namaste flour. I'm guessing your cupcakes turned out more like monkey bread because of the difference in ingredients. So glad you still liked them.
Best,
Chrystal
Kenz
I made to make these cupcakes for my class with my mom, and they are SO DELICIOUS. Thank you for the recipe, I kind of want to make them for my self!
chrystal
Hi Kenz,
Thank you for stopping by and letting me know! I'm so glad you like them.
Best,
Chrystal
Elizabeth Dickinson
I made these for my daughter's birthday, and they are excellent. The kids (and adults) loved them. If you chill the cupcakes for 30 minutes, the frosting even tastes like ice cream or custard (but is also delicious non chilled). I'd like to make this again but use coconut sugar (and powdered coconut sugar for the frosting) and see how it turns out. Amazing recipe!
chrystal
Hello Elizabeth,
I am so happy to hear that every liked them. That makes me so happy 🙂 Thank you for coming back and letting me know. I haven't tried them with coconut sugar so I am curious as to how they turned out.
All my best,
Chrystal
Emma
I made it today. It was perfect and yummy!
Thank you Thank you, now I can eat my ow home made Gluten Free cake again.
chrystal
Hi Emma,
I am so glad you like them! Thank you for stopping by to let me know 🙂
Best,
Chrystal
Virginia Wiles
My son and I just tried this recipe. It's beautifully simple, but we used butter for the"oil of choice" and for the flour we used Pam's baking mix. They overflowed and fell badly. Sad day, but we're not giving up. Should we reduce the baking powder next time or the flour? Or was using butter in the recipe the issue? Thanks
chrystal
Hi Virginia,
I haven't used Pamela's mix in this recipe, so it's hard to say. I just looked at the ingredient for Pamela's mix and it already contains leavening agents in it like baking soda and baking powder, also the flour mix has different flours then what I normally use. My best guess without using Pamela's mix is that because the leavening agents are included, and you added more based on what my recipe called for, that it caused the cupcakes to overfill. If you are not at a high elevation, and you'd like to try this recipe with Pamela's mix again, I would try making it without the added baking powder.
Sorry I couldn't be more help, as I haven't tested this recipe with that mix.
Best,
Chrystal
Virginia Wiles
Thanks, Chrystal! I'm in Denver, so I'll try it without the baking powder next time. 🙂
And there WILL be a next time, because these are still the best tasting vanilla cupcakes I've ever had! They are unreasonably DELICIOUS! Thank you for this recipe. And double thank you, because if my kids go off dairy again I can still use this recipe. Yay!!
chrystal
Yes, definitely don't add any additional baking powder then. Again, I haven't use Pamela's mix, so they may be different. So glad you like them!
Best,
Chrystal
LISA TONGA
Best GF cupcake recipe I've found. Thank you. I add a package of strawberry "Jello" and they are amazing.
chrystal
Hi Lisa,
I'm so glad you like them! Thank you for letting me know.
Best,
Chrystal
Megan Ancheta
These are the best cupcakes! A dear friend asked me to bring some gluten-free cupcakes to her wedding. I ran out of time to develop a new recipe, so I decided to use this recipe from my blogger friend, Chrystal. They turned out exactly how I wanted them to! Tender, fluffy, and seriously delicious. 🙂 Thanks Chrystal!
chrystal
Hi Megan,
I'm so glad you liked them! Thank you for stopping by to let me know.
All my best,
Chrystal
Laura Walker
Hello.
Why do you use granulated sugar? All the recipes I’ve baked previously use caster sugar.
Thank you x
chrystal
Hi Laura,
Most of the stores in my area use granulated sugar and it's more commonly used in baking recipes in the US.
Hope that helps!
Best,
Chrystal
Laura Walker
Ahh!! Ok, I was just curious.
Just heading to the shops for ingredients now!
Thank you x
Linda billingsley
Any yellow or white gluten free cake recipe?thank youlinda
chrystal
Hi Linda,
I have them both on my list to develop a recipe for this year 🙂
Best,
Chrystal
Mikaela
Hi Chrystal! I can’t wait to try baking these—they look delicious! I live at high altitude (7000 ft) and was wondering how much I should cut the baking powder by? Thank you!
chrystal
Hi Mikaela (beautiful name!),
I haven't tried making these at that high of an altitude, but I would try cutting it back to 3/4 of a teaspoon of baking powder. Hope that helps!
Best,
Chrystal
Shirley
Hi Chrystal,
How much cocoa powder do I need to add if I want to turn this recipe into chocolate cupcakes? Because my son only eats chocolate cupcakes. Thanks!
chrystal
Hi Shirley,
I have a chocolate cupcake recipe 🙂 https://www.glutenfreepalate.com/easy-gluten-free-chocolate-cupcakes/
Best,
Chrystal
Lilly
Are these also nut free
chrystal
Yes, as long as you don't use a nut milk (or any other nut ingredients) for the dairy-free milk. You can use another type of dairy-free milk, or regular milk.
Best,
Chrystal
Yuki
Thanks for the recipe! It looks great. Could you tell me how many cupcakes your recipe makes? Also can I substitute the butter and milk with dairy one? Thanks!
chrystal
Hi Yuki,
This recipe makes 12 cupcakes. You can double it to make 24 cupcakes. You can use regular milk and regular butter.
Best,
Chrystal
Yuki
Hi Chrystal, Thank you so much for getting back to me. I’ll try to make these cupcakes for my son’s Birthday party this weekend 🙂 Will I be able to freeze them or keep them in the fridge if I bake them a day or two days before the party or is it best to be served the day they are made? Thanks!!
chrystal
Hi Yuki,
These are best the day of, but you can freeze them in advance too. They will still be yummy. Make sure to pull them out with enough time to defrost before your son's birthday party.
Best,
Chrystal
Yuki
So they can’t be kept in the fridge, (but in the freezer is ok?)?Sorry to ask you many times. Thanks!
chrystal
Hi Yuki,
You can keep them in the fridge. I recommend not more than a day in the fridge. If it's more than a day, I recommend the freezer.
Best,
Chrystal
Cynthia Burch
Hi Chrystal,
I am the baker in the family, but have no experience with gluten free, because neither I, nor my kids are gluten intolerant.
My sister started getting regular migraines and they determined that gluten seemed to be a trigger, so now she is gluten free.
She told me she missed cupcakes (my specialty), so I decided to find a recipe and surprise her.
My question is, in the chocolate cupcakes you call for gluten free baking powder and vanilla. (I didn’t know those existed!) Why don’t you call for them in the vanilla cupcakes? And can I use regular in the chocolate?
Thanks for your blog! Looking forward to trying gluten free!
chrystal
Hi Cynthia,
Thank you for stopping by. I should be calling out gf in the vanilla cupcakes. I will update that. Some vanilla extracts (cheaper brands) and baking powder are made with wheat ingredients. I like to ensure that my ingredients are gluten-free. Definitely check the labels on your baking powder and vanilla, they may already be gluten-free.
I hope that helps!
Best,
Chrystal
sandy
I cannot believe how delicious these are. Thank you so much for sharing. I’m making these for my son’s class on Tuesday to celebrate Mardi Gras. There are a few GF kids in the class. I’m making cupcakes for all and GF ones for the few. The frosting will be the same so no one will feel left out. These cupcakes were moist, fluffy and delicious. Love them!
chrystal
Hi Sandy,
I am so happy you loved these cupcakes. They are a favorite among many of my readers and we love them too. Thank you for stopping by and letting me know. I hope the other kids in your son's class love them as much as you do.
All my best,
Chrystal
Jenn
This was a delicious and super simple recipe. We've also tried your pizza dough and love it! Thank you.
chrystal
Hi Jenn,
I am so glad! Thank you for stopping by and letting me know.
Best,
Chrystal
Yuki
Hi Chrystal,
The recipe worked super well! The cupcakes were so easy to make and delicious it’ll be my go to cupcake recipe for sure!
One thing I learned was that I should not keep them in the fridge once the frosting is on. I made one bunch a night before my kid’s birthday party and kept them in the fridge. Next day they turned hard, but I just put them in the warm oven after I made two more bunches then they become fluffy again 🙂 However regrettably I kept all of the cupcakes after putting frosting on in the fridge (to keep them away from little kiddos, a wrong place!) just for about 90 minutes then unfortunately they hardened and lost their lovely moist fluffy texture and as frosting will melt I obviously couldn’t put them back in the oven again. They still tastes good though. And as I left them out in the room temperature for a couple of hours they became softer (though not as soft and fluffy as freshly baked). So next time I’ll bake them the day I serve them and keep them out on the counter! Thanks for the great recipe. I love it!
chrystal
Hi Yuki,
Yes, I should have specified not to frost them before putting them in the refrigerator. I am so glad you like them though. Thank you for stopping back by.
Best,
Chrystal
Danel
Can I substitute the flour mix with coconut flour?
chrystal
HI Danel,
I haven't tried substituting with coconut flour in this recipe. It won't work for a 1:1, but possibly reduced.
Best,
Chrystal
Tammy
This was the perfect recipe for my neice who is gf and a diabetic. I used coconut sugar in the cake and Swerve confectionery sugar in the frosting. They didn’t rise as nicely as yours but I’m sure she’ll be happy.
chrystal
Hi Tammy,
I am so glad you like these cupcakes and were able to make them a good fit for your niece. Thank you for stopping by.
Best,
Chrystal
Linda
Am going to try your recipe, can I use Soy milk?
chrystal
Hi Linda,
I haven't use soy milk in this recipe but I imagine it would work.
Best,
Chrystal
summer
yes
Camille
I’ve made this recipe twice now and both times they were a big hit. Our sons are sort of obsessed with the little bundt cakes (I’ve been using a six cake bundt pan). My 8 year old thinks they’re big, luxurious donuts and finishes his meals with gusto just to get another slice. I make the recipe exactly as you have it here (except for the pan). I’m not much of a baker but I seem to be able to get this one right. We’ve been transitioning to GF since last summer so it’s a new change for us. Being able to find a sweet treat the guys enjoy while still keeping gluten out of their diet is a gift. I’m completely grateful.
chrystal
Hi Camille,
Thank you so much for taking the time to stop back by and leave a comment with your experience. I am glad you and your sons love these cupcakes. I've been meaning to post my bundt cake version and your sweet note is motivating me to get it up soon.
Thank you,
Chrystal
Sur
The cupcakes look lovely, are they soya free as well as gluten and dairy free?
chrystal
Hi Sur,
Yes, they are naturally soy free. Just don't use soy milk.
Best,
Chrystal
melissa z.
is there any chance that we could use almond milk for this recipe? love the cupcakes with normal milk but one of the kids can’t drink milk she is allergic to casein. thank you!!
chrystal
Hi Melissa,
Yes, this recipe works with dairy-free milk and regular milk. We use almond milk when we make them 🙂
Best,
Chrystal
Sue
Do you think U could add cocoa powder to half the batter to make marble cupcakes
chrystal
Hi Sue,
Yes, you can add 1/4 cup of cocoa to half the batter. Another option is to make a batch of my chocolate cupcakes and go half and half with the vanilla cupcake, this would make 24 cupcakes total.
Best,
Chrystal
Roslyn
How long will these stay fresh & how should I store them? Thanks!
chrystal
Hi Roslyn,
It's best to store them at room temperature for up to 3 days. You can store them in the refrigerator before frosting. I like to place them in an airtight container.
Best,
Chrystal
Whitney
The batter is thick. Is that right?
chrystal
Hi Whitney,
That batter should not be thick. What flour blend did you use? How did you measure it?
Best,
Chrystal
Melissa
Delicious! They were a huge hit. I used grapeseat oil instead of vegetable. Also made the frosting with diary. Would definitely make this again!
chrystal
So glad you liked them! Thank you for stopping by to let me know 🙂
Best,
Chrystal
Nathania
Do you know if you can freeze the cupcakes after you bake them? Thanks!
chrystal
Hi Nathania,
Yes, you can freeze them. I typically freeze them without the frosting. When I am ready to use them I bring them to room temperature and then frost them.
Best,
Chrystal
Tania
I have an autistic child and we ha e him on a gluten free and casein free diet. Its so dificult to find things that he likes and when I made this cupcakes and we all sit to eat them with him he was delighted. So, thanks for a great recipe I will be making these a lot.
chrystal
Hi Tania,
This comment makes my heart so happy. Thank you for letting me know. I am so glad that your family loves these cupcakes.
Best,
Chrystal
Katharine
Excellent recipe and great texture. My family loved them and they were still delicious the next day. Thank you for a great recipe. I even shared it with friends.
chrystal
Hi Katherine,
Thank you for stopping back by to let me know you loved these cupcakes!
Best,
Chrystal
Jeanette
Is it OK to use real butter and milk? Also, how do these hold up? I'm planning an outdoor birthday party, and they may sit outside in 80 degree heat for a couple of hours. thanks.
chrystal
Hi Jeanette,
You can use regular butter and milk in the frosting 🙂 The cupcakes would hold up fine but the frosting might be a bit soft.
Best,
Chrystal
Hayley
Could this recipe be used for a cake? I've made them as cupcakes plenty of times and they're amazing, but I'm making a cake and don't think I could possibly find a recipe as good as this.
chrystal
Hi Hayley,
Funny you should ask 🙂 I am publishing the cake version this Sunday! And thank you for the compliment!
Best,
Chrystal
Shelly
It's really moist and stay the same the next day. My boys love it. Looking for gf cupcake recipe for my son's birthday next month. And found one! Thank you!!
chrystal
Hi Shelly,
I am so glad your boys loved these cupcakes 🙂 Thank you for letting me know.
Best,
Chrystal
Heather
Can I use a vegan egg? Cause the recipe sounds like it could work for my gluten free dad and my vegan neice.
chrystal
Hi Heather,
I haven't worked with a vegan egg in this recipe yet. It's on my list to test.
Best,
Chrystal
Carla
Have you tried this with vegan egg replacement ?
chrystal
I haven't personally, sorry!
Chrystal
Sophia
Hi Crystal,
Thank you so much for this amazing recipe.
Sophia
chrystal
So glad you like it! Thank you for stopping by.
Best,
Chrystal
Tia
Have you tried making the cupcakes with butter instead of oil? Does it work this way? Thanks!
chrystal
Hi Tia,
Thanks for stopping by. I have made cakes and cupcakes with butter. You'll need to beat the batter with an electric mixer for the same amount of time as oil. Just a note, the cupcakes won't be as fluffy - but still amazing!
Best,
Chrystal
Jessica
How many cupcakes does this recipe make?
chrystal
Hi Jessica,
This recipes makes 12 cupcakes 🙂
Best
Chrystal
Shaunna
Will be making the cupcakes for my daughter's birthday party. For the frosting, at what point did you add the coloring for the frosting?
chrystal
Hi Shaunna,
Happy Birthday to your daughter! You can add it to the frosting at the end. After you're frosting is smooth and creamy, add your food coloring and give it a good mix until the color is even.
Best,
Chrystal
Debra
What oils have you tried with this? I like using coconut oil.
chrystal
Hi Debra,
We've used avocado oil, canola oil, and vegetable oil. I haven't tried coconut with this recipe, but it should work fine.
Best,
Chrystal
Vicky
Have you ever made mini cupcakes with this recipe and if so, how long did you bake them?
chrystal
Hi Vicky,
Yes! I'd bake them for about 11 minutes, then check for doneness after that.
Hope that helps. Let me know how they turn out!
Best,
Chrystal
Kelly Koons
Hello! I am making these for a friend's birthday and am new to GF baking. What type of dairy free milk works best? I have a coconut almond milk blend. Would that work? Thank you!
chrystal
Hi Kelly,
I typically use almond milk. The coconut almond milk blend should work just fine 🙂 Let me know how they turn out.
Best,
Chrystal
Kirstin
What kind of mixer/beater attachments do you use? Thanks!
chrystal
Hi Kristin,
For this recipe I use a standard kitchen aid hand mixer.
Best,
Chrystal
Naomi Hooks
Hello,
have you ever made this recipe sugar free?
chrystal
Hi Naomi,
I haven't made this particular one sugar free. I have a paleo chocolate chip muffins recipe that uses maple syrup or honey that you might like. You can use sugar free chocolate chips, or leave them out and top with a sugar free frosting. Hope that helps. https://www.glutenfreepalate.com/paleo-chocolate-chip-muffins/
Best,
Chrystal
Amber
This recipe was fantastic. What I had on hand was Red Mills gluten free flour, and I used 1% milk instead of dairy free, but the texture still came out great. I also added about 1 1/2 teaspoons of some raspberry syrup meant for flavoring coffee, and ended up with amazing raspberry-vanilla cupcakes. I poured them in six extra-large rose-shaped silicone tins instead of regular sized ones, because I wanted them to be fancier for my mom on Mother's Day. I'm really proud of how they came out. Thank you so much!
chrystal
Hi Amber,
I am so glad you like my gluten-free vanilla cupcakes 🙂 They are a favorite in our house too. We used to use regular milk in the recipe before my oldest daughter had to remove dairy from her diet. I love the idea of raspberry syrup for an special twist. Thanks for sharing!
Best,
Chrystal
Shireen Hampton
Hi crystal,
These look great. A few questions though! What would the baking time and filling amount for mini cupcakes be?
Also, if I’m making them the day before a party, what would storing look like, and can I store them already frosted?
Thanks,
Shireen
chrystal
Hi Shireen,
If you are using a mini cupcake pan, depending on the size you'd fill with 1 or 2 tablespoons of batter. I start the baking time at around 10 or 11 minutes. For the day before you can store them in a an airtight container at room temperature frosted or unfrosted.
Best,
Chrystal
Renée
Question: I need to make a tray cake. Do you think your vanilla cupcake recipe will do it?
chrystal
Hi Renee,
I have a vanilla cake recipe as well. You can make this is a 9 x 13 cake pan. Start with 25 minutes and watch it for doneness from there. https://www.glutenfreepalate.com/easy-gluten-free-vanilla-cake/
Best,
Chrystal
Nadia
Experimenting with gluten free vegan baking! Can I sub flax eggs in this vanilla cupcake recipe?
chrystal
Hi Nadia,
You can use flax egg. Just make sure to let the flax egg sit until its thick, and follow the direction like you would an egg (beating it in). The texture won't be as fluffy, but it will still be good. Come back and let me know how it turned out!
Best,
Chrystal
Alexis
Hey there!
Haven’t tried this recipe yet- a bit nervous because th roast GF cupcakes I’ve made have come out gummy. Any tips beforehand to avoid this?
chrystal
Hi Alexis,
I'm not sure which cupcakes you made, so I can't help there. With these vanilla cupcakes, just make sure to read through the post and follow the same ingredients and directions. Don't use Bob's red mill all purpose gluten-free flour (it has garbanzo bean flour in it). Make sure to use Bob's red mill 1-to-1 gluten free flour (blue bag). Others have had great success with Namaste, but I haven't tried it myself. Also, do't use coconut oil, make sure to use canola oil, or avocado oil.
Let me know how they turn out!
Hope that helps,
Chrystal
Kasey
Is it possible to make a cake with this recipe, and/or would I need change any of the ingredient amounts? I want to bake a gluten-free birthday cake for myself that my office at work can enjoy with me!
chrystal
Hi Kasey,
I have a cake version of this recipe at https://www.glutenfreepalate.com/easy-gluten-free-vanilla-cake/ I also have a yummy chocolate cake at https://www.glutenfreepalate.com/easy-gluten-free-chocolate-cake-11-ingredients/
I hope you have a great birthday!
Best,
Chrystal
Danielle
I made these cupcakes this weekend for a friends birthday get together and they were a huge hit! I made a strawberry limeade compote to fill the middle and nobody believed that they were dairy and gluten free! I love to bake and my doctor recently put me on a DF/GF diet and trying to find yummy recipes has been so difficult! I am excited to try more of your recipes! Thank you so much for sharing your delicious recipe!
chrystal
Hi Danielle,
Thank you so much for taking the time to stop by and let me know that they were a hit. I love the idea of strawberry limeade compote in the middle. It reminds me of my lemon cake where I put lemon curd in the middle. I'm excited for you to try more of my recipes too!
Happy cooking and baking,
Chrystal
Erin
Hi! I’m making these cupcakes today and need to double the recipe! How does that affect cooking time? Thank you so much!!
chrystal
Hi Erin,
You can double the batch, just make sure to bake on batch at a time.
Hope that helps,
Chrystal
Milo
Hi,
Is it possible to make these processed sugar free with maple syrup instead?
chrystal
Hi Milo,
I haven't tried this recipe with a sugar alternative yet, but you might like my paleo muffins. You can omit the chocolate chips and frost with your favorite sugar free frosting. https://www.glutenfreepalate.com/paleo-chocolate-chip-muffins/
Hope that helps!
Chrystal
Kay
I found your website today and made them today as well and they are great! I recently just started this journey a week ago and I am so grateful that I found your website. Im so excited to share with my fellow non gluten and dairy eaters as well as others who may be skeptical towards it 🙂
chrystal
I am so glad you found me too! I'm so glad you like these cupcakes.
Best,
Chrystal
Aubrie
These cupcakes are the absolute BEST GF recipe I have ever found. But I am wondering what would happen if I used regular milk and butter.
chrystal
Hi Aubrie,
I am so glad you like them! You can use regular milk and butter (melted and cooled). It gives it a little bit of a more cake-like texture, not as soft but a little more spongy.
Best,
Chrystal
Athena
These cupcakes are amazing! I love the texture, they taste just like a Gluten version. would without the grainy texture. I followed your advice about reducing the Baking Powder, as I live at an elevation of 3400 ft above sea level and only used 1 tsp and they turned out beautiful! Thank you 🙂
chrystal
Hi Athena,
I am so glad they turned out for you at your elevation! Thank you for letting me know reducing the baking powder worked and that you loved these cupcakes.
All my best,
Chrystal
Kaajal
I made the cup cakes they were amazing.But love to make the flour on my own can you please guide.
chrystal
Hi Kaajal,
My flour blend recipe is at https://www.glutenfreepalate.com/gluten-free-flours/
Best,
Chrystal
Kaajal
Thanks a ton Chrystal
Suhina Sirkisson
Hi Chrystal,
I just discovered your website and am really excited to try this recipe out! I was just wondering what type of flour you used. We don't have red mill here in South Africa as far as I am aware. Could you maybe suggest an alternative I could use or the type of flour I could look out for? Thanks
chrystal
Hi Suhina,
I'm not sure which flour blends are available in South Africa. You could look for a blend that has rice, tapioca, and potato in it. Bob's Red Mill also has sourgum flour, but you can still make cupcakes with just the rice flour, potato starch, and tapioca starch.
I hope that helps,
Chrystal
Les
Hi and a billion thanks for creating the easiest and best vanilla cupcake recipe I've yet to find! Chocolate- no probs. Vanilla, they come away from the cases, are heavy or just do that grim dissolving thing in yer mouth. This recipe works so well and i made a batch of unicorn cupcakes for my granddaughter yesterday which went down excellently (the test is that non gfs cant tell...). The REAL test will be in two weeks when i will be knocking up a hundred for a wedding!
I thank you again and am now off to explore the rest of your recipes! Happy baking!
chrystal
Hi Les,
I'm so glad you like them! I have a chocolate cupcake recipe too, if you're interested. Good luck with the wedding baking.
Best,
Chrystal
Cassie
What kind of dairy free milk and butter did you use? Can you use regular flour too and get the same turnout?
chrystal
Hi Cassie,
We use almond milk, but you can use your milk of choice. I haven't tried regular flour but it should work. Hope that helps.
Best,
Chrystal
April Demello
Do you have a variation to make chocolate cupcake? Can i just add cocoa powder or will that mess up the recipe?
chrystal
Hi April,
I have a easy recipe for chocolate cupcakes.
Best,
Chrystal
JC
Hi, can you do these with normal butter and get the same result?
Thanks!
chrystal
Hi JC,
Yes, the texture will be a little heavier and have a slightly different crumb.
Best,
Chrystal
Emily
Can I just add cocoa powder to the frosting?
chrystal
Hi Emily,
Yes, you can add cocoa to the frosting. You might need to add additional milk/dairy-free milk if its too thick.
Best,
Chrystal
Sarah
These will be perfect for my daughter's birthday party this weekend! How many cupcakes does the recipe make?
Thank you!
Emily
Would almond flour work?
chrystal
Hi Emily,
Almond flour won't work in this recipe. You can make my paleo chocolate chip muffins and leave the chocolate chips out.
Best,
Chrystal
Sarah
Hi! This recipe looks great! Could you make them into mini cupcakes? How would you need to adjust the baking time for that? Thanks!
chrystal
Hi Sarah,
Yes, you can make these into mini cupcakes. Start with a cook time of 11-12 minutes and watch them from there.
Best,
Chrystal
Sarah
Thanks! Will try them out soon! Also, do you think it would be okay to add some mini chocolate chips to the batter, or would they just sink to the bottom?
chrystal
The batter is thick enough that they'd only sink a little. Definitely let me know how they turn out!
Best,
Chrystal
Tash
Hi there, my cupcakes came out more like a sweet bread any reason why, maybe it was the gluten free dough blend I used? Thanks!
chrystal
Hi Tash,
What blend did you use?
Best,
Chrystal
Rachel Z
These.are.PERFECT!!! I’ve tried several different vanilla cupcake recipes this week and have tossed them all in the trash! But not this one!!! I live in Denver at 5000 feet so baking has more challenges for me, plus the whole gluten/dairy free thing. I’m so happy I found this recipe!!! They are the perfect fluff, the perfect texture, and they look and taste beautiful! I used coconut oil and coconut milk, and also reduced my baking powder to 1 teaspoon for the altitude (I actually used homemade baking powder from baking soda and cream of tartar and this still turned out perfect!). Next time I will try vanilla paste, but they taste lovely with the extract. THANK YOUUUU!!!
chrystal
Hi Rachel,
I am so glad you like this vanilla cupcake recipe! Thank you for stopping by to share your experience and how they turned out.
Best,
Chrystal
Tanya
Can you freeze these prior to frosting? I would like to have them in the freezer for my daughter for special occasions.
chrystal
Hi Tanya,
You can freeze them. I'd freeze them without frosting, then bring to room temperate when you are ready to frost them. You can freeze them with the frosting, but the frosting will be firm, even after defrosting. I hope that helps.
Best,
Chrystal
Jenni
Fantastic! I used milk instead of a dairy substitute but they were just lovely! Tasted wonderful and rose perfectly at 5600 ft.
chrystal
Hi Jenni,
I am so glad you like these cupcakes! Thanks for letting me know.
Best,
Chrystal
Janine
I made mini cupcakes of these and they were a huge hit! Thank you for sharing the recipe! Can this recipe be made into a cake?
Denuse
Do these freeze well. And can frost later
chrystal
Hi Denise,
Yes, you can freeze them. I recommend frosting after you defrost them.
Best,
Chrystal
Chelsea
Hi there,
I was wondering if I have to use dairy free milk and butter like the recipe calls for? Will using 2% milk and regular unsalted butter change the way the cupcakes turn out?
chrystal
Hi Chelsea,
You can use regular milk in the cupcakes and regular butter in the frosting. It won't change the flavor or texture of the cupcakes.
Best,
Chrystal
Brenda
After reading a lot of the reviews I have decided to give this recipe a go for a party with a few GF, DF guests. What is the non-dairy butter you use?
Thank you!
chrystal
I've used a few different dairy-free butters but earth balance buttery spread is one of my go-to's.
Best,
Chrystal
Tony
I have been lookin. For everything and anything under the sun that is gluten/dairy free while also avoiding vanilla. I used this recipe and substituted organic pure maple syrup for he vanilla, oat milk for frosting, and coconut sugar for both cupcake and frosting. Everything came out with a tint of brown and the frosting looks like a dark maple bar topping. They came out moist and fluffy and my wife and daughter love them. Add a bit of cinnamon to the frosting for this fall time of year and it’s a solid cupcake top to bottom. Thanks for this recipe, I look forward to more of your creations!
Dusanka
I just made those and omg they are so light and fluffy ...love it.
Excellent recipe!
chrystal
I'm so glad you love them 🙂 Thank you for letting me know.
Best,
Chrystal
Elisa
Thank you for sharing this! I just baked the cupcakes following your exact recipe and they are delicious! I didn’t make the frosting, but they delightful just as they are. Thanks again.
chrystal
Hi Elisa,
I'm so glad you liked my gluten free vanilla cupcakes. Thank you for stopping by to let me know.
Best,
Chrystal
Sammy
This only made 8 not 12!!!!!!
chrystal
Hi Sammy,
I've been making this for years and this recipe makes 12, if you divide the batter evenly between 12 cupcake liners. I hope our 8 cupcakes were big and delicious 🙂
Best,
Chrystal
Barb
Oh my goodness! Thank you so much for perfecting this recipe! All the extra tips are amazing! Everything that you stated would happen has happened to me! Always with great disappointment! This is the perfect recipe for Gluten free cupcakes! This is the only recipe I will ever use!
chrystal
Hi Barb,
I am so glad you love them! Thank you for letting me know.
All my best,
Chrystal
Jamie
Can you give me an All-purpose flour recipe I can make from home. I have just about every flour. I don’t want to go out an buy another brand if I don’t have too. Also, do you think Miyoko’s butter would taste ok?
chrystal
Hi Jamie,
Here is the recipe I use when I make homemade gf flour:
2 cups white rice flour
1 cups tapioca flour
1 cups potato starch
2 teaspoons xanthan gum (optional, but necessary if you are making a high fat recipe)
I haven't tried Miyoko's but it should work.
Best,
Chrystal
Erica
Hi, these look amazing!!!! Do you think I can substitute applesauce for the eggs? I am trying to bake for a gluten free vegan! Aggghhhh 🙂 (and she cant do chocolate, killin me I swear)
Thanks so much
chrystal
Hi Erica,
I haven't tried subbing applesauce into this recipe. If you don't want to try it, my friend Sarah has a good gluten free vegan vanilla cupcake recipe: www (dot) sarahbakesgfree.com/2013/03/gluten-free-vegan-vanilla-cupcakes.html
Best,
Chrystal
Judy
These are the best Gf cup cakes I have eaten. My daughter made them for a friend’s birthday and I was lucky to sample one. Divine!
chrystal
I'm so glad to hear you like them. Thank you for stopping by to let me know. We have over 300 recipe and I Hope you find many more that you enjoy.
Best,
Chrystal
Vivian
OMG! these are the best, I could eat the whole batch!
chrystal
D'awe, I'm so glad you like them 🙂
Chrystal
Alyssa
I’ve made these for at least 3 events so far, and have even made them with regular flour. It’s such an easy and delicious recipe! I typically use coconut oil which tastes amazing. Thanks for the perfect recipe!
chrystal
Hi Alyssa,
I am so glad you like my cupcakes recipe. Thank you for taking time to stop back by and let me know.
Best,
Chrystal
Nati Banda
OMG! I just made these and they were AMAZING! I didn't have Bob's Red Mill so I went ahead and tried with King Arthur Gluten Free Measure by Measure flour. I have to say that they were the best cupcakes I've ever made!! My sister who's not gluten free LOVED THEM (and she's a picky eater lol)
chrystal
Hi Nati,
I am so glad you and your sister loved these gluten free vanilla cupcakes. Thank you for taking time to stop by and let me know.
All my best,
Chrystal
Kaitlynn
These are so good! How do you recommend storing them once baked/cooled and how long will they be good for?
chrystal
Hi Kaitlynn,
I'm so glad you like them. They usually stay good for about 3 days.
Best,
Chrystal
Kaitlynn
Do you store them at room temp or refrigerate?
chrystal
You can store them at room temperature for up to 3 days. If you make them ahead of time, store them in the fridge unfrosted. When you are ready to serve them, bring them to room temperature and frost.
Best,
Chrystal
Maria
Hi, I would like to try this recipe but I’m not used to work with cups. Do you have it in grams?
chrystal
Hi Maria,
I've just added some of the weight measurements for you. Cheers!
Best,
Chrystal
Miles
Hey, I was wondering if it is 13/4 teaspoons baking powder or 1/4 or 3/4?
chrystal
Hi Miles,
It's 1 and 3/4 teaspoon.
Best,
Chrystal
Michelle Palin
These were so good! I've made them multiple times now. The latest time, I made them as mini cupcakes, using a small cookie scoop (a #60). It yielded 40 mini cupcakes that took about 13-14 minutes to bake. I frosted them with a fudge frosting and they were so good!
I used corn oil. King Arthur Measure for Measure Flour, and Flax Milk. All of those worked perfectly in this!
chrystal
I'm so glad you like them Michelle 🙂 Thank you for letting me know.
Best,
Chrystal
Beth
Hello Chrystal
When you use Vanilla Bean Paste. Is it the same amount as the extract?
Thanks,
Beth
chrystal
Yes, I use the same amount. The paste is stronger, so you can reduce it if you'd like.
Best,
Chrystal
Shelley McMurtrie
Just checking if this would work with your GF flour mix (ie 2 cups white rice flour : 1 cup tapioca flour : 1 cup potato starcg) or to another GF flour mix I use (1.5 cups sorghum flour : 1.5 cups potato starch : 1 cup tapioca flour). Thanks!
chrystal
Hi Shelly,
I've tested this with my blend before. I haven't tried it with sourghum, potato and tapioca without rice flour added.
Best,
Chrystal
Ashley
Can this be made into cake instead of cupcakes?
chrystal
Hi Ashley,
Yes, I have the cake version up too.
Best,
Chrystal
Catherine Gimer
I just made these I used Ener-G egg replacer and Olive oil. They turned out great. Thank you for sharing your recipe.
chrystal
I'm so glad you liked them! Thanks for sharing what you used.
Best,
Chrystal
Sophie
does vanilla paste mean vanilla extract?
chrystal
Hi Sophie,
Vanilla bean paste and vanilla extract are two different things, you can use vanilla extract in this recipe.
Best,
Chrystal
Heather
Hot diggity! These are delicious! I made these as written and baked for 21 minutes. These were amazing! I brought them to a party full of non-GF eaters and they were gobbled up so fast.
chrystal
I'm so glad you liked them Heather! Thank you for stopping by to let me know.
Best,
Chrystal
Aqs
Wow.. came out delicious.. texture was really lovely.. gr8 recipe.
chrystal
I'm so glad you think so! Thank you for stopping by to let me know.
Best,
Chrystal
Natalie Summerville
This is the best gluten and dairy free cupcake mix I have ever made! My nearly two year old is allergic and is going to love these for his birthday! Thank you!
chrystal
I'm so glad you think these are the best (we agree). Happy birthday to your two year old!
Best,
Chrystal
Cam
Is it possible to substitute the sugar with rice malt syrup or honey?
chrystal
Hi Cam,
I haven't personally tried using those in this particular recipe. Sorry I couldn't be more help.
Best,
Chrystal
Libby
My little boy is gluten free and a friend is dairy free, I struggle to find recipes to cater to both. These are delicious,so light, lovely texture, better than regular cupcakes to my mind!
chrystal
I'm so glad you love these cupcakes. Thank you for taking time to stop by and let me know.
Best,
Chrystal
Stephanie
Hi,
Just wondering how many this recipe makes.
Thank you
chrystal
This recipe makes 12 cupcakes. You can double it if you need more.
Best,
Chrystal
Stephanie Bingham
Thanks so much
Courtney
Is that twelve large size cupcakes or smaller ones (smaller being 2 inch diameter size cupcake cases)?
chrystal
This recipe makes 12 regular sized cupcakes (not the smalls, or the minis) but you can make small cupcakes or minis, just reduce the baking time to 11 minutes and watch for doneness from there.
Best,
Chrystal
Emma
These are absolutely delicious, thank you. I haven’t had a good cupcake in years 😀
chrystal
Awe, I'm so glad you think so. Thank you for stopping back by to let me know you loved them.
Best,
Chrystal
Jenna
I made these last year for my daughter's birthday party (some friends are vegan and some are dairy free). I had to use Baking Soda, not Powder, to get them to rise. Also, the 1-to-1 baking flour isn't available at my local grocery stores, they say it's been unavailable for months, so I used Bob's Red Mill GF All-purpose baking flour. Not sure if that's why the baking powder wasn't working. My partner explained the chemistry to me, and said it was related to using dairy free milk, but who knows. Just wanted to add that incase anyone else is having trouble. I'm making them again right now for my son's birthday, same all-purpose baking flour, and using hemp milk, so I switched immediately to Baking Soda and it's going well 🙂 Thanks for sharing this great recipe, all the kids love them!
chrystal
So glad you like them Sandra! Thanks for sharing what you used.
Best,
Chrystal
Samantha
I’m curious if this recipe would work with regular whole milk rather than dairy free? I love it with coconut milk, but I’m out of that at home right now.
chrystal
Yes, you can use regular milk and regular butter.
Best,
Chrystal
Courtney
Can butter replace the vegetable oil and if so what quantity and should the butter be softened at room temperature in advance of using it?
chrystal
Hi Courtney,
Yes, you can use butter. Use the same amount, melt it and let it cool to room temperature.
Best,
Chrystal
Marion
These sound fantastic! How long do they keep without going dry? Would they be ok made on a Wednesday for eating at a party on Saturday? I have to travel in between! Thank you!
chrystal
Hi Marion,
These cupcakes are tender but I wouldn't recommend making them more than 2 days in advance, tops.
Best,
Chrystal
Marion
Thanks Crystal. What about freezing them? Could l take them frozen? Do you think that would be ok?
chrystal
Yes. I would freeze them without frosting, then bring them to room temperature the day you want to serve them and frost them just before serving them.
Best,
Chrystal
Kim
Do you think it would change the texture if I added sprinkles to the batter to make a Funfetti cupcake? Thanks!
chrystal
Hi Kim,
Probably a little, but if you don't add too many, I think it will be fine.
Best,
Chrystal
Kim
Thank you Crystal! I used about 1/4 cup and they turned out fantastic! So delicious and easy to make!
Lea
Made these in larger bakery sized cupcakes and they came out wonderful! Yield was 10 and increased baking time by 6 min. DELICIOUS!
chrystal
I'm so glad. And I love that you made a mix of chocolate and vanilla cupcakes. Thanks for sharing.
Best,
Chrystal
Vicki Pearson
Chrystal, Have you ever added a banana to batter for a different flavor..?
chrystal
I haven't to this recipe, but I do have a recipe for banana cupcakes that is a variation of this recipe. Search for banana or banana cupcakes in the right hand box.
Best,
Chrystal
Jillian Seamans
Hi Chrystal! I made these cupcakes for a student and they are absolutely AMAZING. I had my husband taste one of them when they came out of the oven and we were both amazed at how light, fluffy, and flavorful they were. I was wondering if you had a full cake recipe that was just like this one except for like a 4", 6" or 8" 3 tiered cake?
Thank you!!
Jillian Seamans
chrystal
I'm so glad you guys love these cupcakes! Thank you for taking time to stop by and let me know.
Best,
Chrystal
Dineo
Hi there
Omg I just tried this recipe and it’s great . I made a cake in place of the cupcakes and with some substituting some of the ingredients still turned out to be fluffy and bomb leaving my sweet tooth satisfied. Thank you for the recipe.
chrystal
You are very welcome. I am so glad you liked it.
Best,
Chrystal
Alicia
Hi I want to make a cake with this recipe as well, how many minutes for the cake? Thank you
chrystal
I have a cake version 🙂 https://www.glutenfreepalate.com/easy-gluten-free-vanilla-cake/
Best,
Chrystal
Davina Browning
hi, i made these and to me it tasted a bit like pancakes ..... maybe it the oil in them. can i use butter instead of oil?
chrystal
Hi Davina,
They shouldn't taste like pancakes, but yes, you can use butter. Thanks for stopping by.
Best,
Chrystal
Jan
These are fantastic cupcakes and they really freeze well. I pop one in the microwave for 20 seconds and they are yummy! I am a serious celiac and it’s so good to find this recipe. I am in NZ and countdown store free from gluten plain flour and Pam’s and cooking oil.
chrystal
Hi Jan,
I am so glad you like them! Thank you for taking time to stop by and let me know.
Best,
Chrystal
Michelle
I’m still learning bout gluten free so please don’t think I’m stupid... regular butter & milk can not be used?
chrystal
Hi Michelle,
No worries at all. You can use regular milk and regular butter 🙂
Best,
Chrystal
Melissa
Do i refrigerate them after cooling? Or leave them out to ice in the morning?
chrystal
HI Melissa,
You can leave them in a container on the counter after they are cool.
Best,
Chrystal
Annette
Do you think unsweetened almond milk will be ok?
chrystal
Yes, it works great.
Best,
Chrystal
Sophie
I’m wondering how ahead of time I could bake these. So how many days can these be stored? I find that when o cook gluten free cupcakes, (not your recipe!) they seem to gain moisture if stored in an airtight container for too long. So would you store in airtight container or something different - such as in a bread bin? Thanks
chrystal
Hi Sophie,
I don't usually make them more than a day ahead. You could make them in advance and freeze them. That would keep them from releasing moisture after they cook. I'd freeze them unfrosted, then defrost and frost them.
Best,
Chrystal
Susan
Hi. Thank you for this great recipe! It is easy to follow and produces tasty cupcakes that are moist and have a good crumb. I have tried many gluten free vanilla cupcake recipes and they are all butter based which makes them heavy and often the cupcake liner breaks away from the cupcake which doesn't present well. You're recipe using vegetable oil is a winner. This will be my staple GF cupcake going forward.
chrystal
I'm so glad you loved these cupcakes! Thank you for letting me know.
Best,
Chrystal
Jordanne perkins
I love these and so does everyone who tastes them! Please tell me how you get the turquoise in the vanilla frosting! Need to know today if possible!
chrystal
I'm so glad everyone loves them. For the frosting color, I just added a few drops of blue food coloring.
Best,
Chrystal
gINNY
Hi Chrystal,
I want to make these using Monkfruit sweetener as my aunt is also diabetic. Have you used any sugar alternatives or substitutes? Thank you so much for posting this!
chrystal
Hi Ginny,
I haven't made this recipe with monkfruit sweetener but I have with another recipe. You will really have to mix the sweetener in with the oil. You might need to heat it up slightly so the sweetener starts to dissolve a little. One thing though, if your aunt is diabetic you might want to look at a keto cupcake recipe. Gluten free recipes tend to have starches and they are high on the glycemic index. This recipe uses a blend that is still high on the index. Hope that helps.
Best,
Chrystal
Ginny
Thank you so much, Chrystal. She is celiac as well so it is hard.
Madison
Hi Crystal, I'll be trying this recipe this weekend and was wondering what kind of non dairy milk you recommend?
Also butter substitutes? I'm just currently switching to gluten/dairy free for medical reasons and would love to know my best options for baking. Btw these will be my treat for my sons 2nd birthday. I'm pretty stoked to try some cupcakes!
chrystal
Hi Madison,
I'm so sorry, this comment got caught it my spam and I'm just now seeing it. You can use almond milk, rice milk, or coconut milk. For the dairy-free butter for the frosting we like earth balance buttery spread.
I hope this reply makes it to you on time.
Best,
Chrystal
AshM
What kind of dairy free milk? Coconut? Thank you!
chrystal
Hi Ash,
You can use almond milk, coconut milk, or rice milk.
Best,
Chrystal
AshM
Awesome, thank you!
Genoa
Great recipe! The frosting makes the perfect amount. The cake is a very good texture. I dyed the batter in pink blue and light purple colour to make a fun gluten free cupcake for my daughters. Great reviews from the kids and adults. This will be my new go to vanilla cupcake recipe.
chrystal
I'm so glad you like it! Thank you for letting me know.
Best,
Chrystal
Jennifer Brunker
Great recejpe. Made them for my Grandson and they got the nod of approval.
chrystal
I'm so glad he loved them. Thank you for stopping by to let me know.
Best,
Chrystal
Danielle
My son is dairy, egg, and gluten free and it has been so difficult to find a cupcake recipe that is all of these things. Any chance you've tried Bob's Red Mill egg replacer? Do you know how it would work in this recipe? I'm making cupcakes for my daughter's 2nd birthday this weekend and I'd love for my son to be able to enjoy the treat as well.
I love all of your notes by the way!
Thanks!
chrystal
Hi Danielle,
I haven't personally used Bob's Red Mill egg replacer in this recipe, but several of my readers have and they've been please wtih the results.
Best,
Chrystal
Rosslyn Kingston
Holy heck, I made these today and they are amazing! Do you have a way to make the icing thicker and both overall less sweet? Maybe with lemon?
chrystal
I'm so glad you like them. You can make the frosting less sweet by using less powdered sugar, but it will be more buttery. For a lemon version, search lemon cupcakes in the search bar on the right of my page.
Best,
Chrystal
Alana P
I am going to make these in s couple weeks for a girlfriends birthday party! can you tell me how I should bake them if I make mini cupcakes? xx
chrystal
Hi Alana,
Make the batter as directed, and bake them for about 11 minutes, but watch for doneness.
Best,
Chrytal
Julie
Wow, wow, wow! I made these cupcakes today (high altitude, dairy free version with my own buttercream), and my family couldn’t even tell they were gluten free. Amazing texture and great flavor! I can’t wait to try more of your recipes.
chrystal
I am so glad you love them. Thank you for letting me know.
Best,
Chrystal
Unicorn
Hello Chrystal,
Are these cupcakes dense?
chrystal
Not at all 🙂 You'll read in the comments that everyone loves them, and many talk about how tender they are. I hope you give them a try.
Best,
Chrystal
Unicorn
Thank you Chrystal! I am going to try them and they look delicious.
Unicorn
Also, if I wanted to make a cake, what is the cake pan size for this recipe?
chrystal
I have a cake version. Simple search vanilla cake on my website, in the right hand search bar.
Best,
Chrystal
Caren
I made these cupcakes last night and although the texture was amazingly spot on...there was a strange salty ness. Is 13/4 teaspoon to correct ant for baking powder or is that a typo? I would like to retry the recipe and am unsure where my error is. Thanks in advance.
chrystal
Hi Caren,
I'm not sure why they would have been salty. I haven't had anyone mention that before. The amount of baking powder is correct. Did you possibly use another ingredient that maybe had salt in it?
Best,
Chrystal
Ingrid
Hi Chrystal
Thanks for the recipe. I'd like to try it, but with a few modifications. Can I substitute honey for sugar, rice flour for all-purpose gluten free flour.
As you may have heard in the news, South Africa is on lockdown for 21 day, so I can't go to the shops.
Regards
Lebo
chrystal
Hello Ingrid,
Yes, may places are in lock down. I honestly don't know how rice flour only will turn out. This recipe works because of the combination of flours. I also haven't tried honey in a cupcake yet, but I've used it in muffins. It might be best to find a recipe that uses those ingredients specifically. I'd hate for you to waste ingredients.
Best,
Chrystal
Elisa
This recipe never disappoints! It’s my third time baking these and they turned out perfect once again. I made zero modifications and used almond milk. Thanks for the recipe.
chrystal
I'm so glad you love it. Thank you for stopping by to let me know 🙂
Best,
Chrystal
S. Chaffin
Made these today! Great recipe! I did use regular milk and a different icing recipe that I usually use for cupcakes. I really liked the texture of the cupcake.
chrystal
I'm so glad you like them. Thank you for letting me know.
Best,
Chrystal
Ashley
Hi! Can you use this recipe to make a 6” cake instead of cupcakes? I have all the ingredients I need to make this as my own quarantine birthday cake, without going to the store, but am looking to do a cake not cupcakes.
Thanks!
chrystal
You most certainly can 🙂 just watch the baking time for doness.
Happy Birthday!
Chrystal
Molly
I made these today and they are honestly the best vanilla cupcakes I have ever made! I added a half teaspoon of Xanthan gum and they were just perfect. Can not wait to try more of your recipes!
chrystal
I'm so glad you think they are the best. Thank you for letting me know.
Best,
Chrystal
Renea
Hi, can I use gluten free self raising flour? Would it be the same quantity (180g) but without the baking powder? Or do I have to add more flour? I only have gluten free self raising flour at home. #quarantineproblems
Thanks
chrystal
HI Renea,
You should be able to use the same amount. Just note that I have only tested this recipe with my flour blend and Bob's Red Mill 1-to-1 Gluten Free Baking Flour (not the Bob's Red Mill gf all purpose). Check the comments to see what some of my other readers have used.
Best,
Chrystal
Brooke Lagstein
Hello,
These look great. Will be trying them today. Can you tell me if you should use salted or unsalted butter for the icing? Also, I only have Casava Flour. If you have any tips about substituting Casava Flour that would be appreciated.
Thank you,
Brooke
chrystal
You can use either, but I typically use unsalted. I hope that helps.
Best,
Chrystal
chrystal
I forgot to answer your question about cassava flour. It works VERY differently in recipes and I haven't tried it in a cupcake recipe yet. It might be better to google a cupcake recipe using cassava flour.
Best,
Chrystal
Audra
So yummy! was able to make this for the whole family w/ multiple food allergies and picky eaters! Dad even asked to have these for his bday! HIGHLY RECOMMEND.
chrystal
I am so glad you love them. 🙂
Best,
Chrystal
Maura
Just made these for Easter brunch. No one knew they were GF except me because I need GF and didn't want to miss out on dessert. DELICIOUS! Thank you.
chrystal
I'm so glad everyone loved them. Thank you for letting me know.
Best,
Chrystal
Isha
Hey Chrystal,
First off I just want to say that the cupcakes tasted great and had a lovely texture but I do have a few questions.
My cupcakes rised a bit too high and looked more like muffins than cupcakes which makes them a bit difficult to pipe on. Do you know what I could do to fix this and make them more pipeable?
Also just to ask do you think I should add some xanthan gum as I noticed you dont add it in this recipe?
Thanks for the help x
chrystal
Hi Isha,
Are you at a higher elevation? What flour blend did you use? You can always cut the leavening agents in half. You can also use less batter, and make more cupcakes.
Best,
Chrystal
Yda
Just made them today, delicious and easy to make. I have zero baking experience, actually I never made cupcakes before today. I used genetic vanilla extract because I didn't have anything else, it worked. My gluten free daughter really enjoyed making them and had fun decorating.
chrystal
I'm so glad you liked them. Thank you for letting me know. I hope you find many more recipes that you like.
Best,
Chrystal
Heather
Just made these cupcakes, its my husbands birthday and they have cake, and make me so jealous. I cant have dairy or gluten so the recipe was perfect. These are heavenly and turned out perfectly. I followed your instructions exactly. Will definitely pass this recipe on to my daughter so she can use it for my birthday .
Have you tried to bake it into a cake?
chrystal
Hi Heather,
I'm glad you loved them. Thank you for taking time to stop by and let me know.
Best,
Chrystal
Brooke Ford
Hi I wanted to ask what to do in the way of adding xanthan gum if just using bobs regular all purpose gluten free flour. They don’t carry the 1:1. I made them tonight following all instructions to a tee. Weighed everything you had weights for. I may have not had my mixer up to “medium” it’s an older one and low seemed pretty good. But maybe they could have had a bit more air in them. They are just a little dense. Not hard. They are quite moist. Maybe too much. I may consider baking for 24 minutes next time. Anyway if there is any to ass to regular all purpose flour recipe when the 1:1 isn’t available that Wiske me greatly appreciates.
chrystal
Hi Brooke,
I don't typically recommend the all purpose blend. It has chickpea flour in it, and it tends to react differently in many of my recipes. I'm guessing that's why they are a bit on the dense and moist side.
Best,
Chrystal
Lina Lora
HI. Can I use gluten free flour blend?
chrystal
Hi Lina,
Is there a specific gluten free flour blend you are wanting to use?
Best,
Chrystal
Charlie
Hi,
The recipe says that you use vanilla bean paste instead of extract, but the ingredients say 2tsp extract. Can I use 2tsp vanilla bean paste instead, or would you use less?
Thanks
chrystal
Hi Charlie,
Thanks for the catch. The original recipe used vanilla paste but most people don't have vanilla paste. You can use 2 tsps of vanilla bean paste (or less if you don't like it as strong) or 2 tsps of vanilla extract.
Best,
Chrystal
Lauren
Hi Chrystal,
I am just getting into Gluten Free baking and I am very excited to be on this journey. This recipe looks tastey and adjustable...? Can you add Cocoa powder to it to make chocolate cupcakes? How much would you say?
Thanks!
chrystal
Hi Lauren,
I have a chocolate cupcake recipe. You can find it by searching for it in the right side of my site.
Best,
Chrystal
Leah
Hi! I can’t wait to try these for my friend. For leftovers, I’m wondering if you have any feedback about freezing them? Do you think they’d defrost well if I freeze individual cupcakes without the frosting? Thanks so much!
chrystal
Hi Leah,
I'd freeze them without frosting, then bring them to room temperature when you are ready to frost them.
Best,
Chrystal
Tony B
I’ve made these a docent times. Kids love them. A favorite of mine is using coconut sugar and maple extract. Oat milk is a good option for a non dairy option.
chrystal
I'm so glad. Thank you for letting me know.
Best,
Chrystal
Portia
Hi and thank you for sharing your recipe! I made these cupcakes today using the same flour as what you have listed. I filled the cups 2/3 full and while the flavour was spot on and delicious, they almost seem too flat as though they didn’t rise like what I’m typically used to. Could I add more baking powder next time? Or should I add some baking soda? If yes, do you have suggestions on amounts? What is the yield for this recipe? Thank you for any input!
chrystal
Hi Portia,
This recipe should make 12 cupcakes, but you can always make 9 larger cupcakes. I'm not sure why they would be flat, I haven't had that. Could your baking powder be bad? If it's past the expiration, or if it's been open for a while it might not be doing its job.
Best,
Chrystal
Katherine Anderson
This is so great. I've made a couple of gluten free baked goods in the past and they were anywhere from "ok" to something that resembled a brick and twice as heavy. I used this recipe to make ice cream cone cupcakes (using gluten free ice cream cones). Wonderful taste and I've sent links of this recipe to several people. These are truly AWESOME!!!
chrystal
I am so glad you like them. Thank you for taking the time to stop back by and let me know.
Best,
Chrystal
Naomi Gruzevskis
Chrystal, you are truly amazing!! Thank you so much for sharing your precious recipes with us, you are a GF genius!! Everything we have made from your site is absolutely perfect and you wouldn't even know it's GF. Discovering your site has been the pot of gold at the end of the rainbow that I've searched so long for.
chrystal
I am so glad you are enjoying my recipes. Thank you for the kind note.
Best,
Chrystal
Chelsea
These cupcakes are DELICIOUS. Thank you for posting weight measurements! I used dairy milk and although i was skeptical of using oil (instead of butter) I’m so glad i trusted the recipe and used oil. I brought them to a gathering with some gluten-free friends and everyone loved them. Excellent texture, fluffy and flavorful. This will be added to my recipe box!
chrystal
I am so glad you like them.
Best,
Chrystal
Alana Holmes
How many cupcakes does this recipe make?
chrystal
It makes 12 cupcakes if you put 1/4 cup of batter in each cupcake liner.
Best,
Chrystal
Kira
It made 12 for me
Natalie Cruz
12 cupcakes
Katie
Can I use plain gluten free flour or self raising gluten free flour?
Thanks in advance x
chrystal
You can use a plain gluten free flour blend. I've tested this recipe with my flour blend and with Bob's Red Mill 1-to-1. Just a heads up Bob's all purpose gluten free flour and Namaste don't work well in this recipe.
Best,
Chrystal
Bev James Cakes
I do not get many requests for gf cakes, but when I do, this is the recipe I use.
Its a winner!!
chrystal
I am so glad. Thanks for sharing.
Best,
Chrystal
Jessica
These are so good! They don’t taste like anything is missing and the texture is perfect. I used Pillsbury frosting since it’s is gluten and dairy free as well. I’ll be keeping this recipe in rotation.
chrystal
I am so glad you love them. Thanks for letting me know.
Best,
Chrystal
barbara
HI
Just wondering can i make these cupcake egg free?
chrystal
Hi Barbara,
I've had some readers use Bob's Red Mill Egg Replacer with success.
Best,
Chrystal
Laura Costello
I really liked the recipe!
Yaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaaay!
chrystal
I'm so glad 🙂
Andrea
Hello, should the batter be really thick?
chrystal
No. On the thin side. What flour blend did you use? How did you measure your flour blend Did you substitute any ingredients?
Shelli
Same question. I followed the recipe exactly and my batter resembled crumbly sugar cookie dough. I'm only halfway through baking, but so far they are still in the shape of the scoop I used to scoop them out.
chrystal
Hi Shelli,
What flour blend did you use? How did you measure your flour? Did you substitute any ingredients?
Best,
Chrystal
Clara Marshall
Mine turned out the same. I used coconut flour and milk.
chrystal
Hi Clara,
Coconut flour works very different in recipes, and doesn't work as a 1-to-1 in most recipes. The reason yours turned out that way is because the coconut flour absorbed all the liquid. Next time you make these, please use either my flour blend or bob's red mill 1 to 1 gluten free flour.
Best,
Chrystal
Zahraa Norat
Thank you for this! Absolutely perfect! I’ve been struggling to find a good recipe and this is IT!!! no changes needed! I even used my locally sourced gf flour since I’m in South Africa with no problems.
chrystal
I am so glad you liked them. Thank you for letting me know.
Best,
Chrystal
Jessica Howells
So I have tried a few different recipes using wheat flour and gluten free flour for cupcakes but these came out THE best I have ever done!
My boyfriend is Celiac so I am often trying to replace the treats he misses but if I am to bake cupcakes for non celiacs too I will now always use this recipe anyway.
If I wanted to do chocolate ones, do you think the cocoa powder would spoil the fluffiness?
Thank you for this recipe!!
chrystal
I'm so glad you think they are the best. Thank you for taking time to stop by and leave such a thoughtful comment.
Best,
Chrystal
Elisha
This is a great recipe. I erred on the side of less beating after reading the comments about sinking (so each beat was between 30-60 seconds). I was a little haphazard with measuring as I was baking with kids but it turned out fine. One point - they were in the overnight a good 30 minutes (180 degrees Celsius fan forced pre heated). All ovens are different, just a point to note. Thank you!
chrystal
I'm so glad you like them. Thank you for letting me know.
Best,
Chrystal
Cat
Could this batter be made into a cake? Use a cake pan instead of muffin pan?
chrystal
I have a cake version. Just search for vanilla cake on the right side.
Best,
Chrystal
Brittany Diano
I have gluten free flour and Xanthan gum separate - I couldn't find the 1-1 flour. How much Xanthan gum should I add?
chrystal
For this recipe, you can add 1 teaspoon of xanthan. Which flour blend do you have?
Chrystal
Brittany Diano
thank you I have kinnickinnick all purpose flour blend. ill let you know how they turn out
Colin
I made this for my wife's birthday and she loved them. There is one cupcake shop in Madison, WI that she loves, but now that we live far away we haven't found anything that came close until this recipe. Moist and crumbly just as described.
We live at 7,600 feet and I used the w/ dairy recipe. Right at the 18-minute mark they were ready to come out.
chrystal
I'm so glad you both loved these cupcakes. Thank you for letting me know.
Best,
Chrystal
Molly
Can I use self raising flour and just not use baking powder ?
chrystal
Yes, you can use self rising flour and omit the baking powder.
Best,
Chrystal
Linda Shanahan
My 4 year old granddaughter was diagnosed with celiac. I am making these for her birthday. Just wondering do you store the cupcakes on the counter or in the refrigerator? Thank you Linda Shanahan
chrystal
I usually store them on the counter. You can put the in the refrigerator, but you'll want to bring them to room temperature to soften the frosting again.
Best,
Chrystal
Linda Shanahan
I made these cupcakes yesterday and we ate them today. They were perfect!! Under notes it said you could use butter instead of oil so that is what I used and I used 2% milk We have tried bakery gf cupcakes and these are 1000% better. And so easy to make. Thank you so much for the recipe. I make cupcake for all of my grandchildren's birthdays which i now have 7 so this recipe will be used over and over again. Linda
chrystal
Awe, I am so glad you love them. Thank you for letting me know.
Best,
Chrystal
Leslie
Hello—I would like to try your recipe for gluten free cupcakes. If I wanted to use butter instead of oil, how much butter would you recommend? Also, other than being dairy free, is there a taste and/or texture benefit of using oil instead of butter?
chrystal
Hi Leslie,
You can use melted and cooled butter - use the same amount. Oil tends to lend a fluffier texture.
Best,
Chrystal
Leslie
Great—thank you for the advice! They came out so deliciously!
chrystal
I'm so glad. Thank you for letting me know.
Best,
Chrystal
Amy
Just put these in the oven, but the batter only filled 8 normal sized cupcake libers, not 12. And each liner was filled slightly less that the 2/3 per added recipe notes.
I measured everything out and the only thing subbed was maple syrup for sugar using slightly less than the amount called for.
That wouldn't have created this great of an error, would it?
I feel so incomplete sans 4 cupcakes!
chrystal
D'awe. I'm not sure why you would have gotten 9 instead of 12. How did they turn out with the maple syrup?
Best,
Chrystal
Fiona
I’ve been experimenting with gluten free recipes as my partner is coeliac. I didn’t think a fluffy textured gluten-free cupcake was possible. I followed the recipe almost exactly, as suggested, but I used a different flour blend. After 18 minutes the cupcakes were perfectly cooked and the texture was not compromised from the lack of gluten. Thank you!
chrystal
I am so glad you like them. Thank you for taking the time to stop by and let me know.
Best,
Chrystal
Elesia
Hi, if i want to triple this recipe, how much baking powder will I need?
chrystal
When I double and triple batches I like to use slightly less baking powder. For tripling this recipe I would use 5 teaspoons of baking powder. Can you bake all three at the same time? If not, the baking powder starts to activate while it waits to bake and your cupcakes may not rise as much.
Best,
Chrystal
Nicole
Can you use coconut sugar instead of regular granulated white sugar?
chrystal
Hi Nicole,
I haven't used coconut sugar in this recipe. If you try it, please let me know how it turns out.
Best,
Chrystal
Patricia
I feel like this recipe is very forgiving. I looked it up on the spot to make a quick batch of cupcakes on a rainy summer day. I was too lazy to get out my hand mixer so I just used a whisk. I used unsweetened vanilla almond milk and I added Enjoy Life dark mini chocolate chips. The batter was indeed somewhat thick, however, I did not measure out everything exactly which is why I say this recipe is very forgiving. They did take longer to cook than 20 minutes, but they came out perfect and are delicious. It was just as easy to make as a prepared mix, but I got to use my own fresh ingredients. I love that they don't have butter because butter can be a pain to work with if it's not creamed just right.
Definitely would make them again!
chrystal
I am so glad you like them. Thank you for taking time to stop by and let me know.
Best,
Chrystal
Marrissa
I just wanted to say thank you for posting this recipe. I dable in baking and over the last few years I found that I am allergic to basically everything. Hard to be a foodie when you are allergic to everything. This is my ALLTIME favorite cupcake recipe. I make it for myself and now my boys are pretty hooked too.. I'm so excited to be using it for my wedding day cake as well!
chrystal
Hi Marrissa,
I am so glad you and your boys love these cupcakes. I have a cake version of this recipe that you can use for your wedding cake if you want. (Congrats!) I also have a lemon cake that lots have people have used to make wedding cakes.
Best,
Chrystal
Amal
Can you tell me if I want to substitute eggs with pysilim husk
Is the recipe will work or no?
As my kid has allergie from eggs
Thanks
chrystal
Hi Amal,
I haven't tried pysillium husk powder in this recipe. Some of my readers have used Bob's Red Mill Egg Replacer with luck.
Best,
Chrystal
Nicole
Hello Chrystal, These look amazing! How do you think rice flour will go? Thank you for sharing your wonderful recipes, Nicole 🙂
chrystal
I haven't used only rice flour in this recipe but I imagine it wouldn't have the same texture. Sorry I can't be more help.
Best,
Chrystal
Corinna
I made these for my son who has a gluten allergy. I usually don't eat any of the GF things I make for him, because frankly they taste just terrible. These cupcakes....... oh man..... I think I had more of them than he did! They are light, fluffy, perfect consistency... topped off with Swiss meringue buttercream, and I have died and gone to GF cupcake heaven! I followed the recipe exactly, also using Bob's Mill 1:1 GF flour. Only extra I added was some orange zest for a hint of citrus.
I will be making these again very soon, and can't wait to try out more of your GF recipes! So glad I found your website!
chrystal
I'm so glad you like them. Thank you for letting me know.
Best,
Chrystal
Toni
Hi can you tell me what the finished batter consistency should be like? In the video is looked more loose than usual cupcake mixture is that correct? As going to be making these on Friday don’t want to get it wrong x
chrystal
Hi Toni,
The batter is a little loose, but it should be similar to other cupcake and cake batter. Cupcake batter shouldn't be thick. When you measure the flour make sure to spoon the flour into the measuring cup and then level it.
Best,
Chrystal
Molly
Hello, do you know if grapeseed oil would be good here? I realized that there is no butter in this recipe and i am aware that grapeseed oil can be a good sub for dairy free butter. Just wondering if anyone has ever tried this? Thanks!
chrystal
Hi Molly,
You can use grapeseed oil. I don't personally use it but many of my readers do.
Best,
Chrystal
Amanda
Hello!!! I tried these cupcakes and absolutely love the flavor of them!! I also tried the chocolate ones and loved them as well!! I was noticing that my chocolate cupcakes raised up a little bit further than the vanilla ones. The difference in ingredients was cocoa powder and baking soda for the chocolate. Any suggestions on getting the vanilla cupcakes to raise a little more? Thanks so much!!!! Amanda
chrystal
I am so glad you like them. You can always add 1/2 teaspoon white vinegar (this will react with the baking powder and give it a quick lift) or you can fill them a little more, making 10 cupcakes instead of 12.
Best,
Chrystal
Amanda
Hi crystal!!! I Have fixed the vanilla ones several times and I feel like because I live in Indiana the humidity is getting me. The cupcakes taste delicious but they are a little moist and dense. The chocolate ones are very fluffy!! I’m just trying to get the vanillla ones to have a similar texture. I have not tried the vinegar trick yet. I did however fill them fuller and that made them bigger but still had a lot of moisture. The next day the top of the cupcake comes off on my finger. Should I reduce the milk and add vinegar? I am using unsweetened almond milk, bobs flour 1-1, coconut oil, vanilla paste (along with the other ingredients) and mixing for the written time. The taste is delicious!!! I just am wanting them to be a little more airy and fluffy!!! Thank you so much!!!!
chrystal
I definitely think the humidity is causing them to be extra moist. You could try making the chocolate cupcakes without the cocoa. Omit the cocoa and add an additional 1/4 cup of gf flour to offset the recipe.
Best,
Chrystal
Nouna
Let me say something, i'm gluten intolerant and this is the best cupcake recipe i've ever tried ! Nothing but good food right here! Super moist and fluffy . Full of taste , simply amazing in everyway ! for a gf cupcake or any cupcake ! I even made a tiktok about it if ur interested ! Thank you for this , can't wait to try other recipes to❤ You made my day
chrystal
I am so glad you liked them.
Best,
Chrystal
Arielle
Omggggg amazing!!! So easy and so moist! Thank you!
Arielle
How do you store these?
chrystal
You can leave them at room temperature or you can place them in the fridge.
Best,
Chrystal
Susan
Finally a wonderful GF cupcake!! Thank you so much for this recipe. It was easy and did not have a million ingredients that no one has on hand. This is a keeper.
Amazing. Thanks again.
chrystal
I am so glad you like it.
Best,
Chrystal
Nicole
These cupcakes came out great -- excellent flavor and texture in both the cake and the frosting. Followed the recipe carefully and used Bob's 1:1 Gluten Free Flour and oat milk. Non-celiac family members loved them, too.
chrystal
I am so glad you liked them. Thank you for letting me know.
Best,
Chrystal
Nikki
I just came across this recipe yesterday afternoon and decided to try it last night. All I can say is YUMMY! I do not have any gluten allergies or dietary restrtictions but I love trying new things. As someone who has never made anything gluten free, I can really say that it was very delicious and not a huge difference between a non gluten free cupcake. I did find that I needed to add a little more powdered sugar to my frosting. I was rather loose with the instructions provided. I used about 1/2 to 1 cup additional. Any idea why it may have been a little loose initially?
Thank you for this recipe!
chrystal
Hi Nikki,
I am so glad you loved it. I'm not sure why it would have been softer. Maybe your butter was too soft? Next time make sure to use room temperature, but it shouldn't be soft enough that you could swipe a finger through it. If that wasn't it, try using less milk/dairy-free milk.
Best,
Chrystal
Candace
Hi, this recipe looks amazing and I can hardly wait to try it. I have real vanilla beans, would that work? Do you have a feel for how much/many to use? Thanks!
chrystal
Hi Candace,
You can use vanilla beans, you'll want to cut them down the center and use the beans in the inside. One bean's worth should be great.
Best,
Chrystal
JK
Lovely cupcakes! I used a different brand of GF flour and they turned out perfect. Thank you for the recipe 🙂 I will try your red velvet ones next.
chrystal
I am so glad you liked them.
Best,
Chrystal
Stacey
I am making these for my daughter’s birthday. Can I make tonight and frost tomorrow? If so, is it best to leave them out, refrigerate or freeze them?
chrystal
Yes, you can frost them the next day. Just make sure they are covered tightly so they dry out.
Best,
Chrystal
Lorin Cardona
I followed the recipe exactly (ingredients and all) but they have a slight cornbread taste. I’m new to gf/df so maybe that’s how it is. Is the texture and flavor similar to a cornbread? Very yummy just curious if I have it right.
chrystal
Hi Lorin,
It shouldn't taste like cornbread. What flour blend did you use? and what df milk?
Best,
Chrystal
Lorin Cardona
I used the flour you linked but bought it from Whole Foods so I could get it sooner. I even checked the ingredients on it cause I thought it was made with corn but there is no corn in it. I used Cashew Milk (df).
It’s good but just gritty like cornbread is. Not sure where I’ve gone wrong.
chrystal
I wonder if the cashew milk created that flavor. I haven't personally tried it in this recipe.
Best,
Chrystal
Lorin Cardona
Maybe. What kind of df milk did you use in yours?
chrystal
I use almond milk in mine. I'll test it with cashew milk next time to see if I get similar results to you. Thank you for sharing what you used.
Best,
Chrystal
Wendy
Oh my goodness! Just made these and they are absolutely delicious. One of the things I miss the most is a nice cake. You wouldn't even know they are gf. So simple to make. I'm from Western Australia, so used the Orgran GF Plain All Purpose Flour and they turned out really light and fluffy. Definitely going to try more of your recipes in the future. Thank you so much.
chrystal
I am so glad you like them. Thank you for letting me know.
Best,
Chrystal
Shelby
This was my first time making a light and fluffy vanilla cupcake that does not get dense after sitting, especially more than one day! These cupcakes were so light and fluffy! I have never been able to find the perfect gluten free cupcake that doesn't get dense and now these are my go to! I made them once just as written above and the next time I added sprinkles to make a funfetti cupcake and they were great both ways!
Stacy
This is an excellent recipe! Thank you for sharing it!!
chrystal
So glad you love it. Thanks for letting me know.
Best,
Chrystal
Paula
Hi Chryst,
The actual cupcake turned out fantastic. I followed the recipe exactly. However, the frosting was runny. I was hoping to pipe it on the cupcakes as seen in the picture but it wasn't thick enough. I used vegan I can't believe it's not butter. Could that be it?
chrystal
I am glad you liked the cupcakes. I can't believe it's not butter is made from plant oils, I haven't worked with it but I would guess that's why the frosting was runny.
Best,
Chrystal
Emma
These are excellent! So light and fluffy! I needed a recipe for a gluten and dairy free customer and I was delighted with how these turned out. Thank you for sharing Emma at Oh, for Goodness Cake! Rep of Ireland.
chrystal
I am so glad you like them, Emma.
Best,
Chrystal
Karen
These are amazing. I am new to gluten free, but a lifelong baker. Super easy recipe, amazing texture and taste. Thanks so much for developing this recipe.
Amy Viveen
Mine are so gummy, I followed directions to a tee 🙁
chrystal
Hi Amy,
What flour blend did you use (brand and flour blend name)?
Best,
Chrystal
Janice
The BEST cupcakes my guests and I have EVER eaten! It was a bonus that they were GF! (and they were so easy to make!) Thank you!
chrystal
I am so glad everyone loved them. Thank you for taking the time to stop by and let me know.
Best,
Chrystal
Susan
Delicious cupcakes. I was skeptical because the batter seemed thin, but baked up light and moist. Great crumb. I added cinnamon as I was using the recipe for horchata cupcakes. The first recipe I tried failed. I’ll save this and will use it as my go to. Thanks for a great recipe.
Diane
We are going to try these for a baby shower on Saturday! My daughter-in-law is not only allergic to gluten, but also corn. She asked if we could use baking soda instead of baking powder since most baking powders have corn starch. We are going to try it! Will let you know how it comes out!
chrystal
I haven't personally used baking soda in this recipe but it should work.
Best,
Chrystal
Mary
Make your own baking powder using arrowroot powder. The recipe is on the bag. (Bob's). Is really easy!
chrystal
Thanks for sharing.
Best,
Chrystal
Christina Prince
5 Stars +++ These are delicious! Thank-you. Perfectly sweet and fluffy. We ate them without icing sugar and added blueberries to the mix. A new favourite
chrystal
I am so glad you liked them. Thank you for letting me know.
Best,
Chrystal
Karen
Hi Chrystal,just wondering if you have used this recipe to make a cake? Also if you have what size tin would you use. I have made them in cupcake form and everyone loved them even Mr.I don’t like g/f food but thought that I would use it for a birthday cake
chrystal
Yes, you can see the cake version here: https://www.glutenfreepalate.com/easy-gluten-free-vanilla-cake/
Best,
Chrystal
Tina Miller
I only have the Pillsbury gluten free flour blend with xanthan gum. Will that work with this recipe?
chrystal
Yes, many of my readers have used the Pillsbury and love them.
Best,
Chrystal
Layla
Can the frosting be made a day in advance and keep in the refrigerator? Thanks!
chrystal
Hi Layla,
Yes, you can make it in advance. Just make sure to let the frosting sit at room temperature for a bit before you use it. It will firm up in the fridge.
Best,
Chrystal
Ajhantha
Hiya! I was just wondering if you have tried freezing these to enjoy later? I'm making them for an order and it would be nice to make them in advance. 😀
chrystal
Yes, you can freeze them.
Best,
Chrystal
Tracey Adgie
Hi Chrystal,
I am gluten intolerant and would love to try your recipe. In England we have GF self raising flour (Contains baking powder) and GF plain flour. What do you recommend out of these choices? Also, what is powdered sugar? we usually cook with caster sugar, an extra sweet and fine sugar. What again do you recommend please? Also how do you get 2 tone butter cream? 🙂
Look forward to hearing your comments.
Kind regards
Tracey
chrystal
Hi Tracey,
You can probably use the self rising flour and not add the additional baking powder. Powdered sugar is sugar find ground, I think you might call it icing sugar or fine sugar. I'm not sure what 2 tone buttercream is?
Best,
Chrystal
Victoria
Hi Chrystal! I believe Tracey was referring to the blue/teal and white icing you used to pipe the cupcakes as a 2 tone buttercream.
chrystal
Thanks!
Chrystal
Micaela
I never write comments on recipes, but I made this for the first time this week for a baby shower at work and they were delicious!! I loved that the recipe was simple to follow and that it had an easily accessible printer friendly version. Thank you for the yummy recipe!!
chrystal
I am so glad you like them. Thank you for letting me know.
Best,
Chrystal
Daniel P Richardson
How many does this recipie make?
chrystal
It makes 12 but you can double the recipe if you like.
Chrystal
Gia
Was wondering if I can make the cupcakes and have them iced in the fridge from the day before consumption?
chrystal
Yes, I'd pull them out an hour or two before you want to serve them to let the frosting soften up.
Best,
Chrystal
Zorra
I'd like to do some with vanilla frosting and some with chocolate frosting. Should I just sub cocoa powder for some of the powdered sugar, or what do you recommend?
chrystal
Hi Zorra,
You can add in cocoa powder or sub it to make a chocolate frosting. You can add more or less of the milk or dairy-free milk to get the consistency that you want.
Best,
Chrystal
Kelly
Will buttermilk work in this recipe for the dairy milk?
chrystal
I haven't personally tried it in this recipe.
Best,
Chrystal
Carly
Just tried these for the first time and was wondering if I can make ahead and freeze?
chrystal
Hi Carly,
Yes, you can make them and freeze them. I like to freeze them without frosting, defrost them at room temperature and then frost them.
Best,
Chrystal
maria ricupa
I would love to find a receipe for cupcakes that are keto friendly. Have you made any using coconut or almond flour?
chrystal
Hi Maria,
We have a keto chocolate cupcakes over at our other site: https://www.fourscoreliving.com/keto-chocolate-cupcakes/
Best,
Chrystal
Rose
Hi there!
This recipe looks great and I want to give it a go! Just wondering which type of dairy free milk you used? Was it almond milk? Would coconut milk also work?
Appreciate your help!
Thanks 🙂
chrystal
Hi Rose,
We like to use almond milk, it's light and it works great.
Best,
Chrystal
Dani
Accidentally got ahead of myself and mixed all the dry ingredients together first (GF flour, sugar, salt, baking soda). Would cupcakes still work or restart? Would hate to waste a double batch worth of Bobs red Mill 1:1!
Thanks in advance!
chrystal
Hi Dani,
It should be fine 🙂 Mix the other wet ingredients and add them to the dry ingredients and mix for 1-2 minutes to add in air.
Best,
Chrystal
Mihca
My girls have requested a cat cake for their birthday but with this sponge recipe, which they love. Experimenting or converting recipes is not my jam so I’m a little nervous to just dump it in a round pan and test my luck. Any advice on baking temp and time for a regular cake vs. cupcakes?
chrystal
This recipe makes 12 cupcakes. If you want to do two layers you'll need to double the recipe and reduce the baking powder to 3 teaspoons total. Spoon batter evenly into the round 8 o r9 inch cake pans. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Check the cakes around the 28 minute mark. If you make a single batch you don't have to adjust the baking powder. Bake for 22--25 minutes, then check the center and add time if needed.
Best,
Chrystal
Anna
What kind of non-dairy butter do you use or recommend using for the frosting?
chrystal
I like the earth balance buttery spread sticks.
Best,
Chrystal
Stephanie
Hi there!
If I wanted to make mini cupcakes, what would the bake temp and time be?
Thank you!
chrystal
Same temperature for mini's, set your timer for 11 minutes and check for doneness after that.
Best,
Chrystal
Melissa
Thank you so much for posting this recipe and for perfecting it so we don’t have to. 🙂 I do have one question regarding eggs. My daughter has an egg allergy and I would need to sub out eggs for her to be able to have them. Do you have any recommendations? I usually use apple sauce for subbing eggs, but I’m afraid it would add too much moisture for this recipe. Any advice is appreciated. Thank you!
chrystal
Hi Melissa,
A few readers have made these egg free, look through the comments 🙂 Have you tried Bob's Red Mill egg replacer? It works really well and it also works in my gluten free bread recipe!
Best,
Chrystal
Debbie
Made them and the batter was "sticky" almost like glue. Followed the recipe to a T. Any idea why? No humidity outside. (I live in the desert)
chrystal
Hi Debbie,
Can you tell me which flour blend you used and how you measured your flour? I'll see if I can pinpoint what happened.
Best,
Chrystal
Lindsey
I needed a simple GF/DF cupcake for my daughters birthday party and came across these in a google search. These were absolutely amazing! I added almond flavoring instead of vanilla and then substituted applesauce for the eggs and they were perfect! Our family enjoyed them more than the store bought cake!
chrystal
I am so glad you liked them.
Thank you for sharing!
Gina
Have you ever substituted stevia, honey, or maple syrup for the granulated sugar? Any idea would the measurement would be on any of those? Thanks!
chrystal
I haven't in this recipe. I do use honey and maple syrup often in recipes that use almond flour. I have a paleo muffin and a paleo chocolate cupcake that both use almond flour and honey, if you like.
Best,
Chrystal
Sabrina
I made a few substitutions and they turned out amazing! I used light olive oil instead of butter and replaced the sugar with honey (reduced to half a cup). Thank you for the recipe!
chrystal
I am so glad you loved them. Thank you for sharing what you used.
Best,
Chrystal
Jodi
This recipe is SOOOOO awesome!!!!!! I have made the cupcakes (mini & regular), and a beautiful 6in double layer cake. So delicious!!! Many thanks to you for being our wonderful test kitchen.
Jodi Truex
New Jersey
chrystal
I am so glad you liked them. Thank you for letting me know.
Best,
Chrystal
Randi
How do you keep them if not serving the next day? I have to hold them for 3 days. Should they be keep at room temperature or refrigerated?
chrystal
Hi Randy,
You can refrigerate them.
Best,
Chrystal
Karin
Can I make these the day before they are eaten? Should I keep in the refrigerator or counter top? Thank you!
chrystal
You can make them the day before. Either leave them at room temp or refrigerate.
Best,
Chrystal
Marcela
Hello.
I don’t have Bobs Red mill 1:1 flour. Can you let me know if I can use your “Gluten-Free Flour Blend Recipe 1 – Yields 4 cups” instead?
And if yes, if another of your recipes calls for BR Mill 1:1 flour, If I can keep using your “Gluten-Free Flour Blend Recipe 1 – Yields 4 cups”.
Thanks in advance for your help.
chrystal
Yes, my flour blend recipe will work in this cupcake recipe. It doesn't work in my bread recipe.
Best,
Chrystal
Rebecca
Can I sub butter for the oil and buttermilk for the milk with all the same measurements? I'm an avid baker, but new to GF baking. Thanks for the recipe!
chrystal
Hi Rebecca,
Yes, you can use butter instead of oil. I haven't tried buttermilk in this recipe, so I'm not sure how it would turn out.
Best,
Chrystal
Sophie
Hi. I made these cupcakes with coconut milk and they smelled and tasted super sour (as a batter). The milk was not expired though, however after these baked, they were outstanding! Great texture and fluffy ness! Such a great recipe! Any idea what might have happened?
Thank you!
chrystal
I am so glad they turned out great. I'm not sure what the batter would have smelled sour. I can only guess it has something to do with the coconut milk.
Vivienne
This recipe is AMAZING!! You can eat it plain too
chrystal
I am so glad you like it. Thank you for letting me know.
Best,
Chrystal
Lydia
I made these cupcakes for my friend's husband who is gluten intolerant, and they came out great. I'm usually not a fan of gluten free anything due to the textures, but these were super soft, fluffy and delicious. I topped them with cream cheese and chocolate frosting. I also substituted the milk for buttermilk and it was perfect. Thanks for the recipe! 🙂
Avery Seiler
Hey I have used this recipe more than once and it is amazing but I want to change it up a bit would the recipe still be good if I added Oreos please reply soon thank you.
chrystal
I haven't personally added cookies to any of my cake or cupcakes recipes, so I'm not sure how it would work.
Best,
Chrystal
Oona
These vanilla cupcakes are totally the BEST vanilla cupcakes EVER!!!!! They are so moist and fluffy, I've made them 3 times so far (it definitely won't be the last time I make them) and every time they come out perfect. Today, I made them and for frosting, I used unsweetened coconut whipped cream (just make from full-fat coconut milk) and they were delicious!!!! I used avocado oil, and oat milk, the only differences.
chrystal
I am so glad you love them. Thank you for sharing what you used.
Best,
Chrystal
Sarah
Love love the cupcakes have made them a couple of times now. Tried to make them as a cake but came out flat. Can you use self raising flour instead to make it rise more?
chrystal
I'm not sure why the cake would have been flat. I haven't tired self-rising flour in this recipe.
Best,
Chrystal
Sarah
The first time I tried this recipe (using coconut milk to make them dairy-free) my cupcakes came out eggy and dense. I tried it again with 1 whole egg and 2 whites instead of 2 whole eggs and they came out perfect: light, fluffy, and vanilla-y.
Michelle
Do you think I could use eggnog instead of milk to give these a holiday twist?
chrystal
I haven't personally made a recipe using eggnog, but looking at other recipes that use eggnog, it should work just fine.
Best,
Chrystal
Vi
Hi Chrystal,
Would the brand Robin Hood be okay to use for the Gluten Free Flour?
chrystal
I haven't personally used it but some of my readers have with success.
Best,
Chrystal
Jan Rosenbrock
I have tried a few of your recipes now and they always go down very well. I was wondering if it was ok to double the recipe rather than make two separate batches?
chrystal
Yes, you can double this recipe.
Best,
Chrystal
Elena
I made double the recipe, they turned so soft and delicious. The only thing I changed was I put less sugar.
Kara
I’m interested in using less sugar, since the person I’m making them for is sugar sensitive. What amount did you use, and did they still taste ok? I’m looking to use as little as possible, while still having them be a little sweet.
Also, how many cupcakes did you get out of this recipe?
Sev
You can always sub or 50/50 monkfruit or swerve sugar as the alternatives - they are 1:1 to regular sugar if you want a sugarless alternative or low sugar alternative (50 reg sugar/50sugar alternative).
Alyssa
you will get 12 cupcakes. I think you could easily swap the sugar for swerve or monkfruit. both are natural sugar free options that you can switch cup for cup.
Billie jean Apfeld
Can you please tell me if olive oil will work well in these cupcakes ?
chrystal
Yes, olive oil will work but it may add an olive oil flavor to the flavor.
Best,
Chrystal
Billie jean Apfeld
Thank you Crystal
chrystal
You are very welecome.
Kal
Hi can I use gluten free self raising flour x
chrystal
It should work - just make sure to omit the baking soda from the recipe. Just note that I've only tested this recipe with my self rising flour, my regular flour blend, and bob's red mill 1:1. Depending on which brand you use, you may get varying results.
Best,
Chrystal
Darla
Can I use PURE CANE SUGAR ? Or even MAPLE SYRUP ?
chrystal
Hi Darla,
I haven't tried either in this recipe, so I can't say if it will work.
Best,
Chrystal
Kal
Hi could I make these egg free
chrystal
Some of the readers here have used Bob's Red Mill Egg Replacer with good results, I haven't tried it myself.
Best,
Chrystal
Ashleigh
I made this with organic cane sugar and they turned out amazing!!
chrystal
Thank you for letting me know.
Best,
Chrystal
Tracey Wurthman
Have you tried these as mini muffins and how long would you cook the minis?
chrystal
Bake mini cupcakes for 9-11 minutes.
Best,
Chrystal
Amanda
Not sure what I’ve done but I followed the recipe however it was like water. I’ll try again another day, any tips would be great cheers
chrystal
Hi Amanda,
The batter should be on the thin side, but not like water. Did you bake them? How did they turn out?
Best,
Chrystal
Geetika Duggal
Can I make these cupcakes with your gluten free flour recipe
chrystal
Yes, you can use my flour blend to make these cupcakes.
Best,
Chrystal
chrystal
Hi Kathryn,
Did you use the 1-to-1 (blue bag) or the all purpose?
Best,
Chrystal
Kathryn W
Blue bag
Heather
I LOVE this recipe! It turned out delicious. I used a scale and made it gluten free but I did use dairy. I need to make a lot of cupcakes for an event this weekend. Can you tell me if I can triple the recipe without altering the end result?
chrystal
I am so glad you loved it. The only thing with tripling the recipe, if you don't bake them up right away they start to loose the air bubbles you mixed in (and from the leavening agent). If you can bake at least two of the pans at one time, it should be okay. You'll need to bake them a little longer if you have more than one pan in the oven at a time.
Sruthee Rajendran
can i substitute the eggs?
chrystal
I haven't tried an egg substitute in this recipe. A few readers have used Bob's Red Mill egg replacer. If you decide to try it, just note that the texture will be a little different.
Best,
Chrystal
Courtney Vespa
Hi Chrystal, I recently tried the Bob's egg substitute and the batter came out thick**, should I add more liquid to obtain a cake like consistency?
**thick as in similar to a cookie batter**
chrystal
It definitely shouldn't be thick. Could you have possibly added too much of the egg replacer dry mix?
Rebecca
Hi Chrystal,
Do you think I would need to make any adjustments to the quantity of sugar if I substitute coconut sugar in lieu of regular granulated sugar? (Due to a food sensitivity). Thank you!
chrystal
Hi Rebecca,
I haven't personally used coconut sugar in this recipe, but I think you can use 1/2 cup instead of 3/4 cup. The color will be a touch darker. Let me know how they turn out.
Best,
Chrystal
Ket
Has apple sauce been utilized instead egg replaced? Will the applesauce work?
chrystal
Hi Ket,
I don't recall if a reader has used apple sauce. I would imagine they wouldn't be as fluffy but they would still taste good. Readers have used Bob's Red Mill Egg Replacer with luck.
If you decide to use applesauce please let me know how they turned out.
Best,
Chrystal
Aanjes
What is the desired consistency of the batter? I doubled this recipe but the batter seems a little thinner than what in use to?
chrystal
The batter should be a little thin, but not too thin.
Renee
Do you have any suggestions for those who live in more humid climates and the batter is still moist past the 20 minute mark? Do we just keep baking until we think everything is dry?
chrystal
Hi Renee,
For really humid climates I would recommend reducing the milk in this recipe. Maybe add 1/4 cup of milk or dairy-free milk, instead of the 1/2 cup. Also, I would store these cupcakes in the refrigerator and bring to room temperature when you are ready to eat them. This will keep the cupcakes from absorbing the extra moisture from the air.
Best,
Chrystal
Zoe Samuel
This is the best gluten free cupcake recipe I have tried. I thought I was going off cake until I made these cupcakes. They are seriously mourish, soft and after three days are still just as fresh as when O made them. Seriously recommend these to anyone.
chrystal
Awe, I am so glad you think so. Thank you for taking the time to stop back by and let me know.
Best,
Chrystal
Lou
Thank you so much for sharing your recipe. I made these for my grandkids . They were delicious and very moist. They didn’t have the gritty texture that usually comes with gluten-free baking !
Sammy Jones
Hi!
Doing research for a gluten free wedding cake i have coming up. Have you ever tried this recipe in actual cake round form? Would it work?
chrystal
I haven't tried it but my readers have use this recipe and my lemon cake recipe to make wedding cakes.
Best,
Chrystal
Kari McGuire
I made these today with my little granddaughters, only we wanted strawberry cupcakes, so I substituted strawberry purée for the milk in both the cake batter and frosting, and I used only 1 tsp of vanilla in the cake. Oh my gosh—they were sooooo good!!!
Thank you so much for all the trial and error that you do in developing these wonderful recipes and then sharing them with us!!! Every recipe that I have tried has been sooo yummy!!
chrystal
I am so glad that you are enjoying my recipes. Thank you for letting me know.
Best,
Chrystal
Shiran
I’m so excited to try this recipe!!
Do you have any advice how I can make the frosting chocolate? I want to make black and white frosting for the cupcakes. Should I just add some cocoa powder?
Also will these cupcakes and frosting keep well in the fridge if I want to make them the night before?
Any advice is appreciated!
chrystal
Hi Shiran,
You can make my chocolate frosting recipe if you like: https://www.glutenfreepalate.com/easy-gluten-free-chocolate-cake-11-ingredients/
Yes, they will keep well if you frost them the night before and keep them in the fridge.
Best,
Chrystal
Jo-Anne Gill
Amazing! I used butter and regular milk. These are my new go-to GF cupcakes forever, I've been searching for this recipe for 10 years! Nobody suspects they are GF, and I can't believe how fluffy and delicious they are. Thanks!
Sarah
These are soo tasty!
Would this work as a cake as well as it does cupcakes and would I bake fior 20mins as well?
chrystal
I have a cake version 🙂 https://www.glutenfreepalate.com/easy-gluten-free-vanilla-cake/
Samina
Hi Chrystal,
Which brand of powdered sugar do you use to make the frosting?
chrystal
I like Wholesome, but you can use your favorite brand.
Best,
Chrystal
Jennifer E Cornett-Hodson
How many cupcakes does this make?
chrystal
12 cupcakes
Marielle
Hi,
Have you tried making these cupcakes with a different milk like almond milk, or is it specifically dairy-free milk? I would like to make these but only have almond milk.
Thank you!
chrystal
Hi Marielle,
You can use almond milk in this recipe, that's what we use.
Best,
Chrystal
Shelby
Hello. Can this recipe be used to make a cake instead of cupcakes? I want a good GF/DF cake but I have not been able to find any. The cakes I made today turned out too crumbly and did not taste good (followed exactly the recipe). Do you have any tips to make it not crumbly so I can make a layered cake?
chrystal
Hi Shelby,
Yes, here's the cake version" https://www.glutenfreepalate.com/easy-gluten-free-vanilla-cake/ - this cake is a layered cake and it isn't crumbly.
Best,
Chrystal
Joelle Zurilgen
Does this recipe need Xanthan Gum? Is it already included in the flour you use?
chrystal
Yes, it's in the flour I use. If you are using a flour blend that doesn't have it, add 1 teaspoon. Just note, not all flour blends work in this recipe. For example, Krusteaz, Bob's Red Mill All Purpose Flour, and Namaste don't work well in this rcipe.
Best,
Chrystal
Melissa Jones
Hi Chrystal. I was wondering if the King Arthur brand flour is ok to use? Thank you.
chrystal
Hi Melissa,
Several readers have used King Arthur to make these cupcakes with great results.
Best,
Chrystal
Evelyn
Hello! This will be my first time making gluten free cupcakes and I was wondering if regular vanilla extract would work rather than a specific gluten free vanilla extract ?
I’m asking because I looked it up and it said that vanilla extract doesn’t contain gluten so I’m a bit confused. Thank you ! I can’t wait to try out this recipe!
chrystal
Hi Evelyn,
Some off brands of vanilla use gluten ingredients for color. If your vanilla extract doesn't include other ingredients like wheat are barley malt, you should be fine.
Best,
Chrystal
Kate
Hi! I would like to make white cupcakes out of these, so omitting the egg yolks. Any idea if this would work and/or what substitutions I should make for the yolks? Thanks!
btw, LOVED your chocolate cake recipe. I'd really thought I would never have really good cake again, and my kids couldn't tell the difference!
chrystal
I am so glad you liked my chocolate cake recipe. For the cupcakes, you can try using an extra egg white in place of the yolks. I haven't personally done this in this recipe, but I have in another.
Best,
Chrystal
Reyanne Cadima
Do you think this recipe would hold up as a cake itself?
chrystal
Yes, I have a cake version. https://www.glutenfreepalate.com/easy-gluten-free-vanilla-cake/
Bee
These really are the best gf cupcakes I have made! I’ve made good ones, but they were never this perfect in texture. Thank you for this recipe!
We also made these into strawberry flavored cupcakes simply by adding about 1 to 1 1/2 tbsp of pulverized (ground-up in spice grinder) freeze-dried strawberries to the batter and then again to the frosting. I didn’t change anything else in the recipe and they came out amazing!
chrystal
I am so glad you like them. Thank you for letting me know.
Best,
Chrystal
Lois
Hi! I am planning on making these soon, (they look excellent) and was wondering if you could add sprinkles to make a confetti cupcake. Thanks!
chrystal
HI Lois,
Yes, I have a recipe for funfetti cake. You can also do cupcakes. 🙂 https://www.glutenfreepalate.com/gluten-free-birthday-cake/
Best,
Chrystal
Maria
Hi! I was wondering what color dye brand you use? I wanted to make blue and white icing for by baby shower, just like those in the picture in the beginning of your post.
chrystal
HI Maria,
I used the Blue McCormick liquid drops for that frosting. I hope that helps.
Best,
Chrystal
Monica Cotton
I have been struggling to bake since my fiance was diagnosed with Celiac disease. Just tried these cupcakes today and they are amazing! So light and fluffy!
chrystal
I am so glad you like them! Thank you for letting me know.
Best,
Chrystal
Sarah
Best gluten free cupcakes I’ve ever made - thank you for the recipe! I swapped the vegetable oil for coconut oil and they turned out great.
chrystal
You are very welcome. I am so glad you like them.
Best,
Chrystal
Schhabra
Hi Chrystal,
Can i use Almond flour instead with 1 tsp xantham gum
chrystal
Almond flour won't work in this recipe. Sorry!
Best,
Chrystal
Stephanie Hartnett
I’m so happy the way these turn out they were amazing I decided to add jam in the middle and I must say they were unreal I definitely will be making more, trying to find a nice dairy and gluten cupcake is tricky to find this one is amazing
chrystal
I am so glad you like them. Thank you for letting me know.
Best,
Chrystal
Ginny Wright
These are fantastic! I made 1/2 batch last night to try them and they are amazing! I did use Swerve confectioner sugar to make them gluten & sugar free. I am making 150 for a birthday party in 2 weeks.
I do have a question....Is there a way to make it so the "crust" or "outside layer" does not harden if they are not eaten right away?
chrystal
Hi Ginny,
I am so glad you like them! Made as directed, there shouldn't be an outside crust that forms after sitting. In fact, they tend to get a little softer over a few days. It is best to either enjoy them within a few days, or to freeze them and thaw them before frosting them with fresh made frosting.
Best,
Chrystal
Ginny Wright
Thank you for getting back to me. I will try making them without the Swerve and just regular sugar.
These are amazing even if the outside is a little crunchy! The texture and everything are so very wonderful!
Thank you so much for sharing this!
Sandy
Good Morning,
Question: In other GF cupcake/cake recipes the directions say to OVERMIX the batter and to let the batter sit for 30 min before baking. Your recipe says to not overmix. Is that because of the order the ingredients are incorporated? The ingredients are the same for both recipes I am comparing. I appreciate your love of GF/DF baking!
chrystal
Hi Sandy,
Overmixing tends to lead to denser cupcakes, sometimes they are rubbery. It could be the order, but if you let them sit you also run the risk of loosing a lot of the air bubbles that will help keep your cupcakes fluffy. The air bubbles you whip into the batter will pop and the livening agent will have already done it's part.
This is just my experience. I hope that helps.
Best,
Chrystal
Sandy
They are in the oven! Batter looked great! Thanks for the quick response.
Tracey
Hi Crystal, I'm from England and are on a FODMAP diet which Is gluten and dairy free, but in U.K. we use different brands to you. "All purpose" flour, is that self raising or plain flour? Our Doves Farm GF SR flour has baking powder in it can I use this, are you familiar with this brand please? Also can I use sugar substitute like stevia? I'm excited to try your recipe as I've made lots of GF and they are always inedible so I throw them away....I will let you know how I get on. Many thanks
chrystal
Hi Tracey,
Other readers from the UK have used the Doves Farm flour with success. Just note because it has maze flour in it, it won't work in every one of my recipes. It's self rising so you won't add in the baking powder. I haven't tried making these cupcakes with a sugar free substitute.
Best,
Chrystal
Enass
Hi Chrystal.
I just have a question regarding the appearance and baking of the cupcakes. I have made 2 batches of your recipe and the taste and texture inside are great! However, when I bake them they rise really high. Once I take them out of the oven, they shrivel at the top and they also shrink in size. Is there any way I can prevent this in your opinion. Thank you in advance
chrystal
Hi Enass,
What flour blend are you using? Are you at a higher altitude?
Chrystal
Enass
Hi Chrystal,
I live in Australia but not at a high altitude. I use an Australian grocery flour blend. The ingredients list is: Gluten Free Starches (Maize, Tapioca), Gluten Free Flours (Rice, Maize), Rice Bran, Thickeners (415). I also add 3/4 tsp xanthan gum to batter.
chrystal
Hi Enass,
The blend you use is quit different than what I use. Readers often see the rise and shrink of baking because of the maze flour and sometimes the rice bran. One reason could be because the maze and rice bran don't absorb the liquid ingredients as fast. Ingredients absorb some of the liquid and some of the liquid creates steam when baking, and helps it rise. I would try letting your batter sit for 30 minutes before baking and see if that helps give the maze and rice bran time to absorb some of it.
Best,
Chrystal
Aya
I love the texture of these cupcakes! The blue and white frosting looks amazing.. may I ask what kind of food coloring you use?
chrystal
I used wilton but you can use any food coloring that works for you.
Best,
Chrystal
Alyssa
These are my go-to for my families birthdays!! I love them and so do my non gluten free friends. I make them with coconut oil.
My question is do you know what you'd do for high altitude? We live at 8500 feet and these always sink in the middle. I typically just cover the sunken part with extra frosting. Any advice?
chrystal
Hi Alyssa,
If you are using Bob's Red Mill 1-to-1, it has a leavening agent in it. I'd leave out the 1 3/4 cup of baking powder. If you are using my blend (that doesn't have baking powder in it), then reduce the baking powder to 3/4 teaspoon.
Best,
Chrystal
Martin Rice
How many cupcakes does this recipe yeild?
chrystal
12
Jorge
Can I use a gluten free self raising flour instead? Would I still use the baking soda?
chrystal
I haven't used gluten free self rising flour in this recipe but if you do use it, yes, leave out the baking soda.
Best,
Chrystal
Eliana Annese
Chrystal
How do you get blue and white frosting
Thanks
chrystal
I filled a pastry bag with a frosting tip with half white frosting and half blue (blue food coloring mixed in).
Best,
Chrystal
Larissa
Hi - can coconut flour be used instead of the all purpose?
Thank you
chrystal
Hi Larissa,
Not in this recipe, sorry!
Best,
Chrystal
Sarah henderson
Actually Bob's 1 to 1 doesn't have any leavening and all the 1:1 recipes call for baking powder.
chrystal
You're right, sorry. I was thinking of another blend.
Christian
You say that you use bob’s red mill 1-1 but leave out the baking powder because “there is an ingredient in bobs 1-1 that is a leaving agent”.
In the directions, I see that you suggest the flour blend, but use bob’s 1-1 and the baking powder, but you omit the baking powder.
I’d just like this to be clear for everybody: Are you using bob’s 1-1 baking flour (no baking soda or powder on ingredient list) and leaving out the listed baking powder?
Thank you
chrystal
Hi Christian,
I am so sorry for the confusion. I do use Bob's 1-to-1 and I do still add the baking powder/baking soda. The amount in the blend only impacts the recipe if someone is at high elevation, otherwise it doesn't have a negative impact. I still like to add the baking powder because of how much of a lift it gives the cupcakes. I hope that helps clarify.
Best,
Chrystal
Christian
Yes! Thank you for clarifying! <3
Brittany
If we wanted to convert this to a white cake by omitting the egg yolks, do you have any recommendations on what we can use instead? More egg whites? Or a different possible substitution?
chrystal
Hi Brittany,
I would add one more egg white.
Best,
Chrystal
Brittany
Hello again... Thanks for the response! I do have a trouble shooting question for you... I tried this recipe exactly as is, and also again without yolks and adding one extra egg white, and both times they came out rather gummy. I'm not sure where it went wrong. Any suggestions? I followed everything according to the directions. Could it be my bake time? I did bake for 20 minutes at 350...
chrystal
Hi Brittany,
Can you tell me what flour blend you used?
Best,
Chrystal
Brittany
I used Bob's Red Mill GF 1:1 (Blue Bag). I'm stumped. I followed everything according to the recipe but it came out with a dense rubbery, gummy texture. I'm making standard size cupcakes so nothing unusual. I did use a stand mixer but mixed according to directions, on medium speed and I even used a timer. I simply don't know. Unless they just needed to bake longer? Would that help improve the texture? Perhaps too much moisture left?
chrystal
I'm stumped as well. Bob's 1:1 works lovely in this recipe (the all purpose/red bag doesn't work as well). It could be that they needed to bake longer. Also, sometimes flour blends go rancid and it can cause the rubbery issue.
Best,
Chrystal
M.K. Harvey
Try whipping your egg whites into stiff peaks and folding them in last.
Gina
I am wondering. If I can use this brand for vegan butter "Becel Margarine" will that make any difference?
chrystal
Hi Gina,
I haven't heard of that brand. If you do give it a try, let me know how they turn out.
Best,
Chrystal
Cimone
Hi! What would you recommend as a good egg replacement in this recipe for vegans? I have tried flax eggs and bobs red mill gluten free egg replacement. Each time the cupcakes have turned out dense and/or gummy.
chrystal
Hi Cimone,
Have you tried chia egg yet? That might give you a better texture.
Best,
Chrystal
MK Harvey
I have used 1/4 cup.canned pumpkin per egg as a substitute in cookies and scones.
Kris
Cimone, did you figure something out. I just made this with the same egg replacer and had the same dense result. The egg isn't a deal-breaker, but my daughter has a protein-restricted diet so trying to keep them as low as possible.
Melissa
Can I used Robin Hood Gluten free All purpose flour blend?(yellow bag)
Also can I used brown sugar instead of white sugar.
chrystal
Some readers have had good results with the Robin Hood Flour. I haven't tried brown sugar in this recipe. If you do, I wouldn't pack it down.
Best,
Chrystal
Eve Edwards
I did this recipe and it tasted great! But I would recommend a little longer in the oven. Maybe an extra 3-5 minutes
Carrie
These are my absolute holy grail for GF cupcakes. My son has severe celiac, and because of this I have to make every meal from scratch, sweet treats included. This recipe is everything I need it to be: it doesn’t require a mixer, uses regular ingredients I always have on hand, yields the perfect amount and most importantly is absolutely delicious. I most always make a White Mountain frosting to pipe on top, sometimes with some toasted coconut flakes. Thank you for such a great recipe! ✨
Eve Edwards
I loved this recipe as much as you did! I also have severe celiac disease. (I have type 3)
Nicole
Can I use this recipe to make a cake? One 8 inch round, or 2??
chrystal
Yes, I also have a cake version that you can use if you like. It's linked in the post.
Best,
Chrystal
Jen
Hi! Could the white sugar be replaced with maple sugar at the same amount? Thanks.
chrystal
Hi Jen,
I haven't tried maple syrup in this recipe.
Best,
Chrystal
Sharlotte Newsham
How many cupcakes does this recipe make?
chrystal
12
Cheryl
My nephew wants Blueberry cupcakes for his birthday. Can I add blueberries to this recipe if I toss them in a tablespoon of the gf baking mix? Do you think the batter will hold them?
chrystal
Yes, you can add them to this recipe. They will work great.
Best,
Chrystal
Betty
Thank you for this recipe! I make cake and cupcakes with this recipe, they are awesome! I even make chocolate cupcakes with this, adding cacao and a bit more milk(1-2 table spoon) so good, moist and tender! Thanks
Zia & Chico
Hiiiiiithe cupcakes are so good so yummy!!!!! I am very satisfied by the way the cupcakes turned out!! I loveddd they way they raised they were DELISH !!!!!!
Christina
Works like a charm! Thank you!
Grace
These cupcakes are incredible! No one would be able to tell they are gluten free they are that good, and not too sweet! Great fluffy texture, stores well, doesn't sink after hours, and is very flexible for adding different compotes and mixing flavors (I did tart strawberry lemon compote, with vanilla and a hint of coconut extract in the icing, finished with toasted coconut).
All in all amazing, I have made them 2 times and they have turned out perfect. Thanks!
Niina
If I don't have a gluten free flour blend how much xanthan gum is needed?
chrystal
This recipe works with a nut-free gluten free flour blend. If you're using an individual gluten free flour (not a blend) then it probably won't work. Regular flour doesn't need xanthan.
Best,
Chrystal
Cakepanda
Wow I got asked to make an order of gluten free cupcakes so tried your recipe and they are amazing, I think my daughter prefers them now. Rave Reviews from all who tested them for me 🙂 so Thankyou
Susan
Thanks so much for posting this recipe. I made it today and they tasted great. I did make some changes to the recipe. I used Xylitol instead of the sugar and added the juice and zest from one lemon. I replaced the oil with apple sauce (I've done this with a lot of success with cornbread). I only had Bob Red's 1 to 1 flour, but don't know if that would make a big difference in the result. This was my first attempt at gluten-free, and in general, I don't do a lot of baking. They cooked through, but the tops did not brown (possibly because there wasn't any sugar). Also, while they came out moist and fluffy, they did have a bit of a rubbery texture. Once in the mouth, it didn't matter! Oh and one other change, which should not have affected the results, I halved the recipe b/c my cupcake tin only fits six. Is the typical result the same texture as a cupcake made with flour? Thanks, again.
chrystal
Hi Susan,
This recipe works wonderfully with the Bob's 1-to-1 Gluten Free Baking Flour (the blue bag). I think the texture is a result of you switching out the other ingredients. You used xylitol, added lemon juice, and used apple sauce, which are all big changes. I am glad they still turned out for you.
Best,
Chrystal
Enass
Hi Chrystal,
I am loving your recipe and have finally found what works with my flour blend. I just have a question for if i wanted to make your recipe vegan. Can I substitute the eggs with Aquafaba (chickpea water)? Or what other egg substitutes could I use?
Thank you
chrystal
Hi Enass,
I am so glad you are enjoying my recipes. Some of my readers have had great results with Bob's Red Mill egg replacer. I haven't personally used aquafaba in this recipe but if you try it can you please let me know how it turns out?
Best,
Chrystal
Kathleen Hollett
Hi,
Could I add some coconut flour with the bob's 1 to 1 flour for more fibre? Any suggestions on how much if it would work?
Thanks
Kathleen
chrystal
Hi Kathleen,
The addition of coconut flour would change the cupcakes and most likely dry them out. You can add 1/4 cup of flaxseed meal. It will change them slightly but they should still be good.
Best,
Chrystal
L
I just made these and they were sooo good! I substituted unsweetened apple sauce for the oil and dairy free milk and they came out so light and fluffy! For the frosting, I used 270 g of powered sugar instead (we don’t like too sweet frosting). My kiddo who doesn’t really eat sweets ate 3 of them! Thank you so much!
chrystal
I am so glad you liked them. Thank you for sharing what you used.
Best,
Chrystal
Lisa
If I use krusteaz gluten free flour, should I add more leavening agents than listed? I don’t know if this blend has them already in? Ingredients listed: whole grain sorghum flour, brown rice flour (rice flour, stabilized rice bran with germ), Whole grain millet flour, rice flour, food starch modified, whole-grain quinoa flour, xanthan gum
chrystal
Hi Lisa,
I haven't personally used Krusteaz flour mix and it looks like it different than the flour blends I've used. If I were testing it, I would only add the levening agents listed on the recipe, not more. Sorry I can't be more help with that flour blend. If you try it, please let me know how they turn out with that flour blend.
Best,
Chrystal
Jenny
What brands of non dairy butter and milk did you use?
Thanks
chrystal
I like earth balance non dairy butter and any brand of unsweetened almond milk.
Best,
Chrystal
Susan Van Veen
OMG! These are terrific. Our great granddaughter has celiac disease and we hosted her 2nd birthday on July 4th. I was sweating bullets since I was making the cupcakes (bakery too expensive). I made these and your chocolate recipe and they were a HIT!! Everyone liked them better than “regular” cupcakes. As a chocoholic, I can attest to how great they were. Thanks so much for making this recipe available!
Anna
Can these be made in advance and frozen?
chrystal
Yes. I would freeze them without frosting, then frost after you've defrosted them.
Best,
Chrystal
Rose
Let me start by saying I love this recipe and used your flour mix recipe. My cupcakes came out delicious, but I froze (for three days) the remaining (unfrosted) and when I thawed them, they came out dry and crumbly. Fresh they stayed moist and delicious for four days. Do you have any advice on freezing them? Thank you so much.
chrystal
Hi Rose,
I haven't had any problems freezing them myself. It could be your freezer is pulling more moisture from them. Make sure to freeze them in an airtight container. You could always tuck a damp paper towel into the container, to help with the moister. When you are ready to thaw them, try leaving them in the container as the come to room temperature and see if that helps.
Best,
Chrystal
Danielle
I made this with coconut sugar instead of white sugar, and they came out great!!
JoAnn Franco Ortiz
Made these cupcakes last night. The flavor was there, but the batter had a gritty texture. I used the ingredients from up above and followed the directions. Whatever could of cause this?
chrystal
Hi JoAnne,
What flour blend did you use? These shouldn't have been gritty at all.
Best,
Chrystal
Sherri K Hammons
Made these cupcakes today and the frosting. First try at gluten free vanilla cupcakes. They turned out great.i will make these again!
chrystal
I am so glad you like them.
Best,
Chrystal
Kristin
Hello,
Is it possible to make these without eggs? Would 1/2 cup unsweetened apple sauce work?
Thank you!
chrystal
I have a few readers that have used applesauce and loved them. I haven't personally tried it. It does change the texture.
Best,
Chrystal
Lily
I have made these several times before and they are ALWAYS a hit! Everyone loves them and continues to talk about them constantly. I have tried pretty much all of your flavors too. LOVE LOVE LOVE! But I have now been asked to make them dairy free. What DF milk do you recommend? Almond milk? Or what is your preference if you could choose anything? I also need to make your GF chocolate cupcakes, but I assume you recommend the same kind of DF milk in both your chocolate and your vanilla cupcakes? Thanks in advance! I'm so grateful I found your recipes/blog!
chrystal
Hi Lily,
For a dairy-free version you can use almond milk. For the frosting, almond milk and dairy free butter (like earth balance or something similar). Just note that dairy-free butter is salty.
Best,
Chrystal
annie owens
i need to make these mini cupcakes. do you know how the bake time and temp would be different than regular sized cupcakes??
thanks!
chrystal
I'd start with 11 minutes and watch them from there.
Best,
Chrystal
Isabelle
Hello 🙂
Some help if you can
I have followed the recipe but it seems very runny and I don’t know what I’ve done wrong. I’ve doubled checked my measurements too
chrystal
The batter is a little on the thin side. How did they bake up?
Jodi Grindrod
Hi Chrystal - I made these cupcakes as a Gluten Free offering for my Mother's 75th birthday party this summer as both my sister and I have Celiac. They were such a hit! Everyone who ate one said they never would have known that they were Gluten Free if I had not said something. My 15 year old nephew, who prefers to eat GF with us, had three and claimed they were better than the little Italian bakery we get treats at on special occasions! Thank you so much for taking the time to create such wonderful and easy to follow recipes!
chrystal
Hi Jodi,
Happy birthday to your Mother! I'm so glad everyone loved them. Thank you for taking the time to stop back by and let me know.
Best,
Chrystal
Heather
I made these for my son's birthday party, along with a batch of chocolate cupcakes using your recipe, and I cannot believe how fantastic they turned out! The flavor and texture were absolutely perfect and I got so many compliments from our party guests. I followed the recipe to the letter, using liquid oat milk. I cannot recommend this recipe enough for an excellent GF cupcake that has all the flavor and texture you could hope for!
Mary Ray
Can these be made into mini muffins?
chrystal
Yes, you can make these into mini cupcakes. Start with a bake time of 11 minutes and watch from there.
Best,
Chrystal
Julie
Would coconut oil work as a replacement for vegetable oil? Ty!
chrystal
Hi Julie,
For some reason, coconut oil isn't a good option for this recipe. It doesn't turn out quite the same.
Best,
Chrystal
Vee
Hi there! Do you think the recipe would still work if it was halved or cut into an even smaller batch?
I’d like to test some substitutions before making larger batches for my sons birthday and I don’t want to waste the ingredients, plus we don’t need tons of extra cake sitting around if we’re already going to have some for the birthday party too.
I’ve made these cupcakes before and they were the best gluten free (and dairy free) baked good I’ve ever made! Thanks so much!
chrystal
Yes, you can cut the recipe in half and make a half batch. I suggest writing it down as a half of a recipe, so you don't accidently add the full amount of something.
Best,
Chrystal
Vee
Thanks!! I’m pretty sure I made them with an egg substitution the first time I made them, but for the life of me, I have no idea what I used. That’s what I get for not writing things down!
Mandy
Just made these , absolutely delicious . One of the rare times you just can’t tell a cake is gluten free . Thank you for a fabulous recipe
Margaret
Hi Chrystal - Just made these for the first time, and they were delicious and also very pretty! I wonder, though, could I use slightly less sugar next time? They were a tad sweet, especially with the icing. Margaret
chrystal
Hi Margaret,
I think you could go down to 2/3 a cup of sugar and be okay but I'd focus on the icing if you want to make it less sweet.
Best,
Chrystal
Margaret
Thanks Chrystal. I baked them again today using 2/3 cup sugar, with unsalted butter instead of oil. So delicious! Very tender and light and moist, with a wonderful flavor. I also cut the frosting down to one quarter of the original recipe, so I figure each cupcake has just 10 grams of sugar. Love your website! Margaret
chrystal
Thank you for stopping back by and letting me know. I'm glad they turned out.
Best,
Chrystal
Kathleen
The cupcakes turned out much fluffier than any other recipe. Figured the rest of your recipes will be the same. I'm doing a groom's cake three layers high. I need this recipe as a cake. Is it the same, just put it in pans?
Wendy Stoltz
Hi Kathleen,
I don't see why it would not work. Only pointers to mention are make sure you make enough batter for the pans you using and adjust the oven temperature.
Debbie
Hi Crystal:
Did you melt the butter when you replaced it for the oil?
Or did you cream it together with the sugar?
Thank you
Debbie
chrystal
Hi Debbie,
I used melted and cooled butter.
Best,
Chrystal
Petya
I just tried this recipe with my very first gluten-free flour. The cupcakes turned out amazing! I put eritritol instead of sugar (200gr), cow milk and citrus extract. They are just the right amount of sweetness for our taste.
Even though I preheated the oven at 180C, I had to bake them for 30min, because at 18 they were still liquid as I just put them in. May be there was something with my forms - I used aluminum with paper cups, approx 5cm in diameter and dough wight approx 2cm.
I will definitely do them again very soon!
Wendy Stoltz
Hi Petya,
I am so pleased you started out with your first gluten-free flour. All the best on your new baking journey!
Vinita Jain
Do u have any egg replacement for this recipe ? Plz tell
chrystal
Hi Vanita,
Bob's Red Mill egg replacer works well in this recipe. Just note that the texture will be slightly different.
Best,
Chrystal
Gen
Does this make 24 cupcakes?
Lindsay
Hi Gen,
It makes 12 cupcakes. You can double the recipe if you need to make 24. Thanks!
Audrey
Great recipe! I used chobani extra creamy oatmilk, added a dash of lemon and a sprinkle of cinnamon to the batter and my tween daughter along with her 3 friends ate the entire dozen in no time! Big hit. She is gluten sensitive so it's nice for her to have something like this to share with friends.
Wendy Stoltz
Hi Audrey,
Thanks for sharing. That's what childhood memories are made of!
Mary Ann
Hi - I read through all the comments, but wanted to ask what might have happened in my case. The batter was very heavy (checked milk amt twice), the rise was very high, took 5 extra mins to cook (tested one at 30 mins and oven thermometer was accurate), and they fell after a few mins out of the oven. The taste is great, but I was testing these for a party and round love your feedback/help.
Thanks so much .
Wendy Stoltz
Hi Mary Ann,
Based on the information you provided, it seems that a few factors may have contributed to the issues you experienced with the cupcakes. Here are some possible explanations and suggestions:
Heavy batter - The heaviness of the batter could be due to overmixing or incorrect measurements. When mixing the batter, it's important to mix until just combined, as overmixing can lead to a dense texture. Additionally, make sure to measure the flour accurately by spooning it into the measuring cup and leveling it off.
High rise and longer cooking time - The high rise of the cupcakes and longer cooking time may indicate that too much leavening agent (baking powder) was used. Double-check the measurement of baking powder to ensure it matches the recipe. Excessive leavening can cause rapid rising and subsequent collapsing.
Falling after baking - Cupcakes may collapse if they are not fully cooked or if the structure is not well-set. Ensure that the cupcakes are baked until the centers spring back when touched and that they are lightly browned. It's also important to let them cool completely before removing them from the pan to maintain their structure.
Armanda
Hi Crystal.
What is the best way to store the cupcakes?
Lindsay
Hi Amanda,
You can store them at room temperature. They will be fine. You can also store them in the refrigerator but you will want to bring them to room temp before serving otherwise the frosting will be stiff.
Armanda
Thanks so much Lindsay
Noa
Hi !
Can you pls mention which milk you used? (dairy free)
Can I use almond milk?
Thank you!
Lindsay
Hi Noa, you can use any type of milk you like. Almond milk is perfect!
Pauline
Hi Chrystal
How much butter would you use instead of oil
Pauline
chrystal
The same amount, melted and cooled.
Best,
Chrystal
Vii
So measure the butter after melted to be same as oil amount?
Thanks
chrystal
Yes, but technically if you melt a 1/2 cup of butter, it should still measure a 1/2 cup of butter in a melted form.
Sonia
I put 1 3/4 tsp of corn starch and replaced the sugar with powdered sugar... they came out so light and fluffy
Christina
Same amount of powdered sugar? Thanks 🙂
Donna
How many cupcakes does this recipe make?
Lindsay
The recipe makes 12 cupcakes.
Maria Dangel
I need to make mini cupcakes. Can I use this recipe? If so, how much batter do I put in each well and how long do I bake them? TIA!
Wendy Stoltz
Hi Maria,
Yes, you can use this recipe to make mini cupcakes. Here's how you can adjust the baking process for mini cupcakes. Fill each well about 2/3 full with the batter. You can use a small spoon or a piping bag to carefully fill the wells without overfilling them. The baking time for mini cupcakes will be shorter than standard-sized cupcakes. Start checking for doneness around the 10-12 minute mark. Insert a toothpick into the center of a cupcake; if it comes out clean or with a few crumbs clinging to it, the cupcakes are done.
Amy
Hi!
Wanted to thank you for this amazing recipe. I did change the recipe a bit by mixing it with normal whole milk. The cupcakes came out perfectly!!!
Lindsay
Hi Amy! So glad you loved the cupcakes, and thanks for leaving a comment!
Nadine
How do you recommend storing these cupcakes if using the dairy option?
chrystal
You can store them at room temperature. They will be fine. You can also store them in the refrigerator but you will want to bring them to room temp before serving otherwise the frosting will be stiff.
Best,
Chrystal
Aline Arnold
I made these cupcakes yesterday and used homemade vanilla paste and vanilla sugar! They were out of this world and enjoyed by those who were not gluten-free. Thank you so much for a delicious recipe that was I not hesitate to bring to anywhere.
chrystal
You are very welcome. Thank you for taking the time to stop back by and let me know that you loved them.
Best,
Chrystal
Donna Lawrence
What flour did you use
Abbey Fortney
These cupcakes are delicious! I’m making a cake for a friend’s birthday this weekend and wanted to to know how I can turn the cupcake recipe into a cake recipe!! Thanks so much!
chrystal
You are very welcome. I am so glad you like them.
Best,
Chrystal
chrystal
Also, I have a cake version if you need: https://www.glutenfreepalate.com/easy-gluten-free-chocolate-cake-11-ingredients/
Best,
Chrystal
Maddie E.
What dairy substitutes for the milk would you recommend?
Lindsay
Hi Maddie! You can use any type of milk that you like. Almond, soy, cow, etc. They all work here.
Arielle
Hi! How far in advance can you make these cupcakes?
chrystal
You can bake them a couple days in advance and refrigerate them. Bring them to room temperature before you frost them.
Best,
Chrystal
Susan
Can they be frozen without frosting? For how long?
chrystal
Yes, you can freeze them for up to 3 months without frosting. After that, they may dry out in the freezer.
Best,
Chrystal
Nicole
I saw you have a cake version, but that one is chocolate, can I just use this same vanilla recipe and put into 2 eight ice cake pans?? Maybe adjust the time??
chrystal
I have a vanilla cake version as well https://www.glutenfreepalate.com/easy-gluten-free-vanilla-cake/
Best,
Chrystal
Melissa
These were PERFECT. Follow the recipe as is and they will come out perfection. No One could even tell they were gluten free, that’s how good these are! I used the same flour that was recommended.
Sarah
Wow! These were wonderful! I am pretty new to the GF world after a recent diagnosis of an autoimmune disease. I shared them with my gluten loving family and they were pleasantly surprised. Super easy to make too! I did add a bit of extra vanilla 🙂 and I used extra virgin olive oil for baking instead of vegetable oil. I will definitely make these again. Thank you!
Abby
Amazing!!!!!!
Sooooooo good pst cupcakes ever definitely going too use this recipe again!
Abby
I mean best cupcakes ever
Rudy
Do you know the nutritional amounts without using the frosting?
Thanks
chrystal
I'm sorry, I dont.
Best,
Chrystal
Marti
Approximately how long would you bake these if making mini cupcakes? Does 12 - 15 minutes seem ok?
chrystal
Yes, you can start with 12 and watch them for doneness from there.
Best,
Chrystal
Kendall
Hi Chrystal -- what dairy-free milk do you recommend for the best flavor and consistency? Thanks!
chrystal
Hi Kendall,
I personally like using almond milk. I use an unsweetened vanilla almond milk, or unsweetened plain almond milk.
Best,
Chrystal
Staci P
What nut free/dairy free milk would you recommend? Using this amazing recipe for daughter's bday in class, but it's a nut free facility? Thank you.
chrystal
Rice milk works well. You can try flaxseed milk, but I haven't tried it in this recipe yet.
Best,
Chrystal
Sarah
Delicious!! We loved these. My husband refuses to eat most of my GF food because it "tastes too healthy and doesn't taste like the real thing" but he really liked these! Thank you for this! 🙂
Linda Ashworth
I used coconut milk and coconut oil. I also sifted the flour. They turned out light and delicious. This recipe just moved to the top of my list.
Sara
These were actually... UNREAL!! Definitely a make again and save this recipe forever.
chrystal
I am so glad you loved them. Thank you for stopping back by to let me know.
Best,
Chrystal
may
Hi Chrystal, do I add xanther gum to the gluten free plain flour? it's not mentioned in the recipe
chrystal
Hi May,
You don't need to add xanthan gum.
Best,
Chrystal
may
ok thank you. do you have a recipe for gluten free tarts?
chrystal
I don't but you can use my pie crust recipe to make tarts.
Best,
Chrystal
Jessica Garrigues
What adjustments would you make to turn these into a cake? I've loved these as a cupcake, and I want to make a cake for a special occasion!
chrystal
I have a cake version. https://www.glutenfreepalate.com/easy-gluten-free-vanilla-cake/
Best,
Chrystal
Jessica Garrigues
Thank you! This is so helpful 🙂
May
Hi Crystal, I made adjustments to your recipe. I put melted butter instead of oil. I put 2/3 cups of sugar. The cupcakes tasted nice but the top looked like brownies. What have I done wrong? Thank you
chrystal
Hi May,
It could have been the butter, or possible that they rose and sank. I have some tips in the post about cupcakes sinking.
I hope that helps.
Best,
Chrystal
Susan
Made your GF vanilla cupcakes today. The instructions were perfect and the recipe is so easy to prepare. Intended to frost them but since we have strawberries and whipping cream made them into shortcakes. Super good! Also used the Bob's Mill flour you recommended and oil.
Catherine
We have a gluten free household (my son has celiac) with little kids. We made these on a week night and they came out beautifully and were very fast and easy to make. We colored the icing and added sprinkles for extra fun and they look and taste like they came from a bake shop. Thank you so much. Really impressed with these.
Christy Rushton
Hello, Thank you for this recipe. Do you think replacing the eggs with a flax egg would work? I am also going to use GF oat milk.
Lindsay
Hi Christy,
I've used Bob's Red Mill Egg replacer in this recipe with good results, and I think you could use a flax egg too. Just note that the texture of the cake will be slightly different.
You should be fine using oat milk.
Thanks!
Oona
I LOVE this recipe!! I have made it a bunch of times, and it always comes out perfect!! One question, can I double the recipe to make 24 cupcakes? Or will that not work? Thank you in advance!!
Lindsay
Yes, you should be able to double the recipe with no problems. So glad you love the recipe!
Lisa
I just made these cupcakes but they sunk after a few minutes. I used coconut milk but all other ingredients were the same. Any idea what I did wrong? They were nice & high when I took them out of the oven. They are yummy though!!
Lindsay
Hi Lisa!
Typically when the cupcakes sink like that it's either due to high humidity in the air, or too much moisture in the batter. It can also happen if the batter is overmixed. I hope you'll try again!
Katey Bishop
I added in 2 Tbsp of gluten free baking power to make these chocolate, and they were amazing.
Lindsay
Hi Katey! Do you mean cocoa powder? I'm glad they were delicious for you!
Allison
I tried these with gf and liked them but wanted to try with regular flour for other people, do you think that would work?
Lindsay
We haven't made these cupcakes with regular flour. They should work fine that way, but I can't be certain.
Jordyn
Hi! Was looking at your nutrition facts, just curious what oil you used. I made them using vegetable oil and it came out to about 200 cals a cupcake and yours says 70. They were absolutely delish and perfect for coworkers dietary needs. Just curious! Thanks!
Lindsay
Hi Jordyn! We used vegetable oil. I just took a look at the recipe and it does seem like the nutrition facts are a bit off. Occasionally the software the blog uses doesn't catch everything. Your calculations sound correct though, and I'm so glad you and your coworkers liked them!
Leslie
I really love to look of the white and blue icing in some of your photos. How do you do that?
Lindsay
Hi Leslie! If you tint half of your icing blue and then add it to just one side of a piping bag, then fill the rest of the bag with white icing, you should get that effect! Thank you for the comment, hope that helps!
Becky
These were DELICIOUS! Thank you so much! I used caramel frosting.
Nadia
Can the sugar be substituted for maple syrup or honey....can they be made paleo? Much appreciated. Thanks.
Lindsay
Hi Nadia, I don't recommend using liquid sweeteners in this recipe. The granulated sugar is needed to create the texture of the cake. For a Paleo option, you will want to look for an almond-flour based recipe. While we don't yet have a paleo vanilla cupcake recipe here, you can try our Paleo chocolate cupcakes, or Paleo strawberry shortcakes.
Andrea
Best cupcakes!!!
I used salted butter instead of oil.
Absolutely delicious. Can’t wait to try other recipes.
Lindsay
Hi Andrea! So glad you loved the cupcakes. Thank you!
Sica
I made these with 1/2 cups sugar, almond milk and used (dairy free) butter-melted. Added 2 mashed bananas, some blueberries and chopped up (df) dark chocolate. Skipped the icing. Baked for about 3-4 minutes more than the original time. Thanks for the recipe!
Lindsay
Hi Sica! Sounds like they turned out well with your add-ins! Thanks so much for letting us know.
Connie
Delicious. We would never know they were gluten-free.
Carol E.
Thank you for another great recipe! I used egg replacer and oatmilk, and once again used only about 1/8 cup of oil and used applesauce for the rest of the 1/2 cup. Added some chocolate to the frosting and they taste heavenly. So appreciate being able to eat treats again!
Wendy Stoltz
Hi Carol,
It is nice to be able to enjoy sweet treats that are gluten-free. So glad you tried this recipe.
Ren
Hi! I'm baking these for my friend's daughter's bday next weekend. I'll be out of town so I was thinking baking Wednesday night and frosting them Thursday morning. The party is on Saturday. Can I keep them in the fridge in the mini cupcake plastic containers that can be sealed? Thanks.
Wendy Stoltz
Hi Ren,
Gluten-free cupcakes last 5 days in the refrigerator. I would seal them up nicely so they don't dry out. Alternatively, you can bake, let them cool and then freeze them. Take them out on the day and frost them.
Karen
Perfect! TYSM for replying =)
Lucy Westbury
I’ve made these today and they’re AMAZING. Can I just ask as couldn’t find it in your blog, what’s the reason you use oil and not butter in the cake mix?
Wendy Stoltz
Hi Lucy. Oil makes the cupcakes moist and is far more reliable to use. Oil remains liquid at room temperature while butter solidifies.
Jme
Have you tried this with coconut oil or coconut milk?
Wendy Stoltz
Hi Jme,
I have tried it with coconut milk.
Ilene
Hello! Can this mix be made into a small cake, perhaps in a 8-9” pan? Just wondering if anyone has tried that instead of individual cupcakes. I absolutely LOVE this recipe, it’s my go-to for cupcakes! 🙂 thank you!
Wendy Stoltz
Hi Ilene,
With a few modifications and adjustments, you can adapt this recipe. You need to adjust the baking time, you may need to add more liquid to the batter to make it pourable, or you may need to adjust the leavening agents to ensure that the cake rises properly. I, unfortunately, have not tested it, but I have given you advice if you decide to try it. Let us know. Alternatively, try this cake https://www.glutenfreepalate.com/easy-gluten-free-vanilla-cake it is also good!
Andrea Gardner
I tested it and changed nothing. I put 450g of cake in each pan and they baked up nicely. Gave me 9 cupcakes to be left over as well.
Wendy Stoltz
Hi Andrea,
Baking can be unpredictable when adjusted from the original intent. Glad it worked out for you.
Susan
Do you think it will be possible to add a filling, like strawberry preserves?
Wendy Stoltz
Hi Susan,
Definitely, sounds good!
Ayisha
Hiya!
I want to use this recipe for a bake-off at work, however I'm from the UK and don't have the flour you've listed. I do have a gluten free blend (Rice Flour, Potato Starch, Maize Flour) do I need to add xanthan gum? Or make any other adjustments to the recipe?
Thank you!
Wendy Stoltz
Hi Ayisha,
You can buy the flour on Amazon if you like. If the flour blend doesn't have added xanthan then yes, you need to add it in. I have not tested the recipe with that type of flour. I would suggest you do a trial run and let us know.
Rachel
Has this recipe been tried with King Arthur measure for measure?
Wendy Stoltz
Hi Rachel,
I haven't, I used Bob's Red Mill. It should however work.
KP
Hey! Could I use an egg substitute for this recipe for egg allergies?
Wendy Stoltz
Hi KP,
I have not used an egg replacer. Give it a try and let us know.
Bianca
I after such a great write up and good reviews I made these cupcakes. Followed the recipe perfectly (apart from using a different flour as I couldn’t source Bobs red mill - I’m in Australia). I used white wings GF flour which contains xanthan gum already.
However, I was extremely disappointed, almost to the point I’ll be chucking them out. They rose perfectly but are quite dense (not soft and light). Ok, maybe that’s the flour change but worse than this there’s a very strange flavour which comes through and the only thing I can attribute it to is the oil.
Also, this mix was very runny and took a lot to beat out the little flour lumps, sifting the flour would be a must in this recipe!
Wendy Stoltz
Hi Bianca, I'm sorry to hear about your experience with the cupcakes. It seems like the flour substitution affected the texture, order Bob's Red Mill via Amazon and give it a try so many love this recipe. I hope you will make it with a different flour.
Linz
I know this is a few months old but I’ve just made this recipe and I’m also in the uk i used doves self raising and added 1/4 xantham 🙂 I also made a cake with the same recipe and it was just as good as the cupcakes I made no adjustments 🙂
Wendy Stoltz
Thank you, Linz, for sharing your experience with this recipe! It's great to hear that you could make the recipe work using Dove's self-raising flour. It's always helpful for others to hear about other flours.
Katie
Holy crap, these are the best gluten free anything I’ve had so far. To get 12 gluten free cupcakes in my city from a bakery is $70 and to be honest they’re still subpar. This recipe BLOWS THEM OUT OF THE WATER. My god, great job. I’m not even a great baker and these came out AMAZING. 10 stars. Can t wait to make more for my birthday in 3 weeks!
Wendy Stoltz
Thanks Katie, so glad you really enjoyed these.
Teresa
Hi, I made these but noticed the flour stated 1 1/4 cup flour (180g) but my scale measured 180g at 1 cup of the Bob's Red Mill 1 to 1 flour. Is that the flour you used too?
Wendy Stoltz
Hi Teresa, yes I used 1 to 1 flour and it is 180g. How did you measure out the flour?
Melanie
I made these for my birthday and they came out great! I really liked them a lot. So did other family members who don’t need to eat gluten free. I’m wondering if they freeze well. If so, how do you recommend freezing them and how long will they keep in the freezer? Thanks!
Wendy Stoltz
Hi Melanie,
You can bake them, let them cool and then freeze them. Take them out on the day and frost them.
Lisa Moore
These were AMAZING!!!! I have Graves Disease so I am not supposed to have gluten but I really wanted a cupcake. I'm so glad I found your recipe. I will be making these a lot.
Wendy Stoltz
I'm so glad to hear that you enjoyed the cupcakes, Lisa! It's always great to hear when my recipes can help people enjoy their favorite treats while accommodating dietary restrictions. I'm sorry to hear about your condition. I'm happy that these cupcakes were able to satisfy your craving and that you'll be making them again. Thank you for sharing your feedback, and happy baking!
Leah
I would love to use this as a base for other flavors. Is that possible? My son, a culinary student has a vanilla cupcake with rum and orange zest that was amazing, I would like to know if that would be possible?
Wendy Stoltz
Hi Leah,
It should be possible but would just require recipe testing as different ingredients cause different reactions.
Steph
I would like to make these as a white cupcake. How many egg whites should I use instead of the whole eggs?
Wendy Stoltz
Hi Steph,
I have not tested these with egg whites only. All other ingredients would need to be adjusted to make them white cupcakes.
Sara
I made these cupcakes today but they ended up coming out extremely dense when cooked and the dough was extremely sticky while mixing. What did I do wrong?
Wendy Stoltz
Hi Sara,
How did you measure out your gf flour?
Ellen
I'm going to attempt using JustEgg and plant cream in place of milk since we have to be completely vegan and gluten free. I will let you know how they turn out!
Wendy Stoltz
Please do Ellen!
Taylor
These are AMAZING!! I Have made them twice now and everyone loved them !! It’s such a struggle to get your sweet fix being gluten intolerant! These definitely hit the spot !! I am wondering if you could add strawberries to the icing or mix to do a strawberry flavor ?? Has anyone tried this yet ?
Wendy Stoltz
Hi Taylor,
I would suggest you make this recipe https://www.glutenfreepalate.com/gluten-free-strawberry-lemonade-cupcakes/
Hannah
So yummy!! Best gluten free vanilla cupcake recipe I’ve ever tried
2 questions- What milk would you recommend for dairy free? I’ve found that almond milk ruins the texture. Also can this be made into a cake? Thanks!
Wendy Stoltz
Hi Hannah,
1. Perhaps try soy milk.
2. You can make this into a cake but would need to bake it for longer.
Thanks
Michaela
I use oatly the light blue box!
Shannon Iris
Honestly,
based on the sheer number of reviews I came in skeptical that they could be THAT good until that first bite hit my mouth. These are literally the best cupcakes I have ever had. Also... I used powdered monkfruit as a replacement for the powdered sugar in the frosting and it was absolutely delicious. (expensive tho ;-D) Just wow. Can't wait to try the lemon and chocolate. Also, I used safflower oil and Chobani extra creamy oat milk. I didn't see the xanthum gum in my version of Red Mills GF flower so I added just shy of a 1/2 teaspoon. Accidentally spilled too much vanilla in there giving it an extra punch of flavor. Thank you for this mouth watering experience.
Wendy Stoltz
Hi Shannon,
I am so glad you took the chance and loved the recipe. It is a keeper.
Michaela
These are fantastic!!!! I made for my Brother in law for his birthday and all of us that tasted them were so surprised at how good they are. They really are the best GF thing I've tasted. My sister claimed best tasting cupcake she's ever had and I've made so many! I did use dairy In the frosting but stuck to oat milk in the cupcake itself. This will be my go to and I almost want to try with a cake flour just to see how it would come out. I used targets GF flour which isn't bad at all and a quarter of the price of other GF flours. Thanks for a great recipe!
Wendy Stoltz
Hi Michaela,
Thanks so much for coming back and leaving a review. I am so glad it is the best-tasting cupcakes. We like to think so too!
BeaJay
Thanks so much for this recipe!!!. I am a home baker and sell at a local farmer's market. Last weekend alone I had 4 customers ask for gluten free cupcakes. I made them yesterday and they were the first thing to sell out today. My chef friend liked them better than the reg cupcakes. I used a light lemon buttercream than complimented them perfectly. I guess gluten free will become one of my brands now. Next.... chocolate! Thanks again!
Wendy Stoltz
Hi BeaJay,
I am so pleased they have worked for your customers. Thanks for sharing your success!
Monica
Hello,
I just baked these cupcakes using the recommended Bob mills 1:1 gluten flour. I weighed everything out and they are the best tasting gf cupcakes I have made. I did add raspberry jam into the middle. But as I was scooping the middle out, I found the cupcakes a little too crumbly and were falling apart too easily. Did I maybe under bake them? They were golden brown on top. Thanks for an amazing recipe. This is a keeper. Now that I've been diagnosed with celiac disease, gluten free is my only option.
Wendy Stoltz
Hi Monica,
Thanks for commenting; I am so glad you enjoyed the taste. It could be due to overmixing, or perhaps the liquid added may not have been enough - check you added enough according to the recipe. Also, check your temperature and baking time next time. I hope this helps.
Natalia
I bake very often, always trying new recipes, and I've never felt compelled to comment...until this recipe. If you are reading this: MAKE THESE! These cupcakes are incredible, you would never know they are gluten and dairy free. Thank you so much for sharing a recipe I will now always use.
Wendy Stoltz
Your kind words mean a lot to us, Natalia! Thank you for trying our recipe.
IC
These are the BEST gf cupcakes I've made ever! I added freeze dried strawberries and they turned out amazing. The texture is what I miss about regular flour and these gave the springy, fluffy texture I've been missing! I did use king Arthur's gf flour though, since it is what I had.
Wendy Stoltz
I'm so happy you tried our recipe and liked it, IC! Thank you for sharing your feedback.
Allie
SO good! Can't tell they're gluten free. So moist and flavorful. Making for the third time 🙂
Wendy Stoltz
Hi, Allie,
It's great to hear that you are enjoying this gluten-free recipe so much! Moist and flavorful baked goods are always a treat, especially when they turn out just as delicious as their gluten-containing counterparts.
Maria
Do these cupcakes contain any traces of nuts?
Wendy Stoltz
Hi Maria,
These cupcakes do not contain any traces of nuts. However, it's important to note that cross-contamination can occur if the ingredients or the baking equipment used come into contact with nuts or nut products when you make them.
Thank you.
Jill
I've made these 3x now, and all 3 times the dough was sticky - stringy/gluey almost. I measured the ingredients by weight on the items you had weights listed.
I couldn't find the same flour so I used Cup4Cup Multipurpose Gluten Free flour. I used whole milk instead of dairy free, and I substituted JustEgg (3Tbsp for 1 lg egg). I'm not sure which part was causing the sticky batter.
They also deflated within a minute of pulling them from the oven - they bounced back when touched, and toothpicks came out clean so I know they were done. This caused them to be slightly dense (not bad). They remained soft, and they tasted very good, but those were a couple of odd things that I experienced.
I plan to experiment more with this recipe before the next bday party to see if I can resolve those issues - egg substitute is a must for my grandson. But if you have any ideas, I'd love to hear them!
Wendy Stoltz
Hi Jill,
It's great to hear that you enjoyed the taste of the gluten-free vanilla bean cupcakes! However, it seems that you encountered some challenges with the texture and rise of the cupcakes. Here are a few potential factors that could have contributed to the sticky batter and deflation:
Flour Substitution - The Cup4Cup Multipurpose Gluten-Free Flour you used should generally work as a 1-to-1 substitute for all-purpose gluten-free flour. However, different flour blends can have slightly different properties, and this may have affected the texture of the batter. You can try adjusting the amount of flour slightly or experimenting with other gluten-free flour blends to see if it yields a less sticky batter.
Egg Substitute - While JustEgg can work well as an egg substitute in many recipes, it may not always provide the same structure and binding properties as real eggs. This could have contributed to the stickiness of the batter. You can try experimenting with other egg substitutes specifically formulated for baking, such as applesauce or mashed banana to see if they provide better results.
Mixing and Baking Technique - Overmixing the batter can sometimes result in a denser texture. Make sure to mix the ingredients just until they are combined and avoid overmixing. Additionally, check that your oven temperature is accurate, as an oven that runs too hot can cause the cupcakes to rise quickly and then deflate.
Cooling and Storage - Cooling the cupcakes completely before frosting is important to prevent any residual heat from causing deflation. Also, storing the cupcakes in a covered container at room temperature can help maintain their freshness and prevent them from drying out.
By experimenting with these factors and making adjustments, you may be able to achieve a lighter and less sticky texture in your cupcakes. Happy baking, and I hope your grandson enjoys the results!
Suzete
Hello! I did the chocolate cupcake and LOVED IT! My son birthday is coming a d I would like to bake some vanilla cupcakes for his classmates. Do you think that i can add some jam or nutela as filling and then cook? Like add the filling to cook together. Thanks in advance.
Wendy Stoltz
Hi Suzete,
I'm glad to hear that you loved the chocolate cupcakes! Adding a filling like jam or Nutella to vanilla cupcakes is a delicious idea for your son's birthday. You can definitely modify it to include one.
I hope this helps, and I wish your son a fantastic birthday celebration! Let me know if you have any more questions.
Stacey
Has anyone tried adding sprinkles to make these into funfetti cupcakes? If so, what's the right amount to add?
Wendy Stoltz
Hi Stacey,
Give this recipe a try https://www.glutenfreepalate.com/gluten-free-birthday-cake. yYou can do cupcakes. Start with a baking time of 16-18 minutes and watch for doneness from there.
Eliza Cole
I was going to make these for a class project, could I fill these with a strawberry jam or chocolate mousse type of filling?
Wendy Stoltz
Hi Eliza,
Yes you can,
Happy baking!
Casey
Do you use the vanilla paste for the frosting as well or just vanilla extract?
Wendy Stoltz
Hi Casey,
Just vanilla extract.
Thanks, happy baking.
Teri
I was thinking of making these for my sons 8th grade graduation. But adding crumbled Oreo cookies to the batter and adding crushed cookies to the frosting. Do you think the cupcakes will hold up to putting the cookies in the batter?
Wendy Stoltz
Hi Teri,
Adding crumbled Oreo cookies to the batter and incorporating crushed cookies into the frosting sounds like a delicious twist to the traditional gluten-free vanilla cupcakes! However, it's important to consider how the addition of cookies may affect the texture and structure of the cupcakes.
In general, adding cookies to the batter can potentially make the cupcakes denser and heavier. This is because the cookies contain fats and sugars that can alter the balance of wet and dry ingredients in the recipe. To ensure that the cupcakes hold up well, it's recommended to make a few adjustments:
Adjust the batter consistency - Gluten-free batters can be delicate, so you might need to increase the liquid content slightly to compensate for the absorbent nature of the crushed cookies. This will help maintain the desired moisture and texture.
Use smaller cookie pieces - Instead of adding large crumbled cookies, consider crushing them into smaller pieces. This will distribute the cookie flavor more evenly throughout the cupcakes and reduce the risk of the cupcakes becoming too dense.
Monitor baking time - The addition of cookies may affect the baking time, so keep an eye on the cupcakes while they're in the oven. It's possible that they may require slightly longer baking or may brown more quickly due to the added sugars in the cookies.
As with any recipe modification, it's a good idea to do a small test batch before making a large quantity for a special occasion. This way, you can assess the texture, taste, and overall success of the cupcakes before serving them for your son's graduation.
Best of luck with your baking, and congratulations to your son on his 8th-grade graduation!
Christie
Hi! Am I able to add chocolate chips to the cupcakes?
Wendy Stoltz
Hi Christie,
Yes, you can, Adding chocolate chips to the gluten-free vanilla cupcakes can be a delicious and delightful variation.
Coco
These are by far the best vanilla cupcakes I've ever made and I am not just saying gf I mean ever!
I have ways used bobs or King Arthur but I am out and only have cup 4 cup...so my question is has anyone tried it with this flour? If so what was the end result?
Thank you!
Wendy Stoltz
Hi Coco,
One other reader tried cup 4 cup but also changed other ingredients so it is difficult to say. Give it a try and let us know.
Heather
I made your vanilla and chocolate cupcakes as a gf alternative to the regular cupcakes we were offering at my daughter's wedding. Even non-gf people were complimenting me on these. They are fantastic! Thank you so much.
Wendy Stoltz
You're very welcome, Heather! I'm thrilled to hear that the gluten-free vanilla and chocolate cupcakes were a hit at your daughter's wedding! It's always wonderful when people enjoy your baking, especially when accommodating dietary preferences or restrictions.
Ruth
These worked great! I used Just Egg egg replacement with no problems.
Wendy Stoltz
That's awesome to hear, Ruth! Using Just Egg as an egg replacement and having no issues is fantastic and thanks for sharing.Enjoy your delicious creations!
Ken
I have to be honest, I was concerned with the recipe and how little flour it had. The dough did turn out very liquid but still they baked beautifully. The end result was very moist and fluffy. Now the recipe for buttercream was a lot for a dozen of them. I felt they didn't need all that extra sweetness. I'm not a fan of American buttercream anyway, so I made half a batch and still I didn't use the whole thing.
Wendy Stoltz
Hi Ken,
Your honesty is appreciated!It's great to hear that despite your initial concerns about the dough's consistency, the GF vanilla cupcakes turned out beautifully with a moist and fluffy texture. Sometimes recipes can surprise us! As for the buttercream, I completely understand your perspective on sweetness. Personal preferences play a big role, and it's awesome that you adjusted the recipe to match your taste.
Marion
I added some fall spices (cinnamon, clove, ginger) and made an apple cinnamon cream cheese frosting. And lemme tell ya, a wonderful fall treat. Thank you for the recipe! Love this and all your others!!
Wendy Stoltz
Thank you so much Marion for trying out the recipe and sharing your feedback! I'm thrilled to hear that you enjoyed the apple cinnamon cream cheese frosting with those added fall spices. It sounds absolutely delicious and perfect for the season.
Ali
Have you made mini cupcakes with the recipe? What would the bake time be?
Wendy Stoltz
Hi Ali,
While I haven't personally made mini cupcakes with this specific recipe, you can adapt it to make mini cupcakes. When adjusting the bake time for mini cupcakes, you'll generally want to reduce the baking time compared to regular-sized cupcakes.
Start by baking them for approximately 10-15 minutes. Keep a close eye on them and check for doneness by inserting a toothpick into the center of one cupcake. If it comes out clean or with a few moist crumbs, they're done.
If they're not done after 10-15 minutes, continue baking in 2-3 minute increments, checking for doneness each time.
Alexis Sexsmith
Hi, I am planning to make this recipe for my daughter’s birthday. I cannot eat potato and the flour you recommend has potato in it. Have you tried any other flour blends? Do you have a GF flour recipe that omits the potato?
Thanks!
Wendy
Hi Alexis,
I have not, perhaps make your own blend from scratch. This post can give you some direction. https://www.glutenfreepalate.com/best-gluten-free-flour-blend-recipes/
Thanks
Diana
Hi, I've made them today and they are delicious! I was wondering if I could freeze them? Thanks
Wendy Stoltz
Hi Diana,
Glad you liked them. Yes you can.
Janet
Can I use this recipe to make a layer cake instead of cupcakes? If so, what baking time do you recommend?
Wendy Stoltz
Hi Janet,
Yes, you can use the gluten-free vanilla bean cupcake recipe to make a layer cake instead of cupcakes. When baking a cake instead of cupcakes, the baking time will need to be adjusted.
For a layer cake, start by checking the cake after about 25-30 minutes of baking. Insert a toothpick or a cake tester in the center of the cake. If it comes out clean or with a few crumbs but no wet batter, the cake is done. If not, continue to bake, checking every 5-10 minutes until it's fully baked. Keep in mind that oven temperatures can vary, so it's important to monitor the cake closely.
Crystal
Hi can this recipe be used to make normal vanilla cupcakes too?
I love the gluten free versions and would love to use this recipe with normal flour if it’s possible
Wendy Stoltz
Hi Crystal,
Absolutely, you can use this recipe to make regular (non-gluten-free) vanilla cupcakes by substituting the gluten-free flour blend for an equal amount of all-purpose flour. Keep in mind that gluten-free flours often absorb more moisture than their wheat-based counterparts, so the texture may be slightly different with regular flour – typically, it will be lighter and less dense.
Since every flour blend behaves a bit differently, you might want to start by using the same amount of all-purpose flour as the recipe calls for in gluten-free flour, then adjust if necessary. If the batter seems too thick, you can add a little more liquid (milk or water) to reach the desired consistency.
Mary Lynn
Do you have a recommendation on what kind of dairy-free milk?
Wendy Stoltz
Hi Mary,
You can use any dairy-free milk that you prefer. Almond milk is a popular choice because it has a mild flavor that doesn't overpower the delicate taste of vanilla. Coconut milk can also be a good option if you enjoy a slight coconut flavor, which can complement vanilla nicely. Soy and oat milk are other great alternatives, as they both have creamy textures that work well in baking. Choose the one that best suits your taste preferences or dietary needs!
Theresa
Hi, is it the same measurements of GF flour if I use Bob's Red Mill GF (not 1:1)?
Jim Markus
Thanks for the question! If your flour doesn't already include xanthan gum, you'll need to add it. You may also want to adjust some of the liquids for consistency. Please let me know how it turns out!
Rhonda Logsdon
Can you double this recipe to make a cake, rather than cupcakes, and bake in a 9x13 pan
Jim Markus
Yes, but the bake time will be different. Please let me know if you do it. I'd love to hear how it turns out.
Makenzi
What type of oil do you use?
Jim Markus
We used vegetable oil for this recipe, but you should be able to use other types of oil.
Cassie Chandler
Can I add sprinkles? Also, do you think it will bake correctly in the stronger paper cupcake cups?
Jim Markus
Good question! Yes, you can add gluten-free sprinkles. Stronger paper cups shouldn't affect baking time either.
Ari
These baked beautifully! Personally there is no flavor in the cupcake, it doesn’t have that buttery cake flavor that cakes and cupcakes should have. I’m going to try again and use melted butter in place of the oil to see if I can get the taste I’m looking for. But aside from that the recipe was perfect and they are fluffy and baked perfectly
Jim
Thanks Ari!
Marisa S
THIS is the best gluten free vanilla cupcake recipe out there. I wasted a LOT of time making others which were gummy and sunk in the cooling stage. This recipe lowers the amount of milk (I used Cup 4 Cup and unsweetened almond milk) and oil (not butter) and all of my problems disappeared. YOU ARE AMAZING and you really did figure out the best way to make gluten vanilla cupcakes! I could not thank you enough! PS I thought I had gone terribly wrong, as the batter was very think and gummy, but to my suprise, I just needed to trust the process.
Jim
Thank you for the comment! I'm glad they turned out so well!!
Lauren
Can I substitute the oil with vegan butter in the cake?
Jim
Vegan butter is usually made of oils. You might need to change the amount and melt it first, but it should work fine!
Jamie
Hi there, I’ve made these before and they were so yummy! I’m wondering if I can use a mini muffin pan to make mini cupcakes with this recipe?
Thanks!
Jim
Yes, mini muffins will turn out fine. Just make sure to shorten the bake time as they won't take as long to cook.
Jennifer D
These are absolutely fantastic! Light and fluffy with a tender crumb. I used namaste gluten free flour blend I found at Costco. If I didn't know better I would never have known they were gluten free.
Jim
Awesome. Thank you!
erika
I was looking at the nutritional content. In my thinking 360g sugar for the frosting + 160g in the cupcake equals 520 g total. Do you divide that between 12 cupcakes that equals 43 g of sugar per cupcake. Is this calculated differently?
Jim
Great catch! The calculations were off in our calculator because we included the weights next to the other units. That has been updated, so the nutrition information is now updated. Thank you!
Kassidy
Cupcakes tasted great! 🙂 thank you
Jim
That's great! Thank you!!
Dawn
Can you use egg replacement to make these vegan?
Jim
We haven't tried egg replacement yet. If you do, please let us know how they turn out!
Ana
I just made this recipe with 1/4 cup of vanilla Greek yogurt per egg as an egg replacement and they turned out great!!
Jim
Awesome! Thanks Ana.
Linda
How long would these cook in mini cupcake pans?
Jim
Fun idea! We haven't used mini pans for these, but they should cook in 10-14 minutes. I would start checking for doneness around 10 minutes by gently pressing the top. If it springs back, they're done.
Sherry
Good to know about egg replacement, thank you so much!
Lucinda Bankert
I really love both the vanilla and chocolate gluten-free recipes.
could I use regular flour and get the same great results??
Jim
We made these with GF flour, but it would be awesome to hear how yours turn out with regular flour.
Veronica
Can you half this recipe to make 6 cupcakes?
Jim
That should work just fine! Or make the full batch, then freeze half.
Tianna Hradowsky
Could make these and freeze ahead a time? Been so hot im doing my baking at night. But, want make them my sons first birthday party. Celiac mama thank you.
Jim
For sure! You can freeze them. Just make sure they're fully cool before you freeze them. And don't add frosting until you're ready to serve.
Tianna Hradowsky
Thank you! So far the turned out great! I've freezed 24 so far. 🙂
Michel Boehl
Have you tried making them with sugar substitutes such as monk fruit blendv
Jim
We haven't made these cupcakes with monk fruit blend. Please let us know if you do! It will be interesting to hear how it turns out.
Debby
I have been a type 1 insulin dependent diabetic for 53 and a half years. I always have been interested in nutrition and learned lots of substitution on my own. Last year I learned that I have Celiac disease. What a bummer! Although I do not care much for cakes I would like to try the lemon cupcakes recipe. Do you know if substituting sugar-free applesauce in the place of oil will work? I always do this when baking but since Celiac I have not done much baking. Have you tried substituting applesauce for the oil? Thank you very much for the recipes. My daughter loves to bake and she has made several things that were good with gluten free purchased flours. Thank you, Debby
Jim
Thank you! We haven't tried applesauce in place of the oil, but please let us know if you do! It will be interesting to hear back how yours turns out.
Rebecca
Wow! Fantastic cake recipe!!!!
I made the batter -exactly as the recipe stated, but whilst I made the batter, I soaked a large handful of raisins in boiled kettle water.
When the batter was made, I drained my raisins and threw them in. My family devoured them and were amazed when I told them it was a gluten free recipe. I’m now baking the batter with chocolate chips. (We are not a big icing family). Such a great cake recipe- thank you!
Kathy Gustafson
Can I substitute honey, maple syrup , coconut sugar or maple sugar for the sweetener? How do I switch out the sugar in any recipe? I am sugar, gluten and dairy free. Thank you for your help, Kathy
Jim
I haven't tried this with those sweeteners. I would try something that has a similar consistency to the recipe sugar (instead of honey or maple syrup). Please let us know what you end up doing, and how it turns out!
Monika
You mention that vanilla bean paste is amazing in this. What brand are you using or do you make it? If you make it, what is the recipe? In either case, how much do you use if it isn't the same amount as with extract in the recipe here? Thanks!
Jim
This recipe was tested with vanilla extract originally, but we've since made it with Roddelle vanilla paste and used a 1 to 1 ratio. Great either way!
Kate
Could you use this recipe to make a Victoria Sponge, instead of cupcakes?
Jim
That's a fun idea! The cook time would change with the larger cake size, but I'm guessing the rest should be fine. If you do it, please let us know how it turns out!
Kate
I am attempting to make a birthday cake, so wish me luck! Roughly how long do you think it would need in a larger cake tin?
Jim
Good luck! I'd guess 7-10 minutes extra (but I don't know for sure).
Katherine
Hands down, the best gluten free cupcakes that I've ever made in my life! No, wait......the best vanilla cupcakes that i have ever made in my life!
Cupcaker
Hey there, do you think this would work with melted butter (slightly cooled) rather than the vegetable oil?
Jim
It's hard to say how that will affect the finished texture. I'd stick with vegetable oil, if you can!
Karen L Evans
I made these for a wedding and they were so good. I was so impressed. Then I made some today - twice actually - and neither one worked. I used an off brand flour is the only thing I did differently. So disappointed but will be going back to get a different flour. Love these cupcakes.
Jim
I'm glad they turned out with the right flour! Which off-brand did you try recently?
Jade
by far the best GF cupcake recipe I have tried yet! my whole family agreed;)
curious is there a cake recipe just like this
also- question : in the nutritional portion is says there is 0g sugar per cupcake.. not understanding. can someone explain?
thank you !
Jim
Thanks Jade! It doesn't look like that section was loading correctly when you checked. It's working now!
Katarina Reandy
I'm new to gluten and dairy free baking and tried this recipe. Our house is also egg free so I swapped out the eggs with an egg replacement powder (also gluten free) and they turned out perfectly!
Jim
Thank you for the update! Which powder did you use?
Jade
by far the best GF cupcake recipe I have tried yet! my whole family agreed;)
curious is there a cake recipe just like this
also- question : in the nutritional portion is says there is 0g sugar per cupcake.. not understanding. can someone explain?
thank you !
Paulette
Hi there! I cannot wait to make these cupcakes!!! Can you please tell me how to get that turquoise color frosting? These are the most beautiful cupcakes I have ever seen! I want to make them for a hostess gift at a get together. Many thanks
Paulette
Paulette
I too would like to have this recipe as a 2 layer cake. I would love that. Also and i apologize but I added a comment to someone else’s post about the beautiful turquoise buttercream frosting on these amazing vanilla bean cupcakes. How do you get that color? Simply elegant! Your response is much appreciated!
Stephanie
These cupcakes turned out perfect! They are so fluffy and have a wonderful texture! For years, I have had the worst time making gluten free vanilla cupcakes. Finely a great recipe! Thank you!